English Muffins
English Muffins are soft pillowy round morsels of absolute heaven. This is such an easy recipe you will be making them on a weekly basis!
Servings: 16 Muffins
Ingredients
- 1 packet instant yeast
- 1 cup warm water
- 1 cup milk
- 2 tbsp sugar
- ¼ cup butter melted
- 2 large eggs
- 1 teaspoon salt
- 5 cups flour
Instructions
- Mix together warm water and yeast. Set aside until frothy, about 10 minutes.
- Heat milk in microwave for about 1 minute. Add sugar and stir to dissolve.
- In the mixing bowl of a stand mixer, add salt, flour, yeast mixture, milk mixture, melted butter, and eggs. Using the paddle attachment mix on medium high speed for 5 minutes or so, until a smooth dough has formed. The dough is a soft one and will be sticky, but it does not need any more flour.
- Dust your fingers with flour to prevent the dough from sticking to them and dump dough on a very lightly floured surface. Gently form dough into a ball and place in an oiled bowl. Cover with plastic wrap and set in a warm place. Allow to rise for 1-2 hours, until doubled in size.
- Once the dough has doubled in size, remove onto a surface that is lightly dusted with flour and cornmeal or semolina flour. Add a light dusting of flour and cornmeal on top of the dough.
- Roll the dough to about ½ inch thickness. Using a biscuit cutter, cut into circles. The scrap dough can be very gently kneaded back together and more circles cut. Cover with a cloth and allow to rise for 30 more minutes.
- Preheat your oiled griddle to low heat. Cook muffins for 7-10 minutes on each side, until golden brown.
- Once removed from the heat, use a fork to poke around the center of the muffin to make it easy to split in two.
- Allow to cool completely. Serve toasted with butter, jam, or honey and enjoy!
Nutrition
Calories: 193kcal | Carbohydrates: 32g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 188mg | Potassium: 76mg | Fiber: 1g | Sugar: 2g | Vitamin A: 147IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg