Homemade English Muffins
These are stovetop English muffins that cook in a cast iron skillet instead of the oven. The cornmeal dusting gives them that classic texture you get from the store-bought ones, but they're way better fresh.
Ingredients
Ingredients (~18 muffins)
- 1 1/2 cups milk warmed to ~100-120F
- 1 packet active dry yeast 2 1/4 tsp
- 1 1/2 Tbsp sugar
- 3 Tbsp butter melted
- 1 large egg
- 1 1/2 tsp salt
- 4 1/2 - 5 cups all-purpose flour
- Cornmeal for dusting
Instructions
- Combine warm milk (100-120F), yeast, and sugar in a bowl. Let sit 5 minutes until foamy.
- Transfer to stand mixer bowl. Stir in 1 cup flour, then add melted butter, egg, and salt.
- Add remaining flour 1/2 cup at a time until dough pulls away from sides but stays slightly tacky.
- Knead with dough hook 5 minutes until smooth and elastic.
- Place dough in greased bowl, cover, and let rise 1-1.5 hours until doubled.
- Divide dough into 18 pieces and form into balls. Flatten to 3/4 inch thick.
- Place on baking sheets dusted with cornmeal. Dust tops with cornmeal.
- Cover and let rise 30-45 minutes until puffed.
- Preheat cast iron skillet over low heat.
- Cook muffins 3-4 minutes per side until golden brown and internal temperature reaches 190-200F.
- Cool completely on wire rack.
- Split with fork to create nooks and crannies.
Notes
Lower heat if browning too fast before centers cook through.
Did you make this recipe?Let me know how you liked it below!