English Muffins
Homemade English muffins that feature a satisfying soft interior and slightly crunchy surface, ideal for breakfast or sandwiches.
Ingredients
For the Dough
- 1 ¼ cups Warm Water Activates the yeast and binds the ingredients.
- 1 tablespoon Sugar Feeds the yeast, helping the dough rise.
- 1 teaspoon Instant Dry Yeast Essential for leavening the dough.
- 2 tablespoons Oil Keeps the muffins moist. Can use canola, vegetable, or olive oil.
- 2 ¾ cups All-Purpose Flour Provides structure and chewiness to the muffins.
- 1 teaspoon Salt Enhances the flavor of the muffins.
For Dusting
- Cornmeal Adds a delightful crunch and prevents sticking.
Instructions
Preparation
- In a medium-large bowl, combine warm water with sugar and sprinkle the yeast on top. Leave it to sit for about 10 minutes until it turns foamy.
- Add the oil, salt, and flour to the yeast mixture. Stir until combined and then knead the dough on a floured surface. Knead for around 5 minutes, adding more flour as necessary until the dough is smooth and elastic.
- Place the kneaded dough in an oiled bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour, until it doubles in size.
Cooking
- After the dough has risen, divide it into 10 equal pieces. Form each piece into a ball, flatten slightly, and dust with cornmeal. Allow them to puff up for 20 minutes.
- Heat a frying pan or skillet over medium-low heat and spray with oil. Cook the muffins for about 9 minutes on one side before flipping to cook for another 5 minutes on the other side.
- Transfer the muffins to a wire rack to cool before slicing and serving. Enjoy with your favorite toppings or sides.
Notes
Pro Tips: Use warm water for activating yeast, knead until smooth, and use a lid while cooking for even rising. Store muffins in an airtight container for freshness.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 27gProtein: 5gFat: 3gSaturated Fat: 0.5gSodium: 200mgFiber: 1gSugar: 0.5g
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