Easy Homemade English Muffins
Ingredients
The dough
-
1 ¾
cups
warm milk or buttermilk
-
3
tablespoons
salted butter, melted
-
1 ½
teaspoons
salt
-
2
tablespoons
granulated sugar
-
1
tablespoon
instant yeast
-
1 ¾
cups
all-purpose flour
-
1 ¾
cups
whole wheat flour
For dusting
Instructions
- Mix the warm milk or buttermilk with melted butter, salt, sugar, and yeast in a large bowl.
- Stir in the flours until well combined; the batter will be very soft.
- Cover the bowl and let the batter rise in a warm place until puffy and doubled, about 1-2 hours.
- Prepare two baking sheets by lining them with parchment paper and sprinkling cornmeal on top.
- Scoop out mounds of the batter using a large cookie scoop and place them on the prepared baking sheets.
- Shape each mound into a smooth disc and place them back on the baking sheet, spacing them apart.
- Cover the baking sheets and let the muffins rise until noticeably puffy, about 1 hour.
- Preheat the oven to 375°F and a griddle to 325-350°F.
- Carefully transfer the muffins to the hot griddle and cook for about 4-5 minutes per side.
- Transfer the muffins to a clean baking sheet and bake in the oven for an additional 5-7 minutes until cooked through.
- Let cool before slicing and toasting.
Nutrition Facts (estimated)
Servings
14 muffins
Calories
174
Total fat
4g
Total carbohydrates
30g
Total protein
5g
Sodium
285mg
Cholesterol
9mg
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