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Homemade English Muffins. Soft and fluffy on the inside and loaded with tons of nooks and crannies. These easy english muffins are so much better (and healthier) than store bought! They are also a lot easier to make than you would think!

Homemade English Muffins

milk

sugar

salt

unsalted butter

dry-active yeast (2 1/4 tsp)

water

all purpose flour

tbsp corn meal (for dusting pan)

Microwave milk until warm, 1-2 minutes. Next add 1 tablespoon sugar, butter and salt to the milk and stir to combine to dissolve the sugar. Set aside.

In separate bowl add warm water, 1/4 tsp sugar and yeast. Let sit for 5 minutes to bloom.

Add flour to a large bowl along with the milk mixture and yeast mixture. Mix just until combined. Cover the bowl with plastic wrap and let it rest for 30 minutes.

Dust the bottom of a cold cast iron skillet or heavy sauté pad liberally with corn meal. Spray the inside of the rings with nonstick cooking spray and place on top of the cornmeal. Using a 2 oz. scoop (size # 16) scoop batter into rings.

Cover pan with lid. Turn stove to medium low heat. Cook about 7 minutes per side. Watch closely to ensure they don&#039;t get too brown. Remove the rings before flipping the muffins. Remove the muffins to a cooling rack when thermometer reaches 200°F.

Allow the muffins to cool then serve immediately with butter, jam or in a breakfast sandwich!

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English Muffins

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Homemade English Muffins

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