Breakfast & Brunchchefsavvy4.5
Homemade English Muffins
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!
👥 10 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 15 min👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- microwave
- bowl
- skillet
- pan
📝 Preparation Steps
1
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.
milk1 cupsalt1 tspunsalted butter1 tbsp
2
In separate bowl add warm water, 1/4 tsp sugar and yeast. Let sit for ⏱️ 5 minutes to bloom.
3
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.
milk1 cup
4
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.
corn meal (for dusting pan)2 tbsp
5
Cover pan with lid. Turn heat to medium low heat. Cook about ⏱️ 7 minutes per side. Watch closely to ensure they don't get too brown. Remove the rings before flipping the muffins. Remove the muffins to a cooling rack when thermometer reaches 200°F.
6
Allow the muffins to cool then serve immediately with butter, jam or in a breakfast sandwich!
Nutrition Facts
calories
131 kcal
fat Content
2 g
serving Size
1 serving
fiber Content
1 g
sugar Content
3 g
sodium Content
245 mg
protein Content
4 g
cholesterol Content
5 mg
carbohydrate Content
23 g
saturated Fat Content
1 g
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