- all-purpose or white bread flour 4 ½ cup
- Salt 2 teaspoons • 1 kcal
- Butter 2 tablespoons • 717 kcal
- Milk 2⅔ cups • 49 kcal
- Sugar 2 tablespoons • 470 kcal
- Dry yeast 1 tablespoon
- Cornmeal or rice flour for sprinkling on the muffins
English muffins are best when they are home-made and fresh from the oven. These muffins are cooked on the stovetop on a griddle or skillet and taste amazing when cut in half and toasted, or with butter and jam. They’re also great with bacon and eggs – they make a wonderful sandwich!
Pour the flour into a large bowl that is big enough to hold the dough while it expands and rises. Add the salt to the flour and mix well. Set aside.
Melt butter in a small to medium-sized pan.
Add milk and sugar to the butter, and heat for a minute or two while stirring. Keep checking until it reaches a comfortable, warm temperature. The temperature should be anywhere from 102-108° F or so.
Add the dry yeast to the milk, sugar and butter mixture, and whisk until smooth.
Let sit for 3-5 minutes or so to let the yeast proof. It should go a little foamy on the top.
Pour the milk mixture into the flour, and work the mass into a sticky dough.
Set the bowl in a warm place for the dough to rise. Cover loosely with cling wrap or a clean tea towel, and let sit for approximately 30 minutes or a little bit more, until doubled in size.
While the dough is rising, prepare the equipment needed to cook the English muffins. You’ll need a griddle or frying pan, cookie sheet or another cover, English muffin or crumpet rings, spatula, pot holder, a small bowl of cornmeal or rice flour, butter or oil, a large spring handle ice cream scoop, spoon, and a wire cooling rack.
Spray English muffin rings with cooking spray and preheat the griddle to 300° F.
When the dough has doubled in size, stir to release the air.
Set the English muffin rings on the dry griddle or frying pan; do not grease the griddle itself.
When hot and ready to bake, sprinkle the griddle inside each ring with cornmeal or rice flour.
Drop one large scoop of dough into each ring, then flatten just a little bit with a spoon dipped in butter or oil to make the muffins flat on top.
Sprinkle cornmeal or rice flour on the tops of each muffin as well.
Cover and bake for approximately 4-5 minutes, until golden brown.
Using a spatula and oven gloves, flip the rings with muffins to cook them on the other side.
Cover again and bake the other side for 4-5 minutes as well. Adjust the heat if needed, as you don’t want them to burn too much.
Remove the cooked muffins to a wire rack to cool completely.
Bake the rest of the muffins, always sprinkling cornmeal or rice flour on the griddle inside rings and on top of the dough.
Use the same day or freeze when the muffins are completely cooled.
You’ll need to use muffin rings for this recipe, or crumpet rings. If you can’t get them, then try using egg cooking rings instead. You may find that these make smaller muffins, but they will taste just as good.