Easy Homemade English Muffins
These English muffins are made with a simple yeast dough and cooked on the stovetop in minutes. Make these once, and you'll never go back to the store-bought version!
Servings 12 muffins
Calories 151kcal
Ingredients
- 3/4 cup milk lukewarm
- 1/2 cup water lukewarm
- 2 tbsp granulated sugar
- 1 1/2 tsp salt
- 2 tsp active dry yeast
- 3 1/2 cups all purpose flour
- semolina or cornmeal for dusting the english muffins
Instructions
- In the bowl of a stand mixer, whisk together the lukewarm milk, water, sugar, salt, and yeast.
- Gradually add in the flour, mixing on low speed until the dough is smooth, elastic, and only slightly sticky. Cover the bowl and allow the dough to rise until it is doubled in size, about one hour. Meanwhile, sprinkle a thin layer of semolina flour onto a baking sheet. Set aside.
- Flour your work surface, then gently roll or stretch out the dough into a 1/4 or 1/2 inch-thick rectangle. Cut out 12 three-inch rounds with a biscuit cutter. Or, divide the dough into 12 equal pieces, roll them into balls, and lightly flatten them into discs.
- Place the rounds on the baking sheet with semolina flour and sprinkle the tops with more semolina. Cover the pan with another inverted baking sheet and let them rise for one hour.
- Preheat a nonstick skillet over medium-low heat. Cook the muffins in batches for 6-8 minutes on each side, or until golden brown.
- Rest the English muffins on a wire rack to cool completely. Enjoy!
Video
Nutrition
Calories: 151kcal | Carbohydrates: 31g | Protein: 4g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 298mg | Potassium: 67mg | Fiber: 1g | Sugar: 3g | Vitamin A: 25IU | Vitamin C: 0.002mg | Calcium: 25mg | Iron: 2mg