Homemade Fluffy English Muffins

Name: Homemade Fluffy English Muffins
Total time: 2 h 15 min
Yield: 18
Ingredients: 240 ml milk; 2 tbsp white sugar; 240 ml warm water (45°C); 1 package (7g) active dry yeast; 720 g all-purpose flour; 60 ml melted shortening; 1 tsp salt; 60 g cornmeal, or more as needed

Create soft, chewy, and delicious homemade English muffins using simple pantry ingredients. These muffins are full of nooks and crannies, perfect for a delightful breakfast or brunch.

2 hr 15 min

easy

190calories

calories

34g

carbohydrates

fat

fiber

protein

136mg

sodium

sugar

Breakfast World American

Ingredients

240 ml milk

2 tbsp white sugar

240 ml warm water (45°C)

1 package (7g) active dry yeast

720 g all-purpose flour

60 ml melted shortening

1 tsp salt

60 g cornmeal, or more as needed

Directions

Step 1

Begin by warming the milk in a small saucepan until it starts to bubble. Remove from heat, stir in the sugar until dissolved, and let it cool until lukewarm.

Step 2

In a small bowl, mix together the warm water and yeast. Let it stand for about 10 minutes until creamy.

Step 3

In a large bowl, combine the milk mixture, yeast mixture, 360g of flour, and melted shortening. Beat until smooth. Then mix in the salt and the remaining 360g of flour. Knead until a soft dough forms. Place the dough in a greased bowl, cover it, and let it rise in a warm place until it doubles in volume, about 1 hour.

Step 4

Punch down the dough and roll it out on a lightly floured surface to about 1/2-inch thickness. Use a biscuit cutter, drinking glass, or an empty tuna can to cut out rounds.

Step 5

Sprinkle cornmeal on waxed paper and place the dough rounds on top. Dust the tops with more cornmeal, cover, and let them rise for 30 minutes.

Step 6

Heat a greased griddle over medium heat. Cook the muffins on the griddle until they are lightly browned, about 10 minutes per side. Split and toast them as desired. Enjoy!