Description
Delightful homemade English muffins with nooks and crannies, perfect for breakfast with endless topping options.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup milk
- 2 tablespoons butter
- 1/4 cup water
- Cornmeal (for dusting)
Instructions
- In a bowl, combine the flours, salt, sugar, and yeast. Stir until well mixed.
- In a saucepan, heat the milk, butter, and water until warm (not boiling).
- Gradually add the milk mixture to the flour mixture, stirring until a soft dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth.
- Place the dough in a greased bowl, cover, and let rise until doubled in size, about 1 hour.
- Punch down the dough and roll it out to about 1/2 inch thick. Cut out rounds using a biscuit cutter.
- Place the rounds on a baking sheet dusted with cornmeal, cover, and let rise for another 30 minutes.
- Preheat the griddle over medium heat. Cook the muffins for about 5-7 minutes on each side until golden brown.
- Cool on a wire rack before slicing.
Notes
Store cooled muffins in an airtight container for up to 3 days or freeze for up to 3 months. Toast from frozen for a quick breakfast.
- Prep Time: 90 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 1g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg