Homemade English Muffins
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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!
Ingredients
Instructions
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.
In separate bowl add warm water, 1/4 tsp sugar and yeast. Let sit for 5 minutes to bloom.
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.
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.
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.
Allow the muffins to cool then serve immediately with butter, jam or in a breakfast sandwich!
Nutrition
- Calories
- 131 kcal
- Carbohydrate Content
- 23 g
- Protein Content
- 4 g
- Fat Content
- 2 g
- Saturated Fat Content
- 1 g
- Cholesterol Content
- 5 mg
- Sodium Content
- 245 mg
- Fiber Content
- 1 g
- Sugar Content
- 3 g
- Serving Size
- 1 serving
