Homemade English Muffins

Prep time: 20 mins (+ 2 hours rising) | Cook time: 15 mins | Yields: 10–12 muffins

Component	Ingredients
The Liquid	1 cup warm milk (around 110°F), 2 tbsp melted butter, 1 tbsp honey or sugar
The Yeast	2 ¼ tsp (1 packet) active dry yeast
The Dry	3 cups all-purpose flour, 1 tsp salt
The Coating	½ cup cornmeal (essential for the classic crunch)

Activate the Yeast: In a small bowl, combine the warm milk, honey, and yeast. Let it sit for about 5–10 minutes until it becomes foamy.
Mix the Dough: In a large bowl, whisk the flour and salt. Pour in the yeast mixture and melted butter. Stir until a shaggy dough forms.
Knead: Turn the dough onto a floured surface. Knead for about 5–8 minutes until the dough is smooth and slightly tacky but not sticky.
First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
Shape: Punch the dough down. Roll it out to about 1/2 inch thickness. Use a round cutter (about 3 inches wide) to cut out circles.
Second Rise: Coat a baking sheet generously with cornmeal. Place the muffins on the sheet and sprinkle more cornmeal on top. Cover and let rise for another 30 minutes.
The Griddle Cook: Heat a heavy skillet or griddle over low-medium heat. Do not use oil. Place the muffins in the pan (don’t crowd them) and cook for about 5–7 minutes per side. They should be deep golden brown and cooked through the center.
Cool: Transfer to a wire rack to cool completely.

The Fork Method: Never cut an English muffin with a knife! Use a fork to poke holes around the center and pry it open. This preserves the “nooks and crannies” that hold butter and jam.
Temperature Control: If they are browning too fast on the outside but stay doughy inside, lower your heat and pop them in a 350°F oven for 5 minutes to finish them off.