Easy English Breakfast Muffins
These homemade English muffins are light, fluffy, and golden on the outside with the perfect texture inside for toasting and topping.
Ingredients
- 2 ¼ teaspoons 1 packet active dry yeast
- 1 tablespoon sugar
- 1 ¼ cups warm milk about 100–110°F
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter softened
- Cornmeal or semolina for dusting
- Optional: 1 egg for richer dough
Instructions
- Proof the yeast: In a bowl, mix warm milk, sugar, and yeast. Let it sit for 5–10 minutes until it becomes foamy.
- Make the dough: In a large mixing bowl, combine flour and salt. Add in the yeast mixture and softened butter (and egg, if using). Stir until a dough forms.
- Knead the dough: Transfer to a floured surface and knead for about 5–7 minutes until smooth and elastic.
- Let it rise: Place the dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
- Shape the muffins: Roll the dough out to about ¾ inch thick. Use a biscuit cutter or glass to cut out circles. Reroll scraps as needed.
- Dust and rest: Sprinkle a baking sheet with cornmeal or semolina and place the muffins on top. Dust the tops lightly and cover with a towel. Let rest for 20 minutes.
- Cook the muffins: Heat a skillet or griddle over medium-low heat. Cook muffins 6–7 minutes per side until golden brown and cooked through. Flip carefully.
- Cool and enjoy: Let the muffins cool slightly before splitting with a fork and toasting. Serve with butter, jam, or eggs.