English Muffins
Total Time
Prep: 30 min. + rising Cook: 25 min.
Yield
12 muffins
This English muffins recipe yields soft and chewy bread with all the craggy nooks and crannies that make English muffins so iconic. Serve with eggs Benedict, or spread on some butter and jam.
Ingredients
- 1 cup whole milk
- 1/4 cup butter, cubed
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 packages (1/4 ounce each) active dry yeast
- 1 cup warm water (110° to 115°)
- 2 cups all-purpose flour
- 3 to 3-1/2 cups whole wheat flour
- 1 tablespoon sesame seeds
- 1 tablespoon poppy seeds
- Cornmeal
Directions
- In a saucepan, heat milk over medium heat until bubbles form around side of pan. Add butter, sugar and salt. Stir until butter melts; cool to lukewarm. In a small bowl, dissolve yeast in warm water; add to milk mixture. Stir in all-purpose flour and 1 cup whole wheat flour until smooth. Add sesame seeds, poppy seeds and enough remaining whole wheat flour to make a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.
- Punch down dough. Roll to 1/3-in. thickness on a cornmeal-covered surface. Cut into circles with a 3-1/2-in. or 4-in. cutter; cover with a towel and let rise until doubled, about 30 minutes.
- Place muffins, cornmeal side down, in a greased skillet; cook over medium-low heat until bottoms are browned, 12-14 minutes. Turn and cook until other side is browned, 12-14 minutes. Cool on wire racks; split and toast to serve.
Nutrition Facts
1 muffin: 240 calories, 6g fat (3g saturated fat), 13mg cholesterol, 248mg sodium, 41g carbohydrate (4g sugars, 4g fiber), 7g protein.
When I was growing up on a farm, my mom always seemed to be making homemade bread...nothing tasted so good! Now I like to make these simple yet delicious muffins for my own family. —Linda Rasmussen, Twin Falls, Idaho
Recipe Creator
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