Delicious Fresh Homemade English Muffins (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 1 teaspoon salt
02 - 2 tablespoons sugar
03 - 2 3/4 cups plain flour (330g)
04 - 2 1/4 teaspoons quick-rising yeast (one packet)

→ Wet Ingredients

05 - 1 large egg at room temperature
06 - 3 tablespoons melted butter (42g)
07 - 1/2 cup water (120ml)
08 - 3/4 cup milk (180ml)

→ For Cooking

09 - Semolina or cornmeal for dusting your pan

# Instructions:

01 - Combine the water, sugar, and milk in a bowl, and warm it in the microwave until it’s around 110°F. Add the yeast to the mix and let it sit to foam up for 5 to 7 minutes.
02 - In the mixer’s bowl, stir together the flour and salt. Then, using the paddle attachment, mix in the melted butter and egg. After that, gradually add the foamy yeast liquid while mixing on low speed. Turn your mixer to medium-high and keep it running for 7 minutes until the dough becomes stretchy and smooth.
03 - Place the dough in a bowl that’s been lightly oiled. Cover it with plastic wrap, and leave it in a warm spot to double in size, which should take an hour. For deeper flavor, let it rise longer (up to 8 hours) or refrigerate it overnight.
04 - Roll the dough out on a floured surface until it’s about 1 inch thick. Prepare two baking trays with parchment paper and sprinkle some cornmeal on them. Cut out 3-inch circles, then transfer them gently onto your trays. Set them aside for 30 minutes to rise again.
05 - Heat a big skillet over very low heat. Sprinkle in some cornmeal, then place 3 to 4 muffins on the pan and cover. Cook them for 5 to 6 minutes per side, until they turn golden brown. Do a trial muffin first to figure out the ideal settings!

# Notes:

01 - The flavor improves if you let the dough rise longer—try 4-8 hours or even chill it in the fridge overnight for the best taste.
02 - If the middle is a bit underdone, just bake the muffins in an oven at 350°F for a quick 3 minutes.
03 - These muffins are at their best when kept in an air-sealed container for 3-5 days, or toss them in your freezer for up to 3 months.

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