Easy Homemade English Muffins

For 14 Muffins, Easy Homemade English Muffins keeps the list centered on warm milk or buttermilk, salted butter and salt. Set aside about 165 minutes.

• Yield 14 Muffins
• Ready in 165 minutes
• Prep 150 minutes
• Cook 15 minutes

Ingredients

• 1 3/4 cups warm milk or buttermilk
• 3 tablespoons salted butter (melted)
• 1 1/2 teaspoons salt
• 2 tablespoons granulated sugar
• 1 tablespoon instant yeast
• 1 3/4 cups all-purpose flour
• 1 3/4 cups whole wheat flour
• 1/2 cup cornmeal

Instructions

1. In a large bowl, mix together the buttermilk, butter, salt, sugar, and yeast.
2. Stir in the flour and mix until well-combined and no dry streaks remain. The batter will be very soft - you can kind of lift it up in a doughy ribbon with a spatula.
3. Cover and let the batter rise in a warm place until puffy and doubled, 1-2 hours.
4. Line two half sheet pans with parchment paper and liberally sprinkle cornmeal over the parchment paper. This will prevent the English muffin dough from sticking.
5. Using a large cookie scoop or two greased spoons, scoop out about 6 tablespoons/2.5 ounces of batter and place in mounds on the prepared baking sheets. *You can make the English muffins larger or smaller depending on preference.* They'll look a little messy at this point; that's ok.
6. Lightly grease your hands and take each mound of batter and flip it over in your hands so it is cornmeal-side up. Gently shape the dough into a mostly smooth round disc and set it back on the baking sheet (sprinkle more cornmeal on the parchment paper, if needed). Space the muffins several inches apart to leave room for rising.
7. Cover the baking sheets and let the muffins rise until noticeably puffy, about an hour.
8. Preheat the oven to 375 degres F.
9. Preheat a griddle to about 325-350 degrees (can also us a skillet on the stove over medium-low or medium heat). Gently pick up the puffy English muffins so they don't totally deflate, and place them on the hot griddle.
10. Cook for about 4-5 minutes per side. Adjust the heat if the English muffins are burning or overly browning. They'll finish cooking all the way through in the oven.
11. Transfer the English muffins to a clean (no cornmeal) parchment lined baking sheet and bake for 5-7 minutes until no longer doughy in the center.
12. Let cool completely (if you can!) before splitting, toasting, and eating.

Cool the bake on a rack until the crumb sets, then slice.