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Homemade English Muffins

Homemade English Muffins


  • 1 envelope yeast
  • 1 1/2 teaspoons salt
  • 1/2 cup milk, lukewarm
  • 1 egg
  • 2 tablespoons sugar
  • 4 1/2-5 cups flour
  • 1 cup milk
  • 1/2 cup yellow cornmeal
  • 1/4 cup butter
  • 2 tablespoons butter, melted


  1. Since you cook these on top of the stove, there is no need to preheat the oven.
  2. Proof the yeast in the l/2 Cup of lukewarm milk with the sugar.
  3. Scald the 1 cup of milk, melt the butter in it and let cool to lukewarm.
  4. Add the salt and the slightly beaten egg to the milk-and-butter mixture.
  5. Pour the yeast sponge into a large mixing bowl and blend in the milk-butter-and-egg mixture.
  6. Add the flour, a little at a time,mixing together well.
  7. Turn the dough out onto a lightly floured work surface and knead, adding more flour if necessary.
  8. Knead until elastic and shiny.
  9. Then place the dough in a large buttered bowl, cover with a towel and let rise for at least 1 hour,
    until doubled in bulk.
  10. Meanwhile, pour the cornmeal onto a platter and set aside. Take the dough out onto the work
    surface and knead again for a couple of minutes.
  11. Roll it out with a rolling pin to a thickness of about 1/3″ and, with a glass or a large biscuit cutter,
    cut out round cakes.
  12. Put these onto the platter with the cornmeal, press down slightly and turn to get the other side
    covered with cornmeal.
  13. Place on a baking sheet and cover with a towel.
  14. Let stand for about 20 to 30 minutes or until doubled in size. Place a skillet over medium heat and
    when hot, brush with a little melted butter, turn the heat low and place about 5 to 6 muffins in the
  15. Cook for approximately 5 minutes on each side, or until they are slightly brown.
  16. Cool on a rack.
  17. Toast after they are completely cooled off and right before serving them.

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