English Muffins

These English Muffins are soft and fluffy on the inside and loaded with tons of nooks and crannies.

1

MICROWAVE MILK

Microwave milk until warm, 1-2 minutes. Next add 1 tablespoon sugar, butter and salt to the milk and stir to combine to dissolve the sugar. Set aside.

2

BLOOM YEAST

In separate bowl add warm water, 1/4 tsp sugar and yeast. Let sit for 5 minutes to bloom.

3

MAKE BATTER

Add flour to a large bowl along with the milk mixture and yeast mixture. Mix just until combined. Cover the bowl with plastic wrap and let it rest for 30 minutes.

4

SCOOP BATTER

Dust the bottom of a cold cast iron skillet with cornmeal. Spray the inside of the rings with cooking spray and place on top of the cornmeal. Using a 2 oz. scoop, scoop the batter into rings.

5

COOK ENGLISH MUFFINS

Cover the pan with a lid. Turn heat to medium-low and cook for about 7 minutes per side. Remove the rings before flipping the muffins. Remove the muffins to a cooling rack when thermometer reaches 200°F.

Allow the muffins to cool then serve immediately with butter, jam or in a breakfast sandwich!

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