From my kitchen to yours
Small-Batch Homemade English Muffins
A readable version for cooking, printing, and finding again later.
Method
- Add the warm milk, honey, and melted butter to the mixer bowl.
- Add the flour, instant yeast, and salt.
- Attach the dough hook and mix on low until the ingredients come together.
- Knead on low or medium-low for approximately 6–8 minutes.
- The dough should be soft, smooth, and slightly tacky. Add warm milk one tablespoon at a time if it seems dry.
- Place in a lightly greased bowl, cover, and allow to rise for approximately 1–1½ hours, or until doubled and puffy.
- Turn the dough onto a lightly floured or cornmeal-dusted surface.
- Divide into 6–8 pieces, or 9 smaller ones. Shape into balls and gently flatten.
- Dust both sides with cornmeal and place on a parchment-lined or cornmeal-dusted surface.
- Cover and rest for another 20–30 minutes, until slightly puffy.
- Heat a skillet or griddle over low to medium-low heat. Cook slowly for approximately 7–10 minutes per side, adjusting the heat as needed, until golden and cooked through.
“I used a little more milk than the recipe—about one tablespoon extra—and added it little by little as the dough kneaded. My muffins still turned out great. My mom said they were delicious, and my son said they were good too!”
— From my kitchen, Heart@Home ♡
