Description
Soft, fluffy homemade English muffins made completely from scratch and cooked on the stovetop. Perfect for breakfast sandwiches or toasted with butter and jam.
Ingredients
4 cups white bread flour, plus extra for dusting
½ teaspoon salt
1 teaspoon superfine sugar
1½ teaspoons active dry yeast
1 generous cup lukewarm water
½ cup plain yogurt
Vegetable oil, for brushing
¼ cup semolina, for dusting
Butter and jelly, for serving
Instructions
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In a large bowl, sift together the flour and salt. Stir in the sugar and yeast.
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Make a well in the center and pour in the lukewarm water and yogurt. Stir until the dough begins to come together.
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Knead in the bowl until the dough pulls away from the sides. Turn onto a lightly floured surface and knead for 5–10 minutes until smooth and elastic.
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Lightly oil a bowl. Shape dough into a ball, place in bowl, cover, and let rise in a warm place for 30–40 minutes until doubled.
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Turn dough onto a floured surface and knead gently. Roll to about ¾ inch thick.
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Cut out 10–12 rounds using a 3-inch cutter. Sprinkle both sides with semolina and place on a floured baking sheet.
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Cover and let rise again for 30–40 minutes.
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Heat a lightly oiled skillet over medium-high heat. Cook muffins for 7–8 minutes per side until golden brown. Adjust heat if browning too quickly.
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Cool completely. Split with a fork and toast before serving.
Notes
Split with a fork instead of a knife to create classic nooks and crannies.
Lower heat slightly if muffins brown too quickly before cooking through.
Freeze for up to 3 months in an airtight container.
- Prep Time: 1 HOUR 35 MINUTES
- Cook Time: 16 MINUTES
- Category: BREAD
- Method: Baking
- Cuisine: BRITISH
Nutrition
- Calories: 190
- Sugar: 1g
- Fat: 2g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g