English Muffins

1/2 cup warm water
1 tsp. active dry yeast
1 Tbsp. sugar
1/2 cup milk
2 Tbsp. butter
3 cups of flour, divided
3/4 tsp. salt
1/3 cup cornmeal

Combine your water, yeast and sugar and let sit for 5 minutes.

While that's resting, add 1 1/2 cups flour and  the salt to a separate bowl. Mix well.

Microwave or heat your milk and butter together.  You are wanting the butter to melt completely so if your microwaving, start off at 1 minute.

Add your milk, melted butter and yeast mixture to the separate bowl of flour/salt you set aside earlier. Mix well.

Now, start adding the rest of you flour in 1/2 cup increments.  It will be a sticky mess ,but, mix well. Turn dough out onto a floured surface and knead for approx. 4-5 minutes.  (Your about to get a mini arm work out).

Spray a glass bowl with non stick spray and place your dough in.  Spray the top of your dough with spray and cover with plastic wrap.  Let rest until double in size. About an hour, maybe a little less.  TIP: I place my bowl of dough in the oven with the light bulb on.  I know it's draft free and warm in there.

Once double in size, punch down and turn out onto a floured surface. Roll out to about 3/4 inch thick.  Using a biscuit cutter, cut out your muffins and place on a cornmeal coated cookie sheet. Making sure you have both sides of the dough coated with cornmeal.  Cover and let rest another 45 minutes.

Heat your skillet to med-LOW heat.  Spray with cooking spray and cook your dough muffins for 7-10 minutes each side. Let cool on a wire rack.  (I had to sneak a warm one, SUPER YUMMY).



  1. I've seen similar recipes that mention the need to bake these for a short period of time after browning. I want to make your version but wanted to be sure that I don't need to bake these? Thanks!

    1. Good question...I didn't bake mine, but I sure may give that a whirl now that you mentioned it. If you tried it out, let me know. Have a great day!!