Why buy store bought when you can make homemade. These English Muffins are an easy breakfast recipe that you’ll want to try your hand at!
Good morning lovely people! Did you get a chance to stop by yesterday? If not, check out yesterday’s post of our Halloween roundup and $60 Amazon gift card giveaway! It’s such a fun giveaway with some of my bloggy friends and we have a bunch of Halloween treats and DIY’s! Go check it out and get some inspiration for the kids, family, parties, etc!
So I know I’ve said this before, I’m not quite a breakfast person. I know I’m weird, but that’s how I roll. I mean I’m not completely against breakfast, I think it’s just the fact that I don’t like eating in the morning. I do like breakfast food, but mainly for lunch or dinner. So does that still technically make me not a breakfast person? I’ll just consider myself not a morning eater from now on, that sounds like a pretty good option. Breakfast food lover, non morning eater. Perfect!
Anyways, enough with this nonsense! Let’s move on to a recipe shall we? There are so many great breakfast foods out there, one that I do really enjoy is english muffins! Did you know that they are quite easy to make at home? As long as you have the time to let them rise a few times, these bad boys are simple! Not too may ingredients, usually the staples that you already have in your pantry! I’m a simple gal, I love simple meals with simple ingredients. I also love being able to make store-bought items at home. Makes life easier!
So if you have time on your hands whip up a batch of these, toss them in a bag and store them in your fridge and it will save the time running to the store to grab yourself your next bag of muffins! Toast them up, serve with a little jelly, jam or what have you and enjoy!
English MuffinsPrint Pin Rate
- 1 tsp active dry yeast
- 1 Tbsp sugar
- 1/2 cup water
- 1/2 cup milk
- 1-2 tsp honey
- 2 Tbsp butter
- 3 cups all-purpose flour divided
- 3/4 tsp salt
- In a small bowl, combine the yeast, sugar and water. Stir and sit about 5 minutes proof the yeast.
- Meanwhile combine about 1 1/2 cups of the flour and the salt in a large bowl and stir together
- In a second small bowl, combine the milk and butter and honey. Microwave until the butter is melted and then stir to combine everything together.
- Slowly pour the yeast mixture and the milk mixture into the flour. Stir until it to combine. Add the remaining flour and continue to stir.
- Turn dough out onto a lightly floured surface and knead for about 8 minutes until a soft ball forms. You may need to add more flour if the dough is too sticky.
- Shape the dough into a ball and place it in a bowl that has been coated in non-stick spray. Lightly spray the top of the dough and cover with plastic wrap.
- Let rise until double in size.
- Punch the dough down and let rise a second time until double in size.
- Punch down the dough again and turn it out onto a well floured surface.
- Roll dough out onto a flour surface until it is about 1/2 - 3/4" thick. Using a biscuit cutter, cut the dough into circles. Ball up remaining dough and roll out again, continue process until all dough is used.
- Place the cut muffins onto a pan that has been sprinkled with a good amount of cornmeal. Sprinkle more cornmeal on top of the muffins.
- Cover with a damp towel and let rise a last time until doubled in size.
- Heat a large pan to medium-low and spray with non-stick spray. Carefully transfer muffin to pan (being too rough will deflate them).
- Cook the muffins until they are lightly golden on each side. Repeat until all muffins are done.
- Let cool and enjoy!