Homemade English Muffins

Serving 8 people

70 min


  • cornmeal - 1/4 cup cornmeal or polenta for sprinklingINSTRUCTIONS (Overnight Version)
  • dry yeast 2¼ teaspoons (1 envelope) dry yeast
  • flour 2 cups all-purpose flour
  • powdered milk ½ cup powdered milk
  • salt 1 teaspoon salt
  • sugar 1 tablespoon sugar
  • vegetable oil shortening 1 tablespoon shortening vegetable oil
  • water 11/3 cup warm water
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How to make it

  1. In the morning beat the dough for 3 minutes. Cover with a towel and set aside to rest for an hour.
  2. Heat a griddle or a large skillet to medium and prepare your molds. If using cans, spray each can with non-stick cooking spray to prevent batter from sticking. Arrange molds on the griddle and sprinkle a pinch of cornmeal inside the mold. Use an ice cream scoop to dish out 1-2 scoops of batter into each ring. Use a couple of teaspoons to help you pull the batter from the center to fill the ring. Sprinkle a pinch of cornmeal over the top of each muffin.Cover the griddle with a cookie sheet or if using a skillet, put the lid on and cook 5 minutes. Flip the muffins and cook 4-5 more minutes and remove from heat. Continue with remaining batter remembering to add cornmeal with each new batch.To serve, split muffins by inserting a fork around the middle all the way around the muffin and pulling them apart. This is the best way to ensure maximum texture.