Homemade English Muffins
Servings
6
english muffinsPrep time
20
minutesCooking time
20
minutesResting time
15
minutesTotal time
55
minutesThese homemade English muffins? A step above the store-bought ones, I promise! You probably already have everything you need in your pantry (plus some plain yogurt in the fridge). Incredibly soft and freezer-friendly, they’re the dream companion for a breakfast sandwich or simply toasted with a little butter. (Simplicity at its best, we love it!)
Ingredients
2 cups all-purpose white flour
2 tsp baking powder
1 tsp salt
1 tsp white sugar
1 ¼ cups plain Greek yogurt
1 tbsp olive oil
2 tbsp water
3-4 tbsp cornmeal
Instructions
- In a large bowl, mix together the dry ingredients: 2 cups of all-purpose flour, 2 tsp baking powder, 1 tsp salt, and 1 tsp white sugar.
- Add 1 ¼ cups of plain Greek yogurt, 1 tbsp olive oil, and 2 tbsp water.
- Stir with a spatula until the dough starts to come together, then transfer it to a work surface. Knead for about 3-4 minutes until a smooth ball forms. If the dough is too sticky, add more flour.
- Divide the dough into 6 equal portions and shape them into balls.
- Cover with a kitchen towel and let rest for 15 minutes.
- Sprinkle 2 tbsp of cornmeal on your work surface. Using a rolling pin, flatten each ball into a disc about 4 inches in diameter.
- Sprinkle 1-2 tbsp of additional cornmeal on top.
- Preheat the oven to 350°F and position the rack in the middle.
- In a skillet over medium-low heat, cook the English muffins for 4-5 minutes on each side (no need to add oil or butter!) until golden brown. Transfer them to a baking sheet.
- Bake in the oven for about 7-8 minutes.
- When ready to serve, slice the English muffin in half horizontally and toast it in a toaster.
Notes
- Storage :
Store English muffins in an airtight bag or container in the fridge for up to 7 days. - Freezing :
English muffins freeze beautifully. Place them in a resealable plastic bag and freeze for up to 3 months.
