For a couple of months now, I have been making English Muffins every Sunday for our family to enjoy throughout the week- it is something we all look forward to and today I am sharing the recipe!

Since I make these for our family of seven (my parents included) I had to modify this recipe to yield more muffins. After making these a handful of times, I played with the amount of flour to water and found this recipe to work best making around 15-20 muffins depending on how big you make them.

A few ways to eat them…

They are delicious with just butter, but you can also enjoy them with eggs and bacon, your favorite homemade jelly, in place of a burger bun… trust me, once you make these and are use to eating them fresh, you will not want to buy them at the store anymore!

Delicious English Muffin Recipe

*Yields approximately 18

INGREDIENTS

• 2 c warm water (warmed to 115-130ºF)
• 2 tablespoons sugar
• 2 teaspoons Instant Yeast
• 4 tablespoons melted butter
• 5 c flour
• 2 teaspoons salt
• cornmeal for dusting

INSTRUCTIONS

1. Pour warm water into large bowl, sprinkle in sugar, sprinkle yeast on top. Cover and let sit for 10 minutes to foam.
2. Add in melted butter, flour, salt and mix with a wooden spoon.
3. Drop dough onto floured surface and knead for 5-10 minutes. *you will need to continue to sprinkle in flour until the dough no longer sticks to your hands
4. Shape dough into a ball and place in an oiled bowl, cover and let rise at least one hour (or until doubled in size) in a warm place. *tip- I always let my dough rise inside my oven (while off) with the light on which maintains a temperature around 90-100º and I place a small bowl of water inside too for moisture.
5. Once dough has doubled in size, drop onto floured surface and knead a few more minutes.
6. Divide dough into equal parts by pinching off around 18 balls.
7. Sprinkle a work surface with cornmeal and roll the balls of dough in your hands and gently flatten by pressing down with your palms.
8. Sprinkle more cornmeal on top and cover with a tea towel to let rise for 20 minutes.
9. Heat a skillet over medium heat (I use this 15″ skillet so I can cook 6 muffins at a time) melting 1 tablespoon of butter and place your english muffins in allowing room for them to rise while cooking.
10. Cover and cook on low/medium heat for approximately 9 minutes.
11. Uncover, add a little bit more butter, and flip the muffins over. Cover and cook another 5 minutes or until golden on both sides.
12. Remove from skillet and repeat with remaining dough until all cooked.
13. Enjoy fresh and warm or store at room temperature for up to 5 days.

Watch the Reel Here.