Pioneer Woman English Muffin Recipe
Making homemade English muffins is easier than you think. The Pioneer Woman English Muffin Recipe brings bakery-quality results to your kitchen.
Equipment
- Large mixing bowl
- Wooden spoon
- Rolling Pin
- Round cookie cutters
- Griddle or large skillet
- Kitchen towel
- Measuring cups and spoons
- Wire cooling rack
Ingredients
- 4 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons salt
- 1 tablespoon active dry yeast
- 1½ cups warm milk
- ¼ cup warm water
- 2 tablespoons melted butter
- Cornmeal for dusting
Instructions
- Mix warm water with yeast in a bowl.
- Let it sit for five minutes.
- It should become foamy and bubbly.
- This means your yeast is active.
- Add warm milk to the yeast mixture.
- Pour in the melted butter too.
- Stir everything together gently.
- Whisk flour, sugar, and salt together.
- Create a well in the center.
- Pour the wet mixture into this well.
- Stir until a soft dough forms.
- Knead for about five minutes.
- The dough should feel smooth and elastic.
- Place dough in a greased bowl.
- Cover with a kitchen towel.
- Let it rise for one hour.
- It should double in size.
- Roll dough to ½-inch thickness.
- Sprinkle cornmeal on your work surface.
- Cut circles using a cookie cutter.
- Place on a cornmeal-dusted baking sheet.
- Let cut muffins rest for 30 minutes.
- They'll puff up nicely.
- Heat your griddle to medium-low temperature.
- Cook muffins for 7-8 minutes per side.
- They should turn golden brown.
- Don't rush this step.
Notes
- Use fresh yeast for the best rise.
- Check the expiration date before starting.
- Don't make your milk too hot.
- It kills the yeast quickly. Medium-low heat is your best friend here.
- High heat burns the outside too fast.
- Fork-split your muffins instead of cutting them.
- This creates better nooks and crannies.
- Store leftovers in an airtight container.
- They stay fresh for three days.