After making these for the first time, I don’t think I would go back to store-bought!
2 ¾ cups Flour
1 package Fast Acting Yeast
1 tsp Salt
2 Tbsp Sugar
¾ cup Milk
½ cup Water
3 tbsp melted Butter
Cornmeal for dusting
Combine water, milk, and sugar and heat in the microwave to 110℉. Add yeast, mix and set aside for 5 minutes. Then add the butter and egg.
Add the liquids to the salt & flour in a mixer fitted with the paddle, and mix for 7 minutes or until elastic and smooth. The dough will be very wet, and that is okay, but you need to make sure it is elastic. If it isn't your muffins will be more cake-like instead of bread-like.
Transfer the dough to an oiled bowl. Cover and let rise until doubled (about 1 hour).
Prepare two baking sheets sprinkled with cornmeal.
Generously flour the counter, and turn the dough into the flour. Sprinkle the top with flour and press out until about 1 inch thick then cut with a floured cutter. Gently transfer the muffins to the prepared baking sheet. Re-roll the scraps and continue to cut out muffins until all the dough is used.
Let rest for 30 minutes on the baking sheet until slightly puffy lightly covered with plastic wrap or a damp towel.
Heat a heavy skillet or griddle. Add 3-4 muffins into the pan, cornmeal side down. Cook for 5 minutes until golden. They will puff like a pancake. Flip and cook for an additional 5 minutes. Remove from pan and place on a wire rack to cool. If you want to keep them warm, place the wire rack on a baking sheet and put it into a warm oven while you cook the additional muffins.
Wipe out the old cornmeal before cooking the next round of muffins so you don't get burned cornmeal on the new muffins.
The English Muffins freeze really well. It makes the time you put into them worth it.
The inspirational recipe says it makes 14 muffins, but I cut mine a bit smaller and easily made 16.
I use a cast-iron skillet to cook my muffins, but any heavy bottom skillet or griddle will work.