How to Make Homemade English Muffins

• Warm the milk in a microwave-safe bowl or small saucepan until it reaches between 105-115°F. Add granulated sugar and melted butter, stirring until dissolved.
• In a large mixing bowl, whisk together the all-purpose flour, instant yeast, and salt.
• Pour the warm milk mixture into the dry ingredients and mix until a shaggy dough forms.
• Lightly grease a mixing bowl with oil, place dough inside, and cover. Let rise in a warm spot for 45-60 minutes until dough doubles in size.
• Punch down the risen dough. Lightly flour, roll into a rectangle about ½ inch thick, and cut out muffins with a 3-inch cutter.
• Sprinkle cornmeal or semolina onto a baking sheet. Transfer cut muffins, spacing them out, and dust the tops with more cornmeal or semolina.
• Cover muffins loosely and let rise in a warm spot for another 20-30 minutes until puffy.
• Heat a non-stick griddle or skillet over medium-low heat.
• Cook 3-4 muffins on the warm griddle for 5-7 minutes per side until golden brown.
• Transfer cooked muffins to a wire rack to cool completely.