Enjoy these delightful homemade English muffins, perfect for breakfast or as a snack.
Add the milk, butter, egg, salt, sugar, flour, and yeast to the bread machine in the order recommended by the manufacturer.
Ensure the yeast does not come into direct contact with the salt to promote proper activation.
Start the dough cycle on the bread machine and let it complete.
Check the dough after a few minutes to ensure it forms a smooth ball; add water or flour if needed.
Sprinkle cornmeal over a clean work surface.
Use a generous amount of cornmeal to prevent sticking and add texture.
Roll the dough out to a 1/2-inch thickness.
Roll evenly to ensure uniform muffin thickness.
Cut the dough into rounds using a round cutter or an empty can.
Dip the cutter in flour to prevent sticking.
Place the rounds on a baking sheet, cover, and let rise for 20-30 minutes until slightly puffed.
Cover with a damp cloth to prevent the dough from drying out.
Heat a dry cast iron skillet over low heat.
Ensure the skillet is evenly heated to avoid uneven cooking.
Cook the muffins for 5-7 minutes on each side until golden brown.
Press lightly with a spatula to ensure even contact with the skillet.
Split the muffins with a fork or serrated knife and serve warm.
For the best texture, toast the muffins before serving.
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