If you ever tried an English muffin, then you know that very few types of bread are more suited to be served at breakfast. Of course, you can always buy some already baked ones from bakeries. But why not make your own when all you need is a bunch of ingredients and a good overnight sleep?

So before you start reading, I want to highlight that this is an overnight English muffin recipe, so you will need to plan ahead. With this out of the way, let's see what you have to do.

• In a small saucepan, heat up the milk just a little. It needs to be warm and not hot. Add the yeast and the sugar in there, stir and let it sit covered for 5 minutes.
• While this happens, you can melt the butter.
• In a mixing bowl, add the rest of the ingredients. The only exception is the cornmeal. You don't have to mix it in the dough.
• Bring the milk and the melted butter to the bowl and start kneading. Depending on how wet your flour is, you might need to add more.
• Knead for 5-10 minutes until the dough becomes smooth and elastic. Grease it lightly with oil, cover the bowl and let it sit at room temperature for 2 hours.
• After 2 hours, move the bowl to the fridge and let it sit overnight.
• On the second day, sprinkle the cornmeal in a pan or on a plate.
• Take the dough out of the fridge, and with a rolling pin, start rolling it out until it is 2-3 mm thick.
• You will need to make some cuts. For this, you can use special English muffin rings, cookie cutters, a cup, or a small plate.

‍

‍

• Take out the cut rings and place them on a cornmeal surface. Cover and let them sit for another 2 hours.

‍

‍

• Heat up a cast-iron skillet, but let the stove on medium-low heat. Place the pieces of dough in the skillet and let them cook for 5 minutes on each side.
• Don't worry. This is still a baked English muffin recipe. Once they are done on the stove, transfer them on a tray lined up with parchment paper and baked them for 5 minutes in the preheated oven at 180 degrees Celsius (350 F).

‍

‍

• Take them out of the oven and let them cool on a wire rack for 30 minutes before serving them.

There's no doubt about it that regardless of the recipe you will go with, the best English muffins are the ones that are warm and fluffy.

Now, regarding the history of these baked goods, you should know that before they started to become popular in the US (somewhere around 1880), these small pieces of bread were simply known as muffins. Even today, if you travel to the UK, they will not be called English muffins.

Back in the 19th century, the name was given just so the people would make the difference between this recipe which was just started to grow in popularity, and the muffins Americans used to make at the time. Anyway, this is the short version of their story.

If you are wondering about the English muffin calories, the nutrition factors are listed below. And for English muffin breakfast ideas, you can try out our English Muffin Sandwich with a Crunchy Surprise.

* In the morning, you can split the dough in half and freeze one part. When you need it, just defrost it and continue the recipe from where you left it.

** Don't forget to tag us on Instagram when making this dish.