How to Make Homemade English Muffins

• Activate the Yeast. Add the milk, water, and sugar to a microwave-safe bowl or glass measuring cup. Warm to about 110°F. Stir in the yeast and let the mixture sit for 5 to 7 minutes. It should become foamy on top.
  ¾ Cup Whole Milk, ½ Cup Water, 2 Tablespoons Granulated Sugar, 1 Packet Active Dry Yeast
• If your yeast doesn't foam, it's worth stopping here and checking the yeast before continuing. Active yeast is important for getting light, airy muffins.
• Mix the Dough. While the yeast is activating, whisk together the flour and salt in a bowl.
  3 Cups All-Purpose Flour, 1 Teaspoon Salt
• Whisk the egg and melted, slightly cooled butter into the yeast mixture. Once everything is combined, continue to mix for about 7 to 10 minutes.
  1 Large Egg, 3 Tablespoons Unsalted Butter
• You can also use a stand mixer on low speed, slowly add the liquid to the flour. Once everything is combined, increase the speed to medium-high and mix for about 7 to 10 minutes.
• The dough should become smooth and elastic and begin pulling away from the sides of the bowl.
• Don't worry if it is sticky. This is one of those recipes where sticky dough is a good thing. Avoid adding a lot of extra flour.
• Let the Dough Rise. Place the dough in a large, lightly oiled bowl and cover it tightly. Let it rise in a warm spot for about 1 hour, or until it has doubled in size.
• For an overnight breakfast option, cover the dough and refrigerate it after the first rise. Let it sit at room temperature for about an hour the next morning before shaping.
• Shape the Muffins. Line one or two large baking sheets with parchment paper and sprinkle generously with cornmeal.
• Transfer the dough to a lightly floured countertop. Sprinkle a little flour over the top and gently pat the dough until it is just under 1 inch thick.
• Use a 2½-inch round cutter to cut the muffins. Don't have a biscuit cutter? A wide-mouth mason jar lid makes a handy substitute.
• Carefully move each round to the prepared baking sheet. The dough is soft, so using a spatula can make transferring the muffins easier.
• Gently press the scraps together, pat them out again, and continue cutting until all the dough has been used.
• Give the Muffins a Second Rise. Loosely cover the baking sheets with plastic wrap.
• Let the shaped muffins rest in a warm spot for about 30 minutes. They should look noticeably puffed before cooking.
• This second rise is worth the extra time because it helps create the light texture we're looking for.
• Cook the English Muffins in a Skillet
• Heat a large skillet over medium-low heat. Sprinkle a little cornmeal into the skillet and add 3 to 4 muffins, leaving enough space between them.
  Cornmeal
• Cover the skillet with a lid and reduce the heat a little more. Cook for about 6 to 8 minutes. The bottoms should be golden brown and the tops should look dry.
• Carefully flip the muffins and continue cooking uncovered for another 6 to 8 minutes, until the other side is golden and the muffins are cooked through.
• Transfer to a plate or cooling rack and continue with the remaining muffins.