Ingredients
Wet Ingredients
- ¾ cup milk (180ml)
- ½ cup water (120ml)
- 3 tablespoons butter, melted and cooled slightly (42g)
- 1 large egg, room temperature
Dry Ingredients
- 2 tablespoons granulated sugar
- 1 (0.25-ounce/7g) packet active dry yeast
- 3 cups all-purpose flour (360g)
- 1 teaspoon salt
Other
- Cornmeal or semolina for dusting
Instructions
- Activate the yeast: Combine the milk, water, and sugar in a bowl or glass measuring cup. Stir together and warm in the microwave to 110°F. Add the yeast and stir once more. Set aside for 5-7 minutes or until a foamy head develops, indicating the yeast is active.
- Prepare dry ingredients: While the yeast is waking up, combine the flour and salt in the bowl of a stand mixer and whisk together to mix evenly. Fit the bowl with a paddle attachment.
- Combine wet and dry ingredients: Mix the egg and melted butter into the milk mixture with activated yeast, then slowly pour this liquid into the flour mixture while mixing on low speed. Increase the speed to medium-high and knead for about 7 minutes or until the dough is elastic, smooth, and pulls away from the sides of the bowl.
- First rise: Transfer the dough to a large oiled bowl and cover tightly with plastic wrap. Let it rise in a warm spot until doubled in size, about 1 hour. Alternatively, refrigerate overnight and let warm for 1 hour before continuing.
- Shape the muffins: Turn the dough out onto a floured counter and lightly flour the top. Gently spread and pat the dough down to just under 1 inch thick. Line two baking sheets with parchment paper and sprinkle each with cornmeal or semolina.
- Cut the muffins: Use a 2½-inch round cutter to cut out muffins. Transfer them carefully to the prepared baking sheets using a spatula or your hands. Gather scraps, gently knead the dough together, re-roll, and continue cutting until all dough is used. Cover loosely with plastic wrap and let rise in a warm place until visibly puffed, about 30 minutes.
- Cook the muffins on stovetop: Heat a large skillet over medium heat until warm. Sprinkle the surface with cornmeal or semolina and place 3-4 muffins on the pan. Cover and reduce heat to medium-low. Cook for 6 to 8 minutes until the bottoms are browned and tops appear dry. Adjust heat to low if browning too fast. Flip and cook the other side for another 6 to 8 minutes until browned.
- Cook remaining muffins and serve: Remove old cornmeal, sprinkle fresh cornmeal on the pan, and cook the remaining muffins the same way. Serve warm, toasted, or with your favorite spreads. For best results, cook a test muffin first to gauge the heat and timing.
Notes
- Using room temperature egg and warm liquids helps activate the yeast for better rise.
- Dough can be refrigerated overnight for convenience; just allow to come to room temperature before shaping and cooking.
- Be careful with heat during stovetop cooking—medium-low to low heat prevents burning while ensuring muffins cook fully inside.
- Cornmeal or semolina on the baking sheet and skillet prevents sticking and adds a nice texture to the bottom crust.
- Cook a test muffin first to adjust timing and temperature for your stove and skillet.
- Prep Time: 20 minutes
- Cook Time: 1 hour 55 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
