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Breakfast Muffins

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“Great to eat with just butter or make breakfast sandwiches”
READY IN:
2hrs 20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Dissolve yeast in warm water in a mixing bowl. Combine milk, sugar, salt, and butter, and heat to 110 degrees.
  2. Add to yeast mixture with 3 cups flour. Beat for 3 minutes.
  3. Add enough remaining flour to make a soft dough and turn out onto floured surface.
  4. Knead for 3-5 minutes, or until smooth and elastic.
  5. Place in a bowl, cover with a wet tea towel, and let rise 1 hour.
  6. Punch dough down, and divide in half. Let dough rest for 10 minutes. On a surface generously sprinkled with cornmeal, pat or roll dough to 1/2 inch thickness.
  7. Cut into circles with a floured 3-inch biscuit cutter.
  8. Place circles onto ungreased baking sheet. Cover with a dry tea towel and let rise 30 minutes.
  9. Place risen muffins gently onto a medium-hot griddle and cook for 10 minutes on each side.
  10. Cool on a wire rack.
  11. Split with a fork and toast.

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