Tool

• Large skillet

• 2½‑inch round cutter

• Stand mixer

• Mixing bowl

Ingredients

• ¾ cup milk

• ½ cup water

• 2 tablespoons granulated sugar

• 1 packet active dry yeast (7g)

• 3 cups all‑purpose flour

• 1 teaspoon salt

• 3 tablespoons butter, melted and cooled slightly

• 1 large egg, room temperature

• Cornmeal or semolina, for dusting

Direction

Make the Dough

• Combine milk, water, and sugar in a bowl. Warm to 110°F.

• Add yeast, stir, and let sit 5–7 minutes until foamy.

• In a stand mixer bowl, whisk flour and salt.

• Fit mixer with paddle attachment.

• Mix egg and melted butter into the milk mixture.

• Slowly pour liquid into flour while mixing on low.

• Increase speed to medium‑high and mix 7 minutes, until dough is smooth, elastic, and pulls away from the bowl.

• Transfer dough to a large oiled bowl. Cover and let rise until doubled, about 1 hour.

• (Optional: Refrigerate overnight. Let dough warm for 1 hour before using.)

Shape the Muffins

• Turn dough onto a floured counter. Lightly flour the top.

• Gently press and spread dough until just under 1 inch thick.

• Line two baking sheets with parchment and sprinkle with cornmeal or semolina.

• Use a 2½‑inch cutter to cut muffins.

• Transfer muffins gently to prepared sheets.

• Re‑roll scraps and continue cutting.

• Cover loosely with plastic wrap and let rise until puffed, about 30 minutes.

Cook

• Heat a large skillet over medium.

• Sprinkle skillet with cornmeal or semolina.

• Place 3–4 muffins on the skillet.

• Cover and reduce heat to medium‑low.

• Cook 6–8 minutes until bottoms are browned and tops look dry.

• Flip and cook another 6–8 minutes until browned.

• Adjust heat as needed to prevent over‑browning.

• Clear old cornmeal, add fresh, and cook remaining muffins.

• Enjoy warm. (Cooking one test muffin helps you gauge heat.)

Notes

• Adjust burner heat between batches — the skillet gets hotter as you cook.

• Overnight method: Refrigerate dough up to 16 hours. Cut and cook straight from cold dough. Second rise may take up to 1 hour. If dough has more than doubled, knead 3–4 times before shaping.

Nutrition

(per muffin)

Calories: 139kcal • Carbs: 23g • Protein: 4g • Fat: 3g
Saturated Fat: 2g • Polyunsaturated Fat: 0.3g • Monounsaturated Fat: 1g • Trans Fat: 0.1g
Cholesterol: 21mg • Sodium: 196mg • Potassium: 55mg • Fiber: 1g • Sugar: 2g
Vitamin A: 115IU • Calcium: 23mg • Iron: 1mg