Description
Homemade English Muffins bring the classic bakery taste to your kitchen with their signature nooks and crannies, fluffy yet chewy texture, perfect for toasting. This recipe walks you through easy steps to make these breakfast favorites from scratch using simple ingredients, resulting in delicious muffins that are far superior to store-bought.
Ingredients
Scale
For the Dough:
- 3 cups all-purpose flour (plus extra for kneading)
- 1 tbsp sugar
- 1½ tsp salt
- 1 tbsp active dry yeast
- 1 cup warm milk (110°F)
- ¼ cup warm water (110°F)
- 2 tbsp butter, melted
For Cooking:
- ¼ cup cornmeal (for dusting)
- Butter or oil (for greasing the skillet)
Optional Add-ins:
- ½ tsp cinnamon and ¼ cup raisins
- ¼ cup whole wheat flour (replace part of all-purpose flour)
Instructions
- Activate the Yeast: In a small bowl, combine warm water, warm milk, sugar, and yeast. Stir and let sit for 5–10 minutes until foamy on top. This means the yeast is active.
- Make the Dough: In a large mixing bowl, mix flour and salt. Add the yeast mixture and melted butter to the flour. Stir with a spoon or mix with a dough hook until a soft dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, knead with a mixer on medium speed for 5 minutes.
- Let the Dough Rise: Place dough in a greased bowl, cover with a clean towel or plastic wrap. Let rise in a warm place for 1–1.5 hours, or until doubled in size.
- Shape the Muffins: Punch down the dough and divide into 8–10 equal pieces. Shape each piece into a ball, then flatten slightly into discs about ½ inch thick. Dust a baking sheet with cornmeal and place the discs on it. Sprinkle more cornmeal on top, cover loosely, and let rest for 20–30 minutes.
- Cook the Muffins: Heat a skillet or griddle over medium-low heat and lightly grease it. Place the dough discs on the skillet (in batches if needed). Cook for 6–8 minutes per side, until golden brown and cooked through. If muffins brown too fast, lower the heat to avoid burning before the centers cook.
- Cool & Serve: Remove from skillet and let cool on a wire rack. Split with a fork to reveal all those classic nooks and crannies. Toast and enjoy with butter, jam, or your favorite toppings.
Notes
- Don’t Rush the Rise – Proper proofing gives them that airy texture.
- Fork Split – Never cut with a knife; a fork keeps the texture intact.
- Low & Slow Cooking – Prevents burnt outsides and undercooked centers.
- Cornmeal Base – Adds texture and prevents sticking on the cooking surface.
- Use a Thermometer – Muffin centers should reach about 200°F when fully cooked for best texture.
- Prep Time: 15 minutes (plus 1.5 hours rise time)
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, Snack
- Method: Yeast Dough, Griddle Cooking
- Cuisine: British
Nutrition
- Serving Size: 1 English muffin (about 60g)
- Calories: 160
- Sugar: 3g
- Sodium: 280mg
- Fat: 3.5g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 10mg
Keywords: English muffins, homemade English muffins, breakfast muffins, British breakfast, fluffy muffins, yeast bread
