Homemade English Muffins Recipe

Introduction
Homemade English muffins are a game-changer for anyone who loves starting their day with something simple yet indulgent. In recent years, there’s been a beautiful resurgence of women (and men!) rediscovering the joy of baking from scratch, creating nourishing, wholesome foods for their families. English muffins are one of those recipes that feel special yet practical—you’re not just baking bread; you’re crafting a soft, pillowy vessel for butter, jam, or eggs.

Whether you’re a seasoned baker or just beginning your journey into homemade essentials, these English muffins are an approachable, rewarding recipe that will elevate your breakfasts, brunches, or snack times. Plus, there’s something incredibly satisfying about splitting one open and seeing all those signature nooks and crannies.

What You Will Love About Making Your Own English Muffins

1. Classic and Homemade: Skip store-bought muffins with preservatives—this recipe is made with wholesome ingredients you probably already have.

2. Perfect Texture: Get the signature nooks and crannies that make English muffins perfect for butter, jam, or eggs.

3. Budget-Friendly: Make bakery-quality English muffins at a fraction of the cost.

4. Family-Friendly: A fun and rewarding recipe to make with kids or as a weekend baking project.

Homemade English Muffins Recipe
Yield: 24-30 muffins

Learn how to make soft, fluffy English muffins from scratch with this easy step-by-step recipe. Perfect for breakfast sandwiches, toasted with butter and jam, or as a snack. These homemade English muffins are simple to make and deliver bakery-quality results right in your kitchen!

Ingredients

• 1 cup warm milk (105°–110°F)

• 2 tbsp sugar

• 1 tbsp active dry yeast (or 1 packet)

• 1 cup warm water (105°–110°F)

• ¼ cup butter, melted

• 5 ½ to 6 cups unbleached flour

• 1 tsp salt

• Cornmeal, for dusting

Instructions

Activate the Yeast

In a large mixing bowl, combine warm milk, sugar, and yeast. Stir gently and let it rest for 10 minutes, until it becomes frothy. This step ensures your yeast is active and ready to make your muffins rise.

2. Mix the Dough

Add the warm water and melted butter to the yeast mixture. Stir in 3 cups of flour and beat the mixture for 3–4 minutes until smooth and elastic.

3. Knead the Dough

Add 2 more cups of flour and mix using a dough hook or wooden spoon. Gradually add more flour, ½ cup at a time, until the dough is stiff and smooth. Knead for 5–6 minutes by hand (or 3–4 minutes with a stand mixer).

4. Let It Rise

Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1–1½ hours, or until it doubles in size.

5. Shape the Muffins

Punch down the dough and let it rest for 10 minutes. Roll it out to ½-inch thickness on a lightly floured surface. Use a large circular cutter to cut out muffin shapes. Brush both sides lightly with water and sprinkle generously with cornmeal.

6. Second Rise

Place the muffins on a baking sheet, cover them loosely, and allow them to rise for 30 minutes.

7. Cook the Muffins

Heat a griddle or skillet over medium-low heat. Cook the muffins for 4–5 minutes on each side, until golden brown and cooked through. Adjust the heat as needed to avoid burning. Test one muffin for doneness before finishing the batch.

8. Cool and Serve

Transfer the cooked muffins to a wire rack to cool completely. For the best texture, use a fork to split them open before toasting. Enjoy!

Pro Tips for Success

• Temperature is Key: Make sure your liquids are warm (not hot) to activate the yeast properly.

• Fork Split, Don’t Slice: Use a fork to split the muffins for the perfect texture.

• Batch Cooking: If you’re making a large batch, keep cooked muffins warm in a low oven while finishing the rest.