Homemade English Muffin Recipe
Homemade English Muffins Recipe
Yield: 24-30 muffins
These soft and fluffy English muffins are perfect for breakfast sandwiches, slathered in butter and jam, or as a wholesome snack. Made with simple ingredients and cooked on a griddle, they’re an easy way to bring the bakery into your kitchen!
Why You’ll Love This Recipe
Classic and Homemade: Skip store-bought muffins with preservatives—this recipe is made with wholesome ingredients you probably already have.
Perfect Texture: Get the signature nooks and crannies that make English muffins perfect for butter, jam, or eggs.
Budget-Friendly: Make bakery-quality English muffins at a fraction of the cost.
Family-Friendly: A fun and rewarding recipe to make with kids or as a weekend baking project.
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
1. 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!
Why You’ll Love This Recipe
Classic and Homemade: Skip store-bought muffins with preservatives—this recipe is made with wholesome ingredients you probably already have.
Perfect Texture: Get the signature nooks and crannies that make English muffins perfect for butter, jam, or eggs.
Budget-Friendly: Make bakery-quality English muffins at a fraction of the cost.
Family-Friendly: A fun and rewarding recipe to make with kids or as a weekend baking project.
Homemade English Muffins Recipe
Ingredients
- 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!
Notes
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.
