Homemade English Muffin Recipe

Introduction

Making homemade English muffins is easier than you might think and results in warm, fluffy breads perfect for breakfast. These muffins have a tender crumb and the classic nooks and crannies to hold butter and jam beautifully.

Ingredients

• ½ cup warm water
• 2¼ tsp instant dry yeast (or 1 envelope)
• 2 tbsp granulated sugar (you can use raw sugar)
• 2¾ cups all-purpose flour
• 1 tsp salt
• ⅔ cup milk
• 2 tbsp butter (melted and cooled, salted or unsalted)
• Cornmeal (optional, for preventing sticking)

Instructions

1. Step 1: In a large mixing bowl, combine the warm water, yeast, and sugar. Let it sit for 3 to 4 minutes until the mixture foams, indicating the yeast is active.
2. Step 2: Add the flour and salt, mixing alternately with the milk until almost incorporated.
3. Step 3: Stir in the melted and cooled butter. Avoid adding hot butter directly to the yeast mixture to prevent killing the yeast.
4. Step 4: Mix the dough until it forms a ball, using a spoon, Danish whisk, or your hands. Avoid using a regular whisk or hand mixer due to the dough’s thickness. A stand mixer is fine but do not over-mix.
5. Step 5: Cover the bowl with plastic wrap and place it in a warm, draft-free spot to rise for 60 to 90 minutes, until doubled in size.
6. Step 6: Turn the dough onto a lightly floured surface (about 2 tablespoons of flour) and roll it out to about ½ inch thickness.
7. Step 7: Using a 3-inch round cutter, cut out 8 circles. Lift the dough between cuts to let it relax for easier shaping.
8. Step 8: Sprinkle cornmeal onto a cookie sheet. Place the cut dough circles on the sheet and cover with a towel. Cornmeal helps prevent sticking without altering the muffins’ texture.
9. Step 9: Let the dough rise again in a warm, draft-free place for 45 minutes.
10. Step 10: Preheat a non-stick or well-seasoned cast iron skillet over medium heat, covered. Covering traps steam, ensuring even cooking without burning.
11. Step 11: Carefully transfer 3 or 4 English muffins at a time to the hot skillet. Handle gently to preserve air bubbles in the dough. A thin layer of oil can be used but is optional.
12. Step 12: Cover and cook the muffins for 5 minutes on one side.
13. Step 13: Flip the muffins carefully and cook, covered, for another 4 to 5 minutes.
14. Step 14: The muffins are done when their internal temperature reaches 190°F.
15. Step 15: Remove the muffins and cool them on a wire rack before serving.

Tips & Variations

• Use cornmeal generously under the muffins during the second rise to prevent sticking and keep their texture light.
• If you prefer, substitute some all-purpose flour with whole wheat for a nuttier flavor.
• Covering the skillet while cooking is key to creating steam, which helps develop the classic English muffin texture.

Storage

Store cooled English muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 3 months. Reheat by toasting or warming in a skillet covered until hot throughout.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you should dissolve active dry yeast in the warm water before mixing with other ingredients, and allow it to proof for about 5 to 10 minutes until foamy.

Why do I need to cover the skillet while cooking?

Covering traps steam, which helps cook the muffins evenly and prevents burning the crust before the inside is fully cooked, resulting in tender, fluffy English muffins.

Homemade English Muffin Recipe

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4.6 from 57 reviews

This Homemade English Muffin recipe delivers soft, airy muffins with a perfect crust made on the stovetop. Using simple ingredients like yeast, flour, milk, and butter, these muffins rise twice, then cook covered in a skillet for a light, fluffy texture. Cornmeal prevents sticking and preserves the classic English muffin nooks and crannies. Ideal for breakfast or tea time, these muffins offer a delightful homemade alternative to store-bought versions.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 15 minutes
• Yield: 8 English Muffins 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: British

Ingredients

Scale 1x2x3x

Dough Ingredients

• ½ cup warm water
• 2¼ tsp instant dry yeast (or 1 envelope)
• 2 tbsp granulated sugar (you can use raw sugar)
• 2¾ cups all-purpose flour
• 1 tsp salt
• ⅔ cup milk
• 2 tbsp butter (melted, cooled; salted or unsalted)

For Cooking

• Cornmeal (optional, for preventing sticking on cookie sheet)

Instructions

1. Activate Yeast: In a large mixing bowl, combine warm water, instant dry yeast, and sugar. Let it sit undisturbed for 3 to 4 minutes until the mixture foams, indicating the yeast is active and ready to use.
2. Mix Dry and Wet Ingredients: Add the all-purpose flour and salt to the yeast mixture, alternating with the milk. Stir to incorporate all ingredients evenly.
3. Add Butter: Once most of the flour is combined and the dough begins to form, add the cooled, melted butter. This ensures the yeast is not overheated, which could inhibit rising.
4. Form Dough: Mix the dough until it forms a ball. Use a spoon, Danish whisk, or your hands; avoid regular whisks or hand mixers as dough is thick. A stand mixer can be used but avoid over-mixing.
5. First Rise: Cover the dough bowl tightly with plastic wrap and place it in a warm, draft-free area. Let it rise for 60 to 90 minutes until doubled in size.
6. Prepare for Shaping: Once risen, transfer dough to a lightly floured surface (about 2 tablespoons flour). Roll the dough evenly to about ½ inch thickness.
7. Cut Muffins: Using a 3-inch round cutter, cut out 8 circles from the rolled dough. Lift the dough gently from the surface to allow it to relax between cuts, preserving air bubbles for texture.
8. Second Rise: Sprinkle cornmeal generously on a cookie sheet to prevent sticking. Place the cut dough circles on the cornmeal, cover with a towel, and let rise again in a warm, draft-free place for 45 minutes.
9. Preheat Skillet: Use a non-stick or well-seasoned cast iron skillet with a lid. Cover and heat the skillet over medium heat to trap steam during cooking.
10. Cook Muffins – First Side: Place 3 or 4 muffins carefully into the hot skillet, being gentle to avoid deflating the dough. Cover and cook for 5 minutes.
11. Cook Muffins – Second Side: Flip the muffins carefully and cook uncovered for an additional 4 to 5 minutes until golden brown.
12. Check Doneness: Muffins are done when their internal temperature reaches 190 °F, ensuring they are fully cooked inside.
13. Cool the Muffins: Transfer the cooked English muffins to a cooling rack to cool completely before serving.

Notes

• Cornmeal under the muffins prevents sticking and helps maintain the muffins’ air bubbles, important for texture.
• Covering the skillet during cooking traps steam, which is essential to cook muffins evenly without burning the crust.
• Handle dough gently after the second rise to preserve its airy texture and bubbles.
• If desired, lightly oil the skillet, but a well-seasoned pan usually requires no added oil.
• Use a warm, draft-free environment for rising to help the yeast activate and dough to rise properly.
• The internal temperature guide (190 °F) ensures muffins are completely cooked but still moist inside.

Keywords: English Muffins, Homemade, Yeast Bread, Breakfast Bread, Stovetop Muffins