Homemade English Muffins Recipe

Introduction

Homemade English muffins are a delightful breakfast treat with a soft, chewy texture and a slightly crisp exterior. Making them from scratch lets you enjoy their fresh flavor and delightful nooks and crannies that hold butter and jam perfectly.

Ingredients

• 1 ¼ cups warm milk (not hot)
• 3 tablespoons melted butter
• 1 large egg
• 2 tablespoons sugar
• 2 ¼ teaspoons instant yeast
• 1 teaspoon salt
• 3 cups all-purpose flour (spooned and levelled)
• ¼ cup cornmeal (for sprinkling)

Instructions

1. Step 1: In a stand mixer bowl, combine the warm milk, melted butter, egg, sugar, instant yeast, and salt.
2. Step 2: Using the dough hook, mix in the flour on medium speed for 7-8 minutes until the dough becomes smooth and elastic. The dough should be slightly tacky but not overly sticky. If too sticky, add up to 1 tablespoon more flour.
3. Step 3: Cover the bowl and let the dough rise in a warm place for 60-90 minutes, or until it has doubled in size.
4. Step 4: Sprinkle cornmeal over a large baking sheet lined with parchment paper. Punch down the dough and transfer it to a generously floured surface.
5. Step 5: Roll the dough out into a ¾-inch thick rectangle. Using a 2 ½-inch round cutter, cut the dough into circles and place them on the prepared baking sheet.
6. Step 6: Sprinkle cornmeal on top of the dough rounds. Cover and let them rise for another 30 minutes until noticeably puffed.
7. Step 7: Heat a large skillet over medium-low heat and lightly grease with butter. Place 3-4 muffins on the skillet with space between them. Cover and cook for 7-8 minutes on each side until golden brown. Reduce heat if the bottoms brown too quickly.

Tips & Variations

• For a richer flavor, substitute half the milk with buttermilk or add a teaspoon of vanilla extract to the dough.
• If you don’t have a stand mixer, knead the dough by hand for about 10 minutes until smooth and elastic.
• Try adding herbs or cinnamon and sugar to the dough for a savory or sweet twist.

Storage

Store fully cooled English muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a zip-top bag for up to 3 months. To reheat, toast directly from frozen or thaw and warm in a skillet or oven.

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 will need to proof active dry yeast in warm milk with a pinch of sugar for about 5-10 minutes until foamy before adding it to the other ingredients.

How do I get the nooks and crannies texture in English muffins?

The texture develops from cooking the muffins slowly on the stovetop and letting the dough rise twice, which creates air pockets. Using cornmeal on the surface also helps mimic the classic texture.

Homemade English Muffins Recipe

Print Recipe

★★★★★

4.7 from 52 reviews

Classic homemade English muffins with a soft, chewy interior and a golden, crisp exterior coated with cornmeal. This recipe uses a stand mixer for the dough and stovetop cooking to achieve the perfect texture typical of English muffins, ideal for breakfast or brunch.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 16 minutes
• Total Time: 2 hours 10 minutes
• Yield: 10–12 English muffins 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: British

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 ¼ cups warm milk (not hot)
• 3 tablespoons melted butter
• 1 large egg
• 2 tablespoons sugar
• 2 ¼ teaspoons instant yeast
• 1 teaspoon salt
• 3 cups all-purpose flour (spooned and levelled)

For Cooking

• ¼ cup cornmeal (for sprinkling)

Instructions

1. Mix wet ingredients and yeast: In a stand mixer bowl, combine the warm milk, melted butter, egg, sugar, instant yeast, and salt. Ensure the milk is warm to activate the yeast but not hot to avoid killing it.
2. Knead the dough: Attach the dough hook and mix on medium speed for 7-8 minutes, adding the flour gradually until the dough is smooth, elastic, and tacky but not sticky. Add up to 1 tablespoon more flour if needed to achieve the right consistency.
3. First rise: Cover the bowl with a cloth or plastic wrap and let the dough rise in a warm area for 60 to 90 minutes, or until it has doubled in size.
4. Prepare the shaped dough: Lightly sprinkle cornmeal on a large parchment-lined baking sheet. Punch down the risen dough to remove air, roll it out on a floured surface to about ¾ inch thick, then cut into 2 ½ inch circles using a cutter or glass. Transfer the dough rounds onto the prepared baking sheet, spacing them apart.
5. Second rise: Sprinkle the tops of the dough rounds with cornmeal again, cover lightly, and let them rise for another 30 minutes until puffed noticeably.
6. Cook the muffins: Heat a large skillet over medium-low heat and lightly grease it with butter. Place 3-4 dough circles in the skillet, making sure to leave space between them. Cover the skillet and cook each side for 7-8 minutes or until golden brown. Adjust heat to low if they start to brown too quickly on the bottom.

Notes

• Ensure the milk is warm, not hot, to avoid killing the yeast.
• Do not skip the cornmeal; it gives the muffins their characteristic texture and prevents sticking.
• Knead the dough well to develop gluten for a chewy texture.
• Keep the heat medium-low to avoid burning the muffins during stovetop cooking.
• English muffins can be split and toasted for serving with butter, jam, or as egg sandwich bases.

Keywords: English muffins, homemade English muffins, stovetop muffins, breakfast bread, yeast bread, soft bread, cornmeal bread