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Homemade English Muffins Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastemadebyclara.com/homemade-english-muffins-recipe/