Homemade English Muffin Recipe

Introduction

Homemade English muffins are delightfully soft on the inside with a perfectly crisp exterior. Making them from scratch is easier than you might think, and the fresh, warm muffins are perfect for breakfast or snacks. This recipe guides you through the steps to create classic muffins with a tender crumb and a nutty flavor.

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 dusting)

Instructions

1. Step 1: In a large mixing bowl, combine 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 the flour is almost fully incorporated.
3. Step 3: Stir in the melted and cooled butter. Make sure the butter is not too hot to avoid harming the yeast.
4. Step 4: Mix the dough until it forms a ball. Use a spoon, Danish whisk, or your hands, avoiding a regular whisk or hand mixer as the dough is thick. A stand mixer can be used carefully.
5. Step 5: Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place for 60 to 90 minutes, until doubled in size.
6. Step 6: Transfer the dough to a lightly floured surface and roll it out to about ½ inch thick.
7. Step 7: Using a 3-inch round cutter, cut out 8 circles. Roll and cut the remaining dough as needed.
8. Step 8: Sprinkle cornmeal on a cookie sheet and place the cut muffins on it. Cover with a towel and let rise again in a warm place for 45 minutes.
9. Step 9: Heat a non-stick pan or well-seasoned cast iron skillet with a lid over medium heat.
10. Step 10: Place 3 or 4 muffins into the hot skillet carefully to avoid deflating the dough. Cover the pan.
11. Step 11: Cook covered for 5 minutes, then flip the muffins and cook for another 4 to 5 minutes covered.
12. Step 12: The muffins are done when their internal temperature reaches 190 °F.
13. Step 13: Remove from the pan and cool on a wire rack before splitting and serving.

Tips & Variations

• Use cornmeal generously on the cookie sheet to prevent sticking and to help the muffins develop their characteristic texture.
• If using a silicone mat, be gentle when transferring the dough to avoid flattening the muffins.
• Cooking with the lid on traps steam, which helps the muffins cook evenly and develop a better crust.
• You can substitute milk with buttermilk for a tangier flavor.

Storage

Store cooled English muffins in an airtight container at room temperature for up to 2 days or freeze for up to 3 months. To reheat, toast them directly from frozen or warm in a skillet until heated through.

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 water for about 5 to 10 minutes until bubbly before mixing with other ingredients.

Why do I need to cover the pan when cooking the muffins?

Covering the pan traps steam, which helps cook the muffins evenly inside without burning the crust. It also helps create the soft texture typical of English muffins.

Homemade English Muffin Recipe

Print Recipe

★★★★★

4.8 from 80 reviews

This homemade English muffin recipe delivers soft, airy, and delicious English muffins with a perfect golden crust. Made from scratch using simple ingredients, these muffins are cooked on the stovetop for an authentically textured experience that’s perfect for breakfast or snacks.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 15 minutes
• Yield: 8 English muffins 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• ½ cup warm water
• ⅔ cup milk
• 2 tbsp butter (melted, cooled)

Dry Ingredients

• 2¼ tsp instant dry yeast (or 1 envelope)
• 2 tbsp granulated sugar (can use raw sugar)
• 2¾ cups all-purpose flour
• 1 tsp salt

Others

• Cornmeal (optional, for dusting and preventing sticking)

Instructions

1. Activate Yeast: In a large mixing bowl, combine the warm water, instant dry yeast, and sugar. Let this mixture sit for 3 to 4 minutes until it foams, indicating the yeast is active.
2. Combine Flour and Salt: Add the all-purpose flour and salt to the yeast mixture, alternating with the milk. Mix until combined.
3. Add Melted Butter: Once most flour is incorporated, add the melted butter that has cooled to avoid killing the yeast. Stir to incorporate.
4. Form Dough Ball: Mix the dough with a spoon, Danish whisk, or hands until it forms a ball with no visible dry flour. Avoid using a regular whisk or hand mixer due to the thick dough consistency.
5. First Rise: Cover the dough with plastic wrap and allow it to rise in a warm, draft-free place for 60 to 90 minutes until doubled in size.
6. Shape Muffins: Transfer the dough to a lightly floured surface (about 2 tablespoons of flour). Roll the dough to about ½ inch thickness. Using a 3-inch round cutter, cut out 8 circles, rolling and cutting as needed. Let the dough relax after rolling before cutting.
7. Prepare for Second Rise: Sprinkle cornmeal on a cookie sheet and place cut muffins onto it. Cover with a towel to prevent drying.
8. Second Rise: Let the muffins rise again in a warm, draft-free place for 45 minutes.
9. Preheat Pan: Use a non-stick pan or well-seasoned cast iron skillet with a lid. Heat on medium and cover to retain steam for even cooking.
10. Cook Muffins: Place 3 or 4 muffins at a time in the hot skillet. Carefully transfer them to avoid deflating air bubbles. No oil is necessary if the pan is well-seasoned, but a thin layer of oil can be used if desired.
11. First Side Cook: Cover and cook the muffins for 5 minutes.
12. Flip and Cook Other Side: Carefully flip and cook for another 4 to 5 minutes until golden brown.
13. Check Doneness: The muffins are done when the internal temperature reaches 190 °F, ensuring they are cooked through.
14. Cool: Transfer muffins to a cooling rack to cool before slicing or serving.

Notes

• Ensure the butter is melted and cooled before adding to the yeast mixture to prevent killing the yeast.
• Use cornmeal on the cookie sheet to prevent the muffins from sticking during the second rise.
• Cover the skillet while cooking to create steam, which helps cook the muffins evenly without burning the crust.
• Handle dough gently after the second rise to preserve the air bubbles that give English muffins their texture.
• Lightly flour the surface when rolling dough but avoid over-flouring to keep muffins tender.

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