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Homemade English Muffin Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://lieblingsmahlzeit.com/homemade-english-muffin-recipe/