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Homemade English Muffin Recipe

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3.9 from 2 reviews

This easy homemade English Muffin recipe creates soft, fluffy bread with a delightful texture and a perfect golden crust. Made from scratch using simple ingredients, these muffins are ideal for breakfast or as a versatile bread option for any meal. The recipe guides you through the steps of mixing, rising, shaping, and pan-cooking the muffins to achieve that classic English muffin taste and texture.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 8 English muffins
  • Category: Bread
  • Method: Stovetop
  • Cuisine: American

Ingredients

Wet Ingredients

  • ½ cup warm water
  • ⅔ cup milk
  • 2 tbsp butter, melted and cooled (salted or unsalted)

Dry Ingredients

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

Other

  • Cornmeal (optional, for dusting cookie sheet)

Instructions

  1. Activate yeast: In a large mixing bowl, combine the warm water, instant dry yeast, and sugar. Let the mixture sit for 3 to 4 minutes until it becomes foamy, indicating the yeast is active and ready for use.
  2. Mix dry and wet ingredients: Alternately add the flour and salt with the milk to the yeast mixture, stirring until almost all the flour is incorporated.
  3. Add melted butter: Pour in the melted, cooled butter. Mix the dough using a spoon, Danish whisk, or your hands until a ball forms with no visible dry flour. Avoid using a regular whisk or hand mixer as the dough is thick.
  4. First rise: Cover the bowl with plastic wrap and place it in a warm, draft-free area. Allow the dough to rise for 60 to 90 minutes until it doubles in size.
  5. Shape dough: Transfer the risen dough to a lightly floured surface (about 2 tablespoons of flour). Roll the dough out to about ½ inch thick. Using a 3-inch round biscuit cutter, cut out 8 circles. Re-roll scraps as needed to get all 8 muffins.
  6. Prepare for second rise: Sprinkle cornmeal on a cookie sheet and place the cut muffins on it. Cover with a towel and let them rise in a warm, draft-free place for 45 minutes to relax and puff up.
  7. Preheat pan: Heat a non-stick or well-seasoned cast iron skillet over medium heat. Cover the pan to trap steam during cooking.
  8. Cook muffins: Place 3 to 4 English muffins at a time in the hot skillet without oiling (or a very light layer if preferred). Cover and cook for 5 minutes.
  9. Flip and finish cooking: Carefully flip the muffins using two hands to avoid deflating the air bubbles. Cover and cook for another 4 to 5 minutes until they reach an internal temperature of 190°F and are golden brown on both sides.
  10. Cool: Remove muffins from the pan and cool them on a wire rack before slicing and serving.

Notes

  • Cornmeal under the muffins prevents sticking and helps preserve air bubbles for perfect texture.
  • Adding melted butter after initial mixing avoids overheating the yeast which could prevent proper rising.
  • Covering the skillet traps steam, ensuring the muffins cook evenly without burning the crust.
  • Handle the muffins gently after the second rise to maintain the air bubbles inside.
  • A well-seasoned cast iron skillet works best, but a non-stick pan can be used as well.

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