Homemade English Muffin Recipe

Introduction

Homemade English muffins are delightfully crisp on the outside and tender on the inside, perfect for breakfast or brunch. This easy recipe will guide you through making soft, fluffy muffins with the characteristic nooks and crannies to hold your favorite spread.

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 the 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 mostly incorporated.
3. Step 3: Stir in the melted and cooled butter. Avoid adding hot butter directly to the yeast mixture to prevent killing the yeast.
4. Step 4: Mix until a dough ball forms. Use a spoon, Danish whisk, or your hands; avoid regular whisks or hand mixers since the dough is thick. A stand mixer may be used but don’t over-mix.
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 dough to a lightly floured surface (about 2 tablespoons of flour). 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 to reach 8 muffins. Lift the rolled dough from the surface to relax it before cutting.
8. Step 8: Sprinkle cornmeal on a cookie sheet and place the cut muffins on it. Cover with a towel to prevent drying. The cornmeal helps prevent sticking and preserves the dough’s air bubbles.
9. Step 9: Let the muffins rise again in a warm, draft-free place for 45 minutes.
10. Step 10: Preheat a non-stick pan or a well-seasoned cast iron skillet with a lid over medium heat. Covering helps steam and prevent burning.
11. Step 11: Carefully place 3 or 4 muffins at a time in the hot skillet. Handle gently to preserve the air bubbles.
12. Step 12: Cover and cook the muffins for 5 minutes on one side.
13. Step 13: Flip the muffins carefully and cook for another 4 to 5 minutes covered.
14. Step 14: Muffins are done when the internal temperature reaches 190 °F.
15. Step 15: Transfer to a cooling rack and cool before serving.

Tips & Variations

• Use cornmeal generously under the muffins during the second rise to prevent sticking and help maintain airiness.
• For extra flavor, swap half the milk for buttermilk or add a teaspoon of cinnamon to the dough.
• If you don’t have a round cutter, use a clean drinking glass of similar size.
• Cooking with a covered skillet is key; it traps steam and ensures the muffins cook evenly without burning.
• For a richer taste, try using melted unsalted butter and add a pinch of sugar or honey to the dough.

Storage

Store cooled English muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 3 months. To reheat, toast frozen muffins directly or warm them 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, you can use active dry yeast. Just proof it in the warm water with sugar for about 5 to 10 minutes until foamy before mixing with the other ingredients.

Why do English muffins need to be cooked on the stovetop rather than baked in the oven?

Cooking them on the stovetop in a covered pan traps steam, creating a tender crumb and the characteristic crust without over-browning. Baking alone won’t produce the same texture or crust.

Homemade English Muffin Recipe

Print Recipe

★★★★★

4.9 from 67 reviews

This Homemade English Muffin recipe teaches you how to create soft, airy, and perfectly textured English muffins from scratch. Using simple pantry ingredients and a stovetop cooking method, these muffins boast a tender crumb with just the right amount of chewiness and a beautifully golden crust, enhanced by cornmeal to prevent sticking. Ideal for breakfast or brunch, they are delicious sliced and toasted, spread with butter or your favorite toppings.

• Author: Ruby
• 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
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Liquid Mixture

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

Dry Ingredients

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

Others

• Cornmeal (optional, for dusting the cookie sheet to prevent sticking)

Instructions

1. Activate Yeast: In a large mixing bowl, combine the warm water, instant dry yeast, and granulated sugar. Let the mixture sit for 3 to 4 minutes until it foams, indicating the yeast is active.
2. Mix Dry Ingredients and Milk: Alternate adding the flour and salt with the milk into the yeast mixture, mixing steadily to combine.
3. Add Melted Butter: Once most of the flour is incorporated, add the cooled melted butter to the dough mixture to enrich it without overheating the yeast.
4. Form Dough Ball: Mix thoroughly until a thick dough ball forms using a spoon, Danish whisk, or your hands. Avoid using a regular whisk or hand mixer; stand mixers are fine but do not overmix.
5. First Rise: Cover the dough bowl with plastic wrap and place it in a warm, draft-free area. Allow it to rise for 60 to 90 minutes until doubled in size.
6. Prepare Surface and Roll Dough: On a lightly floured surface (about 2 tablespoons of flour), turn out the risen dough and roll it to about ½ inch thickness.
7. Cut Muffins: Using a 3-inch round cutter, cut the dough into 8 circles. Roll and cut repeatedly to get all 8 muffins, allowing the dough to relax between rolls.
8. Prepare Baking Sheet: Sprinkle cornmeal evenly on a cookie sheet. Place the cut muffins on the sheet and cover with a towel to prevent drying.
9. Second Rise: Let the muffins rise in a warm, draft-free place for 45 minutes until puffy.
10. Heat Skillet: Preheat a non-stick pan or well-seasoned cast iron skillet with a lid over medium heat. Covering the skillet helps steam the muffins for even cooking.
11. Cook English Muffins: Place 3 to 4 muffins in the hot skillet, carefully lifting to preserve air bubbles. Cook covered for 5 minutes.
12. Flip and Continue Cooking: Flip the muffins carefully and cook covered for an additional 4 to 5 minutes.
13. Check Doneness: The muffins are done when their internal temperature reaches 190 °F, ensuring they are fully cooked inside.
14. Cool: Transfer the muffins to a cooling rack to cool completely before slicing or serving.

Notes

• Use cornmeal on the cookie sheet to prevent sticking without altering the dough’s texture or flavor.
• Adding melted butter after most flour is mixed prevents killing the yeast with excess heat.
• Covering the skillet while cooking creates steam that cooks the muffins evenly and prevents burning the crust.
• Handle the muffins gently after the second rise to preserve their air bubbles.
• A well-seasoned cast iron skillet is ideal; oil is optional but will not affect the outcome if used sparingly.

Keywords: Homemade English muffins, breakfast recipe, stovetop muffins, soft English muffins, easy bread, yeast bread, cast iron muffins