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Homemade English Muffin Recipe

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★★★★★

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.

Ingredients

Scale

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

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