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Homemade English Muffins Recipe

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4 from 9 reviews

  • Author: Emma
  • Total Time: 2 hours 25 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This homemade English muffin recipe produces soft, tender, and perfectly golden muffins with the signature nooks and crannies perfect for holding melted butter and jam. Made from scratch using yeast-leavened dough and cooked on the stovetop in a skillet, these muffins are delightful for breakfast or snack time.

Ingredients

Dough

  • 1 ¼ cups warm milk (not hot)
  • 3 tablespoons melted butter
  • 1 large egg
  • 2 tablespoons sugar
  • 2 1/4 teaspoons instant yeast
  • 1 teaspoon salt
  • 3 cups all-purpose flour (spooned and levelled)

For Assembling

  • 1/4 cup cornmeal (for sprinkling)
  • Butter or oil (for greasing the skillet)

Instructions

  1. Mix Wet Ingredients: In a stand mixer bowl, combine the warm milk, melted butter, large egg, sugar, instant yeast, and salt. Mix gently to integrate all ingredients.
  2. Knead the Dough: Using the dough hook attachment on medium speed, gradually add the all-purpose flour and knead for 7-8 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky. If the dough is too sticky, add up to 1 tablespoon of extra flour to reach the right consistency.
  3. First Rise: Cover the bowl and place it in a warm spot to let the dough rise for 60 to 90 minutes, or until it has doubled in size.
  4. Prepare Baking Sheet: Line a large baking sheet with parchment paper and generously sprinkle it with cornmeal to prevent sticking and add texture.
  5. Shape the Muffins: Gently punch down the risen dough and transfer it to a well-floured surface. Roll it out to approximately ¾-inch thickness in a rectangular shape. Use a 2 ½-inch round cutter to cut circles from the dough. Transfer the circles to the prepared baking sheet, spacing them apart.
  6. Second Rise: Sprinkle the tops of the dough circles with cornmeal, cover them, and allow them to rise again for about 30 minutes or until noticeably puffed.
  7. Cook the Muffins: Heat a large skillet over medium-low heat and lightly grease it with butter. Place 3 to 4 pieces of the dough into the skillet with space between them. Cover the skillet and cook for 7 to 8 minutes on one side until golden brown, then carefully flip and cook the other side for another 7 to 8 minutes. Adjust the heat to low if the bottoms brown too quickly to ensure even cooking.

Notes

  • Use warm milk (about 100°F or 38°C) to activate the yeast without killing it.
  • Do not over-flour the dough while rolling as it will make muffins dense; the dough should remain slightly tacky.
  • Cooking on medium-low heat prevents the muffins from burning before cooking through.
  • Allow the muffins to cool slightly before splitting and toasting for best texture.
  • Store leftover muffins in an airtight container for up to 3 days or freeze for longer storage.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: British

Find it online: https://myeasyplate.com/homemade-english-muffins-recipe/