Homemade English Muffins

Homemade English muffins are soft, chewy, and full of delicious nooks and crannies, perfect for butter, jam, or breakfast sandwiches. Unlike store-bought versions, these muffins are freshly made with simple ingredients, making them an excellent addition to your breakfast routine.

Why You’ll Love This Recipe

• Better than store-bought – Freshly made with no preservatives.
• Versatile – Perfect for toast, sandwiches, or eggs Benedict.
• Simple ingredients – Made with pantry staples.
• Soft and chewy texture – The perfect balance of crisp edges and a fluffy interior.
• No oven required – Cooked on a griddle or skillet.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 teaspoons active dry yeast
• ½ cup warm water (about 110°F)
• 1 tablespoon sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 cup whole milk, warmed
• 2 tablespoons butter, melted
• 2 tablespoons shortening
• 2 tablespoons cornmeal (for dusting)

Directions

Activate the Yeast:

1. In a small bowl, mix warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.

Prepare the Dough:

2. In a large bowl, combine flour and salt.
3. Add the yeast mixture, warmed milk, melted butter, and shortening to the flour.
4. Mix until a soft dough forms.

Knead the Dough:

5. Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.
6. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.

Shape the Muffins:

7. Punch down the dough and roll it out to about ½-inch thickness.
8. Cut into 3-inch circles using a biscuit cutter or a glass.
9. Sprinkle a baking sheet with cornmeal, then place the cut dough rounds on it.
10. Cover and let rise for another 30-40 minutes.

Cook the Muffins:

11. Heat a griddle or large skillet over medium-low heat.
12. Cook each muffin for 5-7 minutes per side, until golden brown and cooked through.

Serve:

13. Let cool slightly, then split with a fork for the best texture.
14. Enjoy toasted with butter, jam, or as part of a breakfast sandwich.

Servings and Timing

• Servings: 12 English muffins
• Prep Time: 20 minutes
• Rising Time: 1 hour 40 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 20 minutes

Variations

• Whole Wheat English Muffins – Replace half the flour with whole wheat flour for a heartier version.
• Sourdough English Muffins – Use sourdough starter instead of yeast for a tangy flavor.
• Cinnamon Raisin Muffins – Add 2 teaspoons cinnamon and ½ cup raisins to the dough.
• Cheesy English Muffins – Mix in ½ cup shredded cheddar for a savory twist.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keep in the fridge for up to 1 week.
• Freezing: Freeze in a zip-top bag for up to 3 months.
• Reheating: Toast in a toaster or oven at 350°F for 5 minutes.

FAQs

Why do English muffins have nooks and crannies?

The high moisture content and gentle cooking method help create the signature air pockets inside.

Can I bake these in the oven instead?

Yes! Bake at 375°F for 10-12 minutes, flipping halfway through.

Why are my muffins dense?

They may not have risen long enough or were over-kneaded, making them tough.

Can I use butter instead of shortening?

Yes! Butter adds more flavor but may slightly alter the texture.

Do I need to toast English muffins before eating?

Toasting enhances their crisp edges and soft centers, but they are also great fresh.

How can I split them perfectly?

Use a fork instead of a knife to preserve the nooks and crannies.

What’s the best way to serve English muffins?

They’re great with butter, jam, honey, peanut butter, or as a base for eggs Benedict.

Can I use bread flour instead of all-purpose flour?

Yes! Bread flour gives them a slightly chewier texture.

How can I make mini English muffins?

Use a smaller cutter and reduce cooking time slightly.

Can I double the recipe?

Yes! Just divide the dough evenly and cook in batches.

Conclusion

Homemade English muffins are a simple yet rewarding breakfast staple that taste far better than store-bought. With a fluffy interior, crisp edges, and signature nooks and crannies, they’re perfect for toasting, spreading with butter, or making sandwiches. Try this recipe today and enjoy fresh, homemade English muffins straight from your own kitchen!

Homemade English Muffins

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• Author: asma
• Total Time: 2 hrs 20 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

These Homemade English Muffins are soft, fluffy, and perfect for toasting! Enjoy them warm with butter and jam or use them for delicious breakfast sandwiches. This easy step-by-step recipe will guide you through making English muffins from scratch, with golden-brown crusts and signature nooks and crannies.

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Ingredients

Scale 1x2x3x

Dry Ingredients:

• 4 cups all-purpose flour
• 2 tsp active dry yeast
• 1 tbsp sugar
• 1 tsp salt
• 2 tbsp cornmeal (for dusting)

Wet Ingredients:

• 1 cup whole milk
• 1/2 cup water
• 2 tbsp butter
• 2 tbsp shortening

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Instructions

1. Prepare the Dough:

1. In a saucepan, heat milk, water, butter, and shortening until warm (about 110°F).
2. In a large bowl, combine yeast, sugar, and warm liquid mixture. Let sit for 5 minutes until foamy.
3. Add flour and salt, mixing until a sticky dough forms.

2. Knead & Rise:

1. Transfer dough to a floured surface and knead for 8-10 minutes until smooth.
2. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

3. Shape the Muffins:

1. Roll the dough to ½-inch thickness and cut into rounds using a biscuit cutter or glass.
2. Sprinkle a baking sheet with cornmeal and place muffins on top.
3. Cover and let rise for another 30-40 minutes.

4. Cook the Muffins:

1. Heat a dry cast-iron skillet or griddle over low heat.
2. Cook muffins for 5-7 minutes per side until golden brown and cooked through.
3. Let cool slightly before fork-splitting for those signature nooks and crannies!

Notes

• No biscuit cutter? Use a drinking glass to cut dough rounds.
• Make-ahead tip: Store baked muffins in an airtight container for up to 3 days or freeze for up to 3 months.
• For extra flavor: Add a teaspoon of honey or an egg for a richer dough.

• Prep Time: 20 minutes
• Rise Time: 1 hr 40 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Bread
• Method: Stovetop Cooking
• Cuisine: American, British