Freshly baked homemade English muffins on a wooden table

Homemade English Muffins

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introduction

This recipe shows how to make soft, chewy Homemade English Muffins at home with simple steps. These muffins are cheap and easy to make. For more simple bread ideas, see the easy homemade bread guide.

why make this recipe

You make this recipe because it uses few ingredients and simple steps. The muffins have a light crumb and a crisp outside when cooked on a griddle. This is a good recipe if you want to learn basic dough skills and make breakfast at home. You can also learn more about basic bread techniques from the homemade bread basics page.

how to make Homemade English Muffins

Ingredients :
2 cups all-purpose flour, 1 cup whole wheat flour, 1 1/4 cups milk, 2 tablespoons sugar, 2 teaspoons salt, 1 tablespoon active dry yeast, 1 tablespoon butter, Cornmeal (for dusting)

Directions :

  1. In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5 minutes until foamy.
  2. In a large bowl, mix the all-purpose flour, whole wheat flour, and salt.
  3. Stir in the yeast mixture and melted butter until a dough forms.
  4. Knead the dough on a floured surface for about 5-7 minutes until smooth.
  5. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour.
  6. Preheat the griddle to medium heat.
  7. On a cornmeal-dusted surface, roll out the dough to about 1/2 inch thick and cut out rounds.
  8. Cook muffins on the griddle for about 8-10 minutes on each side until golden brown.
  9. Allow to cool before slicing and toasting with butter and jam.

how to serve Homemade English Muffins

Split the muffins with a fork for the best texture. Toast them and spread butter, jam, or honey. Use them for eggs Benedict or breakfast sandwiches with egg and cheese. They also taste good with peanut butter or cream cheese.

how to store Homemade English Muffins

Keep cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 1 week. For the longest life, freeze in a freezer bag for up to 3 months. Thaw at room temperature or toast from frozen.

tips to make Homemade English Muffins

  • Use milk that is warm, not hot, so it does not kill the yeast.
  • Dust the work surface with cornmeal so the muffins do not stick.
  • Roll the dough to 1/2 inch thickness for the right texture.
  • Cook on medium heat so the inside cooks before the outside browns.
  • Let the muffins cool before slicing to keep them from getting gummy.

variation (if any)

  • Add 1/2 cup raisins or currants to the dough for sweet muffins.
  • Stir in 1/2 cup grated cheese and a pinch of pepper for savory muffins.
  • Use all-purpose flour only for a lighter crumb, or use more whole wheat for a nuttier flavor.
  • Add 1 teaspoon of cinnamon and a tablespoon of honey for a sweet spice version.

FAQs

Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Use about 3/4 of the amount and mix it with the dry flour, then add the warm milk.

Q: Why are my muffins dense inside?
A: They may need more rising time or you might have rolled them too thin. Let the dough rise fully and keep the thickness about 1/2 inch.

Q: Can I bake these in the oven instead of on a griddle?
A: You can, but the griddle gives the best crust and texture. If you bake, use a hot pan and watch the color.

Q: Do I have to use whole wheat flour?
A: No. You can use all all-purpose flour if you prefer a lighter muffin.

Q: How do I split the muffins for best texture?
A: Use a fork to pry them open rather than cutting with a knife. This keeps the nooks and crannies.

Conclusion

These Homemade English Muffins are easy and satisfying. For another tested version and step-by-step photos, check the Preppy Kitchen English Muffins recipe. If you want a from-scratch guide with extra tips, see the Homemade English Muffin Recipe (from Scratch) – Hostess At Heart.