Homemade English Muffins Recipe
Introduction
Enjoy bakery-quality English muffins made right in your kitchen with this easy recipe. These muffins boast the classic nooks and crannies that hold butter and jam perfectly, offering a soft, airy inside with a golden-brown toasted crust. They are ideal for brunch or quick breakfasts and freeze wonderfully for future meals.
Ingredients
- 3 1/2 cups (438g) all-purpose flour
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) warm water
- 2 tbsp (28g) unsalted butter, melted and cooled
- 1 tbsp (15g) honey or granulated sugar
- 1 packet (2 1/4 tsp / 7g) active dry yeast
- 1 tsp (6g) fine sea salt
- 1/2 cup (60g) yellow cornmeal, for dusting
Instructions
- Step 1: In a small bowl, combine the warm water, honey or sugar, and active dry yeast; let sit for 5-10 minutes until foamy.
- Step 2: In a large bowl, whisk together the flour and salt.
- Step 3: Add the yeast mixture, whole milk, and melted butter to the dry ingredients, mixing until a soft, shaggy dough forms.
- Step 4: Knead the dough on a lightly floured surface for about 5-8 minutes until smooth and elastic.
- Step 5: Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
- Step 6: Punch down the dough and divide it into 10 equal pieces, shaping each into a smooth ball.
- Step 7: Dust a baking sheet with cornmeal and place the dough balls on it, flattening them slightly into discs.
- Step 8: Cover and let the muffins proof for another 30-45 minutes.
- Step 9: Heat a griddle or heavy-bottomed skillet over medium-low heat; cook the muffins for 6-8 minutes per side until golden brown and cooked through.
- Step 10: Remove from the griddle and let cool on a wire rack before splitting with a fork to reveal the nooks and crannies.
Tips & Variations
- Substitute bread flour for all-purpose flour if you prefer a chewier texture.
- Keep water temperature strictly between 105°F and 115°F to ensure proper yeast activation.
- Using whole milk enhances flavor and crumb structure.
- For even more authentic texture, split the muffins with a fork instead of slicing to reveal the nooks and crannies perfectly.
Storage
Store English muffins at room temperature in an airtight container for up to 3 days. For longer storage, freeze them for up to 3 months. To reheat, toast the muffins directly from frozen or thaw and warm gently in a skillet or toaster.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of flour?
Yes, bread flour can be used instead of all-purpose flour for a chewier texture. Just keep the liquid amounts the same and adjust kneading time as needed.
How do I achieve the classic nooks and crannies?
Splitting the muffins with a fork after cooling helps create the signature texture that holds butter and jam well. Also, cooking on a griddle over medium-low heat ensures even browning and internal structure.
PrintHomemade English Muffins Recipe
Discover how to make bakery-quality homemade English muffins with this easy, high-hydration recipe. These muffins feature the iconic nooks and crannies that perfectly hold butter and jam, a soft airy interior, and a golden-brown toasted crust. Ideal for weekend brunch or quick breakfasts, they are made with simple pantry staples and freeze beautifully for future enjoyment.
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Total Time: 2 hours 15 minutes
- Yield: 10 muffins 1x
- Category: Easy Breakfast
- Method: Griddle
- Cuisine: American
Ingredients
Dough Ingredients
- 3 1/2 cups (438g) all-purpose flour
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) warm water
- 2 tbsp (28g) unsalted butter, melted and cooled
- 1 tbsp (15g) honey or granulated sugar
- 1 packet (2 1/4 tsp / 7g) active dry yeast
- 1 tsp (6g) fine sea salt
For Dusting
- 1/2 cup (60g) yellow cornmeal
Instructions
- Activate Yeast: In a small bowl, combine the warm water (between 105°F and 115°F), honey or sugar, and active dry yeast. Let the mixture sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour and fine sea salt evenly.
- Form the Dough: Add the yeast mixture, whole milk, and melted butter to the dry ingredients. Mix until a soft, shaggy dough forms, ensuring all ingredients are combined.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 5-8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
- First Rise: Place the kneaded dough in a greased bowl, cover it with a cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Shape the Muffins: Punch down the risen dough to release air. Divide the dough into 10 equal pieces and shape each piece into a smooth ball.
- Prepare for Proofing: Dust a baking sheet generously with yellow cornmeal. Place the dough balls on the sheet and gently flatten each into a disc shape.
- Second Rise: Cover the dough discs and let them proof for another 30-45 minutes until slightly puffed.
- Cook on Griddle: Heat a griddle or heavy-bottomed skillet over medium-low heat. Cook each muffin for 6-8 minutes on each side until golden brown and cooked through. Adjust heat as needed to prevent burning and ensure even cooking.
- Cool and Serve: Remove the cooked muffins from the griddle and let them cool on a wire rack. Once cooled, split each muffin with a fork to reveal the characteristic nooks and crannies, perfect for holding butter and jam.
Notes
- Bread flour can be used instead of all-purpose flour for a chewier texture.
- Maintain the water temperature strictly between 105°F and 115°F to ensure proper yeast activation.
- Whole milk provides the best flavor and crumb structure.
- Store English muffins at room temperature in an airtight container for up to 3 days.
- For longer storage, freeze muffins for up to 3 months and toast before serving.
Keywords: homemade English muffins, breakfast muffins, griddle English muffins, nooks and crannies muffins, easy breakfast recipe, bread recipe, American breakfast
