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Homemade English Muffins Recipe

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★★★★★

4.6 from 58 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour and fine sea salt evenly.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Second Rise: Cover the dough discs and let them proof for another 30-45 minutes until slightly puffed.
  9. 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.
  10. 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

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