Why Make This Recipe

Making English muffins from scratch is a delightful way to elevate your breakfast game. Not only are homemade muffins fresher and more flavorful than store-bought options, but they also offer the flexibility of tailoring the recipe to suit your tastes. With a crispy exterior and a soft, airy interior, these muffins are perfect for toasting and slathering with butter, jam, or your favorite spreads.

How to Make English Muffins

Creating English muffins from scratch is a straightforward process that requires minimal ingredients and some patience. Here’s a step-by-step guide to crafting these morning delights:

Ingredients:

1 3/4 cups lukewarm milk
2 1/4 tsp active yeast (or 1 package of active yeast, 10 g)
3 Tbsp unsalted butter (softened)
1 1/4 tsp fine ground salt (9 g)
2 Tbsp sugar (27 g)
1 large egg
4 1/2 cups all-purpose flour (590 g)
Olive oil for bowl and hands
Cornmeal for pans

Directions:

Place the lukewarm milk in the bowl of your stand mixer fitted with the paddle attachment and sprinkle the yeast over the top. Allow it to sit for 10 minutes to activate.
Once the yeast is foamy, add the softened butter, salt, sugar, egg, and flour. Mix on low speed until the flour is incorporated.
Switch to medium speed and beat the mixture for about 5 minutes. The dough will be quite soft and sticky at this point.
Lightly oil a large bowl, then scrape the dough into it. Cover and let it rise in a warm place for about 2 hours, or until it has doubled in size.
After the dough has risen, oil your hands to make handling easier. Pinch off pieces of dough (approximately 2 oz each or the size of the center of your palm), form them into balls, and place them on a (cooled) griddle pan or in a large sauté pan that’s generously dusted with cornmeal.
If you have remaining dough, place those balls on a baking sheet dusted with cornmeal or prep a second large sauté pan.
Let the formed muffins rest for about 20 minutes.
Heat the burner to medium-low and cook the muffins until golden brown, about 10-12 minutes on the first side and 8-10 minutes on the second side. If they seem to brown too quickly, reduce the heat.
If you’ve prepared a second pan, heat it and cook the remaining muffins. Alternatively, carefully transfer muffins from the baking sheet to the pan, taking care not to deflate them.
Once cooked, let the muffins cool completely on a rack before splitting open with a fork.

How to Serve English Muffins

These English muffins are best served toasted for breakfast. Simply split them with a fork and serve with butter, jam, honey, or your favorite spreads. You can also get creative by adding avocado, eggs, or smoked salmon for a more substantial meal. Pair them with a hot cup of coffee or tea for a delightful morning experience.

How to Store English Muffins

To store your English muffins, let them cool completely, then place them in an airtight container or sealable plastic bag. They can be kept at room temperature for 2-3 days. For longer storage, consider freezing them. Just wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They can be thawed and toasted whenever you crave a fresh muffin.

Tips to Make English Muffins

Let the Dough Rise in Warm Conditions: For optimal rising, find a warm spot in your kitchen. If your kitchen is cool, you can place the bowl in the oven with only the light on to create warmth.
Use a Kitchen Scale: If you have a kitchen scale, weighing the dough portions will yield more uniform muffins.
Adjust Cooking Temperature as Needed: Cook the muffins on medium-low heat to ensure they cook evenly without burning.
Experiment with Flavors: Consider adding herbs, cheese, or spices into the dough for unique flavor variations.

Variation

You can easily customize your English muffins. Try incorporating dried fruits like cranberries or raisins, or fresh herbs such as rosemary or thyme into the dough for an aromatic twist. For a richer flavor, mix in sharp cheddar cheese or whole grains for added texture and nutrition.

FAQs

1. Can I use instant yeast instead of active yeast?
Yes, you can substitute instant yeast for active yeast. You won’t need to activate it in lukewarm milk; you can add it directly to the dry ingredients.

2. What should I do if my dough isn’t rising properly?
If your dough doesn’t rise, it might be due to cold temperatures or old yeast. Make sure your yeast is fresh and try placing the dough in a warmer area to encourage rising.

3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough and let it rise, then refrigerate it overnight. In the morning, allow it to come to room temperature before proceeding with the shaping and cooking.

English Muffins

Fresh homemade English muffins with a crispy exterior and soft, airy interior, perfect for breakfast with your favorite spreads.

Prep Time 20

Cook Time 30

Total Time 50

Serving Size muffins

Ingredients

Dough Ingredients

1 3/4 cups lukewarm milk Use healing milk for the best rise.
2 1/4 tsp active yeast Or 1 package of active yeast, approximately 10 g.
3 Tbsp unsalted butter (softened) Helps create a rich flavor.
1 1/4 tsp fine ground salt Enhances flavor.
2 Tbsp sugar Feeds the yeast.
1 large egg Adds richness.
4 1/2 cups all-purpose flour Provides structure.
Olive oil for bowl and hands To prevent sticking.
Cornmeal for pans Prevents sticking during cooking.

Instructions

Preparation

Place the lukewarm milk in the bowl of your stand mixer fitted with the paddle attachment and sprinkle the yeast over the top. Allow it to sit for 10 minutes to activate.
Once the yeast is foamy, add the softened butter, salt, sugar, egg, and flour. Mix on low speed until the flour is incorporated.
Switch to medium speed and beat the mixture for about 5 minutes. The dough will be quite soft and sticky at this point.
Lightly oil a large bowl, then scrape the dough into it. Cover and let it rise in a warm place for about 2 hours, or until it has doubled in size.

Cooking

After the dough has risen, oil your hands to make handling easier. Pinch off pieces of dough (approximately 2 oz each or the size of the center of your palm), form them into balls and place them on a cooled griddle pan or in a large sauté pan dusted with cornmeal.
Let the formed muffins rest for about 20 minutes.
Heat the burner to medium-low and cook the muffins until golden brown, about 10-12 minutes on the first side and 8-10 minutes on the second side. If they seem to brown too quickly, reduce the heat.
Once cooked, let the muffins cool completely on a rack before splitting open with a fork.