Homemade English Muffins Recipe

Introduction

English muffins are a classic breakfast favorite with a light, airy texture and a slightly crisp crust. Perfect toasted and topped with butter or jam, these homemade muffins bring a fresh, delicious touch to your morning routine.

Ingredients

• 4 cups all-purpose flour
• 2 tsp active dry yeast
• 1 cup whole milk (warm, 105-115 degrees)
• 1/2 cup water (warm, 105-115 degrees)
• 2 tbsp shortening (melted)
• 2 tbsp butter (melted)
• 1 tsp salt
• 1 tbsp sugar
• 2 tbsp cornmeal

Instructions

1. Step 1: In a large bowl or the bowl of your stand mixer, add the yeast and warm water. Let it sit about 5 minutes until the yeast dissolves. Then add the warm milk, melted butter, melted shortening, salt, and sugar. Mix until combined.
2. Step 2: Add 2 cups of flour to the wet mixture and begin kneading. Gradually add the remaining 2 cups of flour and continue kneading until you form a soft, smooth ball. Place the dough in a lightly oiled bowl, cover with a towel, and let it rise for 1 1/2 to 2 hours, or until doubled in size.
3. Step 3: Turn the dough onto a floured surface or pastry mat. Gently press it down to about a half-inch thickness. Use muffin rings or a round cutter to cut out muffins, then transfer them to a surface sprinkled with cornmeal. Cover with a towel and let them rise for another hour.
4. Step 4: Heat a large skillet over medium-high heat. Add 1-2 tablespoons of butter to the skillet. Cook the muffins in batches (3-4 at a time or as many as fit) until the bottoms are golden brown. Flip and cook the other side until golden as well. Transfer muffins to a cooling rack.

Tips & Variations

• For softer muffins, substitute the shortening with an equal amount of butter.
• Try adding a teaspoon of cinnamon or dried herbs for a unique flavor twist.
• If you don’t have muffin rings, use a sturdy cup or biscuit cutter to shape the muffins.
• Cook muffins on low heat if they brown too quickly before cooking through.

Storage

Store cooled English muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed bag for up to 3 months. Reheat by toasting or warming in a skillet to restore their crisp texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make English muffins without muffin rings?

Yes, you can use a sturdy round cutter like a biscuit cutter or even a clean cup to shape your muffins. Just be sure to press gently to keep the round shape.

Why do English muffins have a dimpled texture inside?

The dimpled texture is created by the dough’s fermentation and how it’s cooked on the griddle rather than baked in an oven. The cooking method allows for the characteristic nooks and crannies that hold butter and jam so well.

Homemade English Muffins Recipe

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4.7 from 52 reviews

Classic homemade English muffins with a soft, tender crumb and a crispy golden crust, perfect for breakfast sandwiches or toasted with butter and jam.

• Author: Luna
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 40 minutes
• Yield: 12 English muffins 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 4 cups all-purpose flour
• 2 tsp active dry yeast
• 1 cup whole milk (warm, 105–115 degrees)
• 1/2 cup water (warm, 105–115 degrees)
• 2 tbsp shortening (melted)
• 2 tbsp butter (melted)
• 1 tsp salt
• 1 tbsp sugar

Topping

• 2 tbsp cornmeal
• 1–2 tbsp butter (for cooking)

Instructions

1. Activate yeast: In a large bowl or the bowl of your stand mixer, combine the active dry yeast and warm water. Let it sit for about 5 minutes until the yeast dissolves and becomes frothy, which indicates it is activated.
2. Mix wet ingredients: Add the warm milk, melted butter, melted shortening, salt, and sugar to the yeast mixture. Mix thoroughly until everything is well combined.
3. Add flour and knead dough: Gradually add 2 cups of the all-purpose flour to the wet mixture and begin kneading. Then add the remaining 2 cups of flour and continue kneading until the dough forms a soft, smooth, and elastic ball.
4. First rise: Place the dough in a lightly oiled bowl and cover it with a clean towel. Let it rise in a warm place for about 1 1/2 to 2 hours, or until the dough has doubled in size.
5. Shape muffins: Turn the dough out onto a floured pastry mat or clean surface. Gently press the dough down to about a half-inch thickness. Use muffin rings or a round cutter to cut the dough into muffin shapes, then transfer them onto a clean surface sprinkled with cornmeal. Cover with a towel and let them rise for another hour.
6. Cook muffins: Heat a large skillet over medium-high heat. Add 1-2 tablespoons of butter to the hot skillet. Place 3-4 muffins at a time in the skillet (as many as fit comfortably). Cook until the bottoms are golden brown, then flip and cook the other side until golden. Repeat until all muffins are cooked.
7. Cool muffins: Transfer the cooked English muffins to a cooling rack to cool before serving.

Notes

• Use warm liquids (milk and water) to properly activate the yeast but not hot enough to kill it.
• Ensure the dough is soft but not sticky when kneading; you can add a little flour if necessary.
• Muffin rings help maintain the shape but can be substituted with a biscuit cutter or by hand shaping.
• Cook muffins on medium-high heat for a nicely browned crust without burning.
• English muffins are best split with a fork rather than a knife to preserve the nooks and crannies texture.

Keywords: English muffins, homemade English muffins, breakfast bread, stovetop muffins, yeast bread