Homemade English Muffins Recipe

Introduction

English muffins are a delightful breakfast treat, known for their soft, chewy texture and perfect nooks for holding butter and jam. Making them at home is easier than you might think and yields a fresher, more flavorful result than store-bought versions.

Ingredients

• 4 cups all-purpose flour
• 2 tsp active dry yeast
• 1 cup whole milk (warm, 105-115°F)
• 1/2 cup water (warm, 105-115°F)
• 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 a stand mixer, combine the yeast and warm water. Let it sit for about 5 minutes until the yeast dissolves and becomes foamy. Then add warm milk, melted butter, melted shortening, salt, and sugar. Mix until well combined.
2. Step 2: Gradually add 2 cups of flour to the wet mixture and begin kneading. Add the remaining 2 cups of flour and continue kneading until you achieve a soft, smooth dough ball. Place the dough in a lightly oiled bowl, cover with a towel, and allow it to rise for 1 1/2 to 2 hours, or until doubled in size.
3. Step 3: Turn the risen dough onto a floured surface or pastry mat. Gently press it down to about half an inch thickness. Use muffin rings to cut out the muffins and transfer them to a clean surface sprinkled with cornmeal. Cover with a towel and let them rise again for about 1 hour.
4. Step 4: Heat a large skillet over medium-high heat and add 1 to 2 tablespoons of butter. Place 3 to 4 muffins in the skillet at a time, cooking until the bottom is golden brown. Flip and cook the other side until golden as well. Transfer the cooked muffins to a cooling rack before serving.

Tips & Variations

• For a sweeter muffin, try adding a teaspoon of cinnamon or a tablespoon of honey to the dough.
• If you don’t have muffin rings, you can shape rounds by hand or use a biscuit cutter.
• Using cornmeal under the muffins helps prevent sticking and adds a subtle crunch.
• To keep muffins soft, brush the tops with melted butter immediately after cooking.

Storage

Store English muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly in plastic wrap and placed in a zip-top bag for up to 3 months. Reheat by toasting or warming in a skillet until heated through and crisp on the outside.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Use the same amount but add it directly to the flour instead of dissolving it in water first.

Do I have to use milk in the recipe?

Milk adds richness and tenderness to the muffins, but you can substitute with water or a non-dairy milk if needed. The texture may be slightly different but still delicious.

Homemade English Muffins Recipe

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4.5 from 114 reviews

Classic homemade English muffins with a soft, fluffy interior and golden, crisp exterior. Made with warm milk and water, yeast, and a touch of butter and shortening for rich flavor. Cooked on the stovetop for the perfect texture and toasted flavor.

• Author: Tim
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 35 minutes
• Yield: 12 English muffins 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: British

Ingredients

Scale 1x2x3x

Dough Ingredients

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

For Cooking

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

Instructions

1. Activate Yeast: In a large bowl or the stand mixer bowl, combine the active dry yeast and warm water. Let it sit for about 5 minutes until the yeast dissolves and becomes frothy, ensuring the yeast is active.
2. Mix Wet Ingredients: Add the warm milk, melted butter, melted shortening, salt, and sugar to the yeast mixture. Mix until all ingredients are thoroughly combined.
3. Form Dough: Gradually add 2 cups of 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, round ball.
4. First Rise: Place the dough in a lightly oiled bowl and cover with a towel. Let it rise in a warm spot for 1 1/2 to 2 hours, or until doubled in size.
5. Shape Muffins: Turn the risen dough onto a floured surface and gently press it down to about half an inch thickness. Use muffin rings to cut out individual muffins and transfer them to a clean surface dusted with cornmeal. Cover with a towel and let them rise for another hour.
6. Cook Muffins: Heat a large skillet over medium-high heat and add 1-2 tablespoons of butter. Place 3-4 muffins (or as many as fit comfortably) in the skillet. Cook until the bottoms are golden brown, then flip and cook the other sides until golden as well.
7. Cool: Remove the cooked muffins from the skillet and transfer them to a cooling rack to cool before serving or toasting.

Notes

• If you don’t have muffin rings, you can use a clean jar lid or round cookie cutter.
• Ensure milk and water are at the right temperature (105-115°F) to activate yeast without killing it.
• Use a cast-iron or heavy-bottomed skillet for even cooking.
• For crispier muffins, toast them lightly before serving.
• Leftover muffins can be stored in an airtight container for up to 2 days or frozen for longer storage.

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