Print

Homemade English Muffin Recipe

Print Recipe

★★★★★

4.9 from 117 reviews

This homemade English muffin recipe yields soft, airy muffins with a slightly crispy crust, perfect for toasting and spreading with butter or jam. It involves activating yeast, mixing a thick dough, two rises for perfect fluffiness, and cooking the muffins in a covered skillet for a tender texture and golden crust.

Ingredients

Scale

Liquid Ingredients

  • ½ cup warm water
  • ⅔ cup milk
  • 2 tbsp butter (melted and cooled; salted or unsalted)

Dry Ingredients

  • 2¼ tsp instant dry yeast (or 1 envelope)
  • 2 tbsp granulated sugar (can use raw sugar)
  • 2¾ cups all-purpose flour
  • 1 tsp salt
  • Cornmeal (optional, for dusting to prevent sticking)

Instructions

  1. Activate Yeast: In a large mixing bowl, combine warm water, yeast, and sugar. Let it sit for 3 to 4 minutes until foamy, indicating the yeast is active.
  2. Mix Flour and Milk: Add flour and salt, alternating with the milk, mixing gradually to incorporate.
  3. Add Melted Butter: When most of the flour is combined, add the cooled melted butter to avoid killing the yeast.
  4. Form Dough Ball: Mix using a spoon, Danish whisk, or hands until a dough ball forms with no dry flour visible. Avoid overmixing and not recommended to use a regular whisk or hand mixer due to thickness.
  5. First Rise: Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place for 60 to 90 minutes until doubled in size.
  6. Prepare for Shaping: On a lightly floured surface (about 2 tablespoons), place the dough and roll it out to about ½ inch thickness. Lift and relax the dough before cutting circles.
  7. Cut Muffins: Using a 3-inch round cutter, cut out 8 circles by rolling and recutting the dough as needed.
  8. Second Rise on Cornmeal: Sprinkle cornmeal on a cookie sheet and place the cut muffins on it. Cover with a towel and let rise again for 45 minutes in a warm, draft-free place.
  9. Preheat Pan: Heat a non-stick or well-seasoned cast iron skillet with a lid on medium heat. Covering preserves steam for even cooking and prevents burning.
  10. Cook English Muffins: Add 3 or 4 muffins at a time, carefully lifting them to keep the air bubbles intact. No oil is needed if the pan is well-seasoned; optionally, a thin oil layer won’t affect results.
  11. Cook First Side: Cover the skillet and cook the muffins for 5 minutes until set.
  12. Flip and Cook Second Side: Carefully flip each muffin and cook covered for another 4 to 5 minutes until done.
  13. Check for Doneness: The muffins are cooked when the internal temperature reaches 190 °F.

Notes

  • Adding the melted butter after most flour is incorporated and after cooling prevents yeast overheating and ensuring proper rising.
  • Using cornmeal helps to prevent sticking without affecting texture; it also minimizes air bubble loss compared to silicone mats.
  • Covering the skillet while cooking maintains steam, crucial for perfect English muffin texture and avoiding burnt crust.
  • Handle the dough carefully after rising to preserve air bubbles, which ensure fluffiness.
  • A well-seasoned cast iron skillet can cook muffins without oil, but a thin oil layer is acceptable.

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

Find it online: https://jedentaglecker.com/homemade-english-muffin-recipe/