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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.

Ingredients

Scale

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

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