Homemade English Muffins
If you love store-bought English muffins, then you’re really going to be excited to learn how quick and easy they are to make at home for a fraction of the price!
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From Scratch English Muffins
English muffins are a versatile bread to keep in your pantry. They make a quick breakfast, lunch or dinner. Simply top with butter and jam and pair with scrambled eggs. Alternatively, you can make homemade breakfast sandwiches by layering them with sausage, egg and cheese.
Personally, I love breakfast sandwiches anytime of day and I’ve been known to serve them for a quick dinner on the go that can be made ahead of time. They are incredibly filling and portable.
But back to the topic, today I’m excited to show you just how easy making English muffins at home really is. You might think they are complicated, but I promise you, if you can make homemade bread, you can do this.
The process is easy, simply mix and knead the dough, allow it to rise (this can be done with the dough cycle on the bread machine), roll it out, cut into circles, allow to rise once more and then toast in a pan until cooked through. You can do this, I promise.
I hope you enjoy this recipe and if you want more homemade bread recipes, be sure to check out the links below.
Want more homemade bread recipes? Here are a few of our favorites:
Ingredients for English Muffins:
- milk
- warm water
- sugar
- active dry yeast
- flour
- salt
- butter
- cornmeal
How to Make Homemade English Muffins:
Heat the milk in the microwave for around 1 minute, then stir in the water and sugar, making sure that the liquid is warm on your wrist and not hot. If it seems too hot, allow to cool before proceeding.
Add the yeast packet and stir to mix. Allow to rest for 5 minutes until the yeast begins to foam.
Combine the milk mixture with the flour, salt, and melted butter in the bowl of a stand mixer fitted with the hook attachment. Blend until a soft dough forms. (Alternatively, you can use the dough cycle on the bread machine or your own two hands.)
Cover the bowl and allow to rest in a warm location for at least one hour, until the dough has doubled in size.
Punch down the dough and transfer it to a lightly floured surface.
Roll out the dough until it’s around 1/2 inch thick, then use a round cookie cutter to cut out the muffins.
Dust both sides of the muffins with cornmeal, then allow to rest on a baking sheet lined with parchment paper for 30 minutes to rise.
Heat a skillet over medium heat. When the skillet is hot, transfer the muffins to the pan, leaving around 2 inches between each muffin.
Cover the pan with a lid and cook for 5 to 7 minutes, then flip the muffins and cover the pan. Cook for another 3 to 4 minutes.
If the muffins begin to get too crispy in the skillet before they’re cooked through in the center, preheat the oven to 350 degrees and bake for 10 minutes, until cooked through.
Allow the muffins to cool before serving.
Homemade English Muffins
Equipment
- 1 Biscuit Cutter 3"
- 1 Stand Mixer or use your hands to knead
Ingredients
- 1 cup milk
- 1 cup warm water
- 2 tablespoons sugar
- 1 packet active dry yeast
- 6 cups flour
- 1 teaspoon salt
- 1/4 cup butter melted
- 1/4 cup cornmeal
Instructions
- Heat the milk in the microwave for around 1 minute, then stir in the water and sugar, making sure that the liquid is warm on your wrist and not hot. If it seems too hot, allow to cool before proceeding.
- Add the yeast packet and stir to mix. Allow to rest for 5 minutes until the yeast begins to foam.
- Combine the milk mixture with the flour, salt, and melted butter in the bowl of a stand mixer fitted with the hook attachment. Blend until a soft dough forms.
- Cover the bowl and allow to rest in a warm location for at least one hour, until the dough has doubled in size.
- Punch down the dough and transfer it to a lightly floured surface.
- Roll out the dough until it’s around 1/2 inch thick, then use a round cookie cutter to cut out the muffins.
- Dust both sides of the muffins with cornmeal, then allow to rest on a baking sheet lined with parchment paper for 30 minutes to rise.
- Heat a skillet over medium heat. When the skillet is hot, transfer the muffins to the pan, leaving around 2 inches between each muffin.
- Cover the pan with a lid and cook for 5 to 7 minutes, then flip the muffins and cover the pan. Cook for another 3 to 4 minutes.
- If the muffins begin to get too crispy in the skillet before they’re cooked through in the center, preheat the oven to 350 degrees and bake for 10 minutes, until cooked through.
- Allow the muffins to cool before serving.
