If you’ve never made English muffins at home, this recipe is a great place to start. Using basic ingredients and simple steps, these English muffins cook up fluffy and golden on the stovetop or oven, making them an easy and affordable alternative to store-bought.
Related: French Bread
Ingredients
Warm Water
Helps activate the yeast and creates a light, airy dough.
Warm Milk
Adds richness and softness, giving the muffins their tender crumb.
Yeast
The leavening agent that helps the dough rise and creates those classic nooks and crannies.
Sugar
Feeds the yeast and adds just a hint of sweetness without making the muffins sugary.
Butter or Shortening (Melted)
Adds moisture and flavor while keeping the muffins soft.
Flour
The base of the dough, providing structure and chew.
Cornmeal (for coating)
Prevents sticking and gives English muffins their signature texture on the outside.
Instructions
Prove yeast
Mix all ingredients except for flour
Slowly add flour in until a soft dough forms
Knead until the dough is elastic
Transfer to a greased bowl
Rise for 1 hour
Punch and roll on a floured surface
Use a biscuit cutter to cut rounds out
Use wax paper sprinkled with cornmeal to set the cut outs
Dust the tops with cornmeal
Allow to rise for 30 minutes
Bake
Preheat oven to 400
Place on a baking sheet with another on top
Bake for 10 minutes
Flip them over and replace for 5 more minutes
Remove the top pan and bake for 2-4 more minutes
Pan fry
Heat a large greased pan over medium heat
Cook muffins for 10 minutes on one side then flip and cook for another 10 minutes
Related: Cranberry Scones
English Muffins
Ingredients
- 1 cup warm water
- 1 cup warm milk
- 1 tbsp yeast
- 1 1/2 tbsp sugar
- 1/4 cup butter or shortening melted
- 6 cups flour
- Cornmeal to coat
Instructions
- Prove yeast
- Mix all ingredients except for flour
- Slowly add flour in until a soft dough forms
- Knead until the dough is elastic
- Transfer to a greased bowl
- Rise for 1 hour
- Punch and roll on a floured surface
- Use a biscuit cutter to cut rounds out
- Use wax paper sprinkled with cornmeal to set the cut outs
- Dust the tops with cornmeal
- Allow to rise for 30 minutes
Bake
- Preheat oven to 400
- Place on a baking sheet with another on top
- Bake for 10 minutes
- Flip them over and replace for 5 more minutes
- Remove the top pan and bake for 2-4 more minutes
Pan fry
- Heat a large greased pan over medium heat
- Cook muffins for 10 minutes on one side then flip and cook for another 10 minutes
