Homemade English Muffins

  • Post last modified:April 17, 2022
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Homemade English Muffins – soft and chewy, loaded with tons of nooks and crannies. Perfect for sweet and savory breakfasts or as an afternoon snack!

 

Homemade English Muffins

 

HOMEMADE ENGLISH MUFFINS

This recipe for Homemade English Muffins is one of my favorites. English Muffins that are traditional, delicious, and made right in your very own kitchen!

Thin disks of yeast-leavened dough, cooked on a cast-iron skillet for that crisp, golden-brown crust. I love everything about these Homemade English Muffins. Soft and chewy texture, addictively delicious.

This recipe is simple and makes perfect English Muffins at home! If you make these fresh muffins at home, you will never go back to store-bought ones.

Let me know in the comments section how these Homemade English Muffins turned out. Tag me on Instagram @livingsmartandhealthy or #livingsmartandhealthy, I would love to see your creations. Happy cooking!!

INGREDIENTS FOR HOMEMADE ENGLISH MUFFINS

3 cups (400 g) bread flour, spoon & leveled

2 1/4 teaspoon (7 g) active dry yeast

1/3 cup (79 ml) lukewarm water [100 F – 110 F]

3/4 cup (177 ml) lukewarm whole milk [100 F – 110 F]

1/2 tablespoon sugar

1 teaspoon salt

2 tablespoon unsalted butter, softened or olive oil

cornmeal or semolina for dusting

Pic Shown: Homemade English Muffins

 

Homemade English Muffins

 

DIRECTIONS FOR HOMEMADE ENGLISH MUFFINS

A classic breakfast recipe, Homemade English Muffins. These English muffins are addictively delicious and simple to make. Make a big batch of Homemade English Muffins and freeze them. It takes a few minutes to reheat and enjoy this classic breakfast, fresh at home.

Enjoy this simple, fool-proof recipe for Homemade English Muffins in just 5 – easy steps.

STEP 1: PROOF YEAST

In a cup, stir in lukewarm water [100*F – 110*F], lukewarm milk [100*F – 110* F], sugar, and yeast. Let the mixture stand for 10 minutes, or it turns frothy and doubles in volume.

Note: If the yeast is active, the mixture turns frothy, and doubles in volume. If the mixture does not double in size, start the process again with fresh yeast.

STEP 2: PREPARE THE DOUGH [BY HAND OR USING A STAND MIXER]

In a bowl, add flour, salt, softened butter or olive oil, and yeast mixture. With the back of a spatula, mix all the ingredients until just combined. 

Transfer the dough to a lightly floured work surface. Knead the dough for around 8-10 minutes or until the dough is soft, pliable, and springs back when pressed. Shape the dough into a ball.

If using a stand mixer, knead the dough for 5-7 minutes. The dough is soft and pliable (dough will start to leave the sides of the bowl and form into a smooth ball). 

Note: If the dough feels too sticky, add some flour and if it is too dry, add 1-2 teaspoons of warm milk.

 

 

STEP 3: FIRST PROOFING

Grease the bowl and place the dough in. Turn the dough to grease the top. Cover the bowl with a kitchen towel and place it in a warm place for 60-90 minutes, or it doubles in volume.

STEP 3: FIRST PROOFING [ USING INSTANT POT ]

Grease the inner pot. Place the dough, and turn the dough to grease the top. Place lid and cover the pot. Turn ON YOGURT (less) for 30 minutes.

Note: I used a glass lid that fits to cover the inner pot.

 

 

STEP 4: SHAPE ENGLISH MUFFINS

Sprinkle some cornmeal or semolina on a large baking sheet. Set it aside.

Transfer the dough onto a floured work surface. Using a rolling pin, gently roll it into a half-inch thickness.

Use a 3-inch cookie cutter and cut your muffins. Transfer the muffins onto a prepared baking sheet. Gather all the leftover dough, roll it again into half an inch thickness, and cut the muffins. You should get around 12 muffins from the dough.

Sprinkle some semolina on top of the muffins. Cover muffins loosely with some plastic wrap. Place them in a warm place to rise again, around 45-60 minutes or it slightly puffs up.

 

 

STEP 5: COOK ENGLISH MUFFINS

Heat a cast-iron skillet at medium-low. Using a spatula, gently place 3 – 4 muffins in the pan. Cook for 5-6 minutes or the bottom is slightly brown. Flip the muffins and cook on another side for 5-6 minutes. Remove the muffins from the pan and transfer them onto a cooling rack.

 

 

Clean the pan to remove any cornmeal in-between the batches. Cook the remaining muffins. Enjoy warm with some butter and jam!

 

 

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DIRECTIONS FOR MAKING AHEAD DOUGH

Follow STEP1 & STEP2 and prepare the dough. Place the dough in a lightly greased, air-tight container and place it in the refrigerator. The dough will rise slowly overnight in the refrigerator. In the morning, remove the dough from the refrigerator. Allow the dough to come to room temperature, or it doubles in volume. Continue with STEP 4.

DIRECTIONS TO FREEZE THE DOUGH

Follow the recipe through STEP 3. After the first proofing, deflate the dough. Tightly wrap the dough in a plastic wrap, and with an aluminum foil. Place it in a freezer-safe, Ziploc bag and freeze it for up to 3 months. Thaw overnight in the refrigerator, or on a kitchen counter. Continue with STEP 4.

DIRECTIONS FOR FREEZING ENGLISH MUFFINS

You can freeze the baked muffins for up to 3 months. Thaw in the refrigerator or on the kitchen counter. Warm it up in the oven for 1-2 minutes and serve.

Pic Shown: Homemade English Muffins

 

Homemade English Muffins

 

TIPS FOR UTTERLY DELICIOUS ENGLISH MUFFINS

MEASURE FLOUR THE RIGHT WAY

It is important to measure the flour right. You can measure the flour using a kitchen scale or with cup measurements.

For measuring the flour using cup measurements, do not scoop the flour directly from the container. Lightly fill the measuring cup with the flour, and level it with the back of the spoon. See FAQ – HOW TO MEASURE FLOUR RIGHT WAY

I prefer bread flour for this recipe, as it gives muffins a nice chewy texture. You can use all-purpose flour or half bread flour and half all-purpose flour for this recipe.

ABOUT THE YEAST

If the yeast is alive, it turns frothy and doubles in volume. If the mixture does not turn frothy or doubles in volume, discard the mixture and start again with fresh yeast.

CONSISTENCY OF THE DOUGH

Check the consistency of the dough after kneading it for 4-5 minutes. If the dough feels too sticky, add some flour. If it is too dry, add 1-2 teaspoons of warm water.

Do not over-knead the dough. A well-kneaded dough is soft and pliable. 

Do not over-proof the dough. A well-proofed dough doubles in volume and smells slightly tart.

ROLLED MUFFINS

Sprinkle some semolina or cornmeal on the baking sheet to prevent the muffins from sticking.

I use a cookie cutter around 3 inches in diameter for the perfect muffins cutout. You can divide the dough into 12 equal portions, and roll out each portion into a 3-inch round disk. The thickness of the rolled muffins is around 1/2 inch in diameter.

For second proofing, allow the muffins to puff up slightly, around 45-60 minutes.

COOKING MUFFINS

I prefer a seasoned cast iron skillet or griddle to cook the English muffins. The cast iron retains heat and gives the muffins a nice crust. If the muffins stick to the skillet, grease the skillet with a few drops of oil.

Cook muffins on medium-low heat. Cooking them on high heat browns the crust quickly and the inside may not be cooked fully. It takes around 5-6 minutes on each side to cook muffins.

Do not overcrowd the skillet, work in batches to maintain the heat.

Dust off any excess semolina in the pan in-between the batch cooking.

Transfer the muffins to a cooling rack. Finish cooking the remaining muffins.

The best way to cut open the muffins is with the help of a fork. Simply run the fork around the muffin and open it with your hands. This way you can get those lovely nooks and crannies in the English Muffins.

Pic Shown: Homemade English Muffins

 

Homemade English Muffins

 

FREQUENTLY ASKED QUESTIONS

HOW TO MEASURE FLOUR THE RIGHT WAY

It is important to measure the flour using the right method. To avoid over-measuring, do not scoop the flour straight from the container. First, loosen the flour by giving it a good stir with a spoon or a spatula. Next, spoon the flour into the measuring cup, and fill the cup slightly over the rim. Now, level the flour using the back of the spoon or a knife.

CONSISTENCY OF THE DOUGH

The consistency of the dough is soft and pliable. Check the consistency of the dough after kneading it for 4-5 minutes. If the dough feels too sticky, add some flour. If it is too dry, add 1-2 teaspoons of warm water. 

HOW LONG DO YOU KNEAD DOUGH

Depending upon the method used for kneading, the time will vary. If you are using a stand mixer to knead the dough, it takes somewhere from 5-7 minutes to knead the dough. If kneading the dough by hand, it takes around 10-15 minutes for a soft dough.

HOW DO I KNOW IF THE DOUGH IS KNEADED ENOUGH

A well-kneaded dough is soft, pliable, and springs back. If the dough does not pass this simple test, it means it needs more kneading.

WHY DO YOU KNEAD THE DOUGH

Kneading develops the gluten in the dough. Gluten is made of long strands of protein, which makes the dough stretchy. The stretchy dough can hold the bubbles created by the yeast, making the dough rise. 

HOW DO I KNOW IF THE ENGLISH MUFFINS ARE COOKED

Depending upon the type of skillet used, and the temperature at which the muffins are cooked, the cooking time may vary. Typically, it takes around 5-6 minutes on each side, on medium to low heat in a cast-iron skillet. Here’s how you can tell if the muffins are cooked right, as follows:

1. Appearance: Muffins will be visibly puffed, and the crust will be golden brown. Cooktop and bottom of the muffins to a golden brown.

2. Split the English Muffin: Split the muffin using a fork. Check the center of the muffin. If it feels doughy, it means it needs more time to cook. Return the muffin to the skillet and cook it for additional few minutes.

WHY IS MY ENGLISH MUFFIN DENSE

The dough must be soft and pliable. Try not to add excess flour at the time of kneading. 

For a soft and chewy muffin, the yeast needs to rise well. If the rising time is too short or too long, chances are the muffin will turn dense and heavy.

WHY IS THE CENTER OF THE ENGLISH MUFFIN NOT COOKED

If the English Muffins are cooked on high heat, the top, and bottom brown quickly. It can sometimes be misleading based on the outer crust. It is important to cook the muffins on medium-low heat. Allow the center of the muffin to cook fully.

WHY DID THE DOUGH NOT RISE

Gas molecules are produced by the yeast at the time of proofing. If the yeast is old, or if the temperature of the water is higher than 110F, yeast will not bloom. The dough fails to rise.

Make sure the yeast is fresh or alive. The temperature of the water must be around 110F for the yeast to bloom. Add the honey or sugar, which acts as a food for the yeast to grow, resulting in more gas bubbles. Salt hinders the growth of the yeast. Avoid adding salt at the time of blooming the yeast.

WHY DOES ENGLISH MUFFIN COLLAPSE AFTER COOKING

The disks are delicate and full of gas. Gently transfer the muffin disks onto the hot skillet to avoid the bursting of gas molecules.

MY ENGLISH MUFFINS SMELL YEASTY

Cook the muffins fully. If the muffins are not cooked fully they will smell yeasty.

HOW TO STORE ENGLISH MUFFINS

Cool English Muffins completely. Store it in a Ziploc bag, or an air-tight container. English muffins last for a few days at room temperature or up to a week in the refrigerator.

English Muffins freeze beautifully. Store the muffins in a freezer-friendly storage bag or container. Muffins can be stored in the freezer for a couple of months. Defrost, toast, and enjoy homemade English Muffins with your favorite topping.

Pic Shown: Homemade English Muffins

 

Homemade English Muffins

 

★ If you tried this recipe, I would love to hear your feedback. Please rate the recipe and/or leave a comment below.

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Homemade English Muffins

Jyoti Behrani
Homemade English Muffins – soft and chewy, loaded with tons of nooks and crannies. Perfect for sweet and savory breakfasts or as an afternoon snack!
5 from 5 votes
Prep Time 20 mins
Cook Time 30 mins
Proof TIme 1 hr 30 mins
Total Time 2 hrs 20 mins
Course Breakfast
Cuisine English
Servings 12 English Muffins

Ingredients
  

INGREDIENTS FOR HOMEMADE ENGLISH MUFFINS

  • 3 cups (400 g) bread flour, spoon & leveled
  • 2 1/4 teaspoon (7 g) active dry yeast
  • 1/3 cup (79 ml) lukewarm water [100 F – 110 F]
  • 3/4 cup (177 ml) lukewarm whole milk [100 F – 110 F]
  • 1/2 tablespoon sugar
  • 1 teaspoon salt
  • 2 tablespoon unsalted butter, softened or olive oil
  • cornmeal or semolina for dusting

Instructions
 

STEP 1: PROOF YEAST

  • In a cup, stir in lukewarm water [100*F – 110*F], lukewarm milk [100*F – 110* F], sugar, and yeast. Let the mixture stand for 10 minutes, or it turns frothy and doubles in volume.
    Note: If the yeast is active, the mixture turns frothy, and doubles in volume. If the mixture does not double in size, start the process again with fresh yeast.

STEP 2: PREPARE THE DOUGH [BY HAND OR USING STAND MIXER]

  • In a bowl, add flour, salt, softened butter or olive oil, and yeast mixture. With the back of a spatula, mix all the ingredients until just combined. 
  • Transfer the dough to a lightly floured work surface. Knead the dough for around 8-10 minutes or until the dough is soft, pliable, and springs back when pressed. Shape the dough into a ball.
  • If using a stand mixer, knead the dough for 5-7 minutes. The dough is soft and pliable (dough will start to leave the sides of the bowl and form into a smooth ball). 
    Note: If the dough feels too sticky, add some flour and if it is too dry, add 1-2 teaspoons of warm milk.

STEP 3: FIRST PROOFING

  • Grease the bowl and place the dough in. Turn the dough to grease the top. Cover the bowl with a kitchen towel and place it in a warm place for 60-90 minutes, or it doubles in volume.

STEP 3: FIRST PROOFING [ USING INSTANT POT ]

  • Grease the inner pot. Place the dough, and turn the dough to grease the top. Place lid and cover the pot. Turn ON YOGURT (less) for 30 minutes.
    Note: I used a glass lid that fits to cover the inner pot.

STEP 4: SHAPE ENGLISH MUFFINS

  • Sprinkle some cornmeal or semolina on a large baking sheet. Set it aside.
  • Transfer the dough onto a floured work surface. Using a rolling pin, gently roll it into a half-inch thickness.
  • Use a 3-inch cookie cutter and cut your muffins. Transfer the muffins onto a prepared baking sheet. Gather all the leftover dough, roll it again into half an inch thickness, and cut the muffins. You should get around 12 muffins from the dough.
  • Sprinkle some semolina on top of the muffins. Cover muffins loosely with some plastic wrap. Place them in a warm place to rise again, around 45-60 minutes or it slightly puffs up.

STEP 5: COOK ENGLISH MUFFINS

  • Heat a cast-iron skillet at medium-low. Using a spatula, gently place 3 – 4 muffins in the pan. Cook for 5-6 minutes or the bottom is slightly brown. Flip the muffins and cook on the other side for 5-6 minutes. Remove the muffins from the pan and transfer them onto a cooling rack.
  • Clean the pan to remove any cornmeal in-between the batches. Cook the remaining muffins. Enjoy warm with some butter and jam!

Video

Notes

Please refer to the post earlier for the following:
  1. Directions For Make Ahead Dough
  2. Directions To Freeze The Dough
  3. Directions For Freezing English Muffins
  4. Tips For Utterly Delicious English Muffins
  5. Frequently Asked Questions
Keyword best english muffin recipe, best english muffins, cast iron english muffins, english muffin sandwich, english muffins, fluffy english muffin recipe, nooks and crannies bagels recipe, quick english muffins recipe, small batch english muffins

 

 

Jyoti Behrani

Hello!! Welcome to my blog, my journey Living Smart and Healthy! Cook with me easy and authentic Indian food and around the globe. Will be sharing tips and tricks on easy authentic cooking, without spending hours in the kitchen or comprising on authentic flavors. Keeping things simple and healthy is what I am all about. Life is simple, so lets keep cooking simple too!!

This Post Has 9 Comments

  1. Suzy

    5 stars
    I never knew how awesome it would be to make my own english muffins! These turned out great! So tasty too!

    1. Jyoti Behrani

      Great! I am so glad you liked my recipe 🙂 Thanks for sharing your feedback!

  2. Elaine Benoit

    5 stars
    I love how easy this recipe was. I also love all the photos as sometimes, I want to see what it is supposed to look like! I will be making your delicious English muffin recipe again!

    1. Jyoti Behrani

      Wonderful! I am so glad you liked my recipe 🙂 Thank you for sharing your feedback!

  3. Jersey Girl Cooks

    5 stars
    Homemade English muffins are so good! So fluffy and fresh!

  4. Wanda

    5 stars
    My family loves English muffins. I can’t wait to try your recipe!

  5. Lynn

    5 stars
    Made these for the first time ever and they are wonderful! Very easy, clear instructions. Thank you!! I used my stand mixer to knead and the IP to proof. This recipe will go in my GoTo recipe book 🙂

    1. Jyoti Behrani

      Hi Lynn, I’m so happy to hear this! You’re so welcome!

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