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english muffins

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 6 votes
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Proof TIme 1 hour 30 minutes
Total Time 2 hours 20 minutes
Course Breakfast
Cuisine English
Servings 12 English Muffins
Calories 143 kcal

Equipment

Ingredients
  

INGREDIENTS FOR HOMEMADE ENGLISH MUFFINS

  • 3 cups (400 g) bread flour, spoon & leveled
  • 2 ¼ teaspoon (7 g) active dry yeast
  • ⅓ cup (79 ml) lukewarm water [100 F – 110 F]
  • ¾ cup (177 ml) lukewarm whole milk [100 F – 110 F]
  • ½ 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

Nutrition

Nutrition Facts
Homemade English Muffins
Amount per Serving
Calories
143
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
0.3
g
Monounsaturated Fat
 
1
g
Cholesterol
 
7
mg
2
%
Sodium
 
201
mg
9
%
Potassium
 
60
mg
2
%
Carbohydrates
 
24
g
8
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
4
g
8
%
Vitamin A
 
84
IU
2
%
Vitamin C
 
0.002
mg
0
%
Calcium
 
25
mg
3
%
Iron
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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