Homemade English Muffins
Homemade English Muffins are one of my favorite go-to breakfast breads. They're made with an easy yeast dough, excellent when toasted on the griddle, and full of all the nooks and crannies you crave! These easy English Muffins from scratch are the perfect way to start off your day!
Servings: 16 English Muffins
- 2 ¼ teaspoons active dry yeast
- ¼ cup warm water
- 2 Tablespoons granulated sugar
- 1 ¾ cups whole milk
- 1 large egg beaten
- 3 Tablespoons salted butter melted
- 1 ½ teaspoons salt
- 4 ½ to 5 cups bread flour*
- ⅓ cup cornmeal for dusting
Proof the yeast by combining it in a bowl with the water and 1 tablespoon of the sugar. Stir these together, then set aside for 5 minutes until the yeast is foamy.
In a large bowl of a stand mixer, combine the proofed yeast with the milk, remaining sugar, beaten egg, butter, salt, and 2 cups of flour. Beat until smooth, then add the remaining flour and mix with the dough hook for 4-5 minutes on medium speed to create a smooth but very sticky dough. It may be tempting to add more flour, but the dough is supposed to be very sticky, which helps create the nooks and crannies that english muffins are famous for.
Scrape the dough into a large, greased bowl and cover with piece of plastic wrap sprayed with cooking spray. Set in a warm spot to rise for 1 hour until doubled in size.
Punch down the dough and turn it out onto a lightly floured surface. Use a bench scraper to divide it in half, then in half again, then once more until you have 16 even-sized pieces of dough. Shape into balls (you may need to dust your hands with a little flour so they don't stick), then pat into discs and arrange on two baking sheets sprinkled with the cornmeal so the english muffins don't stick to the pan. Sprinkle the tops of each muffin with additional cornmeal, then cover loosely with a clean dishcloth and let rise for 30-60 minutes until puffy.
Heat a griddle or large frying pan over low heat. Gently transfer the muffins to the griddle and cook for 6 to 7 minutes until nicely browned on the bottom, then flip and cook for another 6 to 7 minutes on the other side. I find it helpful to use an instant-read digital thermometer to test the internal temperature of a few of the muffins. It should read 200 degrees F when the muffins are cooked through and done.
Remove from the pan and cool on a wire rack. Split open by poking the tines of a fork around english muffin rather than cutting open with a knife, then toast in a toasted until lightly browned.
- Bread Flour: You can make this recipe just fine with all-purpose flour, but I do think bread flour gives an additional chewiness that English muffins tend to have.
- Oven Method: If you don't want to worry about cooking the english muffins all the way through on the griddle, you can just brown them for 2 minutes on each side, then transfer them to a 325 degree F oven for 10-15 minutes until they are cooked through.
- Make-Ahead: These can be made up to 5 days in advance and stored at room temperature or in the fridge in an airtight container.
- Freezing: You can freeze the muffins for up to 3 months in an airtight container. Thaw, then toast the english muffins before serving.
- Instant Yeast: Instant yeast will work just fine and in that case there is no need to proof the yeast first. You can either use ¼ cup of water or just a full 2 cups of milk.
- Nooks and crannies: The best way to make sure you get nooks and crannies is to not add too much flour to the dough and to split the english muffins open with a fork instead of cutting them open with a knife.
Calories: 190kcal | Carbohydrates: 31g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 255mg | Potassium: 102mg | Fiber: 2g | Sugar: 3g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg