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Homemade English Muffins Recipe

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 10 English muffins
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Description

This homemade English muffins recipe promises soft, tender, and slightly chewy muffins with a classic nooks-and-crannies texture. Made from scratch with simple ingredients, these muffins are cooked on the stovetop for a perfectly golden crust and a warm, fluffy interior, ideal for breakfast sandwiches or with butter and jam.

Ingredients

Dough Ingredients

  • 1 ¼ cups warm milk (not hot)
  • 3 tablespoons melted butter
  • 1 large egg
  • 2 tablespoons sugar
  • 2 ¼ teaspoons instant yeast
  • 1 teaspoon salt
  • 3 cups all-purpose flour (spooned and leveled)

For Cooking and Finishing

  • ¼ cup cornmeal (for sprinkling)
  • Butter for greasing the skillet

Instructions

  1. Mix Wet Ingredients and Yeast: In a stand mixer bowl, combine the warm milk, melted butter, egg, sugar, instant yeast, and salt. Stir to mix the ingredients well and activate the yeast.
  2. Add and Knead Flour: Attach the dough hook and mix in the all-purpose flour on medium speed for 7-8 minutes until the dough becomes smooth and elastic. The dough should feel slightly tacky but not overly sticky. If too sticky, incorporate up to 1 tablespoon more flour.
  3. First Rise: Cover the bowl with a cloth and let the dough rise in a warm place for 60 to 90 minutes or until it has doubled in size, allowing the yeast to properly ferment.
  4. Prepare Baking Sheet: Line a large baking sheet with parchment paper and liberally sprinkle cornmeal over it to prevent sticking and add texture to the muffins’ bottoms.
  5. Shape Dough: Punch down the risen dough and transfer it onto a generously floured surface. Roll it out to about ¾-inch thickness and use a 2 ½-inch cutter to form circles. Place the circles spaced apart on the prepared baking sheet.
  6. Second Rise: Sprinkle the tops of the dough rounds with cornmeal, cover loosely, and let them rise again for 30 minutes until they puff noticeably.
  7. Cook Muffins: Heat a large skillet over medium-low heat and lightly grease it with butter. Place 3 to 4 dough rounds spaced apart in the skillet, cover, and cook each side for 7-8 minutes until golden brown. Adjust heat to low if they begin browning too quickly on the bottoms. Repeat with remaining dough rounds.

Notes

  • Ensure milk is warm, not hot, to properly activate the yeast without killing it.
  • Use cornmeal generously on the baking sheet and tops for authentic texture and flavor.
  • Maintain medium-low to low heat while cooking to avoid burning and ensure muffins cook through evenly.
  • For best results, use a non-stick or cast iron skillet to cook the muffins.
  • Store muffins in an airtight container and reheat by toasting or warming in a skillet before serving.

Find it online: https://slsrecipes.com/homemade-english-muffins-recipe/