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Homemade English Muffins Recipe

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4.8 from 79 reviews

These homemade English muffins are light, fluffy, and perfectly golden with a slightly crisp exterior. Made from a tender dough that’s gently cooked on the stovetop, they are ideal for breakfast sandwiches or enjoyed toasted with butter and jam. This recipe yields 8 muffins and uses a combination of all-purpose and bread flour for a chewy texture, with cornmeal adding a classic crunch.

Ingredients

Units Scale

Yeast Mixture

  • 1/2 cup water
  • 2 1/4 tsp active dry yeast
  • 1 tsp sugar

Flour Mixture

  • 2 1/2 cups all-purpose flour
  • 1 cup bread flour
  • 1 tsp salt

Other

  • 3/4 cup milk
  • 2 tsp cornmeal (for dusting)
  • Oil (for greasing skillet and bowl)

Instructions

  1. Make the dough: Preheat your oven to 250°F. In a small bowl, combine the water, active dry yeast, and sugar, then let it rest until it becomes bubbly, about 8 minutes. Meanwhile, mix the all-purpose and bread flours with salt in a large ovenproof bowl and warm it in the oven for 5 minutes. Add the warmed flour mixture and yeast mixture to a food processor fitted with a metal blade, then slowly stream in the milk while processing. Continue until the dough is smooth and rides around the blade smoothly. If the dough feels dry, add water one teaspoon at a time until it reaches a supple consistency. Transfer the dough to a large oiled bowl and turn to coat completely. Cover with a damp kitchen towel and allow to rise in a warm, draft-free spot until doubled in size, approximately 1 hour. Punch down the dough, place it on a clean surface, and knead gently for 3 minutes. Cover and rest for another 30 minutes.
  2. Shape the muffins: Lightly sprinkle a baking sheet with cornmeal. Divide the rested dough into 8 equal portions and gently shape each into a patty. Place these patties on the prepared baking sheet, turning them over to coat both sides lightly with cornmeal. Cover again with a damp towel and let them rest for 30 more minutes to puff slightly.
  3. Cook the muffins: Heat a cast-iron skillet over low heat and lightly oil it. Cook 4 muffins at a time, placing them gently in the skillet. Let them cook until the bottoms develop a golden brown color, roughly 15 minutes, then flip and cook the other side for the same amount of time. Repeat the process with the remaining muffins. Once cooked, store them in an airtight container for up to 3 days or freeze for up to 1 month. Serve warm and toasted for best flavor.

Notes

  • Use low heat to prevent burning the muffins before they cook through.
  • Be patient when cooking; the muffins need slow, even heat to develop their signature texture.
  • The cornmeal is crucial for the classic crunch and to prevent sticking.
  • For a nuttier flavor, substitute part of the all-purpose flour with whole wheat flour.
  • Store in an airtight container at room temperature for up to 3 days or freeze leftover muffins.

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