Name: Homemade English Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: British
Ingredients: 2 cups all-purpose flour; 1 cup warm milk; 2 tablespoons sugar; 1 teaspoon salt; 1 tablespoon active dry yeast; 2 tablespoons unsalted butter, melted; Cornmeal for dusting

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introduction

These homemade English muffins are soft, slightly chewy, and have nooks and crannies that hold butter and jam. They are simple to make at home with common ingredients and a skillet. If you like easy bread recipes, you can also try some easy soup recipes that pair well with warm muffins.

why make this recipe

Make these muffins to enjoy fresh bread any morning. They taste better than store-bought and cost less. You can control the texture and make them plain or keep them simple for toast.

how to make Homemade English Muffins

Follow the steps below. The dough is mixed, allowed to rise, shaped, and cooked on a skillet. Work with a medium-low heat so the muffins cook through without burning.

Ingredients :

2 cups all-purpose flour, 1 cup warm milk, 2 tablespoons sugar, 1 teaspoon salt, 1 tablespoon active dry yeast, 2 tablespoons unsalted butter, melted, Cornmeal for dusting

Directions :

In a bowl, combine warm milk, sugar, and yeast. Let it sit for about 5 minutes until frothy.
In a separate bowl, mix flour and salt.
Add the yeast mixture and melted butter to the flour. Mix until a dough forms.
Knead the dough on a floured surface for about 5 minutes.
Place the dough in a greased bowl, cover, and let it rise for 1 hour.
Punch down the dough and roll it out to about 1/2 inch thick.
Cut out rounds using a biscuit cutter and place them on a baking sheet dusted with cornmeal.
Let the rounds rise for another 30 minutes.
Preheat a skillet over medium-low heat.
Cook the muffins for about 5-7 minutes on each side until golden brown.
Allow to cool before slicing and toasting.

how to serve Homemade English Muffins

Split the muffins and toast them. Serve with butter, jam, honey, or cream cheese. They also work well for eggs Benedict or breakfast sandwiches.

how to store Homemade English Muffins

Cool fully, then store in an airtight bag at room temperature for up to 2 days. For longer storage, freeze in a sealed bag for up to 3 months. Thaw and toast when ready to eat.

tips to make Homemade English Muffins

Use warm milk (not hot) to wake the yeast.
Dust the baking sheet with cornmeal so the muffins do not stick.
Cook on medium-low so the inside cooks without burning the outside.
If you want a sweeter breakfast, try baking a batch with a sweet roll on the side like these homemade cinnamon rolls.

variation (if any)

Whole wheat: replace 1/2 cup of flour with whole wheat flour.
Cheese: fold 1/2 cup grated cheese into the dough.
Herbs: add a teaspoon of dried herbs for savory muffins.

FAQs

Q: Can I use active dry yeast or instant yeast?
A: Use active dry yeast as written. If you use instant yeast, you can mix it with the flour and skip the proof step.

Q: How do I get the nooks and crannies?
A: A slightly wet dough and gentle handling help form the holes. Do not over-knead.

Q: Can I bake instead of skillet-cook?
A: You can bake at 375°F (190°C) for about 12-15 minutes, but the skillet method gives a nicer crust.

Q: Can I freeze before cooking?
A: You can freeze the rounds after the first rise. Thaw and then cook as directed.

Conclusion

For another clear recipe with photos and tips, see Preppy Kitchen English Muffins.
If you want a step-by-step home test kitchen version, try the Homemade English Muffin Recipe (from Scratch) at Hostess At Heart.