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Homemade English Muffins Recipe

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4.4 from 13 reviews

These homemade English muffins are delightfully easy to make with just one bowl and no kneading required. Perfectly soft and chewy with a slightly crisp exterior dusted in cornmeal, they make a fantastic breakfast or side dish that will have you skipping store-bought muffins forever.

  • Total Time: 2 hours (including 1 hr 30 min rise time)
  • Yield: 8 English muffins

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour
  • 2 1/4 tsp yeast (active dry yeast)
  • 1 tsp salt
  • 2 tbsp sugar
  • cornmeal (for dusting)

Wet Ingredients

  • 1 – 1 1/2 cups warm water

Instructions

  1. Activate Yeast: In a bowl, combine warm water, yeast, and sugar. Mix well and let sit for about 5 minutes until the mixture becomes foamy, indicating the yeast is activated.
  2. Make Dough: Add the flour and salt to the yeast mixture. Mix until combined, adding extra water (up to 1/2 cup) as needed to bring the dough together. Cover the bowl and allow the dough to rise for 1 hour or until it has doubled in size.
  3. Prepare Cornmeal Surface: Pour cornmeal onto a baking sheet and set it aside. This will be used to prevent muffins from sticking.
  4. Shape Dough: Turn the risen dough out onto a floured surface. The dough will be sticky. Gently press it into a flat circle and cut into 8 to 12 equal segments.
  5. Form Muffins and Second Rise: Shape each segment into a ball and place them on the cornmeal-dusted baking sheet. Cover the dough balls and let them rise for an additional 25-30 minutes.
  6. Preheat Oven and Skillet: Preheat your oven to 350°F (175°C). Heat a skillet or large griddle over medium heat.
  7. Cook on Skillet: Place the dough balls (flattened slightly) onto the skillet and cook for about 5 minutes on each side until golden brown. Transfer cooked muffins to a clean baking sheet.
  8. Bake: Bake the muffins in the preheated oven for 10-15 minutes to cook through and achieve a nice crust. Remove and let cool before serving.

Notes

  • Make sure your water is warm, not hot, to effectively activate the yeast without killing it.
  • The dough is quite sticky; dust your hands and surface with flour to handle it more easily.
  • Use cornmeal generously on the baking sheet to prevent sticking and add texture to the muffins.
  • The skillet step is crucial to develop the signature English muffin crust and nooks and crannies.
  • Do not skip the second rise; it makes the muffins light and fluffy inside.
  • Leftover muffins can be toasted and stored in an airtight container for up to 3 days or frozen.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

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