homemade english muffins

Homemade English Muffins. Soft and fluffy on the inside and loaded with tons of nooks and crannies. These easy english muffins are so much better (and healthier) than store bought! They are also a lot easier to make than you would think!

Homemade English Muffins

milk

sugar

salt

unsalted butter

dry-active yeast (2 1/4 tsp)

water

all purpose flour

tbsp corn meal (for dusting pan)

Microwave milk until warm, 1-2 minutes. Next add 1 tablespoon sugar, butter and salt to the milk and stir to combine to dissolve the sugar. Set aside.

In separate bowl add warm water, 1/4 tsp sugar and yeast. Let sit for 5 minutes to bloom.

Add flour to a large bowl along with the milk mixture and yeast mixture. Mix just until combined. Cover the bowl with plastic wrap and let it rest for 30 minutes.

Dust the bottom of a cold cast iron skillet or heavy sauté pad liberally with corn meal. Spray the inside of the rings with nonstick cooking spray and place on top of the cornmeal. Using a 2 oz. scoop (size # 16) scoop batter into rings.

Cover pan with lid. Turn stove to medium low heat. Cook about 7 minutes per side. Watch closely to ensure they don&#039;t get too brown. Remove the rings before flipping the muffins. Remove the muffins to a cooling rack when thermometer reaches 200°F.

Allow the muffins to cool then serve immediately with butter, jam or in a breakfast sandwich!

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English Muffins

How to make the most delicious homemade English Muffins! Don&#039;t forget to check out my step by step photos and tips above!

all-purpose flour ((330 grams))

yeast

tbsp sugar

milk ((180 milliliters))

water ((120 milliliters))

butter ((42 grams))

egg (large, room temperature)

cornmeal

Combine the milk, water, and sugar in a bowl or glass measuring cup then stir together and warm in the microwave to 110F add the yeast and stir once more. Set aside for 5-7 minutes or until a foamy head develops.

While the yeast wakes up combine the flour and salt in the bowl of your mixer and whisk together then fit with a paddle attachment.

Mix the egg and melted butter into the milk mixture then slowly pour the liquid into your flour mixture while mixing on low. Increase the speed to medium high and mix for about 7 minutes or until the dough is elastic and smooth.

Transfer to a large oiled bowl and cover with plastic. Allow to double in size in a warm spot (about an hour). You can also refrigerate the dough overnight, in which case you’ll let it warm for an hour when ready to use.

Transfer the dough to a floured counter then gently spread out and pat down until it’s just under an inch thick. Line two baking sheets with parchment paper and sprinkle with cornmeal or semolina.

Use a 3 inch round cutter to cut your muffins then gently transfer them to the prepared baking sheets using a spatula or your hands. Re-roll the scraps and continue cutting until the dough is used up. Cover loosely with plastic and place in a warm spot to rise for about 30 minutes.

Place a large skillet over very low heat. Once you can feel the heat when placing your hand a few inches over the surface sprinkle the surface with cornmeal or semolina then carefully place 3-4 muffins on the pan. Cover and cook for 5-6 minutes. Then carefully flip and cook for another 5-6 minutes.

Clear the old cornmeal off the pan then add a fresh sprinkle and cook the remaining muffins. Enjoy warm! If you haven’t made these before it’s best to cook a test muffin to get the feel of it.

Make the most delicious, soft, and chewy English Muffins with all the nooks and crannies is so simple and fun! My recipe is super-easy and utterly delicious, spread them with butter or jam or use them to make your favorite breakfast like eggs benedict, delicious!

RECIPE: https://preppykitchen.com/english-muffins/

English Muffins are one of my favorite breakfasts whether they’re simply toasted and slathered with butter and jam or made into delicious breakfast sandwiches with sausage, bacon, or egg. My English muffin recipe is so easy to make and you don’t have to be a master baker to make them. They’re soft, chewy, and have so much flavor, trust me when you realize how easy they are and how much more delicious they are compared to store-bought; you’ll be making them over and over again.

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Best Ever English Muffins

Tender and crusty English muffins that are undetectably gluten-free! Perfect for breakfast sandwiches or topping with butter and jam! Just 10 ingredients required!

Gluten-Free English Muffins

Tbsp cane sugar ((ensure organic for vegan-friendly))

½ tsp active dry yeast

Tbsp ground chia seeds

brown rice flour

tapioca starch ((also called tapioca flour))

potato starch ((NOT potato flour))

oat flour* ((DIVIDED // certified gluten-free as needed))

tsp sea salt

tsp baking powder

Tbsp cornmeal ((DIVIDED // optional))

tsp avocado oil ((for greasing pan))

In a medium mixing bowl, whisk together 3/4 cup (180 ml) of the warm water (100-110 degrees F / 38-43 C) and sugar until the sugar is dissolved. Whisk in the yeast and let it bloom on the counter for 10 minutes until frothy. If it doesn’t foam, start over — your water may have been too hot or the packet of yeast was expired.

Once the yeast has bloomed, whisk in ground chia seeds and let the mixture gel for about 5 minutes. Meanwhile, in a large bowl, whisk together the brown rice flour, tapioca flour, potato starch, 1/3 cup (30 g) of the oat flour, and salt.

Add the wet ingredients to the center of the dry and stir together with a wooden spoon — it should turn into a thick and dense bread dough. You can knead with your hands for a few minutes to thoroughly combine. Cover the dough with a clean kitchen towel and let rise for one hour in a warm spot.

Once the dough has risen, measure out the remaining 1/4 cup (60 ml) of warm water (100-110 degrees F / 38-43 C) and add the baking powder to the warm water to dissolve. Add the water mixture to the dough and mix with a wooden spoon or hand mixer until all lumps are broken up. It should be thick and sticky. Let this mixture rest again for 30 minutes in a warm spot covered with a kitchen towel.

While the dough rests, prepare a baking sheet by sprinkling 1 Tbsp (19 g) of cornmeal evenly across it, and preheat the oven to 350 F (176 C). Once rested, add the remaining 1/3 cup (30 g) of oat flour to the dough and stir with a wooden spoon. It should be thick and semi-sticky, but not so wet that it sticks badly to your hands. If it is too sticky, add oat flour 1 tsp at a time until you can handle the dough. At this time, you can choose to make your English muffins right away, or transfer the dough to the refrigerator for up to 12 hours.

To make the muffins, divide the dough into 6 even pieces and shape them into flat, round English muffin shapes, about 3 inches wide and 1/2-inch thick. Place the prepared dough onto the baking sheet on top of the cornmeal. When all the dough is shaped into English muffins, sprinkle the remaining 1 Tbsp cornmeal over top of them, aiming for even distribution.

Add 1 tsp avocado oil to a cast iron skillet, griddle, or non-stick pan and turn on medium-high heat. Once the oil is shimmering, turn it down to medium heat and add as many English muffins as you can. It is helpful to use a metal spatula to quickly pick up the English muffin dough from the baking sheet and flip it into the skillet. Cook for 4-5 minutes on the first side, being careful not to burn. Flip and cook for 3-4 minutes on the second side, then remove from the skillet and place back on the baking sheet. Repeat until all muffins have been cooked in the skillet. Place the baking sheet of cooked muffins in the oven and bake for 10-15 minutes, or until the outside is very firm and crusty and they sound somewhat hollow when tapped.

Remove the English muffins from the oven and let cool for 10-15 minutes. Instead of cutting the muffins, use a fork to poke into the side of each English muffin all the way around until it can be easily pulled apart. Serve immediately with jam and butter of choice, or toast for extra crispy goodness! Leftovers keep well in an airtight container for 2 days at room temperature and reheat best in a toaster.

My English muffins recipe totally delivers when it comes to getting those perfect nooks and crannies (no kneading and no special tools required)! This recipe is simple and quick to make (for a yeast dough, anyway!), and is a perfect easy breakfast option!

English Muffins Recipe

water ((118 milliliters))

milk ((118 milliliters))

granulated sugar ((25 grams))

Tablespoons unsalted butter (melted)

egg (lightly beaten, room temperature preferred)

flour

Tablespoons cornmeal (optional, but recommended)

Combine water and milk in a heat-proof dish (I use my Pyrex measuring cup) and heat until temperature is between 105-115F (40-46C) (make sure to stir before checking the temperature).

Pour into a large mixing bowl and add yeast and a teaspoon of your sugar. Stir and let sit until foamy, approximately 5-10 minutes.

Once yeast is foamy, add remaining sugar, salt, melted butter, egg, and flour. Stir until completely combined (but don&#039;t over-mix).

Cover and place in a warm, draft-free place to rise for 30 minutes.

Once dough has risen, preheat oven to 350F (175C) and dust a parchment paper lined baking sheet with the cornmeal (if using). Set aside.

Meanwhile, Place a skillet over medium/low heat and melt ½ Tablespoon of butter.

Once butter is melted and skillet is warm (you should feel heat radiating off of it if you hold your hand several inches from the surface), place two English muffin rings on the pan (if using) and portion approximately ⅓ of the batter into the center of the ring (batter will deflate and be similar to a sticky pancake batter). Use the back of a spoon to nudge the batter gently towards the edges of the ring so it is evenly distributed (if not using a ring, use the back of a spoon to try and gently shape the dough into a circle-ish shape).

Cook until golden brown (about 60 seconds but this will can vary drastically depending on your stove and the type of pan you use) then remove the ring and carefully flip. Cook until golden brown on the other side and then remove to cornmeal-dusted baking sheet.

Use a paper towel to (carefully) wipe the pan clean and then repeat steps above (starting by melting ½ Tablespoon butter) until you have cooked all of your batter, spacing English muffins at least 2” apart.

Transfer baking sheet to oven and cook 10-15 minutes or until internal temperature reaches 205F (96C). Allow to cool then use the tines of a fork (don’t use a knife) to split open each muffin. Enjoy!

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Top 4 homemade english muffins recipes from across the web

The most viewed homemade english muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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English Muffins

Gluten-Free English Muffins

English Muffins Recipe

The most viewed homemade english muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine