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!

https://content.jwplatform.com/videos/R15ZSwWa.mp4

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!

https://embed.mediavine.com/videos/yrtugwjkejbxmedb5ptc

This delicious and easy English Muffins recipe uses simple ingredients, mixed in one bowl, with no kneading required. Cook them in a hot skillet on the stove, or on a griddle.

instant yeast (* (1 packet))

buttermilk (, warm, or regular milk)

Tablespoons honey

egg (, lightly beaten)

Tablespoons butter (, melted)

all-purpose flour

cornmeal (,

Mix dough: Add yeast, milk, honey, egg, butter, salt, and 1 cup flour to a mixing bowl and mix well. Add remaining flour and stir everything until very well combined, to form a soft, sticky dough. Cover bowl and rest for 20 minutes.

Scoop onto baking sheets: Line two sheet pans with parchment paper and sprinkle cornmeal between the two. Grease a ¼ cup measuring cup with non-stick cooking spray and scoop batter into equal portioned “blobs” onto the cornmeal on the sheet pans.

Press and shape each batter blob into a flat, round disk, around 3 inches in diameter, then flip to the other side, to coat both flat sides lightly in cornmeal. Space the dough discs at least an inch apart along both baking sheets to give them room to rise.

Rise: Cover the pans with a light kitchen towel or plastic wrap and allow to rise for 1 ½ hours.

Cook: Heat a griddle to about 325 degrees (or a cast iron or nonstick skillet over medium/medium low heat). Use a spatula to gently pick up the English muffin disks and place them on the hot pan. Cook for 7-10 minutes. They will puff up, and the bottom will get golden. Flip to the other side (they will deflate a little) and cook for another 7-12 minutes, until golden on the bottom and when you touch the sides and gently press, it no longer feels doughy. (Or until the center of a muffin registers about 200°F on an instant-read thermometer). You can always take one off and gently test it. Cook longer if still doughy.

Cool and Serve: Remove English muffins to a wire cooling rack and allow to cool completely before splitting open and eating. To spit open, poke the tines of a fork all around the outside center of each muffin, then split apart.

Toast them and serve with butter, jam, marmalade, or peanut butter, or use them to make Eggs Benedict, or a breakfast sandwich.

Store English muffins in an airtight container at room temperature for 3-4 days.

Follow the recipe and they turned out delicious 😋 will make again and again!

This is an awful recipe.  The dough was way too "wet" and after cooked looked nothing like an english muffin.  They looked more like fat pancakes.  Go find a different recipe.

Great recipe except all of my muffins stuck to the parchment paper and plastic wrap, even coated nicely with corn meal. Which causes them to lose their rise before cooking. I would suggest a light coating of oil before covering and also on the parchment paper. This made 13 muffins for me and they taste way better than store bought!

I was looking for an easy way to make english muffins.  I was wondering if I could swap some whole wheat flour for some white.   Thanks for all your great recipes.

Recipe amounts are very inaccurate.  The totals above made soup. I had to add two extra cups. Very frustrating!

For everyone that has a runny dough, and don't want to add more flour, just skip placing on a cookie sheet and forming, so straight from the batter to muffin rings on the griddle, I don't  have muffin rings I just use, the rings for canning jars, I just coat them with oil to make it easier to release, works perfectly.

Awesome recipe can't wait to make them 😍 Patti from Newark Delaware ❤️

Thank you for this amazing recipe! I followed your instructions to the letter and they came out perfect. I will never buy these from a store again. My husband loves them too. Worth the effort. So yummy.

https://content.jwplatform.com/videos/1au8Gc42.mp4

Soft, chewy and so much better than store-bought, these English Muffins are easy enough for even the most amateur baker, using simple pantry ingredients and cooked on a skillet or griddle.

With our recipe, you will make the best English muffins! The recipe uses simple ingredients to create a light, airy texture and so many nooks and crannies. I especially love the tangy flavor, thanks to the sour cream. The dough takes a while to rise since we do it slowly in the fridge. This slow rise makes the English muffin dough easier to work with and the flavor vastly improves with the extra time. To make things easy, I like making my dough on one day, proof overnight in the fridge, and then form and cook the next day. See the tips below for how to make these in one day.

Perfect Homemade English Muffins

⅔ cups (305 grams) all-purpose flour

¼ teaspoon (8 grams) fine sea salt

(43 grams) butter, melted

(177 milliliters) lukewarm water (110°F to 115°F)

(30 grams) sugar or honey

egg,

(80 grams) sour cream

Semolina flour

In the bowl of a stand mixer fitted with a dough hook, mix the flour and salt.

Whisk together the water, sugar, and yeast in a small bowl. Let sit for 15 minutes until the mixture is bubbly and foamy. If it does not bubble, the yeast is dead (toss the mixture and try again with new yeast).

Add the yeast mixture, melted butter, beaten egg, and sour cream to the flour in the stand mixer. Mix at medium-low speed until the dough begins to pull together, about 5 to 8 minutes. Scrape down the sides of the bowl occasionally. The dough will be very wet, slumpy, and sticky.

Proof the dough: Transfer the dough to a large bowl, cover with plastic wrap, and refrigerate overnight.

Make the Dough

The next day, line a baking sheet with parchment paper and dust with all-purpose flour.

Lightly flour your work surface. Then, without punching down the proofed dough, gently turn it onto the floured surface, flatten into a large circle, and then cut into 12 equal triangles.

Form each piece into a ball (see how I do this in our video). Place onto the prepared baking sheet, then flatten it into a disk (around 3 inches in diameter). Make sure there is some space between each muffin.

Proof again: Cover the baking sheet with a dish towel and let rise at room temperature for 1 hour and 15 minutes (or for 1 hour with your oven&#8217;s proof setting).

Shape the Muffins

Preheat oven to 350°F (177°C). Prepare a second baking sheet with parchment paper.

Heat a heavy-bottomed skillet over medium heat. Dust with semolina flour and cook the muffins in batches until golden brown on both sides (about 3 to 5 minutes per side). I can fit 3 in my skillet at a time. Be careful when moving the muffins to the skillet. They will be a bit soft, but do it in a swift confident motion, and you should be okay (they might look misformed at first, but they puff back up).

Transfer partially cooked muffins to the prepared baking sheet. Then, once you have 6 muffins on the baking sheet, bake for 10 to 15 minutes or until the sides feel firm. Baking 6 at a time helps prevent the partially cooked muffins from falling back on themselves as they wait for the rest to cook in the skillet. The idea is to get them into the oven as quickly as possible to firm up.

Repeat the cooking process with the remaining dough and reuse the baking sheet you proofed the muffins on for baking the remaining 6.

Cool cooked English muffins on a wire rack. Use a pastry brush to brush away excess flour from the outside of the muffins, and then store in an airtight container on the counter for up to 3 days (or freeze for 1 month).

Cook the Muffins

I did exactly what she did on the video - she didn't grease the bowl and she covered hers with plastic wrap and mine turned out fantastic.

These were amazing! The instructions were spot on. The dough was pillowy soft and they tasted incredible. Don't think I'll be able to go back to purchasing English muffins ever again. Thanks!

The first time a tried these muffins. They came out super nice, a very good taste and texture. Amazing!

Hi Adam and Joanne, Tried your English muffin recipe.  I am NOT a baker.  The flavor was delicious -- however, the dough turned out super wet for me.  You warned that the dough would in fact be wet, but it was unwieldy.  I did add flour to the board, etc., but still difficult to maneuver.  Question:  How much flour can I add to the board/dough to maintain the integrity of the recipe?  Thank you so much!

These are fabulous!  Can they be made with whole wheat flour?

I literally just made these tonight. I followed the same day recipe. PERFECT AND DELICIOUS. OMG my fave. Easy to make. I wanted to add pictures but didn't see anywhere to attach pictures. Delicious Delicious thank you

I don't normally leave reviews, but this recipe is awesome! I don't have a stand mixer 🤦‍♀️ so I just used a little elbow grease and it worked great. I have made this twice already and both times I didn't have sour cream in my fridge. I substitute the first time with cottage cheese and the second time with Greek yogurt both turned out delicious. 😊

Followed directions to a T. Tasted spot on but my final proof they didn't get that tall. My kitchen may not have been at a good temp for it to rise. I'll attempt again!

These are so good...I make a double batch and share with family friends and neighbors...they all rave about them!

https://www.youtube.com/watch?v=g9i1MNl7zik

This homemade English muffin recipe makes muffins that are so much better than anything you can buy at the store!

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Top 6 homemade english muffins recipes from across the web

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Homemade English Muffins

English Muffins

Gluten-Free English Muffins

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Perfect Homemade English Muffins

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