Prep Time: 20 minutes
Rise Time: 1 hour 30 minutes
Cook Time: 15 minutes
Total Time: 2 hours 5 minutes
Yield: 8 English muffins
Difficulty: Easy
Cuisine: British
Ingredients
- 3 cups all-purpose flour
- 2¼ teaspoons active dry yeast (1 packet)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup warm milk (about 110°F/43°C)
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 2 tablespoons cornmeal (for dusting)
- 1 tablespoon butter or oil for cooking
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or stand mixer
- Rolling pin
- Round biscuit cutter (3-inch)
- Baking sheet
- Clean kitchen towel
- Large skillet or griddle
- Spatula
Instructions
Step 1: Activate the Yeast
In a large mixing bowl, combine the warm milk, sugar, and yeast. Stir gently and let the mixture sit for 5 to 10 minutes until it becomes foamy. This indicates that the yeast is active and ready to use.
Step 2: Prepare the Dough
Add the melted butter, egg, and salt to the yeast mixture. Mix well. Gradually add the flour, one cup at a time, stirring until a soft dough forms.
Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes until it becomes smooth and elastic. If using a stand mixer, knead with the dough hook for about 6 minutes.
Step 3: First Rise
Place the dough into a lightly greased bowl. Cover it with a clean towel or plastic wrap. Let it rise in a warm place for about 1 hour, or until doubled in size.
Step 4: Shape the Muffins
Punch down the dough gently to release the air. Roll it out to approximately ½-inch thickness.
Using a round cutter, cut out circles of dough. Gather the scraps, reroll, and cut additional muffins until all the dough is used.
Sprinkle cornmeal onto a baking sheet and place the muffins on top. Dust the tops lightly with more cornmeal.
Step 5: Second Rise
Cover the muffins with a towel and allow them to rise for another 30 minutes. They should become slightly puffy.
Step 6: Cook the Muffins
Heat a large skillet or griddle over low to medium-low heat. Lightly grease the surface with butter or oil.
Cook the muffins for approximately 7 to 8 minutes per side. They should develop a deep golden-brown crust while cooking slowly enough to bake through the center.
If they brown too quickly, reduce the heat.
The internal temperature should reach about 200°F (93°C).
Step 7: Cool
Transfer the cooked muffins to a wire rack and allow them to cool completely.
For the classic English muffin texture, split them open with a fork instead of slicing them with a knife.
Serving Suggestions
These homemade English muffins are delicious served with:
- Butter and honey
- Strawberry or raspberry jam
- Peanut butter
- Cream cheese
- Avocado and eggs
- Bacon, egg, and cheese sandwiches
- Eggs Benedict
- Smoked salmon and cream cheese
Tips for Success
- Always use warm, not hot, milk to avoid killing the yeast.
- Cooking over low heat ensures the centers cook completely.
- Dusting with cornmeal creates the classic texture.
- Use a fork to split the muffins for better nooks and crannies.
- Freeze cooled muffins for up to three months.
Storage
Store the muffins in an airtight container at room temperature for up to three days.
Refrigerate for up to one week.
Freeze individually wrapped muffins for up to three months. Thaw and toast before serving.
Nutrition Information (Per Muffin)
- Calories: 185
- Carbohydrates: 34g
- Protein: 6g
- Fat: 3g
- Saturated Fat: 1.5g
- Cholesterol: 28mg
- Sodium: 250mg
- Fiber: 1g
- Sugar: 3g
- Calcium: 60mg
- Iron: 2mg