English Muffin Recipe

5 from 1 vote

English Muffin Recipe - quick and easy homemade English muffins right from scratch! They’re soft, chewy and taste amazing!!!

Prep Time1 45

Cook Time45

Course: bread

Cuisine: American

Servings: servings

Calories: 179kcal

Author: Love Keil

Equipment

Ingredients

3 ¼ cups all-purpose flour if using weights 16 ¼ oz
1 tablespoon instant yeast or rapid-rise yeast
2 teaspoon sea salt
1 ½ cup milk luke warm, I am using whole raw milk
2 tablespoons butter melted, unsalted
1 tablespoon sugar
5 tablespoons cornmeal
avocado oil spray for spraying the bowl

Instructions

How to Make English Muffins Dough

In a stand mixing bowl combine flour, yeast and salt, whisk until everything is combined.
In a big glass whisk together milk, butter and sugar. Mix until sugar dissolves.
Attach a dough hook and turn it on low speed, slowly pour in milk mixture into flour mixture. Mix for about 2 minutes, crapping down the bowl. After increase the speed to medium-low and knead the dough for 8-10 minutes.
Transfer the dough into a large bowl greased with oil (I like to use avocado oil spray for that), cover and let rise for 1-2 hours, in warm place.
After divide the dough into 12 pieces. Place each piece in your hand, stretch and pinch edges together, so the top is smooth. Place each ball seam side down onto a baking sheet sprinkled with 3 tablespoons of cornmeal, spacing them 2 inches apart from each other.
Cover with greased plastic wrap and add baking sheet on top, press it down, to flatten the balls. Let rise with the baking sheet on top for 30 minutes. Remove the baking sheet and let it rise for 30 more minutes, in a warm place.
Preheat the oven to 350F and place the rack on medium-low position. Using a skillet (I like to use my cast iron skillet when making these muffins) preheat it over medium-low heat. Sprinkle 2 tablespoons of cornmeal over the muffins (4 muffins at a time). Carefully add muffins to the skillet and let it cook for 2-3 minutes or until golden color, flip on the other and cook for another 2-3 minutes (make sure to not press on the muffin tops).
Transfer golden muffins onto a baking sheet and bake for 18-20 minutes, or until muffins are cooked thru. Let cool, cut in half and enjoy!

Notes

Let the dough rise in a warm, draft-free spot. Follow the rise time in your recipe, but if your schedule allows, give it a few extra hours. A longer rise develops more complex flavor and creates those signature air pockets English muffins are known for.
Roll the dough evenly to about ¾ to 1 inch thick. Uniform thickness ensures even cooking and a tender interior.
Use a spatula to move the dough between the baking sheet and skillet. This helps maintain the shape of the muffins and keeps your rise intact—no deflation or stretching.
Dust your work surface with cornmeal or semolina before the final rise. It gives that classic crunch and keeps the dough from sticking.
Cook on a dry skillet or griddle over medium-low heat. Slow and steady —this prevents burning and allows the insides to cook through.
Cover the pan lightly with a lid during cooking to trap a bit of steam, which helps the muffins puff up and cook evenly.
Use a fork to split the muffins instead of a knife. Fork-splitting creates those iconic nooks and crannies that trap butter and jam so beautifully.
Always toast before serving. Toasting brings out the best in English muffins—crispy edges, warm interior, irresistible aroma.

Nutrition