Homemade English Muffins Recipe

Introduction

Homemade English muffins are delightfully fluffy with a slightly crispy exterior and perfect nooks for butter and jam. Making them from scratch is easier than you might think and yields a fresh, warm treat that’s better than store-bought.

Ingredients

• 1 3/4 teaspoons Instant Dry Yeast
• 2 cups Water
• 100 tablespoons Butter
• 1 tablespoon Granulated Sugar
• 1 tablespoon Salt
• 6 cups All-Purpose Flour
• Cornmeal, to taste

Instructions

1. Step 1: In a large mixing bowl, combine the water and instant dry yeast with a gentle stir. Add the butter, granulated sugar, and salt, mixing everything together until well combined.
2. Step 2: Gradually add the all-purpose flour to the bowl, stirring until a thick paste forms. Continue adding the remaining flour while mixing to form a soft dough.
3. Step 3: On a lightly floured surface, roll the dough out to about half a centimeter thickness.
4. Step 4: Use a circular object, like a glass, to cut out rounds from the dough.
5. Step 5: Place the cut muffins onto baking trays and sprinkle with cornmeal. Cover with a clean kitchen towel and let them rise for about 30 minutes.
6. Step 6: Preheat your oven to 400°F (200°C) as the muffins finish rising.
7. Step 7: Bake the muffins in the preheated oven for approximately 15 minutes until golden brown.
8. Step 8: Let the muffins rest on the tray for five minutes, then transfer them to a plate to cool completely before serving.

Tips & Variations

• For a richer flavor, substitute some of the water with milk or add a teaspoon of honey instead of granulated sugar.
• Make sure not to roll the dough too thin; this ensures fluffy interiors with the classic English muffin texture.
• Use a floured or cornmeal-dusted surface to prevent sticking and to create the signature crunchy bottom crust.

Storage

Store cooled English muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 3 months. To reheat, toast or warm in a skillet until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant dry yeast?

Yes, but you’ll need to proof active dry yeast in warm water for about 5–10 minutes before mixing it with other ingredients.

Why do English muffins have those characteristic nooks and crannies?

The nooks and crannies develop due to the cooking method and dough texture, which traps steam inside during baking, creating their signature texture perfect for catching butter and spreads.

Homemade English Muffins Recipe

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★★★★★

5 from 103 reviews

• Author: Luna
• Total Time: 1 hour
• Yield: 12 English muffins 1x

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Description

These homemade English muffins are a classic breakfast treat with a soft, chewy texture and a slightly crisp exterior. Made from scratch using simple ingredients like yeast, butter, and flour, they’re perfect for toasting and enjoying with butter, jam, or your favorite toppings.

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Ingredients

Scale 1x2x3x

Yeast Mixture

• 1 3/4 teaspoon Instant Dry Yeast
• 2 cups Water

Wet Ingredients

• 100 tablespoons Butter
• 1 tablespoon Granulated Sugar
• 1 tablespoon Salt

Dry Ingredients

• 6 cups All-Purpose Flour

Additional

• Cornmeal (to taste, for sprinkling)

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Instructions

1. Activate Yeast: In a large mixing bowl, combine 2 cups of water and 1 3/4 teaspoon instant dry yeast. Stir gently to mix and allow the yeast to start activating.
2. Add Wet Ingredients: Add 100 tablespoons of butter, 1 tablespoon of granulated sugar, and 1 tablespoon of salt to the yeast mixture. Mix well to ensure the ingredients are fully combined.
3. Incorporate Flour: Gradually add 6 cups of all-purpose flour into the bowl. Stir continuously until a thick paste forms, then continue to add flour while kneading the dough until it reaches the desired consistency.
4. Roll Out Dough: On a clean, even surface, roll the dough out until it is about half a centimeter thick, ready for cutting.
5. Shape Muffins: Use a circular object, such as a glass, to cut out round muffin shapes from the dough.
6. Prepare for Rising: Place the cut dough pieces on baking trays and sprinkle each with cornmeal to taste. Cover the trays with a clean kitchen towel and let the muffins rise for about 30 minutes.
7. Preheat Oven: As the muffins rise, preheat your oven to 400°F (200°C) to get it ready for baking.
8. Bake Muffins: Bake the muffins in the preheated oven for approximately 15 minutes, or until the tops are golden and slightly crisp.
9. Cool Muffins: Remove the muffins from the oven and leave them on the trays for 5 minutes. Then transfer them to a separate plate to cool completely before serving.

Notes

• Use a sharp circular cutter for clean edges on the muffins.
• The large amount of butter (100 tablespoons) seems unusually high; usually, 100 tablespoons may be a typo, so consider reducing to 10 tablespoons for a typical recipe.
• Sprinkling cornmeal on the baking tray prevents muffins from sticking and adds a nice texture.
• Allow the muffins to cool fully to develop the classic nooks and crannies texture before splitting and toasting.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: English muffins, homemade English muffins, breakfast muffins, yeast muffins, baked muffins