Homemade English Muffin Recipe
Cross the breakfast muffins off the grocery list, because they're easier than you'd think to make from scratch. This homemade English muffins recipe is simple & easy enough for any level of home baker to whip up. Served with butter or jam, they're a delicious breakfast all by themselves.
Prep Time1 hour hr 30 minutes mins
Cook Time15 minutes mins
Total Time1 hour hr 45 minutes mins
Course: Appetizer, Bread, Side Dish, Snack
Cuisine: American, English
Servings: 8
Calories: 355kcal
Author: Meaghan @ 4 Sons R Us
- 1 3/4 cups warmed milk
- 3 tablespoons butter softened
- 1 1/4 teaspoons salt
- 2 tablespoons sugar
- 1 large egg
- 4 1/2 cups flour
- 2 teaspoons instant yeast
- Cornmeal for sprinkling
US Customary - Metric
Warm your milk until it is just warm, not too hot or it will kill the yeast.
In the bowl of your stand mixer add the warmed milk, butter, salt, sugar, egg, flour and yeast.
With your paddle beater beat the dough until a ball forms and it comes away easily from the side of bowl.
Scrap down the sides and get the dough into ball shape in the bowl and cover with plastic wrap.
Let the dough rise in a warm place until it has just about doubled in size. I use the proof mode on my oven but any warm space will do.
Divide the dough into 8 equal balls. The dough will seem very sticky but as you are rolling it in your hands to form the balls it will become less sticky so don’t panic!
Sprinkle cornmeal onto a plate and flatten the balls onto the cornmeal until they are just a bit flatter and more the shape and size of an english muffin. Make sure you get cornmeal on both sides of the muffins.
These english muffins are cooked on a griddle. I use an electric griddle that fits all of the muffins at once. You can also use a large griddle pan on top of the stove.
You want to cook these on low heat, as low as your stove or griddle goes.
I spray the pan and place the muffins on the pan. As many as you can fit without them touching.
Cook the muffins over low heat for 7 to 15 minutes per side. You are looking for a lightly golden crust and the inside to be cooked through.
If the crust is brown and you don’t feel like the inside is cooked you can always through them in a low oven for about 10 minutes.
Let them cool and you are ready to serve!
- Want more than 8 muffins? You can also make smaller english muffins and get a yield of 16 out of this recipe.
- Add cinnamon and raisins to the dough for cinnamon raisin english muffins.
- Make sure to use a fork when opening your muffins. Using a fork all around the sides of these muffins to split them ensures you get those nice nooks and crannies!
Calories: 355kcal | Carbohydrates: 60g | Protein: 11g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 435mg | Potassium: 183mg | Fiber: 3g | Sugar: 6g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 3mg