English Muffin Recipe

If you have ever wondered how to recreate that perfect bakery-style treat at home, this English Muffin Recipe is absolutely going to delight your mornings and brunches. It captures the light, chewy texture with those charming little nooks that soak up butter and jam beautifully. Making these from scratch is surprisingly simple and incredibly rewarding. Whether you use them for breakfast sandwiches or just toast with a smear of honey, this recipe promises a warm, tender, and mildly sweet bite each time you make them.

Ingredients You’ll Need

The magic of this English Muffin Recipe lies in its simple, honest ingredients that come together to create a wonderful balance of flavor and texture. Each item plays a critical role—from the warmth of the milk that wakes up the yeast to the cornmeal that crowns the muffins with a subtle crunch and rustic charm.

• 1 3/4 cups milk; warmed: Properly warmed milk activates the yeast gently without killing it.
• 3 Tablespoons butter; melted then cooled to room temperature: Adds richness and softness to the dough.
• 1 1/4 teaspoons salt: Balances and enhances flavor.
• 2 Tablespoons sugar: Feeds the yeast and gives a hint of sweetness.
• 1 large egg: Contributes to structure and tenderness.
• 4 1/2 cups flour: The base that provides strength and chewiness.
• 2 teaspoons instant yeast: The leavening agent that creates those signature airy nooks.
• Cornmeal for sprinkling: Adds texture and prevents sticking during cooking.

How to Make English Muffin Recipe

Step 1: Warm the Milk

Start by heating your milk carefully until it reaches between 120 F and 130 F, ensuring it does not go past 140 F. This temperature range is crucial because it wakes the yeast up without harming it, setting the stage for a perfect rise.

Step 2: Combine Ingredients

In a stand mixer fitted with a paddle attachment, add the warmed milk, yeast, melted and cooled butter, egg, salt, sugar, and flour. The mixer will help you bring everything together into a cohesive dough ball without overworking it.

Step 3: Mix the Dough

Beat the dough on low speed until it forms a smooth ball and gently pulls away from the sides of the bowl. This ensures the gluten develops well, giving your muffins a satisfying chew.

Step 4: First Rise

Scrape down the bowl’s sides, shape the dough into a neat ball, then cover with plastic wrap or beeswax wrap. Place it in a warm, draught-free spot. Let it rise for about an hour until it nearly doubles in size—this transformation is where the magic starts.

Step 5: Shape the Muffins

Transfer the dough onto a cornmeal-sprinkled plate to prevent sticking. Divide it into eight equal parts, roll each into a ball, then flatten gently to the classic muffin shape. Be sure to coat both sides with cornmeal for that authentic rustic texture.

Step 6: Cook on the Griddle

Lightly grease an electric griddle or griddle pan and heat it on the lowest setting. Gently place each muffin onto the surface and cook for 7 to 15 minutes, flipping once. Your goal is a golden exterior balanced with a fluffy, fully cooked interior filled with characteristic nooks and crannies.

Step 7: Cool Before Serving

Patience here pays off. Allow your English muffins to cool completely before slicing or serving. This resting helps keep the crumb perfectly set and ready to absorb all those wonderful toppings.

How to Serve English Muffin Recipe

Garnishes

English muffins are simply perfect with a pat of butter melting into their crevices, a spoonful of homemade jam, or a drizzle of honey. For a savory twist, try cream cheese, smoked salmon, or avocado slices to awaken your taste buds in the morning.

Side Dishes

Pair these muffins with fresh scrambled eggs, crispy bacon, or a vibrant fruit salad for a well-rounded breakfast or brunch. They also elevate soups and stews by adding a delightful bread option that’s both tender and substantial.

Creative Ways to Present

Get playful by slicing your English muffins in half and using them as bread for mini breakfast sliders or open-faced sandwiches topped with eggs, cheese, and fresh herbs. Toasted until golden, they also make excellent bases for eggs Benedict or even savory tarts.

Make Ahead and Storage

Storing Leftovers

Store leftover muffins in an airtight container at room temperature for up to two days. The texture remains tender, making them just as delightful when enjoyed later.

Freezing

To keep your English muffins fresh longer, freeze them in a zip-lock bag for up to three months. Wrap each muffin individually or sandwich halves together to prevent freezer burn and easy access when you want a quick snack.

Reheating

Reheat frozen or refrigerated muffins by splitting and toasting them directly or warming on a low griddle just until heated through. This restores their crisp exterior and soft center beautifully, as if freshly made.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you will need to proof active dry yeast by dissolving it in warm milk for about 5 minutes before adding to the other ingredients. Instant yeast can be mixed directly into the flour, which simplifies the process.

Why does the dough need to rise in a warm, draught-free area?

A consistent warm environment helps the yeast ferment properly, allowing the dough to double in size. Cold or draughty spots can slow or even stop the rising process, affecting texture and volume.

Is it necessary to sprinkle cornmeal on the muffins?

Cornmeal not only prevents sticking during cooking but also contributes a subtle crunch and authentic rustic appeal. Omitting it might result in muffins that stick to your cooking surface and miss that classic texture.

Can this English Muffin Recipe be made without a stand mixer?

Absolutely! You can combine and knead the dough by hand. It will take more elbow grease and time but yields the same delicious results. Just be sure to knead until the dough is smooth and elastic.

How do I know when the English muffins are fully cooked?

They should be golden brown on the outside and hollow-sounding when tapped. Internally, they are light and fluffy with no doughy spots. Cooking slowly at a low temperature ensures the center cooks through without burning the exterior.

Final Thoughts

This English Muffin Recipe is a wonderful way to bring the comforting taste of your favorite bakery right into your own kitchen. It’s a recipe that feels rewarding every single time you make it, with endless possibilities to tailor toppings and accompaniments. Give it a try—you may just find yourself never going back to store-bought muffins again!

English Muffin Recipe

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★★★★★

5.1 from 9 reviews

• Author: Lila
• Total Time: 1 hour 35 minutes
• Yield: 8 English muffins 1x
• Diet: Vegetarian

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Description

This homemade English Muffin recipe yields soft, fluffy muffins with a delightfully golden crust sprinkled with cornmeal. Perfect for breakfast or brunch, these muffins are easy to prepare with basic ingredients and cooked on a griddle to develop their characteristic texture and flavor.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 3/4 cups milk; warmed
• 3 Tablespoons butter; melted then cooled to room temperature
• 1 large egg

Dry Ingredients

• 1 1/4 teaspoons salt
• 2 Tablespoons sugar
• 4 1/2 cups flour
• 2 teaspoons instant yeast

Other

• Cornmeal for sprinkling

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Instructions

1. Warm the milk: Warm the milk to between 120°F and 130°F, ensuring it does not exceed 140°F to prevent killing the yeast.
2. Combine ingredients: In a stand mixer bowl fitted with a paddle attachment, add the warmed milk, yeast, melted butter, egg, salt, sugar, and flour.
3. Mix the dough: Beat the mixture on low speed until it forms a ball and pulls away from the sides of the bowl.
4. Shape and cover: Scrape the dough into a tidy ball, cover the bowl with plastic wrap or beeswax wrap, and place it in a draft-free area.
5. First rise: Allow the dough to rise until almost doubled in size, about 1 hour.
6. Divide dough: Remove the dough from the bowl and separate it into eight equal portions.
7. Shape muffins: Sprinkle cornmeal on a plate, roll each dough portion into a ball, then flatten it on the cornmeal-coated plate, ensuring cornmeal coats all sides of each muffin shape.
8. Preheat griddle: Lightly grease an electric griddle or griddle pan and heat it on the lowest setting.
9. Cook muffins: Cook each muffin on the griddle for 7 to 15 minutes per side until golden brown and fully cooked with a fluffy interior.
10. Cool and serve: Allow muffins to cool completely before serving.

Notes

• Ensure the milk temperature is accurate to avoid killing the yeast.
• The rising time may vary depending on room temperature.
• Cooking times on the griddle can vary; watch for golden-brown color and a cooked-through interior.
• Using cornmeal prevents the muffins from sticking and provides a traditional texture.
• Muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Griddle cooking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 180
• Sugar: 3 g
• Sodium: 220 mg
• Fat: 5 g
• Saturated Fat: 3 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 1.5 g
• Protein: 6 g
• Cholesterol: 40 mg

Keywords: English muffins, homemade English muffins, breakfast muffins, griddle muffins, soft bread