Baking things at home is so rewarding. Not only do things often taste better when they are homemade, but you get to eat them as fresh as possible, still warm. That is definitely the case with these Homemade English Muffins. All the nooks and crannies of store-bought muffins, but fresh, warm, and hot off of your own griddle for breakfast. As far as yeast-risen baked goods go, these muffins are easy and fun to make. Plus they can be eaten for breakfast, brunch, to make breakfast sandwiches, as a snack – whenever. They are flaky and crumbly and buttery and just generally delicious. If you’ve never thought of making your own English Muffins at home, give these a try. You’ll never look at the store-bought ones the same again.
As is true with most yeast-risen baked goods, the key here is to properly activate the yeast. If the milk, sugar, and water mixture is too hot, the yeast will die, and if it’s too cool, the yeast will take too long to activate. Using a thermometer to ensure it is about 110°F is easy, but if you don’t have one, feel the mixture. It should feel like a very very warm bath – but not burning in any way.
Looking for other baking recipes? Try These:
Lemon Ricotta Muffins with Vanilla Crumble
Clementine Olive Oil Cake with Whipped Rosemary Mascarpone Cream
Chocolate Covered Strawberry Bread
I hope you love these Homemade English Muffins as much as I do! If you make this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics or use #fortheperfectbite on Instagram.
Homemade English Muffins
Equipment
- Thermometer
- Stand or Hand Mixer
- Rolling Pin
Ingredients
- ¾ cup milk
- 2 tbsp sugar
- 2 ¼ tsp (one package) fast-acting yeast
- 2 ¾ cup all-purpose flour, plus more for sprinkling
- ½ tsp kosher salt
- 1 large egg
- 4 tbsp salted butter, melted
- 2 tsp vegetable oil
- cornmeal or Semolina flour, for coating baking sheets
Instructions
- Add the milk and sugar to a medium bowl. Stir in ½ cup very hot water. When the milk mixture is warm but not scalding (around 105-110°F), stir in the yeast.Allow the yeast to activate untouched for 5-10 minutes.
- In a large bowl or the bowl of a stand mixer, combine the flour and salt.
- To the flour, add the egg and melted butter. Mix with a paddle attachment on low speed. Then, once it is foamy, pour the yeast mixture into your flour mixture, continuing to mix on low speed.
- Begin mixing more vigorously, on medium to medium-high speed, until the dough is elastic and smooth, 5-10 more minutes.
- Grease a large bowl with a thin layer of vegetable oil. Transfer the dough to the bowl and cover with plastic wrap or a tea towel. Allow the dough to rest in a warm spot until doubled in size, 1-2 hours.
- When the dough has risen, turn it out onto a clean, floured surface. Roll out the dough until it is ¾"-1" thick.Dust two baking sheets with cornmeal or semolina.
- Use a round cookie cutter, biscuit cutter, or overturned glass (about 3 inches in diameter) to cut out muffins, moving them to a baking sheet once cut using a spatula. The scraps can be combined and re-rolled out until all the dough has been used for muffins.
- Dust both sides of the muffins with cornmeal or semolina flour. Cover the muffins with tea towels and allow to rise in a warm place for about 30 more minutes.
- Place a large skillet over medium-low heat or heat a pancake griddle on medium-low. Once heated, place some muffins into the skillet or onto the griddle, leaving an inch or so between each and working in batches if needed.
- Cook the muffins 5 minutes, then flip and cook 5 more minutes until golden brown on each side and cooked through.Repeat with the remaining muffins.
- Serve warm and enjoy.
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Based on 3 Review(s)
