Homemade English Muffins
These Homemade English Muffins are Light, fluffy and have all the nooks and crannies, perfect for warm, melted butter to sink into. This recipe is very easy and consistently delivers the most delicious English muffins in under 2 hours. Enjoy these toasted or untoasted with your favorite jam, butter, or use them to make a delicious sausage and egg breakfast sandwich.
English Muffins are one of my favorite on-the-go breakfasts and right now I need all the on-the-go breakfasts! My four kids always keep me moving. In the mornings I love pairing my English muffins with my homemade strawberry jam. The jam is fresh, bright and has the perfect amount of sweetness from the ripe, juicy strawberries. As a sweet treat, I love to toast them, then place butter on them while they are still warm. The butter melts into all the nooks and crannies and it is so delicious! Then I like sprinkling cinnamon sugar on top. YUM! Now, I’m hungry thinking about it.
These Homemade English Muffins are very easy to make and consistently make light, fluffy English Muffins that have all the delicious nooks and crannies that you love.
Ingredients
You’ll need the following ingredients to make these delicious Homemade English Muffins.
- instant yeast
- honey
- milk
- water
- all-purpose flour
- butter
- salt
- egg
Here’s How to Make These Homemade English Muffins
mix the dough
To the bowl of your stand mixer fitted with the dough hook attachment, add yeast, warm water, warm milk, honey (or sugar), flour, salt, butter and egg. Knead the dough for 5 minutes on medium-low speed. This dough is a bit sticky and softer, so it is best to use your stand mixer if you have one.
first rise
Add the dough to a lightly greased bowl. Spray the top of the dough with nonstick spray (so the dough doesn’t stick to the plastic wrap). Cover the dough with plastic wrap and place in a warm place to rise for 45 minutes. I like to turn my oven on and allow the temperature to reach 100F. Once it reaches this temperature, I turn the oven off. I place the covered dough in the warm oven. This allows for a warm environment and helps the dough rise.
Roll and cut out
Roll the dough out on a lightly floured surface until it is 1-inch thick. Using a 3-inch round cutter, cut the English Muffins out. Re-roll the scraps and cut the dough out until all the dough has been used.
Sprinkle the cornmeal into a shallow bowl. Gently place the homemade English Muffins in the cornmeal, turning to coat the top and bottom. Place on a parchment paper lined baking sheet.
second rise
Cover the English Muffins with plastic wrap and allow to rise in a warm place for 30 minutes.
time to cook them!
Now, it’s time to cook the English Muffins! Over medium-low heat, melt some butter in a large skillet. Add the English Muffins, 2-3 at a time to the pan. Cover and cook for 5-6 minutes, or until golden brown, then flip and cook remaining side 5-6 minutes, or until golden brown in color.
Allow to cool
Allow the Homemade English muffins to cool for 20 minutes before slicing. I like to use a fork to prick around the outside of the English Muffins, then use your fingers to gently pull the top and bottom layers apart. Using a knife will flatten all the characteristic nooks and crannies.
If you loved these English Muffins, you need to try my English Muffin Bread!
In my opinion, the English Muffin Bread is a bit easier to make than individual English Muffins. It has all the characteristic nooks and crannies, but comes in loaf form.
Here are a few other breakfast recipes I think you will love
- Cinnamon Raisin Swirl Bagels
- Blueberry Bagels
- Jumbo Blueberry Muffins
- Soft Banana Pecan Muffins
- 1-hour Soft Cinnamon Rolls
I love pairing my English Muffin Bread with both of these spreads
Storage and Reheating
Store in an airtight container or zip-top bag for up to 1 week at room temperature.
Can I freeze these English Muffins?
Yes, you absolutely can! Once completely cool place in a freezer safe zip-top bag. Freeze for up to 3 months.
reheating
You can eat these Homemade English Muffins toasted or untoasted. If you choose to not toast it, you can zap it in the microwave for a few seconds.
Leave a Comment!
If you make these Homemade English Muffins, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture and tag me @simplebakingwithpep on instagram. It truly makes my day to see all of your wonderful creations.
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Print
Homemade English Muffins
- Total Time: 1 hour 45 minutes
- Yield: 12 1x
Description
These Homemade English Muffins are Light, fluffy and have all the nooks and crannies, perfect for warm, melted butter to sink into. This recipe is very easy and consistently delivers the most delicious English muffins in under 2 hours. Enjoy these toasted or untoasted with your favorite jam, butter, or use them to make a delicious sausage and egg breakfast sandwich.
Ingredients
- 2 1/4 teaspoons instant yeast (1 packet)
- 1 tablespoon honey
- 1/4 cup water, warmed to 110F
- 1 cup warm milk (warmed to 110F)
- 3 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 2 tablespoons unsalted butter, softened
- 1 large egg
- Cornmeal for dusting the dough (or Semolina)
Instructions
1. In the bowl of your stand mixer fitted with the dough hook attachment, add yeast, honey, warm water, warm milk, flour, salt, softened butter and egg. Knead on medium-low speed for 5 minutes.
2. Transfer the dough to a greased bowl and cover with plastic wrap.
3. First rise. Allow the dough to rise for 45 minutes in a warm place (I like to turn my oven on. Once it reaches 100F, I turn the oven off. I place the covered dough in the warm oven to help it rise).
4. Line a baking sheet with parchment paper. Set aside. Add cornmeal to a shallow bowl for dusting the English muffins. Set aside.
5. Turn your dough out on a lightly floured surface. Roll the dough out to 1 inch thickness. Using a 3 inch circle cookie cutter, cut out your English muffins. Re-roll scraps of dough and cut out remaining English muffins until all the dough is used up. Gently place your English muffins in the cornmeal, flipping to coat the top and bottom sides of the English muffin. Gently transfer to prepared baking sheet. Cover the English muffins with plastic wrap and allow to rise in a warm place for 30 minutes.
6. Heat a large skillet over medium-low heat. Melt 1 tablespoon butter in pan. Add 2-3 English muffins in the pan. Cover and cook 5-6 minutes or until golden brown, then flip and cook other side for 5-6 minutes. Repeat with remaining English muffins. Serve warm, toasted or untoasted, with your favorite jam, butter, butter with a sprinkle of cinnamon sugar, or whatever topping you prefer. I personally love pairing these English Muffins with my homemade strawberry jam.
Notes
- Storage: These English Muffins can be stored in an airtight container for 5 days at room temperature, or 3 months in the freezer.
- Tip: Make sure you brush away the excess cornmeal or semolina in between cooking batches of English Muffins, so it doesn’t burn.
- Tip: A cast-iron skillet is best for making these.
- Tip: The butter helps the English Muffins not stick in the pan when cooking. If needed, you can add more butter in between batches.
- Tip: To cut open the English muffins, you want to use a fork to prick around the outside of the English muffin. Use your hands to pull apart the top and bottom layers. This will allow for all the nooks and crannies to be present. Using a knife can flatten all the characteristic nooks and crannies.
- Underbaked? If your muffins are a bit underbaked and soft in the middle, you can pop them in a 350F oven for 3 minutes.
- Prep Time: 20
- Rise Time: 75
- Cook Time: 10
- Category: Breakfast
- Method: Stove Top
- Cuisine: American
These were incredible! They had all the nooks and crannies and were so soft! I paired them with the strawberry jam like you suggested and everyone LOVED them! Will make this recipe again and again.
Hi Carol! That is so wonderful to hear everyone loved these so much. That made my day :). Thank you so much for making my recipe!
-Jolene