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stacked english muffins in the background and an open muffin in the front with apricot jam

Homemade English Muffins - Easy

These homemade English muffins are an easy way to make your breakfast just a little more special.
5 from 10 votes
Prep Time 2 hours 15 minutes
Cook Time 30 minutes
Course Bread, Breakfast

Ingredients
  

  • 3 tablespoon butter cut into smallish pieces
  • 1 cup milk type is flexible
  • 1 tablespoon white sugar
  • 1 ¼ teaspoon active dry yeast
  • ~3 cups all-purpose flour divided
  • 1 teaspoon salt
  • 1 light handful cornmeal

Instructions
 

  • Measure the milk, butter, and sugar into a medium microwave safe glass bowl. Heat mixture in the microwave for 30 seconds, stir the milk to help melt the butter, then heat it for another 30 seconds. If the butter is not fully melting heat for an additional 10 seconds, then swirl until all butter has melted.
  • Sprinkle yeast over the top of the milk mixture and let it sit for about 5 minutes, until it gets foamy.
  • Add 2 ½ cups of flour and the salt to the bowl and mix until the dough starts to form. Place dough onto a floured working area. Knead dough for about 5 minutes, incorporating flour as you go, until the dough feels smooth and elastic. This usually takes about ¼-½ cup more flour.
  • Cover the dough and let it sit for 20 minutes. In the meantime, top a cookie sheet with parchment paper and an even layer of cornmeal.
  • Roll the dough out gently until it is about ½ inch thick. Flour the edge of a circular cookie cutter, a glass, a mug or other circular implement. Using said circular implement, gently press into the dough and lightly wiggle it until the edges come loose. Spread the dough circles evenly onto the cookie sheet.
  • When you can't cut any more full circles, gently join the extra dough and roll it out again, repeating until you run out of dough. Depending on the size of your cutting implement this should yield 6-8 English muffins. Cover the muffins and let them rise for 1 ½ hours, or until doubled in size.
  • Pre-heat oven to 350°F.
  • Heat a large pan over medium-low heat. Once pre-heated, carefully use a spatula to move the muffins into the pan. Cook them in batches to avoid over-crowding. Cook the muffins on each side for about 3 or 4 minutes, until they are browned, then move the muffins back onto the baking sheet.
  • Cook the English muffins for 10 minutes. Allow the muffins to cool slightly, then run a fork along the edges to split them. Store extras in the fridge for 4-5 days or freeze, in an airtight container, for 2-3 months.
Keyword Bread, breakfast, breakfast bread, eggs benedict, english muffin, jam, muffin
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