From Scratch English Muffins || The Best Recipe for Light & Airy Muffins
By Rebecca St.Clair
These soft and fluffy English muffins are the perfect classic breakfast bread. Lightly griddled for that signature texture, they’re ideal for toasting or building your favourite sandwiches. Warm, fresh, and pillowy soft. Spread on some butter to melt into every warm nook and cranny or turned into eggs Benedict.
Bring bakery-quality bread to your kitchen with this homemade English muffins recipe. Skip store-bought and make your own! This fool-proof easy recipe delivers golden-brown muffins with a tender crumb and that iconic, toasty flavour you’ll love.
Why You’ll Love This Recipe
Classic – A traditional and beloved bread.
Fresh baked – Enjoy these warm and fresh out of the oven.
Versatile – Perfect for enjoying warm with butter or turn into breakfast sandwiches.
How to store homemade English muffins
Room Temperature
- Allow the muffins to cool to room temperature.
- Store in an bread bag or airtight container.
- Store at room temperature for up to 3 days.
Freezer
- Allow to cool to room temperature.
- Cover completely in plastic wrap or place in a freezer bag.
- Store in the freezer for up to 3 months.
- Sliced frozen English muffins can be placed straight into the toaster.
Ingredients
Milk – Use warm milk
Honey – This can be replaced with sugar
Yeast – To rise the dough
Flour – Use all-purpose flour
Salt – Flavour
Butter – For enriched softness
Cornmeal – To dust the outside of the dough muffins
How to make English muffins
- In the bowl of a stand mixer or in a large bowl if your making this recipe by hand, mix 1 2/3 cup of milk with 1 Tablespoon of honey.
- Sprinkle on top 2 1/4 teaspoons of dry-active yeast.
- Set it aside for a few minutes for the yeast to soften.
- Mix in 4 cups of flour, 1 teaspoon of salt, and 2 Tablespoons of soft butter.
- Knead on low for 1 minutes and then on medium for 4 minutes or until smooth, elastic, and cleans the sides of the bowl. If kneading by hand, tip out onto a counter and knead 8 to 10 minutes.
6. Cover with plastic wrap or a damp kitchen towel and allow to rise in a warm spot for 1 hour and 30 minutes or until doubled in size.
7. Tip out onto a lightly floured counter and roll out to about 1 inch thick.
8. Using a biscuit cutter, or an upside down cup cut the dough into circles.
9. Collect the left over dough back together and form into flat circles.
10. Coat each side of the dough in cornmeal and place on a tray to rise 1 hour or until just about doubled again.
11. Preheat a griddle or frying pans to low heat.
12. Gently place the dough muffins onto the griddle or frying pan, being careful not to deflate the dough.
13. Cook and brown 7 minutes.
14. Gently turn over and cook on the other side 7 more minutes.
15. Allow to cool slightly and enjoy.
Homemade English Muffins
Warm, toasty, and pillowy soft. Spread on some butter to melt into every warm nook and cranny or turned into a classic eggs Benedict.
Ingredients
- 1 2/3 cup warm milk 410 ml
- 1 Tablespoon honey 15 ml
- 2 1/4 teaspoons dry-active yeast 7 g
- 4 cups all-purpose flour 600 g
- 1 teaspoon salt 5 g
- 2 Tablespoons soft butter 30 g
- 1/4 cup cornmeal 35 g
Instructions
- In the bowl of a stand mixer or in a large bowl if your making this recipe by hand, mix 1 2/3 cup of milk with 1 Tablespoon of honey.
- Sprinkle on top 2 1/4 teaspoons of dry-active yeast.
- Set it aside for a few minutes for the yeast to soften.
- Mix in 4 cups of flour, 1 teaspoon of salt, and 2 Tablespoons of soft butter.
- Knead on low for 1 minutes and then on medium for 4 minutes or until smooth, elastic, and cleans the sides of the bowl. If kneading by hand, tip out onto a counter and knead 8 to 10 minutes.
- Cover with plastic wrap or a damp kitchen towel and allow to rise in a warm spot for 1 hour and 30 minutes or until doubled in size.
- Tip out onto a lightly floured counter and roll out to about 1 inch thick.
- Using a biscuit cutter, or an upside down cup cut the dough into circles.
- Collect the left over dough back together and form into flat circles.
- Coat each side of the dough in cornmeal and place on a tray to rise 1 hour or until just about doubled again.
- Preheat a griddle or frying pans to low heat.
- Gently place the dough muffins onto the griddle or frying pan, being careful not to deflate the dough.
- Cook and brown 7 minutes.
- Gently turn over and cook on the other side 7 more minutes.
- Allow to cool slightly and enjoy.
Notes
The honey in this recipe can be replaced with sugar.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 282Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 10mgSodium 236mgCarbohydrates 53gFiber 2gSugar 4gProtein 8g
Nutrition information isn't always accurate.
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