These made-from-scratch English muffins are soft and delicious using my simple step-by-step instructions. Perfect for breakfast, brunch, or as an addition to a breakfast board!
These English Muffins made from scratch with easy to follow instructions are soft and delicious. Great for breakfast, brunch or on a array of breakfast board items.
Breakfast is the most important meal of the day, and we love starting it with homemade English muffins! They're simple to make-aside from the rising time-and pair perfectly with jam, jelly, honey, or as the base for a delicious breakfast sandwich.
Unlike traditional bread, these English muffins are cooked in a skillet instead of baked in the oven. Made with a lightly sweetened honey dough, they have the perfect balance of flavor and texture.
Not only do they taste better than store-bought, but they're also a budget-friendly option. Use them for homemade breakfast sandwiches and skip the drive-thru, or make a batch ahead of time and freeze for quick, easy mornings!
Looking for easy breakfast prep ideas? Check out this list of 70 make-ahead breakfasts-perfect for busy school mornings or weekends on the go!
Jump to:
Ingredients
- Milk: Warmed to to 110°F. Whole milk will give you the best flavor but you can also use low fat milk too.
- Honey: Any brand of honey will work.
- Yeast: Instant yeast is what I used in this recipe. Make sure to check package so you don’t buy the wrong kind.
- Flour: Bread flour or all-purpose flour can be used.
- Salt: Used to salt the dough to add flavor.
- Egg: Used for the dough mixture.
- Butter: Melted and can be salted or unsalted.
- Cornmeal: This is optional to prevent sticking and give it that store-bought similarity. You can choose to skip if you’d like.
- Oil: For greasing pans.
How to Make English Muffins
Prepare the Yeast Mixture. Warm the milk to 110°F. Stir in the honey and yeast. Let it sit for 10 minutes until it becomes frothy.
Make the Dough. In a large bowl, mix the flour and salt. Add the yeast mixture, egg, and melted butter.
Knead the Dough. With a stand mixer: Use a dough hook on medium speed for 5 minutes. By hand: Stir with a spatula, then knead on a floured surface for 5 minutes.
Let the Dough Rise. Grease a large bowl with oil. Place the dough in the bowl, turning once to coat with oil. Cover with a towel and let rise in a warm place for 1 hour, until doubled in size.
Shape the Muffins. Punch down the risen dough. Divide into 16 equal portions and shape each into a ball. Flatten each ball into a 4-inch disc.
Second Rise. Line a large baking sheet with parchment paper. Sprinkle half of the cornmeal over the paper. Place the dough discs on the sheet, spacing them 2 inches apart. Sprinkle the tops with the remaining cornmeal. Let them rise in a warm place for 30 minutes.
Cook the English Muffins. Heat a skillet or griddle over medium heat and lightly grease it. Cook the muffins for 7-10 minutes per side, until golden brown.
Split and Serve. Split the muffins in half with a fork. Toast and serve with butter and jam.
Tips for Making Homemade English Muffins
- I recommend using a stand mixer as the dough can be hard to handle by hand.
- Cook in batches and get rid of cornmeal residual so it doesn’t burn in the pan.
- Make sure to not place rising dough in direct sunlight.
- To get perfect round shapes you can also use a 3 inch round cookie or biscuit cutter.
- To taste similar to store-bought, don’t skip the cornmeal.
Storing Leftovers
Place remaining leftovers in an airtight container or resealable bag in the fridge for up to 2 days.
Can you freeze English muffins?
Yes, you can freeze English muffins! To do so, slice them in half before freezing and place in a resealable bag removing as much air as possible. Place in freezer for up to 2 months. To defrost an English muffin, set out on counter for about an hour, in fridge overnight or in microwave on defrost setting.
Recipe
Homemade English Muffins
Ingredients
- 2 cups whole milk
- 2 tablespoons honey
- 1 (0.25 ounce) package instant dry yeast
- 5 cups bread flour
- ½ teaspoon salt
- 1 egg
- ¼ cup butter melted
- ⅓ cup cornmeal
- Oil for greasing pans
Instructions
- Prepare the Yeast Mixture. Warm the milk to 110°F. Stir in the honey and yeast. Let it sit for 10 minutes until it becomes frothy.
- Make the Dough. In a large bowl, mix the flour and salt. Add the yeast mixture, egg, and melted butter.
- Knead the Dough. With a stand mixer: Use a dough hook on medium speed for 5 minutes. By hand: Stir with a spatula, then knead on a floured surface for 5 minutes.
- Let the Dough Rise. Grease a large bowl with oil. Place the dough in the bowl, turning once to coat with oil. Cover with a towel and let rise in a warm place for 1 hour, until doubled in size.
- Shape the Muffins. Punch down the risen dough. Divide into 16 equal portions and shape each into a ball. Flatten each ball into a 4-inch disc.
- Second Rise. Line a large baking sheet with parchment paper. Sprinkle half of the cornmeal over the paper. Place the dough discs on the sheet, spacing them 2 inches apart. Sprinkle the tops with the remaining cornmeal. Let them rise in a warm place for 30 minutes.
- Cook the English Muffins. Heat a skillet or griddle over medium heat and lightly grease it. Cook the muffins for 7-10 minutes per side, until golden brown.
- Split and Serve. Split the muffins in half with a fork. Toast and serve with butter and jam.
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Leave a Reply