Homemade English Muffin

Homemade English Muffins Full of Nooks & Crannies

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Delicious homemade English Muffin that is soft, fluffy and has a ton of nooks and crannies for your favorite toppings.

Prep Time10

Cook Time20

Rise Time2 15

Total Time2 45

Course: Breakfast

Cuisine: American

Servings:

Calories: 214kcal

Author: Julie Evink

Ingredients

1 Tablespoon Dry Active Yeast or 2 packets (9.3g)
2 cups Milk 500ml
¼ cups Unsalted Butter 57g
2 Tablespoons Sugar 25g
5 ¼ cup all-purpose flour 672g - 736g, may need an extra ½ cup
1 teaspoon Salt 7g
2 Tablespoons Cornmeal 22.3g

Instructions

In a large mixing bowl or the bowl of your stand mixer, add the yeast.
In a medium saucepan add the milk, butter, and sugar. Place over medium heat until the milk reaches between 100-110 degrees F. **The butter will just start to melt but not fully.
Pour the milk mixture over the yeast and allow it to sit for 3-5 minutes (or until you see bubbles starting to form). If the mixture is too hot, wait before pouring it over the yeast. **This might burn the yeast, preventing it from working (or rising).
Add in 2 cups of flour, plus the salt. Stir using a whisk to combine or if you’re using a stand mixer, connect the dough hook and stir in the 2 cups of flour until well combined. **The dough will be very wet at this point.
Using a wooden spoon, or spatula, slowly add more flour about ¼ cup at a time. If you’re using a stand mixer continue this process until your dough is not sticking to the edge of the bowl.
If you’re making the dough by hand, mix in as much of the flour as you can with your wooden spoon. Then, transfer the dough onto a lightly floured surface and knead in as much of the rest of the flour as you can. **(736g of flour was used in total which equals 5 ¾ cups)
Grease the mixing bowl with a small amount of oil. Place the dough in the mixing bowl and allow it to rise for about 2 hours or until it has doubled in size.
On a small plate, add the corn meal and set aside.
Once your dough has doubled in size, punch down the dough with your hand and roll out the dough so it’s 1 inch thick. Using a large biscuit cutter (3”) cut out disks.
Continue this process until you shape all of the dough into disks.
Dip the disks separately into the cornmeal, giving them a very light dusting. Set on a plate, counter, or baking sheet and cover.
To bake the English muffins, you’ll use either a large non-stick skillet on your cooktop/stovetop or an electric non-stick skillet. Set the electric skillet to 300 degrees Fahrenheit or set your stovetop to low heat.
**If you’re baking them on the stovetop, place as many of the prepared English muffins in the skillet without crowding them. (Between 3-4) Cook them for 20 minutes, flipping them every 5 minutes until they turn golden brown.
**If you’re using an electric skillet, you can place each of the English muffins on the skillet and cook for 20 minutes. Make sure to flip them every 5 minutes until they turn golden brown.
Once they are finished baking, place them on a cooling rack and allow them to cool for 5 minutes before serving.

Notes

FRIDGE: Store muffins in an airtight container in the fridge for up to 5 days.

FREEZER: English muffins do freeze well! Place them in an airtight container or freezer bag and freeze for up to 6 months.

You can also store them at room temperature for up to 3 days.

Nutrition