Easy Homemade English Muffins
Easy Homemade English Muffins
Ingredients
- 1 tablespoon instant yeast
- 1 teaspoon sugar
- 1 1/2 cups lukewarm milk
- 4 cups bread flour
- 1 pinch salt
- 2 tablespoons butter, melted and cooled
- 1/4 cup semolina flour, for coating, or as needed
- 1 teaspoon oil, for the bowl, or as needed
Instructions
- 1
In a small bowl, add the instant yeast and sugar to the lukewarm milk. Whisk together gently until combined and set aside for 5-10 minutes, or until the mixture is nice and foamy, indicating the yeast is active.
⏱️ 10 min
- 2
In a large bowl (or the bowl of your stand mixer), whisk together the bread flour and salt. Make a well in the center of the dry ingredients.
⏱️ 2 min
- 3
Pour the foamy yeast mixture and the melted, cooled butter into the well in the flour. Use a spatula or wooden spoon to mix until a shaggy dough forms and most of the flour is incorporated.
⏱️ 3 min
- 4
Transfer the dough to a lightly floured surface and knead by hand for 10 minutes, or use a dough hook in a stand mixer on medium-low speed for 5-6 minutes, until the dough is smooth and elastic.
⏱️ 10 min
- 5
Shape the dough into a ball and place it into a lightly oiled bowl. Turn the dough once to coat all sides with oil. Cover the bowl with plastic wrap or a clean kitchen towel and leave it in a warm spot for 45 minutes, or until the dough has doubled in size.
⏱️ 45 min
- 6
While the dough is rising, prepare a baking tray by sprinkling it generously with semolina flour. This will prevent the muffins from sticking and give them a characteristic texture.
⏱️ 2 min
- 7
Once the dough has doubled, gently punch it down to release the air. Transfer the dough to a lightly floured surface and roll it out to an even thickness of about 1 inch. Use a 3-inch round cookie cutter or the rim of a drinking glass to cut out rounds.
⏱️ 5 min
- 8
Carefully place each cut English muffin onto the prepared semolina-dusted tray. Gently flip each muffin to coat both sides in the semolina. Cover the tray loosely with plastic wrap or a clean kitchen towel and leave them to rise again for another 45 minutes, or until they look nice and puffy.
⏱️ 45 min
- 9
Heat a dry frying pan or griddle over medium-low heat. Cook the muffins in batches, without overcrowding the pan, for 6-8 minutes on one side until they are golden brown and cooked through. Then, flip them and cook for another 6-8 minutes on the other side until golden brown and firm to the touch.
⏱️ 16 min
- 10
Serve the English muffins warm. Split them open with a fork and enjoy with butter and jam, or use them to make delicious bacon and egg muffins. Leftover muffins can be cooled completely and frozen for later.
Kitchen Tools
Nutrition Facts (per serving)
Easy Homemade English Muffins
- 1 tablespoon instant yeast
- 1 teaspoon sugar
- 1 1/2 cups lukewarm milk
- 4 cups bread flour
- 1 pinch salt
- 2 tablespoons butter, melted and cooled
- 1/4 cup semolina flour, for coating, or as needed
- 1 teaspoon oil, for the bowl, or as needed
Instructions
- 1
In a small bowl, add the instant yeast and sugar to the lukewarm milk. Whisk together gently until combined and set aside for 5-10 minutes, or until the mixture is nice and foamy, indicating the yeast is active.
⏱️ 10 min - 2
In a large bowl (or the bowl of your stand mixer), whisk together the bread flour and salt. Make a well in the center of the dry ingredients.
⏱️ 2 min - 3
Pour the foamy yeast mixture and the melted, cooled butter into the well in the flour. Use a spatula or wooden spoon to mix until a shaggy dough forms and most of the flour is incorporated.
⏱️ 3 min - 4
Transfer the dough to a lightly floured surface and knead by hand for 10 minutes, or use a dough hook in a stand mixer on medium-low speed for 5-6 minutes, until the dough is smooth and elastic.
⏱️ 10 min - 5
Shape the dough into a ball and place it into a lightly oiled bowl. Turn the dough once to coat all sides with oil. Cover the bowl with plastic wrap or a clean kitchen towel and leave it in a warm spot for 45 minutes, or until the dough has doubled in size.
⏱️ 45 min - 6
While the dough is rising, prepare a baking tray by sprinkling it generously with semolina flour. This will prevent the muffins from sticking and give them a characteristic texture.
⏱️ 2 min - 7
Once the dough has doubled, gently punch it down to release the air. Transfer the dough to a lightly floured surface and roll it out to an even thickness of about 1 inch. Use a 3-inch round cookie cutter or the rim of a drinking glass to cut out rounds.
⏱️ 5 min - 8
Carefully place each cut English muffin onto the prepared semolina-dusted tray. Gently flip each muffin to coat both sides in the semolina. Cover the tray loosely with plastic wrap or a clean kitchen towel and leave them to rise again for another 45 minutes, or until they look nice and puffy.
⏱️ 45 min - 9
Heat a dry frying pan or griddle over medium-low heat. Cook the muffins in batches, without overcrowding the pan, for 6-8 minutes on one side until they are golden brown and cooked through. Then, flip them and cook for another 6-8 minutes on the other side until golden brown and firm to the touch.
⏱️ 16 min - 10
Serve the English muffins warm. Split them open with a fork and enjoy with butter and jam, or use them to make delicious bacon and egg muffins. Leftover muffins can be cooled completely and frozen for later.