Homemade English Muffins
Homemade English Muffins
Ingredients
For the English Muffins
- 1 cup milk, warm, 110°F
- 1 tablespoon granulated sugar
- 1 packet active dry yeast
- 2 2/3 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 tablespoons unsalted butter, melted
- 1/4 cup cornmeal, for dusting
Instructions
- 1
In a large liquid measuring cup or small bowl, combine the warm milk (ensure it's around 110°F to activate the yeast properly), granulated sugar, and active dry yeast. Stir gently to combine. Let the mixture sit for 10 minutes until it becomes foamy, indicating the yeast is active.
⏱️ 10 min
- 2
In a large mixing bowl, whisk together the all-purpose flour and salt. Create a well in the center of the dry ingredients.
⏱️ 2 min
- 3
Pour the activated yeast mixture and the melted unsalted butter into the well of the dry ingredients. Stir with a wooden spoon or a stand mixer with a dough hook attachment until a shaggy dough forms and all the flour is incorporated.
⏱️ 3 min
- 4
Turn the dough out onto a lightly floured surface. Knead the dough for 8 to 10 minutes, or until it is smooth and elastic. The dough will be slightly sticky but should pull away from your hands.
⏱️ 10 min
- 5
Lightly grease a clean large bowl with a little oil. Place the kneaded dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 6
Once risen, gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface and roll it to about 1/2-inch thickness. Using a 3-inch round cookie cutter or the rim of a glass, cut out circles of dough. Gather the scraps, gently re-knead, and cut out more muffins until all dough is used.
⏱️ 10 min
- 7
Lightly dust two baking sheets with cornmeal. Place the cut-out muffins on the prepared baking sheets, leaving some space between them. Dust the tops of the muffins with a little more cornmeal. Cover the baking sheets loosely with plastic wrap or a clean kitchen towel and let them rise for another 30 to 45 minutes, or until noticeably puffy.
⏱️ 45 min
- 8
Preheat a cast iron skillet or electric griddle over medium-low heat. It's important to cook English muffins slowly to ensure they cook through without burning. Do not add any oil or butter to the griddle.
⏱️ 5 min
- 9
Place a few muffins on the preheated griddle, ensuring not to overcrowd the pan. Cook for 5 to 7 minutes per side, until they are golden brown and cooked through. The internal temperature should reach about 200°F. You may need to adjust the heat to prevent burning.
⏱️ 30 min
- 10
Transfer the cooked English muffins to a wire cooling rack. Allow them to cool completely before splitting with a fork and toasting. Enjoy your homemade English muffins!
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade English Muffins
Ingredients
For the English Muffins
- 1 cup milk, warm, 110°F
- 1 tablespoon granulated sugar
- 1 packet active dry yeast
- 2 2/3 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 tablespoons unsalted butter, melted
- 1/4 cup cornmeal, for dusting
Instructions
- 1
In a large liquid measuring cup or small bowl, combine the warm milk (ensure it's around 110°F to activate the yeast properly), granulated sugar, and active dry yeast. Stir gently to combine. Let the mixture sit for 10 minutes until it becomes foamy, indicating the yeast is active.
⏱️ 10 min - 2
In a large mixing bowl, whisk together the all-purpose flour and salt. Create a well in the center of the dry ingredients.
⏱️ 2 min - 3
Pour the activated yeast mixture and the melted unsalted butter into the well of the dry ingredients. Stir with a wooden spoon or a stand mixer with a dough hook attachment until a shaggy dough forms and all the flour is incorporated.
⏱️ 3 min - 4
Turn the dough out onto a lightly floured surface. Knead the dough for 8 to 10 minutes, or until it is smooth and elastic. The dough will be slightly sticky but should pull away from your hands.
⏱️ 10 min - 5
Lightly grease a clean large bowl with a little oil. Place the kneaded dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 6
Once risen, gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface and roll it to about 1/2-inch thickness. Using a 3-inch round cookie cutter or the rim of a glass, cut out circles of dough. Gather the scraps, gently re-knead, and cut out more muffins until all dough is used.
⏱️ 10 min - 7
Lightly dust two baking sheets with cornmeal. Place the cut-out muffins on the prepared baking sheets, leaving some space between them. Dust the tops of the muffins with a little more cornmeal. Cover the baking sheets loosely with plastic wrap or a clean kitchen towel and let them rise for another 30 to 45 minutes, or until noticeably puffy.
⏱️ 45 min - 8
Preheat a cast iron skillet or electric griddle over medium-low heat. It's important to cook English muffins slowly to ensure they cook through without burning. Do not add any oil or butter to the griddle.
⏱️ 5 min - 9
Place a few muffins on the preheated griddle, ensuring not to overcrowd the pan. Cook for 5 to 7 minutes per side, until they are golden brown and cooked through. The internal temperature should reach about 200°F. You may need to adjust the heat to prevent burning.
⏱️ 30 min - 10
Transfer the cooked English muffins to a wire cooling rack. Allow them to cool completely before splitting with a fork and toasting. Enjoy your homemade English muffins!
⏱️ 15 min