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, or 2 1/4 teaspoons
- 2 2/3 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 tablespoons butter, melted
- cornmeal, as needed for dusting
Instructions
- 1
In a measuring cup, combine the warm milk, granulated sugar, and active dry yeast. Mix well until the sugar dissolves and the yeast is incorporated. Let the mixture sit for 10 minutes to allow the yeast to activate and become foamy.
⏱️ 10 min
- 2
In a large mixing bowl (preferably a stand mixer bowl), add the all-purpose flour and salt. Whisk briefly to combine.
⏱️ 2 min
- 3
Pour the melted butter and the activated yeast mixture into the bowl with the dry ingredients. Attach a dough hook to your stand mixer and mix on low speed until a cohesive dough ball forms, about 3-5 minutes. The dough will be soft and slightly sticky.
⏱️ 5 min
- 4
Remove the dough from the mixer and knead it by hand on a lightly floured surface for a couple of minutes until it's smooth. Place the kneaded dough into a lightly greased bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until it has significantly increased in size (doubled).
⏱️ 60 min
- 5
Once risen, gently turn the dough out onto a clean, lightly floured surface. Using a rolling pin, roll out the dough until it is approximately 1/2 inch thick.
⏱️ 5 min
- 6
Sprinkle a generous amount of cornmeal onto a baking sheet. Use a 3-inch round cookie cutter (or the rim of a pint glass) to cut out individual English muffin shapes from the rolled-out dough. Gather and re-roll any scraps to cut more muffins.
⏱️ 5 min
- 7
Place the cut dough circles onto the cornmeal-dusted baking sheet. Sprinkle more cornmeal generously on top of each dough circle. Cover the baking sheet loosely with plastic wrap or a clean kitchen towel and let the muffins rest (rise again) for 30 minutes.
⏱️ 30 min
- 8
Heat a large skillet (a cast iron skillet works best) over medium-low heat. Do not add any oil or butter to the skillet. Carefully place the rested English muffin dough circles into the hot, dry skillet, ensuring not to overcrowd the pan. Cook for about 7 minutes on the first side until they are golden brown and cooked about halfway up the sides.
⏱️ 7 min
- 9
Flip the muffins over and cook for an additional 7 minutes on the second side until both sides are golden brown and the muffins are cooked through. The internal temperature should reach 200-205°F if checked with a thermometer.
⏱️ 7 min
- 10
Remove the cooked English muffins from the skillet and place them on a wire rack to cool slightly. Repeat the cooking process with any remaining dough, adjusting heat as needed to prevent burning. Serve warm, split with a fork, and enjoy the classic nooks and crannies!
⏱️ 26 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, or 2 1/4 teaspoons
- 2 2/3 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 tablespoons butter, melted
- cornmeal, as needed for dusting
Instructions
- 1
In a measuring cup, combine the warm milk, granulated sugar, and active dry yeast. Mix well until the sugar dissolves and the yeast is incorporated. Let the mixture sit for 10 minutes to allow the yeast to activate and become foamy.
⏱️ 10 min - 2
In a large mixing bowl (preferably a stand mixer bowl), add the all-purpose flour and salt. Whisk briefly to combine.
⏱️ 2 min - 3
Pour the melted butter and the activated yeast mixture into the bowl with the dry ingredients. Attach a dough hook to your stand mixer and mix on low speed until a cohesive dough ball forms, about 3-5 minutes. The dough will be soft and slightly sticky.
⏱️ 5 min - 4
Remove the dough from the mixer and knead it by hand on a lightly floured surface for a couple of minutes until it's smooth. Place the kneaded dough into a lightly greased bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until it has significantly increased in size (doubled).
⏱️ 60 min - 5
Once risen, gently turn the dough out onto a clean, lightly floured surface. Using a rolling pin, roll out the dough until it is approximately 1/2 inch thick.
⏱️ 5 min - 6
Sprinkle a generous amount of cornmeal onto a baking sheet. Use a 3-inch round cookie cutter (or the rim of a pint glass) to cut out individual English muffin shapes from the rolled-out dough. Gather and re-roll any scraps to cut more muffins.
⏱️ 5 min - 7
Place the cut dough circles onto the cornmeal-dusted baking sheet. Sprinkle more cornmeal generously on top of each dough circle. Cover the baking sheet loosely with plastic wrap or a clean kitchen towel and let the muffins rest (rise again) for 30 minutes.
⏱️ 30 min - 8
Heat a large skillet (a cast iron skillet works best) over medium-low heat. Do not add any oil or butter to the skillet. Carefully place the rested English muffin dough circles into the hot, dry skillet, ensuring not to overcrowd the pan. Cook for about 7 minutes on the first side until they are golden brown and cooked about halfway up the sides.
⏱️ 7 min - 9
Flip the muffins over and cook for an additional 7 minutes on the second side until both sides are golden brown and the muffins are cooked through. The internal temperature should reach 200-205°F if checked with a thermometer.
⏱️ 7 min - 10
Remove the cooked English muffins from the skillet and place them on a wire rack to cool slightly. Repeat the cooking process with any remaining dough, adjusting heat as needed to prevent burning. Serve warm, split with a fork, and enjoy the classic nooks and crannies!
⏱️ 26 min