Best Homemade English Muffins
You might think making your own homemade English muffins is pointless. But I can promise you that when you try making them yourself, you won’t regret it one bit! And this is the best recipe! If you’ve ever made your own homemade bread or anything using yeast, then you will have no trouble at all with this recipe. In fact, out of all the yeast doughs out there, this one is among the easiest. And you won’t need to turn on your oven because English muffins are always cooked in a skillet or frying pan.
Whether you enjoy English muffins toasted with butter and jam, as a holder for your favorite breakfast sandwich or as a crust for lunchtime mini pizzas, this recipe will not disappoint. They turn out so soft and fluffy and full of those nooks and crannies we love a good English muffin. And the flavor is so rich and buttery with just the right amount of salt to make your tastebuds happy. Sure you can always buy them in the grocery store for pennies. But believe me–once you make them yourself you might never bother with store bought English muffins again!
Can I Use Instant Yeast Instead of Active Dry?
Yes you can. If all you have is instant yeast on hand and you want to make these, you can proceed with the recipe as is or you can just add the yeast right into the dough with everything else. The only difference between instant yeast and active dry is the size of the granules. Because instant yeast granules are smaller, you do not need to proof it in the lukewarm water with the sugar until it’s foamy. Instead, just mix all the ingredients together and proceed with the recipe.
Can I Make These English Muffins Whole Wheat?
Most definitely you can! Whole wheat English muffins are not only more nutritious, they have a little extra flavor and texture too. Plus, they keep you fuller for a bit longer than English muffins made with white flour.
To make a whole wheat version, simply substitute 1 cup of the flour with whole wheat flour. This will be just the right amount to make them whole wheat without losing that soft texture you want in your English muffin.
Can I Make the Dough the Night Before?
You can certainly make the dough ahead of time if you want freshly cooked homemade English muffins in the morning. Depending on how much time you want to save, you can make the dough and allow it to proof the first time in the fridge overnight. Just be sure to cover the dough with plastic wrap so it is touching the surface–this will prevent any crusting of the dough. Next morning, take the dough out and proceed to portion into English muffins for the second proofing.
If you want to save even more time the next morning, you can proof the English muffins for the second time (after portioning) in the fridge overnight. Again, just be sure to cover them well so they do not crust over. Then they will be ready to cook and serve!
How Do I Store English Muffins?
You can store these English muffins in a sealed plastic bag on the counter for up to 5 days. If you keep them in the fridge, they will last 7-10 days.
Can I Freeze English Muffins Once They’re Cooked?
These English muffins freeze beautifully once they’re cooked. This really comes in handy when you need some in a pinch but don’t have time to make them–and they will taste like you just made them! Simply allow them to cool completely then wrap them in bunches in paper towels. Then slide them into a freezer bag and seal. I also like to slide this into another freezer bag for added protection against freezer burn. You can keep them frozen for up to 3 months.
You will be so impressed when you try making these homemade English muffins–I’ll bet people won’t even believe you made them! I highly recommend you try them at least once. If you have any questions, don’t hesitate to leave them in the comments. And don’t forget to rate the recipe and drop a comment about how they turned out for you!
Best Homemade English Muffins Recipe
Ingredients
- ½ cup lukewarm water
- 1 tablespoon sugar
- 2¼ teaspoons active dry yeast
- ¾ cup milk
- 2 tablespoons unsalted butter, soft 28 grams
- 1 teaspoon salt
- 2¾ cups all purpose flour plus 3 tablespoons more for kneading
- Semolina flour or cornmeal for sprinkling
Instructions
- In a large bowl, combine lukewarm water and sugar. Stir well to dissolve the sugar. Sprinkle in active dry yeast and allow to stand for 5-10 minutes or until foamy.
- Stir down the foam and add milk, butter, salt and all purpose flour. Stir to incorporate all the ingredients, allowing the butter to become thoroughly mixed through. The dough will be shaggy and sticky.
- Sprinkle some flour onto a kneading surface and turn the dough out. Begin kneading the dough, sprinkling on a little more flour to prevent sticking. The dough will be quite wet and soft, but do not add more than 2-3 tablespoons of flour. Use a bench scraper to assist in kneading if necessary, scraping the dough and slapping it onto the surface. The more you knead it, the less sticky it will become.
- Knead dough for a total of 6-8 minutes or until it is no longer so sticky but very smooth. It should still be very soft. Oil a clean bowl and place the dough inside, tossing around to coat with the oil. Cover with a damp towel and allow to rise in a warm place for 1-2 hours or until doubled in bulk.
- Once risen, punch down dough and divide into 8 equal portions. Shape each portion into a tight ball, pinching the seam at the bottom. Flatten out slightly. Line a baking sheet with parchment paper and sprinkle on some semolina or cornmeal. Place each flattened dough ball onto the baking sheet, allowing room for expansion. Sprinkle a little more semolina or cornmeal onto each ball and cover with a damp towel to rise another 45 minutes. They should be a little more puffy but not doubled.
- Preheat a skillet or large pan on low heat. You may need to cook the English muffins in batches depending on the size of the skillet. Cook however many muffins you can without over crowding for 7-10 minutes on each side. Check the bottoms to be sure the muffins are not burning; you want them to cook thoroughly on the insides. Increase heat if necessary if they are taking too long to become golden brown. Flip and cook another 7-10 minutes. Repeat with second batch, if necessary.
- Transfer English muffins onto a wire rack to cool before slicing and enjoying. You can also serve them warm.