Perfect Homemade English Muffins (4 Servings)

Master the art of making restaurant-quality English muffins at home with this foolproof recipe for beginners.

Key Highlights:

• Creates 8 soft, chewy muffins with signature nooks and crannies
• Ready in 2 hours (including 1 hour rise time)
• Perfect base for breakfast sandwiches or eggs Benedict
• No special equipment needed – just a skillet and basic ingredients

The Secret to Amazing English Muffins

Ever tried making English muffins at home? While store-bought versions work fine, nothing beats the smell and taste of fresh, homemade English muffins hot off the griddle. This recipe shows you exactly how to make them, with detailed instructions perfect for beginners.

Nutrition Information (per muffin)

Nutrient	Amount
Calories	175
Protein	5g
Carbohydrates	35g
Fat	2g
Fiber	1.5g
Sugar	1g

Equipment & Ingredients

Kitchen Tools Needed:

Tool	Notes
Large mixing bowl	For dough preparation
Cast iron skillet or griddle	For cooking
Rolling pin	For shaping
3-inch round cutter or drinking glass	For cutting muffins
Kitchen scale (optional)	For precise measurements
Clean kitchen towel	For covering dough
Measuring cups and spoons	For accurate measurements
Timer	To track rise and cook times
Instant-read thermometer (optional)	To check doneness

Ingredients:

Item	Amount
Bread flour	3 cups
Active dry yeast	2¼ teaspoons
Warm milk	1 cup
Butter, melted	2 tablespoons
Sugar	1 tablespoon
Salt	1 teaspoon
Cornmeal	For dusting

Substitution Options:

• All-purpose flour can replace bread flour (texture will be slightly less chewy)
• Plant-based milk and butter work for dairy-free version
• Honey can substitute for sugar

Detailed Step-by-Step Instructions for Beginners

Step 1: Preparation Phase (15 minutes)

1. Gather Your Tools and Ingredients

• Set out all ingredients on counter
• Ensure you have clean workspace
• Have measuring tools ready

1. Warm the Milk

• Heat 1 cup milk to 110°F (lukewarm)
• Test temperature with your wrist – should feel warm, not hot
• If using thermometer, temperature should read 110-115°F

1. Prepare the Yeast Mixture

• In a medium bowl, combine:
  • Warm milk (1 cup)
  • Sugar (1 tablespoon)
  • Active dry yeast (2¼ teaspoons)
• Stir gently with spoon to combine
• Let stand 5 minutes until foamy
• If mixture doesn’t foam, your yeast might be old – start over with fresh yeast

1. Prepare Dry Ingredients

• In large mixing bowl, combine:
  • Bread flour (3 cups)
  • Salt (1 teaspoon)
• Whisk together to evenly distribute salt

Step 2: Making the Dough (20 minutes)

1. Combine Wet and Dry Ingredients

• Melt butter (2 tablespoons) in microwave
• Let butter cool slightly
• Add melted butter to yeast mixture
• Make a well in center of flour mixture
• Pour wet ingredients into well

1. Initial Mixing

• Use wooden spoon to stir mixture
• Start from center, gradually incorporate flour
• Mix until shaggy dough forms
• Dough will look rough – this is normal

1. Kneading Process

• Dust counter with small amount of flour
• Turn dough onto floured surface
• Knead steps (8-10 minutes):
  • Push dough away with palm of hands
  • Fold dough in half toward you
  • Turn dough quarter turn
  • Repeat process
• Properly kneaded dough will:
  • Feel smooth and elastic
  • Spring back when poked
  • No longer stick to hands

Step 3: First Rise (1 hour)

1. Prepare Bowl

• Clean large mixing bowl
• Lightly oil bowl with butter or oil
• Place dough inside
• Turn dough to coat with oil

1. Cover and Rise

• Cover bowl with clean kitchen towel
• Place in warm, draft-free spot
• Ideal locations:
  • Inside turned-off oven with light on
  • Top of refrigerator
  • Warm corner of kitchen
• Set timer for 1 hour
• Dough should double in size

1. Check Dough

• After 1 hour, gently poke dough
• If indent stays, dough is ready
• If dough springs back quickly, let rise 15 more minutes

Step 4: Shaping Phase (20 minutes)

1. Prepare Surface

• Sprinkle clean counter with cornmeal
• Have extra cornmeal ready for dusting
• Set out baking sheet
• Line sheet with parchment paper
• Dust paper with cornmeal

1. Roll Out Dough

• Press dough gently to deflate
• Turn onto cornmeal-dusted surface
• Use rolling pin to roll dough:
  • Roll to ½-inch thickness
  • Keep shape roughly rectangular
  • Lift and turn dough occasionally to prevent sticking

1. Cut Muffins

• Use 3-inch round cutter or glass
• Press straight down – don’t twist
• Cut as close together as possible
• Re-roll scraps once for extra muffins

1. Transfer and Rest

• Carefully transfer rounds to prepared sheet
• Leave 1-inch space between each
• Sprinkle tops with cornmeal
• Cover with clean towel
• Let rest 30 minutes

Step 5: Cooking Process (25 minutes)

1. Prepare Cooking Surface

• Heat skillet or griddle over medium-low
• Test temperature with water drop
  • Should sizzle gently
  • If water disappears instantly, too hot
  • If water sits, too cool

1. Cook First Side

• Place muffins carefully in pan
• Don’t crowd – leave space between each
• Cook 5-7 minutes until:
  • Bottom is golden brown
  • Edges look set
  • Top starts to look less raw

1. Flip and Finish

• Use spatula to carefully flip
• Cook second side 5-7 minutes
• Check frequently to prevent burning
• Signs of doneness:
  • Both sides golden brown
  • Muffin feels light for its size
  • Sounds hollow when tapped
  • Internal temperature 190°F

1. Cool Properly

• Remove from pan
• Place on wire rack
• Let cool 15 minutes before splitting
• Use fork to split, not knife

Troubleshooting Guide

Problem: Muffins too dense

• Solution: Check yeast freshness
• Ensure proper rise time
• Don’t overwork dough

Problem: Burning outside

• Solution: Lower heat
• Rotate muffins while cooking
• Check pan temperature

Problem: No nooks and crannies

• Solution: Use higher protein flour
• Don’t skip resting periods
• Fork-split instead of knife-cutting

Storage & Reheating

Storage Options:

• Room temperature: 2 days in sealed container
• Refrigerator: 5 days
• Freezer: Up to 3 months

Reheating Methods:

1. Toaster: Best for crispy exterior
2. Oven: 350°F for 5 minutes
3. Microwave: 15-20 seconds (will be softer)

Safety Notes & Tips

Food Safety:

• Always check internal temperature
• Use clean utensils
• Wash hands before handling dough

Pro Tips:

• Split with fork, not knife, for best texture
• Toast before serving
• Make ahead and freeze
• Use room temperature ingredients

Variations

1. Whole Wheat Version

• Replace 1 cup bread flour with whole wheat
• Add 2 extra tablespoons milk

1. Sourdough Style

• Replace ¼ cup flour and milk with ½ cup starter
• Extend rise time by 2 hours

1. Herb & Cheese

• Add 1 cup shredded cheese
• Mix in 1 tablespoon dried herbs

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Recipe optimized for search engines and reader experience. Perfect for breakfast sandwiches, eggs Benedict, or simply toasted with butter.