English Muffins are one of my favorite breakfasts whether they’re simply toasted and slathered with butter and jam or made into delicious breakfast sandwiches with sausage, bacon, or egg. My English muffin recipe is so easy to make and you don’t have to be a master baker to make them. They’re soft, chewy, and have so much flavor, trust me when you realize how easy they are and how much more delicious (and healthier) they are compared to store-bought you’ll be making them over and over again.
Check out my recipe tutorial below complete with step by step photos, notes on ingredients, and all my top tips! Looking for more delicious breakfast ideas? Check out my Beignets and my Lemon Poppy Seed Muffins.
What you need to make this recipe
Flour – all-purpose flour is perfect for this recipe you don’t need to use bread flour.
Butter – melted butter not only adds flavor but gives the muffins all the nooks and crannies for a traditional look and texture.
Yeast – you can use active dry or instant yeast for this, it’s activated in warm milk and water before using.
Milk – whole milk will give you the best flavor and help keep the muffins moist although you can use low-fat milk or even dairy-free.
Sugar – for flavor and to help activate the yeast. I don’t recommend using brown sugar as it’ll change the flavor.
Salt – it’s really important to season the dough with salt to enhance the flavors.
Semolina – semolina or cornmeal is used to sprinkle over the English muffins before cooking.
How to make English Muffins
1. Add the yeast to warmed milk, water, and sugar.
2. Once foaming (6-7 minutes) add the egg and melted butter.
3. Combine flour and salt in the bowl of a stand mixer then add the milk and yeast mixture.
4. Mix until the dough is elastic and smooth. Transfer to a large oiled bowl and cover until doubled in size.
5. Pat out the dough on a floured surface until just under 1 inch thick.
6. Cut out the English Muffins with a 3 inch round cutter.
7. Lay them spread apart on a baking sheet sprinkled with semolina. Cover and let proof for another 30 minutes or so.
8. Once ready, cook the muffins on a hot skillet for 5-6 minutes on each side.
Pro tips for making this recipe
- Although you can let the dough proof for just 1 hour they will have more flavor the longer you leave it (4-8 hours).
- I recommend using a stand mixer to make these as the dough is very sticky and difficult to handle.
- If you use bread flour instead of AP flour your muffins will have a chewier texture.
- Place the dough in a warm place to prove quicker but make sure it’s not hot or in direct sunlight or it will have the opposite effect.
- If you don’t have a round cutter you can shape the dough into rounds by hand.
- If your muffins are under-baked and overly soft in the middle then bake them for about 3 minutes at 350F and they’ll be right as rain.
- If your English muffins are sticking when cooking you can add a tiny amount of butter to the pan.
- A cast-iron skillet or griddle is best for cooking the muffins.
- You’ll need to cook them in batches, make sure to brush away the excess semolina so it doesn’t burn.
- Use a serrated knife to cut open the muffins when you are ready to serve them.
- The English muffins are best served toasted.
Frequently Asked Questions
Why is my dough so sticky?
The dough is supposed to be sticky, it’s needed to give them all the nooks and crannies that are traditionally found in English muffins.
Can I prepare these in advance?
Yes, you can make the dough and let it prove in the fridge overnight. Bring it to room temperature for 1 hour before continuing with the next steps. Alternatively, you can bake the English Muffins in advance and toast them when you are ready to serve.
What’s the best way to serve them?
English muffins are perfect toasted and spread with butter or jam for breakfast or a snack. They’re also one of the key ingredients for Egg benedict and breakfast sandwiches (McMuffin style), or can be served with scrambled eggs and bacon.
How long do they last, can I freeze them?
They can be stored in an airtight container for up to 3-5 days and can be toasted if they start drying out or you can freeze them for up to 3 months. Thaw completely before serving.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried these English Muffins then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
English Muffins
Ingredients
- 2 3/4 cups all-purpose flour (330g)
- 2 1/4 tsp yeast instant or fast acting one package
- 1 teaspoon salt
- 2 tbsp sugar
- 3/4 cup milk (180ml)
- 1/2 cup water (120ml)
- 3 tablespoons butter (42g)
- 1 egg large, room temperature
- cornmeal for dusting or Semolina
Instructions
- Combine the milk, water, and sugar in a bowl or glass measuring cup then stir together and warm in the microwave to 110F add the yeast and stir once more. Set aside for 5-7 minutes or until a foamy head develops.
- While the yeast wakes up combine the flour and salt in the bowl of your mixer and whisk together then fit with a paddle attachment.
- Mix the egg and melted butter into the milk mixture then slowly pour the liquid into your flour mixture while mixing on low. Increase the speed to medium high and mix for about 7 minutes or until the dough is elastic and smooth.
- Transfer to a large oiled bowl and cover with plastic. Allow to double in size in a warm spot (about an hour). You can also refrigerate the dough overnight, in which case you’ll let it warm for an hour when ready to use.
- Transfer the dough to a floured counter then gently spread out and pat down until it’s just under an inch thick. Line two baking sheets with parchment paper and sprinkle with cornmeal or semolina.
- Use a 3 inch round cutter to cut your muffins then gently transfer them to the prepared baking sheets using a spatula or your hands. Re-roll the scraps and continue cutting until the dough is used up. Cover loosely with plastic and place in a warm spot to rise for about 30 minutes.
- Place a large skillet over very low heat. Once you can feel the heat when placing your hand a few inches over the surface sprinkle the surface with cornmeal or semolina then carefully place 3-4 muffins on the pan. Cover and cook for 5-6 minutes. Then carefully flip and cook for another 5-6 minutes.
- Clear the old cornmeal off the pan then add a fresh sprinkle and cook the remaining muffins. Enjoy warm! If you haven’t made these before it’s best to cook a test muffin to get the feel of it.
Notes
- Although you can let the dough proof for just 1 hour they will have more flavor the longer you leave it (4-8 hours).
- I recommend using a stand mixer to make these as the dough is very sticky and difficult to handle.
- If you use bread flour instead of AP flour your muffins will have a chewier texture.
- Place the dough in a warm place to prove quicker but make sure it's not hot or in direct sunlight or it will have the opposite effect.
- If you don't have a round cutter you can shape the dough into rounds by hand.
- If your muffins are under-baked and overly soft in the middle then bake them for about 3 minutes at 350F and they'll be right as rain.
- If your English muffins are sticking when cooking you can add a tiny amount of butter to the pan.
- A cast-iron skillet or griddle is best for cooking the muffins.
- You'll need to cook them in batches, make sure to brush away the excess semolina so it doesn't burn.
- Use a serrated knife to cut open the muffins when you are ready to serve them.
- The English muffins are best served toasted.
- Storage - cooked English muffins will keep well in an airtight container for 3-5 days or can be frozen for up to 3 months.
