English Muffins Recipe

A close up of English Muffins on a serving plate.

How to make the most delicious homemade English Muffins! Don't forget to check out my step by step photos and tips above!

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 25

Rise Time 1 30

Total Time 2 15

Servings English muffins

Calories 139kcal

Author John Kanell

Equipment

Large-sized skillet
2½-inch round cutter
Stand mixer
mixing bowl

Ingredients

¾ cup milk (180ml)
½ cup water (120ml)
2 tablespoons granulated sugar
1 (.25-ounce/7g packet) active dry yeast
3 cups all-purpose flour (360g)
1 teaspoon salt
3 tablespoons butter melted and cooled slightly (42g)
1 large egg room temperature
Cornmeal for dusting or Semolina

Instructions

Combine the milk, water, and sugar in a bowl or glass measuring cup. Stir together and warm in the microwave to 110°F. 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 a stand 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, smooth, and pulls away from the side of the bowl.
Transfer to a large, oiled bowl and cover with plastic wrap. 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, lightly flour the top, 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 2½-inch round cutter to cut your muffins, then gently transfer them to the prepared baking sheets using a spatula or your hands. Gently knead together then re-roll the scraps and continue cutting until the dough is used up. Cover the pans loosely with plastic wrap and place in a warm spot to rise until visibly puffed for about 30 minutes.
Place a large skillet over medium 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 reduce the heat to medium-low, then cook for 6 to 8 minutes, until each piece is browned on the bottom and appears dry on top. (Adjust the heat to low, if the muffins are browning too quickly before the tops have dried out.) Then, carefully flip and cook for another 6 to 8 minutes, until browned on the other side.
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.

Video

Notes

Adjust the burner heat as needed while cooking the muffins. I often find that after my first batch, the skillet is very warm and needs lower heat to prevent the bottoms from over-browning. Adjust your burner setting as necessary to keep the muffins cooking evenly between each batch.
Overnight method: You can refrigerate the dough overnight to bake off in the morning! Once the dough has been added to the oiled bowl, cover it, and immediately refrigerate for up to 16 hours. When you are ready to cut and cook, you don’t need to warm up the dough. Just turn it out onto the surface, press, and cut as directed. The second rise time once cut may be longer since the dough is cold, up to 1 hour, until they are puffed and ready for cooking. If your dough has more than doubled in size while chilling, turn it out and knead it 3 or 4 times before pressing and cutting.

Nutrition