There’s something magical about waking up to the aroma of freshly made English muffins. This English muffins recipe are a kind of breakfast option that anyone would love no matter what the age is, with a golden crust, a soft interior, and irresistible nooks and crannies that cradle your favorite spreads. While grabbing a pack from the store is easy, making them at home is a game-changer. Not only are they more flavorful, but they’re also free from preservatives, and let’s be honest—there’s a sense of pride in crafting something so delicious from scratch.
English muffins aren't actually from England! Samuel Bath Thomas invented This iconic treat in the United States in the late 1800s. Originally called "toaster crumpets," they quickly became popular due to their versatility. Unlike traditional bread, English muffins are cooked on a grill, giving them unique texture and flavor.
Whether used for sandwiches, slathered with butter and jam, or transformed into gourmet eggs benedict, these English muffins are as versatile as they are delicious. And guess what? You don't need fancy equipment or special skills to make them at home!
checkout my other breakfast recipe: Homemade crispy hash browns recipe
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Ingredients
- All-Purpose Flour This versatile flour is the backbone of the recipe, providing the structure and texture for your English muffins. Just the right balance of protein helps create a dough that's easy to handle and yields a soft yet sturdy muffin. You can substitute part of it for a healthier twist with whole wheat flour, but the classic version shines with all-purpose flour. The flour use din this recipe: 365 by whole foods market, all purpose flour.
- Yeast Active dry yeast is one of the main ingredients that bring your English muffins to life. Make sure your yeast is fresh and activated correctly in warm milk or water for the best rise and texture. The instant yeast used in this recipe: Amazon fresh fast rise yeast.
- Milk Warm milk not only makes sure that the yeast activates correctly but also contributes to the muffins' softness and flavor. It gives natural sweetness and helps create a tender crumb. Use whole milk for a richer result, or almond milk and oats for a dairy-free version. The milk used in this recipe: Organic whole milk by Organic Valley.
- Butter The richness and flavor of the dough is due to butter, enhancing the taste of the muffins. Its fat content also makes the muffins tender and moist. You can either use unsalted butter, or salted butter and then adjust the salt in the recipe. The butter used in this recipe: Organic valley unsalted butter.
See recipe card for quantities.
Instructions
- Step 1: Add the yeast to warmed milk, water, and sugar.
- Mix until the dough is elastic and smooth. cover until doubled in size.
- Step 3: Cut out the English Muffins with a 3 inch round cutter.
- Step 4: cook the muffins on a hot skillet for 5-6 minutes on each side.
Watch video of the recipe here: English Muffins
Reasons to Adore this Recipe:
- Irresistibly Fresh: Nothing compares to the taste of freshly made bread, especially when it’s still warm.
- Healthier and Customizable: You control the ingredients, making them easy to adapt to dietary needs.
- Fun to Make: Perfect for beginner bakers looking to try something new.
Substitutions
- All purpose flour - instead of all purpose flour you can use whole wheat flour.
- Butter - use melted coconut oil instead of butter or olive oil for heart friendly option.
Variations
Whole Wheat Muffins: Substitute half the flour with whole wheat flour for a healthier version of the english muffins.
Cheesy Muffins: Add shredded cheddar cheese to the dough for a savory twist.
Sweet Treats: Sprinkle cinnamon sugar on the muffins before cooking for a lovely version.
Equipment
The skillet used in this recipe is: Green Life soft grip 8" frying pan skillet with spatula.
Storage
English muffins can be stored for up to 3 days in an airtight container at room temperature. For longer storage, they can be frozen in a zip lock bag for up to 3 months—toast directly from frozen for a quick breakfast.
Top tip
For those perfect nooks and crannies, use a fork to split the muffins rather than slicing them with a knife. This helps the texture stay intact.
English Muffins Recipe
Ingredients
- ¾ cups all-purpose flour(330g)
- 2 ¼ teaspoon yeast instant or fast acting one package
- 1 teaspoon salt
- 2 tablespoon sugar
- ¾ cup milk (180ml)
- ½ cup water (120ml)
- 3 tablespoons butter (42g)
- 1 egg large, room temperature
- Semolina for dusting
Instructions
- Add the yeast to warmed milk, water, and sugar.
- Once foaming (6-7 minutes) add the egg and melted butter.
- Combine flour and salt in the bowl then add the milk and yeast mixture.
- Mix until the dough is elastic and smooth. cover until doubled in size.
- Pat out the dough on a floured surface until just under 1 inch thick.
- Cut out the English Muffins with a 3 inch round cutter.
- Lay them spread apart on a baking sheet sprinkled with semolina. Cover and
let proof for another 30 minutes or so. - Once ready, cook the muffins on a hot skillet for 5-6 minutes on each side.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 154Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 29mgSodium: 256mgCarbohydrates: 23gFiber: 1gSugar: 3gProtein: 5g
FAQ
Yes! After letting them rise on the tray, bake at 375°F (190°C) for 10-15 minutes. However, cooking on the stove gives them their signature texture.
Absolutely! After the first rise, you can refrigerate the dough overnight. Let it come to room temperature before shaping and cooking.
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Pairing
These are my favorite dishes to serve with [this recipe]:
andrew james says
I tried your English muffins recipe, and they turned out amazing. The nooks and crannies were perfect, and I loved how soft they were inside. I dusted them with cornmeal instead of semolina, and they still came out great.
Thanks for sharing such a wonderful recipe.