English Muffin Recipe

Nothing beats the aroma of freshly baked English Muffins—soft, chewy, and full of buttery nooks for your favourite toppings! With this easy recipe, you can make bakery-style muffins at home, no special equipment needed.

Ingredients:

• 2 ¼ tsp (1 packet) active dry yeast

• 1 tsp sugar

• 1 cup (240ml) warm milk (about 110°F / 43°C)

• 2 ½ cups (310g) all-purpose flour (+ extra for dusting)

• 1 tsp salt

• 2 tbsp (28g) unsalted butter, softened

• Cornmeal or semolina (for dusting)

• 1-2 tbsp water (if needed)

Instructions:

1. Activate the Yeast:

   • In a small bowl, mix warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.

2. Make the Dough:

   • In a large bowl, whisk flour and salt.

   • Add the yeast mixture and softened butter. Mix until a dough forms.

   • If too dry, add 1-2 tbsp water. Knead by hand or with a dough hook for 5-7 minutes until smooth and elastic.

3. First Rise:

   • Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1-2 hours or until doubled.

4. Shape the Muffins:

   • Punch down the dough and roll it out to ½-inch (1.25cm) thickness.

   • Use a 3-inch (7.5cm) round cutter (or a glass) to cut out muffins.

   • Dust a baking sheet with cornmeal and place muffins on it. Sprinkle more cornmeal on top.

   • Cover and let rise for 20-30 minutes.

5. Cook the Muffins:

   • Heat a dry skillet or griddle over low-medium heat.

   • Cook muffins in batches for 5-7 minutes per side, until golden brown and cooked through.

   • (Optional: Finish in a 350°F (175°C) oven for 5 minutes if needed.)

6. Cool & Serve:

   • Let cool slightly, then split with a fork (not a knife!) to preserve the nooks.

   • Toast and enjoy with butter, jam, or eggs Benedict!

Related

• Bisquick Muffins
• Peanut Butter Muffins
• Coffee Cake Muffins

English Muffin Recipe

Make breakfast special with our easy English muffin recipe! Fluffy, warm, and perfect for toasting. Your mornings will never be the same!

Servings 8 -10

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Rising 1 hour hr

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Ingredients

  

• 2 ¼ tsp (1 packet) active dry yeast
• 1 tsp sugar
• 1 cup (240ml) warm milk (about 110°F / 43°C)
• 2 ½ cups (310g) all-purpose flour (+ extra for dusting)
• 1 tsp salt
• 2 tbsp (28g) unsalted butter, softened
• Cornmeal or semolina (for dusting)
• 1-2 tbsp water (if needed)

Instructions

 

• In a small bowl, mix warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.

Make the Dough:

• In a large bowl, whisk flour and salt.
• Add the yeast mixture and softened butter. Mix until a dough forms.
• If too dry, add 1-2 tbsp water. Knead by hand or with a dough hook for 5-7 minutes until smooth and elastic.
• First Rise:

  Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1-2 hours or until doubled.

Shape the Muffins:

• Punch down the dough and roll it out to ½-inch (1.25cm) thickness.
• Use a 3-inch (7.5cm) round cutter (or a glass) to cut out muffins.
• Dust a baking sheet with cornmeal and place muffins on it. Sprinkle more cornmeal on top.
• Cover and let rise for 20-30 minutes.

Cook the Muffins:

• Heat a dry skillet or griddle over low-medium heat.
• Cook muffins in batches for 5-7 minutes per side, until golden brown and cooked through.
• (Optional: Finish in a 350°F (175°C) oven for 5 minutes if needed.)
• Cool & Serve:

Course: Breakfast

Cuisine: British, English

Keyword: English Muffin Recipe