Homemade English Muffins

Start your day with the comforting, chewy goodness of Homemade English Muffins. These golden, pan-cooked breads are full of signature nooks and crannies that make them perfect for butter, jam, or breakfast sandwiches. Once you taste the fresh-baked difference, you’ll never go back to store-bought!

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Why You’ll Love This Recipe
Soft & Chewy – Perfectly tender inside with a lightly crisp exterior.
Loaded with Nooks & Crannies – The best texture for toasting and toppings.
Pan-Cooked – No oven needed!
Freezer-Friendly – Make a batch and enjoy all week.
Versatile – Great for breakfast, sandwiches, or snacks.

Ingredients You’ll Need

For the Dough:

• 4 cups all-purpose flour
• 1 tbsp granulated sugar
• 2¼ tsp (1 packet) active dry yeast
• 1½ tsp salt
• 1¼ cups warm milk (about 110°F)
• ¼ cup warm water
• 2 tbsp unsalted butter, melted
• 1 large egg, beaten

For Dusting:

• Cornmeal or semolina flour (prevents sticking and adds classic texture)

Tools You’ll Need

• Mixing bowls
• Measuring cups and spoons
• Stand mixer with dough hook or hands for kneading
• Skillet or griddle
• Biscuit cutter or wide glass
• Baking sheet and parchment paper
• Towel or plastic wrap

Step-by-Step Instructions

Step 1: Activate the Yeast

1. In a small bowl, combine warm milk, water, and sugar.
2. Sprinkle yeast on top and let it sit for 5–10 minutes until foamy.

Step 2: Make the Dough
3. In a large bowl, mix flour and salt.
4. Add the yeast mixture, melted butter, and beaten egg.
5. Stir until a shaggy dough forms.
6. Knead for 6–8 minutes (by hand or mixer) until smooth and elastic.
7. If too sticky, add a tablespoon of flour at a time.

Step 3: Let It Rise
8. Place dough in a greased bowl, cover with a damp towel or plastic wrap.
9. Let rise in a warm spot for 1 to 1½ hours until doubled in size.

Step 4: Shape the Muffins
10. Lightly dust a surface with flour and roll dough to about ¾ inch thick.
11. Use a biscuit cutter or glass to cut out rounds.
12. Place on a parchment-lined baking sheet dusted with cornmeal.
13. Sprinkle tops with more cornmeal.
14. Cover and let rest for 30–40 minutes until slightly puffy.

Step 5: Cook the Muffins
15. Heat a skillet or griddle over medium-low heat.
16. Cook muffins in batches for 6–7 minutes per side until golden and cooked through.
17. Flip gently and avoid pressing down to keep them airy.

Step 6: Cool & Serve
18. Let cool on a wire rack for at least 10 minutes.
19. Split with a fork to preserve the nooks and crannies.
20. Toast and enjoy with butter, jam, eggs, or your favorite sandwich filling.

Tips for Perfect English Muffins
Don’t Rush the Rise – Time equals flavor and better texture.
Keep the Heat Low – Prevents burning the outsides before the centers cook through.
Use Cornmeal – It gives that authentic English muffin texture and helps prevent sticking.
Fork-Split – Use a fork instead of a knife for the best crumb.
Freeze Extras – They keep beautifully and toast up fresh.

Serving Suggestions
Classic Toast – With butter and fruit preserves.
Egg Sandwich – Fill with eggs, cheese, and sausage or avocado.
Mini Pizzas – Add sauce and cheese, then broil.
Snack Spread – Pair with nut butter and honey for a protein-rich snack.

How to Store & Reheat

Storing:
Room Temperature: Store in an airtight container for up to 4 days.
Refrigerate: For up to a week, but toast before serving.

Freezing:
Wrap muffins in plastic or foil and freeze for up to 2 months.
To use, thaw and toast directly from frozen.

Reheating:
Toaster: Best for crispy edges and soft centers.
Oven: Warm at 300°F for 5–7 minutes.
Microwave: 15–20 seconds for soft texture (not crispy).

Frequently Asked Questions

1. Can I use whole wheat flour?
   Yes! Replace half the all-purpose flour with whole wheat for a heartier texture.
2. Do I need a stand mixer?
   No, kneading by hand works just fine!
3. Can I cook them in the oven?
   Yes, bake at 350°F for 12–15 minutes after searing both sides in a skillet.
4. Why fork-split instead of slicing?
   Fork-splitting preserves the signature airy interior that’s perfect for toasting.

Final Thoughts
Homemade English Muffins are a breakfast game changer—fluffy, flavorful, and filled with the perfect nooks for your favorite toppings. With just a little time and effort, you’ll have a batch of warm, satisfying muffins ready to elevate your morning routine. You’ll never look at store-bought the same way again!

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how yours turn out.

Preparation Time: 25 minutes
Cooking Time: 20 minutes
Rising Time: 2 hours
Cuisine: English-American

Nutritional Information (Per Muffin):
Calories: 210 | Protein: 6g | Carbohydrates: 34g | Fat: 5g | Fiber: 1g | Sodium: 220mg

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