Homemade English Muffins from Scratch Recipe

Introduction

English muffins are delightfully soft, lightly toasted breads with a perfect chew and those signature nooks and crannies. This homemade recipe yields warm, fresh muffins that are ideal for breakfast sandwiches or simply spread with butter and jam.

Ingredients

• 1 ¼ cups warm water (feels warm on your wrist)
• 1 tablespoon sugar (12.5 g)
• 1 teaspoon instant dry yeast (2.83 g), e.g. Rapid-rise yeast
• 2 tablespoons oil (canola, vegetable, or neutral olive oil; melted butter is fine too)
• 2 ¾ cups all purpose flour or bread flour plus up to 1/4 cup extra
• 1 teaspoon salt (add extra pinch if using kosher salt)
• cornmeal for dusting (about 2-3 tablespoons)

Instructions

1. Step 1: In a medium-large bowl, add warm water. Sprinkle sugar over the surface, then sprinkle yeast over the surface. Set aside for 10 minutes until it foams and clouds up.
2. Step 2: Add oil, salt, and flour to the bowl with the yeast mixture. Mix with a rubber spatula or wooden spoon until combined. Transfer dough to a floured surface (parchment dusted with flour works well). The dough will be soft and sticky.
3. Step 3: Knead the dough for 5 minutes, adding flour a bit at a time until it’s no longer sticky. Typically this will be about 3-4 tablespoons extra flour.
4. Step 4: Lightly oil a medium-large bowl, transfer the dough into it, cover loosely, and let it rise until doubled in size, about 1 hour. To speed rising, place the bowl near a warm oven (oven on low with door slightly open).
5. Step 5: Once risen, transfer dough to a floured surface and knead a couple of times. Divide dough into 10 equal pieces. Roll each piece into a ball and place on a parchment-lined sheet pan sprinkled with 1 tablespoon cornmeal. Flatten balls into discs about ¾ inch thick. Lightly spray tops with oil and sprinkle cornmeal on top. Cover loosely with a kitchen towel and let puff for 20 minutes.
6. Step 6: Heat a large frying pan, griddle, or cast iron skillet over Medium-Low heat and spray with oil. Place as many muffins as fit comfortably, leaving about ½ inch between them. Cover pan and cook for 9 minutes until light golden brown. Flip, cover, and cook for another 5 minutes until golden and toasted.
7. Step 7: If muffins are not browning enough, increase heat slightly; if browning too fast, lower heat or finish cooking in a 350°F (177°C) oven for 5-10 minutes. An internal temperature of 200°F (93°C) indicates doneness.
8. Step 8: Repeat cooking with remaining muffins if needed. Cool muffins on a wire rack for 10-15 minutes before eating.

Tips & Variations

• Use active dry yeast instead of instant by increasing the amount to 1 ¼ teaspoons.
• For less puffy muffins, press them gently with a spatula while cooking or cook uncovered for 5 extra minutes.
• Add 1-2 tablespoons honey to the yeast mixture for a touch of sweetness and optionally reduce sugar and add ½ teaspoon cinnamon or pumpkin spice.
• Don’t cut muffins with a knife; split them with a fork to preserve nooks and crannies perfect for butter.
• Store cooled muffins in a sealed bag at room temperature for several days or freeze for up to 3 months.

Storage

Store fully cooled English muffins in an airtight container or sealed bag at room temperature for up to several days. For longer storage, freeze muffins for up to 3 months. To reheat, split frozen muffins with a fork and toast them straight from the freezer—no thawing needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast by using 1 ¼ teaspoons instead of 1 teaspoon instant yeast. Allow additional time for the yeast to activate if needed.

How do I know when the muffins are cooked through?

The muffins should be golden brown on both sides and have an internal temperature of about 200°F (93°C). If they brown too quickly, lower the heat or finish in a 350°F (177°C) oven for 5-10 minutes.

Homemade English Muffins from Scratch Recipe

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★★★★★

4.5 from 94 reviews

This homemade English muffin recipe produces soft, lightly toasted muffins with a wonderfully airy texture, perfect for breakfast sandwiches or simply topped with butter and jam. The dough is made with warm water, sugar, instant yeast, oil, flour, salt, and cornmeal for dusting, then dry-fried on the stovetop for a delicious golden crust.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 10 English muffins 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Yeast Mixture

• 1 ¼ cups warm water (warm to touch on wrist)
• 1 tablespoon sugar (12.5 g)
• 1 teaspoon instant dry yeast (2.83 g), e.g. rapid-rise yeast

Dough

• 2 tablespoons oil (canola, vegetable, neutral olive oil or melted butter)
• 2 ¾ cups all-purpose flour or bread flour, plus up to ¼ cup extra for kneading
• 1 teaspoon salt (add extra pinch if using kosher salt)

For Cooking

• Cornmeal for dusting (about 2-3 tablespoons)
• Oil spray for pan

Instructions

1. Make Yeast Mixture: In a medium-large bowl, combine warm water, sugar, and instant yeast. Let it sit for 10 minutes until it foams and clouds, indicating the yeast is active.
2. Make Dough: Add oil, salt, and flour to the yeast mixture bowl. Stir until combined with a spatula or wooden spoon. Transfer to a floured surface and knead for 5 minutes, adding flour gradually until dough is soft but no longer sticky.
3. Let Dough Rise: Lightly oil a medium-large bowl, place the dough inside, cover loosely, and let it rise for about 1 hour or until doubled in size. To speed rising, put the bowl near a warm oven.
4. Form Dough Into Muffins: Turn the risen dough onto a floured surface, knead a few times, then divide into 10 equal pieces. Shape each piece into a ball, then flatten to about ¾ inch thickness. Sprinkle a baking sheet lined with parchment with cornmeal, place dough discs on it, sprinkle tops with cornmeal, lightly spray with oil, and cover with a towel to puff for 20 minutes.
5. Dry Fry Muffins: Heat a large skillet or griddle on medium-low heat and lightly oil it. Place muffins with ½ inch space between them. Cover and cook for 9 minutes until golden brown, flip, cover, and cook 5 more minutes until done. Adjust heat if browning is too slow or fast. Muffins are done when an instant-read thermometer reads 200°F (93°C).
6. Cool and Serve: Remove from pan and cool on a wire rack for 10-15 minutes before eating. Use a fork to split for best texture.

Notes

• If you don’t have instant yeast, substitute with 1 ¼ teaspoons active dry yeast.
• For denser muffins, press them down gently while cooking and leave uncovered to cook longer.
• Check yeast freshness for proper rising.
• Measure flour by weight or spoon and level for accuracy.
• Add 1-2 tablespoons honey or spices for flavor variations.
• Store baked muffins in a sealed container at room temperature for several days, or freeze for up to 3 months.
• Split muffins with a fork rather than a knife to create nooks and crannies for butter or toppings.

Keywords: English muffins, homemade bread, breakfast bread, yeast bread, pan-fried muffins