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Homemade English Muffin Recipe

Fluffy Homemade English Muffin Recipe for Cozy Mornings

This Homemade English Muffin Recipe is easy to follow and offers delightful flavors, making mornings special.
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Prep Time 15 minutes
Cook Time 15 minutes
Rising Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Servings: 8 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Warm Water Between 100°F to 110°F
  • 2 teaspoons Instant Dry Yeast Check for freshness
  • 1 tablespoon Granulated Sugar Substitute raw sugar if preferred
  • 3 cups All-Purpose Flour Can substitute with bread flour
  • 1 teaspoon Salt Essential for flavor
  • ¾ cup Milk Whole or 2% milk works
  • 3 tablespoons Butter (melted, cooled) Both salted and unsalted are fine
For the Cooking Surface
  • ½ cup Cornmeal Optional, for preventing sticking

Equipment

  • mixing bowl
  • Stand mixer (optional)
  • Wooden spoon
  • Biscuit cutter or glass
  • non-stick skillet
  • Wire rack

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine warm water, yeast, and sugar. Stir gently and let sit until foamy.
  2. Gradually add flour and salt, stirring to mix. Pour in milk and melted butter; mix until shaggy dough forms and knead until smooth.
  3. Shape dough into a ball, place in greased bowl, cover, and let rise in warm area until doubled in size.
  4. Punch down the dough, roll out to ½ inch thickness, and cut out circles. Place on cornmeal-dusted baking sheet.
  5. Cover shaped muffins with a towel and let rise again until puffed, about 45 minutes.
  6. Heat a skillet over medium heat, place muffins in, cover, and cook until golden brown on both sides.
  7. Transfer muffins to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 30gProtein: 4gFat: 1gSaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 5mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 1gCalcium: 1mgIron: 6mg

Notes

Use fresh yeast and allow full rising times for the best texture. Store in an airtight container up to 1 week or freeze for up to 3 months.

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