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English Muffins

These homemade English Muffins are soft, chewy, and lightly crisp on the outside with plenty of nooks and crannies for butter, jam, or honey. Made with simple pantry ingredients, these English muffins are easy to make at home and are delicious for breakfast or brunch.
Course Breakfast
Cuisine American
Keyword breakfast sausage, english muffins
Prep Time 20 minutes
Cook Time 18 minutes
Rising 1 hour 20 minutes
Total Time 1 hour 58 minutes
Servings 10 English Muffins

Equipment

  • griddle large skillet

Ingredients

  • 1 1/4 cups warm water
  • 1 tbsp granulated sugar
  • 1 ts instant dry yeast
  • 2 tbsp butter melted
  • 2 3/4 cups all-purpose flour
  • 1 ts salt
  • Cornmeal for dusting
  • Cooking spray or additional butter for cooking

Instructions

  • Pour the warm water into a large mixing bowl. Add the sugar and sprinkle the yeast over the top.
  • Add the flour, salt, and melted butter, Stir with a wooden spoon, rubber spatula or dough hook on kitchen aid mixer until a soft dough forms.
  • Transfer the dough to a lightly floured surface. Knead for about 5 minutes, adding only enough flour to keep the dough from sticking excessively to the counter.
  • Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel and let the dough rise for about 1 hour, or until it has doubled in size.
  • While the dough is rising, sprinkle a few tablespoons of cornmeal over a piece of parchment paper.
  • Once the dough has doubled, transfer it to a lightly floured surface and knead it a few times. Divide the dough into 10 equal pieces.
  • Shape each piece into a ball by gently rolling it between the palm of your hand and the countertop.
  • Place the dough balls on the prepared parchment paper or towel. Gently press each ball into a thick, slightly flattened round.
  • Sprinkle additional cornmeal over the tops of the English muffins. Cover loosely with a clean towel and let them rise for another 20 minutes.
  • Heat griddle, large skillet or frying pan over low heat and lightly grease it with cooking spray, butter or cornmeal to keep them from sticking.
  • Cook the English muffins in batches so they have enough room to puff up. Cover the skillet and cook on low heat for about 9 minutes on the first side.
  • Carefully flip the English muffins and continue cooking, covered, for another 8–9 minutes, or until they are puffed, golden brown, and cooked through.
  • Transfer the cooked English muffins to a wire rack and allow them to cool slightly before serving.
  • For the classic English muffin texture, split them open with a fork rather than cutting them with a knife. Toast and serve with butter, jam, honey, or your favorite breakfast toppings.

Notes

Keep the skillet temperature low so the outside does not brown before the centers are fully cooked.
* The dough should be soft and slightly tacky but manageable. Avoid adding too much extra flour.
* Cornmeal gives homemade English muffins their classic lightly crunchy coating.
* Splitting the muffins with a fork helps preserve the nooks and crannies that make English muffins so good for holding melted butter and other toppings.
* Store cooled English muffins in an airtight container for several days. They can also be frozen for longer storage.