Homemade English Muffin Recipe
Homemade English muffins are soft, chewy, and full of flavor with crispy outsides and airy inside pockets. This recipe uses simple ingredients and a few easy steps to make a breakfast treat that’s better than store-bought.
Ingredients
- 2 cups all-purpose flour
- 1 packet active dry yeast or instant yeast
- ½ cup whole milk room temperature
- ½ cup water warm, about 110°F
- 2 tablespoons melted butter
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 egg
- Semolina or cornmeal for dusting
Instructions
- Warm the milk and water to 110°F. Add the yeast and sugar, and let it sit for 6-7 minutes until foamy.
- Mix the flour and salt in a bowl. Add the yeast mixture, egg, and melted butter. Mix on low speed in a stand mixer until smooth and elastic.
- Put the dough in an oiled bowl, cover with plastic wrap, and let it rise in a warm place for 60-90 minutes.
- Punch the dough down and roll it out to 1 inch thick. Use a 3-inch cutter to shape the muffins.
- Place the muffins on a baking sheet dusted with semolina or cornmeal. Let them rise for 30 minutes.
- Heat a griddle or skillet on medium-low. Cook the muffins for 5-6 minutes per side until golden brown.
- Cool on a wire rack for at least 30 minutes before splitting.
Notes
- For best texture, use a serrated knife to split the muffins.
- You can add mix-ins like cinnamon, raisins, or herbs for variety, but keep additions to ½ cup.
- Store in an airtight container at room temperature for 3-4 days.
- Freezing is an option for longer storage; muffins can be frozen for up to 8 weeks.