I’ve been meaning to share this recipe for Homemade English Muffins for a long time, but here’s the thing… I haven’t made this Homemade English Muffin recipe for a loooong time because despite the recipe itself being super easy (just seven simple ingredients!) and rewarding in a warm, soft and buttery, give me all the carbs kinda way, making Homemade English Muffins can be somewhat time consuming.
I grew up on english muffins, they’re one of those foods that have stood the test of time on my menu – save for that one time I was pregnant and so turned off by peanut butter that my typical morning breakfast was ruined for the next nine months.
Nothing beats a warm toasted english muffin topped with butter, peanut butter, jelly, avocado, a poached egg and hollandaise sauce, pizza toppings… You name it, it’ll taste great atop a homemade english muffin.
Making homemade english muffins is super easy, but heads up, you’ll need to dedicate two hours for rise time alone. Apart from that, simply mix all the ingredients, shape into balls, flatten into english muffin shaped discs, grill, bake and enjoy!
pro tip: when grilling your english muffins, place a greased cookie sheet on top to help keep that perfect english muffin shape!
- 1¾ cups lukewarm milk
- 2¼ tsp yeast
- 3 Tbsp butter softened
- 1¼ tsp salt
- 2 Tbsp sugar
- 1 large egg
- 4½ cups flour
- Olive oil
- Cornmeal for dusting
- Warm milk slightly until just lukewarm.
- Pour milk into stand mixer bowl fitted with the dough hook attachment. Sprinkle yeast over top of milk and let sit for 10 minutes to activate.
- Once yeast is dissolved and foamy looking, add butter, salt, sugar, egg and flour to the bowl.
- Mix on low until all ingredients are incorporated. Increase mixer speed to medium and knead for another five minutes. The dough should be soft and sticky to the touch.
- Remove dough from mixing bowl and oil the same bowl.
- Return dough to oiled mixing bowl, cover with a clean dishcloth, lid, or saran wrap and let rise for two hours in a warm place.
- Once risen, pull off 2 oz pieces of dough (slightly larger than a golf ball for reference) and roll into balls. Flatten balls down slightly and place on a flat surface dusted with cornmeal.
- Cover with a clean dishcloth and let rest/rise for 20 minutes.
- Preheat oven to 250ºF.
- Heat cast iron grill/pan (regular grill/pan will work as well but cast iron is ideal) to medium-low, dust with cornmeal and cook english muffins until golden brown approximately 8-10 minutes per side.
- Once browned on both sides, transfer english muffins to cookie sheet in the oven and cook for another 10 minutes.
- Let cool completely on a wire rack before splitting open with a fork.
If your kitchen isn't particularly warm, let dough rise in the microwave with a cup of boiling hot water placed inside. Leave the door open so the light stays on.
So go, go now and get started on a batch of these homemade english muffins. I promise your future self will thank you for it later!