Homemade English Muffins
Buttery, fluffy, and full of nooks & crannies—perfect for toasting!
Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 2 hrs (includes rising)
Makes: 10–12 muffins
Ingredients
- 2 cups (250g) bread flour (or all-purpose flour)
- 1 cup (120g) whole wheat flour (optional: use all bread flour)
- 1 tsp salt
- 1 tbsp sugar
- 1 tsp instant yeast (or active dry yeast*)
- 1 cup (240ml) warm milk (or water)
- 2 tbsp butter, melted (or olive oil)
- Cornmeal or semolina (for dusting)
*If using active dry yeast, dissolve in warm milk with sugar first (let foam for 5 mins).
Instructions
1. Make the Dough
- In a bowl, mix flours, salt, sugar, and yeast.
- Add warm milk and melted butter, stirring until a shaggy dough forms.
- Knead by hand (10 mins) or with a dough hook (5 mins) until smooth and elastic.
2. First Rise
- Place dough in a greased bowl, cover, and let rise 1–1.5 hrs until doubled.
3. Shape & Second Rise
- Roll dough to ½-inch (1.2cm) thickness on a floured surface.
- Cut into 3-inch (7.5cm) rounds (use a biscuit cutter or glass).
- Dust with cornmeal, cover, and rest for 20–30 mins.
4. Cook
- Heat a dry skillet or griddle over low-medium heat.
- Cook muffins 5–7 mins per side, pressing gently—they should puff up and turn golden.
5. Cool & Split
- Let cool 10 mins, then fork-split (don’t cut!) to preserve nooks.
🔥 Pro Tips
- No yeast? Try a sourdough discard version (swap ½ cup flour + ½ cup starter for ¼ cup milk).
- Extra fluffy: Add 1 tsp baking powder to the dry ingredients.
- Storage: Freeze in a bag for up to 3 months (toast straight from frozen).
🍽 Serving Ideas
- Classic: Toasted + butter & jam
- Savory: Eggs Benedict or avocado toast
- Sweet: Cinnamon-raisin version (add 1 tsp cinnamon + ¼ cup raisins to dough)
These taste miles better than store-bought—let us know how yours turn out! 😊🍞
