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Homemade English Muffins

English muffin
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5 from 2 reviews

This English muffin recipe makes puffed, golden muffins with deliciously tender texture. The perfect baking project!

Ingredients

Scale
  • 3/4 cup warm milk
  • 2 teaspoons yeast
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons kosher salt
  • 1 tablespoon melted butter
  • 1 large egg
  • 2 cups (280 grams) all purpose flour
  • 1/4 cup whole wheat flour (35 grams)
  • Cornmeal, for rising

Instructions

  1. Mix the dough (10 minutes): In the bowl of a stand mixer, combine the milk, yeast, sugar, kosher salt, melted butter and egg. Mix with the paddle attachment on medium speed until combined. Add the flour and mix on low speed for 6 minutes until a sticky dough forms. 
  2. Proof the dough (1 hour): Transfer the dough to a lightly oiled bowl and cover it with a wet towel. Allow to rise for 1 hour or until doubled in size. 
  3. Shape and proof the dough (40 minutes): Gently roll out the dough into a rectangle about 3/8 inches thick and roughly 7″ x 10″. Cut the dough into six 3-inch circles, then re-roll dough to cut out the final two circles to make 8 muffins. Dust a baking sheet with cornmeal and place the English muffins on the trays. Dust the tops with cornmeal. Cover with a towel and allow to rise for 30 minutes.
  4. Preheat the oven to 350 degrees Fahrenheit.
  5. Cook the muffins (15 minutes): Preheat a a large griddle for 5 minutes on medium low heat (we used double-size nonstick griddle to fit muffins at once). Dab a bit of neutral oil on a towel and lightly grease the griddle. Gently place the muffins on the griddle and cook for 3 to 5 minutes per side, until lightly browned on both sides. 
  6. Finish the muffins in the oven (7 minutes): Place the browned muffins on a baking sheet and place in the oven for 7 minutes to finish cooking (or until the internal temperature is 200 degrees Fahrenheit). Allow to cool completely.
  7. Serve: To serve, break open the English muffin with a fork (this preserves the nooks and crannies), then place in a toaster and lightly toast. The muffins last up to 5 days refrigerated or for 3 months frozen.

Find it online: https://www.acouplecooks.com/english-muffin-recipe/