Go Back

Homemade English Muffins

Deliciously soft and warm homemade English muffins that bring comfort and joy to your breakfast table. Perfect for slathering with butter or dipping in jam.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups all-purpose flour Choose unbleached for a more natural flavor.
  • 1 cup milk Warm for optimal yeast activation.
  • 1 tablespoon sugar Balances flavors.
  • 1 teaspoon salt Enhances taste.
  • 2 tablespoons butter, melted Adds richness and aroma.
  • 1 teaspoon active dry yeast Essential for rise.
  • 1/2 teaspoon baking soda Helps with texture.
  • as needed cornmeal For dusting.

Method
 

Preparation
  1. Warm the milk until it feels lukewarm, then stir in the yeast and sugar. Let sit for 5-10 minutes until frothy.
  2. In a large bowl, combine all-purpose flour, salt, and baking soda. Make a well in the center.
  3. Pour the yeast mixture and melted butter into the well. Stir until a soft dough forms.
  4. Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
  5. Place the dough in a greased bowl, cover, and let rise in a warm place for about an hour until doubled.
Shaping and Cooking
  1. Gently punch down the dough and roll out to 1/2 inch thick. Cut out rounds using a biscuit cutter.
  2. Place rounds on a surface dusted with cornmeal and let rise for another 30 minutes.
  3. Preheat skillet over medium-low heat. Cook muffins for 5-7 minutes on each side until golden.
  4. Cool slightly, then split and toast before serving.

Notes

For best results, warm the milk properly and do not skip the kneading step. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.