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English Muffins – make light and fluffy English muffins at home full of all the nooks and crannies you love. So much better than store bought!
Homemade bread has to be one of life’s greatest pleasures. There is just something about going from just flour, yeast and a few other ingredients, watching it rise, and then the smell of fresh bread baking.
This Potato Bread is one of my favorites to make for a super fluffy bread for sandwiches or toast. And these English Muffins are a staple in our house for breakfast. Top with butter, peanut butter, or Mixed Berry Jam for a tasty start to the day.
English Muffins are always on my grocery list, my son has one almost every morning. A toasted muffin with peanut butter is a great, filling breakfast. But these homemade English Muffins beat the store bought ones by a mile!
And they are so much easier to make than you think. There are a few steps, but most of the time is letting the dough rise, so it isn’t a lot of hands on work.
What You’ll Need
- Bread Flour
- All-Purpose Flour
- Active Dry Yeast
- Salt
- Sugar
- Water
- Milk
- Cornmeal for dusting
How To Make English Muffins
- Mix together 1/2 cup of warm water with the yeast. Let it rest for 10 minutes, until the yeast starts to foam.
- In a large bowl mix together flour, salt and sugar. Pour in the yeast mixture along with the rest of the water and milk.
- Mix until it forms a dough. Then use your stand mixer with the dough hook hook to knead for 10 minutes. You can also knead by hand for 10 minutes.
- The dough will be sticky, remove from the mixer and place in a well oiled bowl. Cover with a towel and let rise for 1 hour, or until it has doubled in size.
- Punch the dough down. Turn onto a lightly floured surface and knead for 5 minutes.
- Place the dough back in the oiled bowl, cover and let rise for 45 minutes.
- Sprinkle cornmeal over a large baking sheet.
- Remove dough and divide into 10 equal portions. If you use a kitchen scale, they will be about 100g per ball of dough.
- Roll the portions into a ball. Use your hands to flatten and form into the shape of a traditional English Muffin.
- Place on the baking sheet, cover and let rise for 45 minutes.
- Heat a griddle or large skillet over medium high heat. Preheat oven to 350º F.
- Place pieces of dough on the griddle and cook for about 5 minutes, or until they are golden brown. Flip and cook for another 5 minutes.
- Remove from the griddle and place back on the baking sheet. Bake for about 20 minutes or until they are cooked through. The internal temperature will be 200º F when they are fully cooked.
- Remove from the oven and allow them to cool.
How Do English Muffins Get Nooks & Crannies
The nooks and crannies are formed from air bubbles, and that happens through fermentation. That sounds complicated, but what it really means is that while the dough rises, it forms little pockets of air. When it bakes, those air bubbles pop, and that gives you those little nooks and crannies.
You will notice that Homemade English Muffins have multiple rise times, this is what helps create those little air pockets.
How To Store English Muffins
You will want to store your muffins in an airtight container for up to 5 days. I usually put them in a zip top plastic bag and store in the pantry. They last most of the week, and are great for quick breakfasts.
You can also freeze your muffins. Wrap them in plastic wrap and store in an airtight container in the freezer for up to 2 months. Let them thaw on the counter and then you can toast and serve.
My Dough Is Sticky
This is a sticky dough, it is much stickier than most bread doughs that you use. I like to let the mixer knead for the first 10 minutes, so you aren’t adding in a lot of extra flour. But if you knead by hand, add as little flour as possible, the dough is sticky, but it isn’t wet.
After the first rise, the dough dries out some and isn’t nearly as sticky. But you can use a little flour when when you knead it.
Bread Baking Tips
- Pay attention to the temperature of you liquid. You need the water or milk to be warm, but not really hot. The recipe says the water and milk should be 110º F, so it is best to use a thermometer to test the temperature. If the water is too hot you will kill the yeast and it will not rise. If the water is too cold the yeast will not grow and your bread will not rise.
- Use good yeast. You want to make sure your yeast is not expired and is stored in the proper conditions. Storing it in the fridge works the best. If the yeast is expired, toss it and get new stuff. Yeast is was makes your bread rise, so it is important to make sure it is fresh.
- Knead your dough. You can use an electric mixer with a dough hook or your hands, but make sure you follow the recipe. If it says knead for 10 minutes, watch the clock and knead for 10 minutes. When I first started making bread I just estimated and had a lot of failures.
- Let your bread rise. Yeast likes to feed on the sugar and rise in a slightly warm dark place. If it is winter and your house is cold, place your bowl of dough near a heat vent. If you have a bread proof setting on your oven, use it. You can even just put it in your oven with the light on for a little extra heat.
More Must Make Breakfast Recipes
- Chocolate Chip Muffins
- Lemon Pancakes
- Crockpot Breakfast Casserole
- Chocolate Oatmeal
- Banana Nut Muffins
- Chocolate Chip Scones
- Breakfast Tacos
- Cinnamon Rolls
English Muffins
Ingredients
- 3 cups bread flour
- 3/4 cup all purpose flour
- 3 1/2 teaspoon kosher salt
- 2 1/2 tsp active dry yeast
- 1/2 teaspoon sugar
- 1 cup lukewarm water, 110º F
- 2/3 cup lukewarm milk, 110º F
- flour for dusting
- cornmeal for dusting
Instructions
- Mix together 1/2 cup of warm water with the yeast. Let it rest for 10 minutes, until the yeast starts to foam.
- In a large bowl mix together flour, salt and sugar. Pour in the yeast mixture along with the rest of the water and milk.
- Mix until it forms a dough. Then use your stand mixer with the dough hook hook to knead for 10 minutes. You can also knead by hand for 10 minutes.
- The dough will be sticky, remove from the mixer and place in a well oiled bowl. Cover with a towel and let rise for 1 hour, or until it has doubled in size.
- Punch the dough down. Turn onto a lightly floured surface and knead for 5 minutes.
- Place the dough back in the oiled bowl, cover and let rise for 45 minutes.
- Sprinkle cornmeal over a large baking sheet.
- Remove dough and divide into 10 equal portions. If you use a kitchen scale, they will be about 100g per ball of dough.
- Roll the portions into a ball.
- Use your hands to flatten and form into the shape of a traditional English Muffin.
- Place on the baking sheet, cover and let rise for 45 minutes.
- Heat a griddle or large skillet over medium high heat. Preheat oven to 350º F.
- Place pieces of dough on the griddle and cook for about 5 minutes, or until they are golden brown. Flip and cook for another 5 minutes.
- Remove from the griddle and place back on the baking sheet. Bake for about 20 minutes or until they are cooked through. The internal temperature will be 200º F when they are fully cooked.
- Remove from the oven and allow them to cool.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These make the best English muffins I’ve ever had. I eat English muffins every day for breakfast, and now I only eat these. I make them about two times a week.
I am addicted to these. So good with jam!
Total breakfast staple, really excited about this!
These are perfect! I am so excited to try this recipe!
I would love these for breakfast!! They are incredible!
These muffins came out perfectly! It disappeared instantly at my house! Thanks for the recipe!