I made English Muffins from scratch! And, it was the most fun I’ve had in my kitchen in quite some time.
These English Muffins were devoured by my big group here in nothing flat. I had big plans to freeze half of them but, no way mister (or sister). They were gone!
Another batch will be in the works soon.
This recipe makes 16 muffins and they freeze exceptionally well if you don’t have quite the ravenous group I have here. Make a batch and freeze half for later.
I’m sharing all the details on how to make them including the freezer instructions below.
This recipe comes from the new cookbook, Ready Set Dough, from my friend, Rebecca Lindamood of Foodie with Family. With so many of us spending most of our time at home these days, I couldn’t think of a more perfect time to share this recipe and Rebecca’s cookbook with you all.
It’s filled with fun, approachable recipes for all things bread. I’m talking beginner-friendly recipes for classics like whole wheat bread, buttery soft pretzels, bagels, and these Homemade English Muffins. The cookbook includes nine easy foundational dough recipes and 75+ fun variations to try from there.
Basic pantry staples are all you’ll need to create this tasty English Muffins.
All-purpose flour and/or bread flour (see notes below) Warm water Kosher salt Sugar Instant (rapid rise) or active dry yeast Non-stick cooking spray and a little cornmeal for dusting the dough.
The muffins can be made with all-purpose or bread flour but Rebecca suggests using a 50/50 mixture of both for the best texture. Read more about the differences between all-purpose and bread flour.
How to Make Homemade English Muffins
Combine the flour, sugar, kosher salt, and yeast in a large mixing bowl. Add the water.
Stir the dough until it is evenly moist with no dry pockets, adding a little additional water, if necessary. The dough will be quite shaggy and sticky. Loosely cover the bowl with a piece of plastic wrap that you’ve coated with non-stick cooking spray. Let the bowl rest in a warm place until the dough looks puffy and has risen to be about double in size.
Line a baking sheet with parchment paper and lightly dust it with cornmeal. Coat your hands with non-stick cooking spray and divide the dough into 16 pieces, dropping them on to the cornmeal dusted parchment paper. Don’t be concerned if they are a bit misshapen at this point.
Lift the dough rounds and use your hands to shape them into smooth, round discs, tucking the edges underneath. Set the dough rounds back down on to the baking sheet and flatten them slightly. Sprinkle the tops of the dough with a little cornmeal. Cover the baking sheet loosely with oiled plastic wrap and allow the dough to rest and rise for 20 to 25 minutes or until a little puffy.
Cook the English Muffins on either an electric griddle (I used my pancake griddle) or a stovetop grill that has been coated with non-stick cooking spray until golden brown. Flip them and let them cook an additional 4 to 7 minutes on the other side. To test for doneness, insert an instant read thermometer through the center of the muffin, from the side. You can opt to cook them entirely on the grill or when the English Muffins are browned to your liking, transfer them to a clean baking sheet and bake them in a preheated 375 degree oven for 4 to 5 minutes or until the interior temperature reaches 200 F degrees. I found this helped prevent them from over-browning. Transfer the English Muffins to a wire rack to cool.
How to Make Perfectly Round English Muffins
If you’re keen on having perfectly round muffins you can purchase English Muffin Ring Molds that help them keep their shape as they cook. I’m the most un-fussy baker in existence so I chose to go ring-less.
To maximize the “nooks and crannies” texture in your Homemade English Muffins, use a fork to split them instead of slicing them with a knife.
We slathered ours with butter and jam.
And, made the most delicious breakfast sandwiches ever. A popular choice in my house for breakfast, lunch or dinner!
For an over-the-top delicious breakfast sandwich, try spreading it with a little (or a lot) of Bacon Jam.
Freezer Instructions Make sure the English Muffins are completely cooled before beginning. Wrap each English Muffin individually in freezer-safe plastic wrap. This will allow you to pull out only as many as you need once frozen. For an additional barrier to freezer burn and to help prevent them from absorbing odors, wrap the plastic-wrapped English Muffins in a layer of foil and then place them in a freezer-safe zippered plastic storage bag. Label the bag with the date and pop it in the freezer. The quality will be best if used within 3 months.
Print Homemade English Muffins This recipe is a fun kitchen project that will make you feel like an accomplished baker. Course Bread, Breakfast Cuisine American Prep Time 30 minutes Cook Time 20 minutes 1 hour 25 minutes Total Time 2 hours 15 minutes Servings 16 english muffins Calories 178kcal Ingredients 5 3/4 cups all-purpose or bread flour (see note) 2 3/4 cups warm water , plus additional as needed 1 tablespoon kosher salt 4 1/2 teaspoons granulated sugar 4 1/4 teaspoons instant (rapid rise) or active dry yeast (a little less than 2 packets) Instructions In a large mixing bowl, stir together the flour, water, salt, sugar, and yeast with a sturdy spoon or dough whisk, adding additional water, if needed, until it's evenly moist with no dry pockets. I added about an additional 1/3 cup of water but this can vary. The dough will be very shaggy and sticky. Spray a piece of plastic wrap with non-stick cooking spray and lay it loosely over the top of the mixing bowl. Place the bowl in a warm, draft-free place until the dough looks puffy and bubbly, and has risen to about double it's original size. This should take about an hour. Line a baking sheet with parchment paper and sprinkle it generously with cornmeal. Use oil or non-stick cooking spray to generously grease your hands and divide the dough into 16 equal pieces. Drop each piece on to the prepared baking sheet. Lift one piece of dough and use your hands to shape it into a smooth, round disc, tucking the edges underneath. Set the dough round back down on to the baking sheet and flatten it slightly so it is about 1/2- to 3/4-inch thickness. Repeat with the remaining balls of dough. When done, sprinkle the tops with a little additional cornmeal. Cover the baking sheet loosely with oiled plastic wrap and let rise for 20 to 25 minutes, or until beginning to look just a little puffy again. Preheat oven to 375 degrees F. Preheat an electric griddle (I used my pancake griddle) to 325 to 350 F and spray lightly with non-stick cooking spray. If using a stovetop griddle, turn heat to LOW and spray lightly with non-stick cooking spray. Transfer the dough to the preheated griddle and cook for about 5 to 7 minutes before flipping carefully. Cook for 4 to 7 minutes more, or until the English muffins are golden brown on both sides. Cook in batches wiping down the surface of the griddle between batches to remove any browned cornmeal and spray with additional nonstick cooking spray. When the English muffins are browned to your liking, use tongs to transfer them to a clean baking sheet and bake in the preheated oven for 4 to 5 minutes or until the interior temperature reaches 200 F degrees. To test for doneness, insert an instant read thermometer through the center of the muffin, from the side. Remove from oven and transfer English muffins to a wire rack to cool completely. Notes Flour Rebecca recommends using a combination of all-purpose and bread flour for the best texture. I used a 50/50 mix. You can substitute 1 cup of whole wheat flour for 1 cup of all-purpose or bread flour if you'd like a whole grain English muffin but be prepared for the dough to take a bit longer to rise. Cooking Methods If preferred, you can skip the oven and cook them completely to 200 F degrees on the griddle but it may take quite a bit more time and they will get very browned and toasted on the exterior. Freezer Directions These English Muffins freeze exceptionally well. Make sure they have fully cooled before beginning. Wrap each English Muffin individually in freezer-safe plastic wrap. This will allow you to pull out only as many as you need once frozen. For an additional barrier to freezer burn and to help prevent them from absorbing odors, wrap the plastic-wrapped English Muffins in a layer of foil and then place them in a freezer-safe zippered plastic storage bag. Label the bag with the date and pop it in the freezer. The quality will be best if used within 3 months. To thaw, just place the bagged English Muffins on your kitchen counter for several hours or overnight. Even if they are still a bit frozen, they can be sliced and toasted. Tasty Tips If you'd like to maximize the "peaks and valleys" texture of your English muffins, use a fork to split them. To do this, insert a fork at three different places along the edges of the English muffin and then pry it open. Slather with butter and jelly. Make ham or bacon, egg and cheese breakfast sandwiches. TOTAL TIME INCLUDES 1 HR 25 MIN FOR THE FIRST AND SECOND RISE Nutrition Serving: 1muffins | Calories: 178kcal | Carbohydrates: 37g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 441mg | Potassium: 79mg | Fiber: 2g | Sugar: 1g | Calcium: 9mg | Iron: 2mg
Adapted from Ready, Set Dough by Rebecca Lindamood
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