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Homemade English Muffins Recipe

Homemade English Muffins Recipe
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★★★★★

5.2 from 20 reviews

Homemade English Muffins are soft, lightly chewy bread rounds with a delightfully crisp exterior and a signature nooks-and-crannies texture inside. Made using a simple yeast starter and cooked gently on a skillet, these muffins are perfect toasted with butter, jam, or your favorite toppings. This recipe uses soy milk for a slightly dairy-free option, but any milk or milk alternative works well. A longer fermentation enhances flavor, resulting in deeply satisfying, fresh, homemade English muffins.

Ingredients

Scale

Starter

  • 3/4 cup All purpose flour
  • 1/2 cup Water
  • 1/2 tsp Dry active yeast

Dough

  • 1 cup Soy milk (or any milk of choice)
  • 1 tsp Dry active yeast
  • 2 tbsp Sugar
  • 2 tbsp Olive oil (or melted butter)
  • 1 tsp Salt
  • 3 cup All purpose flour (plus extra as needed for kneading)

For Cooking

  • 3–4 tbsp Cornmeal (for sprinkling on baking tray)
  • 1–2 tbsp Oil or butter (for skillet)

Instructions

  1. Prepare the Starter: In a small bowl, mix 3/4 cup flour, 1/2 cup water, and 1/2 tsp dry active yeast until smooth. Cover and place in a warm spot for 1 to 12 hours until bubbly and doubled in volume. Longer fermentation improves flavor.
  2. Make the Dough: In a stand mixer bowl or large bowl, combine 1 cup soy milk and 1 tsp dry active yeast. Add the starter and whisk to combine well. Stir in 2 tbsp sugar, 2 tbsp olive oil, 1 tsp salt, and 3 cups flour until you form a rough, scraggy dough.
  3. Knead the Dough: Using a dough hook or your hands on a floured surface, knead the dough for about 10 minutes until smooth and soft. Add up to 2 tablespoons more flour if dough is too sticky. The dough should be tacky but not overly sticky when ready.
  4. First Proof: Place the dough ball in a lightly greased bowl, cover, and refrigerate overnight or let it rise at room temperature in a warm spot for 1.5 hours until doubled. The dough can be refrigerated for up to 3 days if needed.
  5. Shape the Muffins: Turn dough out onto a floured surface and divide into 12 equal portions. Roll each into a tight ball. Place the balls on a baking tray dusted with cornmeal and sprinkle the tops with cornmeal.
  6. Second Proof: Cover and let the dough balls rise in a warm spot until doubled in size, about 1 to 1.5 hours. They may puff up faster, around 30 minutes.
  7. Cook the Muffins: Heat a skillet over medium heat and brush lightly with oil or butter. Cook 3-4 muffins at a time until the bottoms are golden brown, about 6-7 minutes. Flip and cook the other side for another 6-7 minutes. Adjust heat as needed to avoid burning.
  8. Optional Oven Finish: If preferred, finish cooking the muffins in a preheated oven at 180°C (350°F) for a few minutes to ensure even cooking.
  9. Serve: Slice the muffins horizontally and enjoy warm, spread with butter or your favorite toppings. These muffins toast beautifully and keep for 5-6 days refrigerated.

Notes

  • For better flavor, allow the starter to ferment longer, up to 12 hours.
  • If you do not have a stand mixer, kneading by hand works perfectly well.
  • You can substitute soy milk with cow’s milk or other plant-based milk according to preference.
  • Keep an eye on skillet temperature to prevent muffins from browning too quickly or burning.
  • These muffins freeze well; thaw and toast for fresh flavor.

Nutrition

Keywords: English muffins, homemade bread, skillet bread, breakfast bread, yeast bread, soft muffins, toaster bread

Find it online: https://lucabites.com/homemade-english-muffins-recipe/