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    Home > Blog > Breads > Homemade English Muffins

    Homemade English Muffins

    by Jenny Park · Published: Nov 5, 2018 · Modified: Jun 1, 2020

    Jump to Recipe

    Homemade full and halved English muffins.

    I’ve been wanting to create my own Homemade English Muffin recipe for quite sometime, but have always put it off…until now! Last month I got into a bread kick and tested out what seemed to be dozens of batches of English muffins (and bagels!!!..coming soon) and I’m really happy with the current results! These guys have a great amount of nooks and crannies, are soft in the center, with a nice bite on the outside. They also toast up really nicely!

    The great thing about English muffins is that you cook them stovetop, so there’s no need to turn the oven on! I don’t know why exactly that’s a plus, but it just feels like a “baking” win for all of us, you know? Anyways, although yeast stuff can seem intimidating it’s never as scary as I think it’s going to be, plus ingredients are usually pretty minimal, which I appreciate. I also like that this dough is smooth and elastic, so it’s actually pretty easy to work with and a bit forgiving. If you guys have sometime this weekend and want to try out a pretty satisfying non-baking project, these English muffins are a great start! Enjoy! xx, Jenny

    Homemade full and halved English muffins.

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    Homemade full and halved English muffins.

    Homemade English Muffins

    5 from 2 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 30 mins
    Cook Time: 30 mins
    Rising Time: 1 hr 40 mins
    Servings: 12

      INGREDIENTS  

    • 1 ½ cups warm milk, divided (100-110˚F)
    • 2 tablespoons sugar
    • 1 package dry, active yeast 2 ¼ teaspoons
    • 7 tablespoons unsalted butter, melted and divided
    • 2 teaspoons salt
    • 1 large egg, beaten
    • 4 ½ to 5 ½ cups bread flour
    • ½ cup medium grind cornmeal

      INSTRUCTIONS  

    • In a mixing bowl, combine 1/2 cup warm milk, sugar and yeast. Allow mixture to sit for about 10 minutes, until bubbling and foamy on top.
    • Add remaining milk, 4 tablespoons melted butter, salt, and egg and stir together.
    • Stir flour into yeast mixture, ½ cup at a time until dough comes together. Turn out onto a lightly floured and clean surface and knead until dough is smooth and elastic, roughly 8 to 10 minutes.
    • Transfer dough to lightly greased and cover. Store dough in a warm place and allow to double in size, about 1 hour.
    • Sprinkle all but 2 tablespoons cornmeal evenly onto a baking sheet.
    • Turn dough out onto a lightly floured and clean surface and roll dough out until 1/2 inch thick. Using a 3.5” round cutter, cut out 10-12 (as many as you can get in one round of cutting) English muffins.
    • Carefully transfer muffins to baking sheet lined with cornmeal, about 1 ½ inches apart. Top each English muffin with a sprinkle of remaining cornmeal.
    • Cover and allow muffins to rest, about 30 minutes.
    • Place a griddle onto the stove over medium-low heat. Brush with 1 ½ tablespoons butter and add half the English muffins.
    • Cook each muffin for about 7 to 8 minutes or until golden brown on the bottom. Flip and continue to cook each muffin for 4 to 6 minutes, or until golden brown and just cooked through.
    • Transfer English muffins to a cooling rack, wipe away any excess cornmeal from the griddle’s surface and repeat steps 9 and 10.
    • To serve: Using a fork, crack an English muffin in half, toast and serve with soft salted butter, jam, honey, etc.
    Calories: 294kcal Carbohydrates: 43g Protein: 9g Fat: 9g Saturated Fat: 5g Cholesterol: 38mg Sodium: 411mg Potassium: 136mg Fiber: 2g Sugar: 4g Vitamin A: 279IU Calcium: 46mg Iron: 1mg

    November 5, 2018 / 11 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Butternut Squash, Andouille and Herb Stuffing
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    November 5, 2018 / 11 Comments

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    1. Jane Niesen

      November 07, 2018 at 12:41 pm

      Whole milk? Can reduced fat milk be used successfully?

      Reply
      • Jenny Park

        November 08, 2018 at 9:08 am

        Should be just fine! I like using whole milk bc the added milk fat helps to tenderize the overall result, but reduced should work, no problem!

        Reply
    2. Alex

      November 07, 2018 at 8:40 am

      Could you please confirm how much flour in grams would 4.5-5.5 cups be? Google seems to deliver quite different results on such query!

      Reply
      • Jenny Park

        November 10, 2018 at 6:40 pm

        Roughly between 540-660 grams of flour :)

        Reply
    3. Jamie

      November 06, 2018 at 7:08 pm

      I made these today and had a touch of issue with some doughiness in the middle after griddle. I then threw in oven 10 minutes at350 and they were perfection.

      Reply
      • Christie

        March 08, 2021 at 3:00 pm

        I also had a issue with a doughy middle so put them in the oven for a few minutes.

        Reply
    4. Sabrina

      November 06, 2018 at 5:27 pm

      perfect compliment for my favorite and also simple eggs benedict recipe! Have never made English muffins from scratch, haven’t even seen a recipe for them until now so thank you, much appreciated!

      Reply
    5. Vera Meyer

      November 05, 2018 at 6:00 pm

      Do you think it would be ok to use a stand mixer for kneading?

      Reply
      • Jenny Park

        November 06, 2018 at 7:54 am

        Most definitely!

        Reply
    6. Rod

      November 05, 2018 at 7:09 am

      Do you mean milk in the first step??

      Reply
      • Jenny Park

        November 05, 2018 at 8:39 am

        Lol, yes! Will update the recipe shortly! Thanks!

        Reply

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