Homemade English Muffins – A delicious breakfast classic that is so easy to make! These english muffins are perfect topped with butter and jam!
English muffins are seriously the best! I was pretty surprised how easy it is to make english muffins right at home! They make take quite a while overall to make if you include all of the time they have to rise but trust me, it is so worth it! My absolute favorite topping for english muffins is raspberry jam, nothing can beat a perfectly toasted english muffin with nice brown edges with jam filling in all of the nooks and crannies!
Using english muffin rings helps them keep that nice round shape but they are completely optional. The dough is firm enough that they are able to keep their shape pretty well without them, some just might be a little lopsided which is fine. What is important is they taste great!
Tips on english muffin recipe
- These english muffins freeze great! Pop them in a freezer safe bag and freeze for up to 2 months.
- You can make these vegan by subbing in your favorite non-dairy milk of choice and olive oil for the butter.
- Great served with jam, jelly, preserves, butter, etc!
- 3/4 cup all-purpose flour
- 1/2 cup water lukewarm
- 1/2 tsp active dry yeast
- 1 cup milk
- 1 tsp active dry yeast
- 2 tbsp sugar
- 2 tbsp butter melted
- 1 tsp salt
- 3 cups all-purpose flour
- 1 tbsp olive oil
- 1/4 cup cornmeal
- 1 tbsp butter
In a medium mixing bowl, combine the ingredients for the the starter. Use a whisk and beat until glossy.
Set starter aside and let sit 1-8 hours. The starter should double in size.
Combine milk, yeast, and starter in the bowl of a stand mixer. Beat until the batter is foamy and mixed together.
Add in sugar, butter, and salt and mix until well combined. Slowly add in flour and stir with a stiff mixing spoon.
Either by hand or use a dough hook attachment on stand mixer, knead 5-8 minutes or until dough comes together as a ball. The dough should spring back with poked.
Transfer dough to an oiled bowl and cover. Place in refrigerator for at least 12 hours.
Remove from refrigerator and divide into 12 equal pieces. Roll each piece into a ball and place on a baking sheet with a bit of cornmeal on it. If you are using english muffin rings, then place each ball in a ring. If not, then just place on the baking sheet. Sprinkle the rest of the cornmeal on top. Let rise for 1-2 hours.
Place a skillet on medium heat. Melt butter on it before placing the english muffin on the skillet. Transfer english muffins to skillet, leaving 1" between each. If the english muffins are in the rings, you can leave those on while they are cooking. Cook for 5-6 minutes or until bottom have lightly browned.
Flip english muffins and cook an additional 5-6 minutes. Once cooked, transfer to cooling rack.
Looking for more easy breakfast recipes?
Make sure to check out these recipes from other bloggers:
Peanut Butter Chocolate Chip Pancakes from Who Needs a Cape?
Blueberry Breakfast Pastry from Life Currents
Old Fashioned French Toast from Seduction in the Kitchen