English Muffin Recipe
Delight in homemade English muffins, perfect for breakfast or dessert, with a warm, fluffy texture and slightly crisp edges.
Imagine the comforting sound of dough sizzling on a griddle, filling your kitchen with the aroma of freshly baked bread. These homemade English muffins, with their tender insides and perfectly golden crusts, are a breakfast staple that's simply irresistible. Whether slathered with butter and jam or serving as the base for a decadent eggs Benedict, there's something quite special about crafting them from scratch. My love affair with English muffins began in my grandmother's kitchen, where she'd make them on lazy Sunday mornings. With each bite, I was taken back to those cozy mornings, the warmth of the kitchen, and the love that went into each batch. What makes this recipe truly shine is the little trick of letting the dough rest overnight in the refrigerator. This slow fermentation enhances the flavors and creates a more complex taste. Plus, it means you can simply wake up, cook, and enjoy them fresh in the morning. Serve these muffins any time you want to feel like a culinary genius with minimal morning effort — perfect for a leisurely weekend breakfast or even a comforting dessert with a scoop of ice cream.
Step-by-Step
- 01Step 1 / 6
In a large bowl, mix together the flour, sugar, salt, and yeast.
Create a well in the center and add the warm milk, water, melted butter, and beaten egg.
Stir until a sticky dough forms.
- 02Step 2 / 6
Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
Place it in a greased bowl, cover with a damp cloth, and let it rise in the refrigerator overnight.
- 03Step 3 / 6
The next morning, remove the dough and let it rest at room temperature for 30 minutes.
Lightly flour your surface and roll the dough to about 1/2 inch thickness.
- 04Step 4 / 6
Use a round cutter to cut out circles of dough.
Dust a baking sheet with cornmeal and place the circles on top, covering them with a cloth to rise for another 20 minutes.
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- 05Step 5 / 6
Preheat a griddle or non-stick skillet over medium-low heat.
Sprinkle with cornmeal and cook the muffins for about 7 minutes on each side, or until golden brown and cooked through.
- 06Step 6 / 6
Cool the muffins on a wire rack.
Serve warm with your choice of toppings or store for later use.
Chef Tips
- •Ensure your milk and water are warm but not hot to activate the yeast without killing it.
- •Allowing the dough to rest overnight in the fridge enhances flavor and ease of handling.
- •If you don't have a round cutter, a large glass or jar lid works in a pinch.
- •Cook on a lower heat to ensure the muffins cook through without burning.
- •English muffins freeze well; store them in a sealed bag for up to a month.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, you can prepare and refrigerate the dough overnight for quick cooking in the morning.
What can I substitute?+
You can use whole wheat flour for a healthier option or almond milk for a dairy-free version.
How do I store leftovers?+
Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
