Easy Homemade English Muffins Recipe

English Muffins

At the beginning of each month, I like to plan out which baked goods I’m going to make for the next few weeks. I try to base my choices off of foods that we consume regularly, ones that are cheaper to make at home versus buying in the store, and ones that are nutritionally superior to the store bought alternative. So naturally, English Muffins were a great choice. We consume these several times a week. I mean… who doesn’t love a good egg and cheese on an English Muffin? So I researched A LOT of recipes and ended up adapting a few of my favorites to create this Easy Homemade English Muffins Recipe that is as simple as possible with no special cooking tools or equipment required. Hope you enjoy.

So let’s get started!

Easy Homemade English Muffins Recipe

You Will Need:

  • 10g active dry yeast
  • 140g water
  • 140g whole milk
  • 480g bread flour
  • 13g caster sugar
  • 28g canola oil
  • 6g salt
  • Cornmeal for dusting pan 

 

*Caster Sugar has a coarseness that is sort of in between powdered and granulated sugar which allows it to more readily dissolve into the dough. It can be difficult to find in the US, so I order it online here. If you can’t find caster sugar and don’t want to purchase online, you can substitute regular granulated sugar for this recipe and the muffins will still come out fantastic! 

Directions:

1. Combine the water and milk in a small saucepan and slowly heat to about 95°F. (This instant read thermometer is great if you don’t already have one!) 

2. Add the yeast to the warm water/milk and mix until incorporated. Let sit for 10 minutes.

3. Meanwhile, in a medium bowl combine the bread flour, salt, and sugar and mix together.

4. Add the yeast mixture and the canola oil to the dry ingredients. Mix together until dough is formed. Knead dough on unclouded work space for about 5-10 minutes, until dough is very smooth. 

5. Roll the dough into a ball and place into lightly greased medium sized bowl. Cover dough with damp towel and let rise at room temperature for 1 hour. 

6. After about 1 hour, your dough will have doubled in size. Punch the dough down and 

place it onto lightly floured surface. Flour the top of the dough. Using a floured rolling pin, roll dough out to about 1/2” thickness.

6. Cut dough into rounds with a biscuit cutter (I didn’t have one so I use the top of a drinking glass). Transfer to a baking sheet that has been generously dusted with corn meal. Then, dust the tops of the muffins with additional cornmeal. Cover muffins with a damp towel and let rise again at room temperature for 1 hour.

7. Cook the English Muffins on a lightly greased griddle or cast iron skillet over medium heat. Cook for about 7-10 minutes per side, the crust should be golden brown. Place on wire rack to cool.