If you have ever craved that perfectly soft, slightly chewy bread with nooks and crannies to catch every bit of butter and jam, then you are in for a treat with this Homemade English Muffins from Scratch Recipe. This delightful recipe brings you the magic of classic English muffins made right in your kitchen, boasting an irresistible texture and a rich, wholesome flavor that store-bought muffins just can’t match. Once you try making these homemade beauties, they’ll quickly become a breakfast staple that’s both satisfying and comforting, giving you every reason to smile with each bite.
Ingredients You’ll Need
Even though this Homemade English Muffins from Scratch Recipe uses only simple ingredients, each one plays an essential role in creating the perfect muffin texture and flavor. From the flours that build structure to the warm milk that tenderizes the crumb, every component adds its unique touch.
- All-purpose flour (2¼ cups): Provides the main structure and tenderness for the muffins.
- Whole wheat flour (¾ cup): Adds a nutty flavor and a bit more fiber, or substitute with extra all-purpose for a lighter crumb.
- Instant yeast (1½ teaspoons): The ingredient that makes the dough rise, giving muffins their airy texture.
- Granulated sugar (2 teaspoons): Feeds the yeast and adds a subtle sweetness.
- Kosher salt (1¼ teaspoons): Balances flavors and enhances taste without overpowering.
- Warm milk (1 cup): Softens the dough and delivers moistness, best warmed to about 110°F for effective yeast activation.
- Unsalted butter (2 tablespoons, melted): Adds richness and keeps the muffins tender.
- Cornmeal or semolina flour: For dusting the baking surface, creating that distinctive crunchy exterior.
How to Make Homemade English Muffins from Scratch Recipe
Step 1: Combine Dry Ingredients
Start by mixing your flours, yeast, sugar, and salt in a large bowl. This dry mixture forms the base of your dough and ensures even distribution of the yeast and seasoning throughout the muffins.
Step 2: Add Warm Milk and Butter
Pour in the warm milk and melted butter to the dry ingredients, stirring gently to bring everything together. The warmth of the milk awakens the yeast, while the butter will contribute to a wonderfully tender crumb.
Step 3: Knead the Dough
Attach the dough hook to your stand mixer and knead on medium speed for about 5 minutes. This helps develop gluten, giving your muffins their signature chewy texture and allowing the dough to become smooth and elastic.
Step 4: First Proofing
Transfer the dough to a greased bowl, cover it up, and find a cozy, warm spot for it to rise. In about 1 to 2 hours, your dough will double in size—a clear sign that the yeast is doing its magic.
Step 5: Roll Out the Dough
After the rise, gently punch down the dough to release some air. Roll it out on a floured surface until it’s about half an inch thick, ready to be transformed into perfect muffin rounds.
Step 6: Cut Out Muffins
Use a round cutter to stamp out muffins and carefully place them on a baking sheet dusted with cornmeal or semolina. The cornmeal is key for that classic crunch and prevents sticking.
Step 7: Second Proofing
Cover the muffins and let them rest for another 30 to 40 minutes. This second proof allows them to rise again, which means fluffier, airier muffins when cooked.
Step 8: Cook on Skillet
Preheat a skillet on low heat and cook your muffins covered for about 5 minutes on each side. This slow cooking lets them develop a beautiful golden crust and the distinctive hollow sound when you tap the top—a sign they’re perfectly done.
Step 9: Cool and Toast
Transfer your muffins to a wire rack to cool. When ready to enjoy, split each muffin with a fork to expose those delightful pockets, then toast to crisp the edges and warm them through.
How to Serve Homemade English Muffins from Scratch Recipe
Garnishes
These muffins are a canvas for delicious toppings. The classic is a slather of creamy butter and fruit preserves, but you can also try honey, cream cheese, or even savory spreads like avocado or smoked salmon.
Side Dishes
Pair your homemade English muffins with hearty breakfast favorites like scrambled eggs, crispy bacon, or a fresh fruit salad for a balanced and satisfying meal. They’re fantastic as a base for eggs Benedict too!
Creative Ways to Present
Turn these muffins into mini sandwiches by adding your favorite deli meats and cheeses, or use them as a bun alternative for sliders. Toasted and layered with peanut butter and banana, they make a delicious snack at any time.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover muffins in an airtight container at room temperature. They will stay fresh for up to two days, perfect for quick breakfasts or snacks.
Freezing
To keep your Homemade English Muffins from Scratch Recipe going longer, freeze them in a ziplock bag. They freeze beautifully for up to three months and thaw quickly when you need them.
Reheating
Reheat by splitting and toasting the muffins to bring back their crispy edges and warm, soft center. You can also microwave them briefly, but toasting is best for texture.
FAQs
Can I use all-purpose flour instead of whole wheat flour?
Yes, absolutely! You can substitute the whole wheat flour with extra all-purpose flour for a lighter texture, though the nutty flavor from whole wheat adds a lovely depth to the muffins.
Why is cornmeal used on the baking sheet?
The cornmeal prevents the muffins from sticking and creates a slightly crunchy exterior that is characteristic of traditional English muffins.
Do I need a stand mixer to make this recipe?
While a stand mixer with a dough hook makes kneading easier and faster, you can knead the dough by hand—just be prepared to spend a little more time to get that smooth, elastic consistency.
How do I know when the muffins are cooked?
They should be golden brown on both sides and sound hollow when tapped on top. The interior will be soft with the signature nooks and crannies that soak up butter beautifully.
Can I make this recipe vegan?
You can replace the milk with a plant-based alternative and use a vegan butter substitute. Just ensure the milk is warmed to activate the yeast properly for the best rise.
Final Thoughts
This Homemade English Muffins from Scratch Recipe is more than just bread—it’s a comforting tradition you can bring right into your kitchen. With simple ingredients and a little patience, you’ll create muffins that beg to be spread with your favorite toppings. Give it a try, and I promise your mornings will never be the same again!
Print
Homemade English Muffins from Scratch Recipe
- Prep Time: 165 minutes
- Cook Time: 10 minutes
- Total Time: 175 minutes
- Yield: 10 muffins
- Category: Bread
- Method: Stovetop
- Cuisine: English
Description
This English Muffins recipe yields soft, chewy muffins with a golden crust, perfect for toasting and topping with butter or jam. Made using a blend of all-purpose and whole wheat flours, with a traditional stovetop cooking method, these muffins have the classic nooks and crannies that hold melted butter beautifully.
Ingredients
Dry Ingredients
- 2¼ cups all-purpose flour (270 grams, plus extra for dusting)
- ¾ cup whole wheat flour (85 grams, or more all-purpose flour)
- 1½ teaspoons instant yeast (4 grams)
- 2 teaspoons granulated sugar (8 grams)
- 1¼ teaspoons kosher salt (4 grams)
Wet Ingredients
- 1 cup warm milk (227 grams, about 110°F)
- 2 tablespoons unsalted butter (28 grams, melted)
For Cooking
- Cornmeal or semolina flour, for dusting
Instructions
- Combine dry ingredients: In a large mixing bowl of a stand mixer, mix together the all-purpose flour, whole wheat flour, instant yeast, granulated sugar, and kosher salt until well combined.
- Add wet ingredients: Pour in the warm milk and melted butter to the bowl of dry ingredients, stirring gently until a rough dough forms.
- Knead the dough: Attach the dough hook to your stand mixer and knead the dough for about 5 minutes, or until it becomes smooth and elastic.
- Proof the dough: Transfer the dough to a greased bowl, cover with a clean towel or plastic wrap, and place it in a warm spot to proof until doubled in size, approximately 1 to 2 hours.
- Shape muffins: After proofing, punch down the dough. On a floured surface, roll it out to approximately ½ inch thickness.
- Cut and prepare muffins: Use a round cutter to cut out muffin shapes and transfer them to a baking sheet dusted with cornmeal or semolina flour to prevent sticking.
- Final proof: Cover the cut muffins with a towel and let them proof again for 30 to 40 minutes, allowing them to rise further.
- Cook on stovetop skillet: Preheat a skillet over low heat. Place the muffins in the skillet and cook covered for about 5 minutes on each side, cooking gently until the muffins are golden brown and sound hollow when tapped on top.
- Cool and serve: Remove the muffins and let them cool on a wire rack. Split each muffin with a fork to preserve the texture, then toast before serving for the best taste experience.
Notes
- Use a fork to split the muffins after cooling to keep their classic texture with nooks and crannies.
- Ensure the milk is warm, not hot, to avoid killing the yeast.
- Cornmeal or semolina flour dusting prevents sticking during cooking and adds a subtle texture.
- Cooking over low heat is important to allow the muffins to cook through without burning.
- If you don’t have whole wheat flour, you can substitute with more all-purpose flour, though the flavor and nutrition might slightly differ.
