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English Muffins

Homemade English Muffin Recipe

This recipe teaches you how to make soft, flavorful English muffins from scratch, far superior to store-bought versions. The simple process results in muffins filled with the perfect nooks and crannies, ready to be toasted and slathered with butter. These are a perfect canvas for breakfast sandwiches or a simple, delicious start to your day.
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Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 12 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 cups all-purpose flour
  • 2 tsp active dry yeast
  • 1 cup whole milk (warm, about 105-115°F)
  • 1/2 cup water (warm, about 105-115°F)
  • 2 tbsp shortening, melted
  • 2 tbsp butter, melted
  • 1 tsp salt
  • 1 tbsp sugar
  • 2 tbsp cornmeal, for dusting

Equipment

  • Stand mixer (optional)
  • large bowl
  • Dough hook (optional)
  • baking sheet
  • 3-inch cookie cutter or English muffin rings
  • Large skillet or griddle
  • wire rack

Method
 

Instructions
  1. In a large bowl or the bowl of a stand mixer, combine the warm milk, warm water, sugar, and yeast. Let it sit for about 5-10 minutes until the mixture becomes foamy. Once foamy, stir in the melted shortening and butter.
  2. Add the salt and 2 cups of flour to the wet mixture. If using a stand mixer, use the dough hook to mix on low speed. Gradually add the remaining 2 cups of flour, mixing until a soft, slightly sticky dough forms. Knead the dough for about 6-8 minutes, until it becomes smooth and elastic.
  3. Place the dough in a lightly oiled bowl, turning it over once to coat the top. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free place for about 1.5 to 2 hours, or until it has doubled in size.
  4. Gently turn the risen dough out onto a lightly floured surface. Gently press the dough down to a uniform thickness of about half an inch. Use a 3-inch cookie cutter or English muffin rings to cut out your muffins.
  5. Sprinkle a baking sheet generously with cornmeal. Place the cut muffins on the sheet, ensuring they have some space between them. Sprinkle the tops with a little more cornmeal. Cover them with a towel and let them rise for another hour, until they look puffy.
  6. Heat a large, dry skillet or griddle over medium heat. Carefully place 3-4 muffins in the hot skillet. Cook for about 5-7 minutes per side, until they are golden brown and cooked through. Transfer the cooked muffins to a wire rack to cool completely.

Notes

For the best texture, use a slightly wet dough and be patient with the rising times. To get the famous 'nooks and crannies', split the cooled muffins with a fork instead of a knife. The dough can be prepared ahead and refrigerated for up to three days, which also enhances the flavor. Store completely cooled muffins in an airtight container for 3-4 days, or freeze them for longer storage.