In my opinion, versatile foods are the best foods, and these English muffins are no exception. They’re great for breakfast, lunch, dinner, or even just a snack. I love to make a big batch on Sunday so we have delicious homemade English muffins all week long!
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English muffins are so easy to make and so delicious to eat! With just 6 ingredients I almost always already have on hand, I love that I’m never more than a few hours away from crispy, craggy English muffins.
What’s in This English Muffins Recipe?
- Flour: A mixture of all-purpose flour and whole wheat flour adds nutrients without negatively affecting the taste or texture. You can use all-purpose flour instead of whole wheat if you prefer.
- Yeast: Instant yeast helps these muffins rise to create the signature craggy interior.
- Sugar: Granulated sugar feeds the yeast so the muffins rise.
- Salt: Kosher salt enhances the natural flavor of the muffins.
- Milk: Adds moisture to the muffins and makes them tender. Make sure it’s not too warm or too cold; otherwise, the yeast won’t activate.
- Butter: Unsalted butter adds richness to the muffins.
Tips for Success
- Measure the dry ingredients using the spoon-and-level method to avoid dense, dry muffins.
- When using whole wheat flour, I have found that it’s super important to ensure the dough is properly hydrated. If it is too dry, the muffins won’t rise properly and will end up dense without those signature holes.
- Cut the muffins with a fork to get that craggy texture; using a knife will compress the muffins.
How to Store and Reheat
Store leftover English muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week. I highly recommend toasting the muffins and enjoying them hot!
Freeze English muffins tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
I love enjoying these English muffins slathered with butter or jam. When I’m feeling fancy, I’ll make some blueberry compote or apple butter.
These muffins also make a great base for breakfast pizza, egg white delights, or eggs benedict. They’re so versatile and delicious!
English Muffins Recipe
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- Rolling Pin
- 3-inch Round Cookie Cutter
- Cast Iron Skillet
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
- 1 cup warm milk 227 grams (about 110°F)
- 2 tablespoons unsalted butter 28 grams, melted (¼ stick)
- Cornmeal or semolina flour, for dusting
Instructions
- In a large mixing bowl of a stand mixer, combine the all-purpose flour, whole wheat flour, yeast, sugar, and salt.2¼ cups all-purpose flour, ¾ cup whole wheat flour, 1½ teaspoons instant yeast, 2 teaspoons granulated sugar, 1¼ teaspoons kosher salt
- Add the warm milk and melted butter to the bowl with the dry ingredients. Stir until a dough forms.1 cup warm milk, 2 tablespoons unsalted butter
- Attach the dough hook to the stand mixer and knead the dough for about 5 minutes, or until it becomes smooth.
- Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it proof in a warm place until it doubles in size, around 1-2 hours.
- Punch down the dough and roll it out on a floured surface to about ½ inch thick.
- Using a round cutter, cut out muffins and transfer them to a baking sheet sprinkled with cornmeal or semolina flour.Cornmeal
- Cover with a towel and let the cut muffins proof for another 30-40 minutes.
- Preheat a skillet over low heat. Cook the muffins covered for about 5 minutes on each side, until they are golden brown and sound hollow when tapped on the top.
- Let the muffins cool on a wire rack. Split with a fork and toast before serving.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make English Muffins Step by Step
Mix the Dry Ingredients: In the bowl of a stand mixer, combine 2¼ cups of all-purpose flour, ¾ cup of whole wheat flour, 1½ teaspoons of instant yeast, 2 teaspoons sugar, and 1¼ teaspoons of kosher salt.
Add the Wet Ingredients: Add 1 cup of warm milk and 2 tablespoons of melted unsalted butter to the bowl with the dry ingredients. Stir until a dough forms.
Knead the Dough: Attach the dough hook to the stand mixer and knead the dough for about 5 minutes, or until it becomes smooth.
Proof the Dough: Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it proof in a warm place until it doubles in size, around 1-2 hours.
Roll Out the Dough: Punch down the dough and roll it out on a floured surface to about ½ inch thick.
Cut Out the Muffins: Using a round cutter, cut out muffins and transfer them to a baking sheet sprinkled with cornmeal or semolina flour.
Proof the Muffins: Cover with a towel and let the cut muffins proof for another 30-40 minutes.
Cook the Muffins: Preheat a skillet over low heat. Cook the muffins covered for about 5 minutes on each side, until they are golden brown and sound hollow when tapped on the top.
Split the Muffins: Let the muffins cool on a wire rack. Split with a fork and toast before serving.
