Crispy on the outside, soft and airy on the inside, homemade English muffins are the perfect balance of texture and flavor. Whether enjoyed with butter and jam, stacked into a breakfast sandwich, or used as a base for eggs Benedict, these muffins bring bakery-style quality to your kitchen. With simple ingredients and a straightforward process, making them from scratch ensures a fresh, flavorful result that store-bought versions simply can’t match.
Ingredient Breakdown
The success of these English muffins lies in a carefully selected balance of ingredients. All-purpose flour provides the necessary structure, allowing the dough to develop elasticity and a chewy texture while remaining soft. The combination of warm water and active dry yeast is essential for achieving the characteristic air pockets inside the muffins, giving them a light and fluffy texture once cooked. Milk contributes richness and tenderness, enhancing the overall flavor and preventing the muffins from becoming too dense. A touch of white sugar not only helps activate the yeast but also balances the flavors, creating a subtle sweetness that enhances both sweet and savory toppings. Melted shortening is incorporated to add a light crispness to the muffins while ensuring they remain soft. A small amount of salt is necessary to enhance the flavor profile, preventing the dough from tasting bland. Lastly, cornmeal serves a dual purpose—preventing the muffins from sticking while cooking and adding a signature crunch to the exterior, giving them their distinct, rustic texture. Together, these ingredients work harmoniously to create an English muffin that is light, flavorful, and perfect for toasting.
Step-by-Step Preparation Guide
The process of making English muffins involves careful preparation at every stage to ensure a bakery-worthy outcome.
The yeast must be activated properly, combining warm water with the active dry yeast and allowing it to foam. Simultaneously, the milk is heated just until it begins to bubble before sugar is stirred in to dissolve completely. After cooling to a lukewarm temperature, the yeast mixture is combined with the milk mixture, flour, and melted shortening to form a dough that is smooth and elastic.
Once the dough is mixed and kneaded, it is placed in a greased bowl, covered, and left in a warm place to rise. During this resting period, the dough expands, becoming soft and airy as the yeast works its magic. Once doubled in volume, the dough is gently punched down to release excess air.
Rolling out the dough to a uniform ½-inch thickness ensures even cooking. A round cutter, such as a biscuit cutter or even a glass, is used to create identical rounds, keeping the size consistent for an even bake. These rounds are then placed on a cornmeal-dusted surface, covered lightly, and allowed to rise again for an additional 30 minutes.
A preheated griddle is essential for cooking the muffins to perfection. Each dough round is carefully placed onto the greased griddle and cooked over medium heat until a golden-brown crust develops. The muffins are then flipped and cooked until both sides are evenly crisp while the inside remains soft.
Before serving, splitting the muffins with a fork (rather than a knife) preserves their signature nooks and crannies, ensuring the perfect surface for toasting. Whether served warm with butter, honey, or savory fillings, each bite delivers a delightful contrast of crisp edges and a tender interior.
Recipe Tips & Frequently Asked Questions
How to check if the yeast is properly activated:
The yeast mixture should look foamy and creamy after sitting for 10 minutes. If it does not foam, the yeast may be expired or the water temperature may be too hot or too cold.
The best way to knead for a light and airy muffin:
Knead the dough until it is smooth and elastic, about 8-10 minutes, to develop the gluten structure that gives the muffins their chewiness.
Controlling griddle temperature to avoid burning while cooking thoroughly:
Keep the griddle at medium heat and cook the muffins slowly, allowing the inside to cook fully without the exterior burning.
Proper storage to maintain freshness:
Store fully cooled muffins in an airtight container at room temperature for up to two days, or freeze them for longer storage.
What to Serve With This Recipe
English muffins are a blank canvas for a variety of flavors. Classic pairings include simple spreads like butter, honey, or fruit preserves for a quick and delicious treat. For a savory option, they make the ideal base for eggs Benedict, breakfast sandwiches with eggs and cheese, or even avocado toast topped with fresh herbs. Those with a sweet tooth can enjoy them with nut butters, fruit compotes, or a sprinkle of cinnamon sugar, creating a comforting morning bite.
Customization Ideas
For a heartier and more wholesome variation, whole wheat flour can be substituted for part of the all-purpose flour, adding a nuttier flavor and extra fiber. Experimenting with flavored variations, such as incorporating shredded cheese, garlic, or dried fruit, can create a more unique twist on the traditional English muffin. Those following a dairy-free diet can replace milk and shortening with plant-based alternatives like almond milk and coconut oil, maintaining the same texture while making the recipe vegan-friendly.
Homemade English muffins are a rewarding and delicious addition to any kitchen, offering superior flavor and texture compared to store-bought versions. Whether enjoyed fresh off the griddle, toasted to perfection, or paired with a favorite spread, their versatility makes them a breakfast staple. With endless customization options and a simple preparation process, these muffins are worth making from scratch, providing a satisfying, bakery-style experience at home.
Ingredients
6 cups all-purpose flour
1 cup warm water (110°F/45°C)
1 cup milk
2 tablespoons white sugar
¼ cup melted shortening
1 teaspoon salt
¼ cup cornmeal, or more as needed
1 (.25-ounce) package active dry yeast
Instructions
Gather and measure out all ingredients before beginning.
In a small saucepan, heat the milk until it begins to bubble. Remove from heat and stir in the sugar until fully dissolved. Allow the mixture to cool to a lukewarm temperature.
In a separate small bowl, combine the warm water and yeast, stirring gently. Let it sit for about 10 minutes until it becomes creamy and foamy.
In a large mixing bowl, combine the cooled milk mixture, yeast mixture, 3 cups of flour, and melted shortening. Beat until the batter is smooth and well incorporated. Gradually add the salt and the remaining 3 cups of flour, mixing until a soft dough forms. Turn the dough onto a floured surface and knead until it becomes smooth and elastic.
Transfer the dough to a greased bowl, cover with a clean kitchen towel, and place in a warm spot. Let it rise until it doubles in size, approximately 1 hour.
Once risen, punch down the dough to release air pockets. Roll it out on a lightly floured surface to about ½-inch thickness. Use a biscuit cutter, drinking glass, or an empty tuna can to cut rounds from the dough.
Line a surface with waxed paper and generously sprinkle it with cornmeal. Arrange the dough rounds on top, ensuring they don’t overlap. Dust the tops with additional cornmeal, cover loosely, and let them rise for another 30 minutes.
Meanwhile, grease and preheat a griddle over medium heat.
Carefully transfer the dough rounds to the griddle and cook until they develop a golden-brown crust, approximately 10 minutes per side. Adjust heat as necessary to prevent burning while ensuring they cook through.
Once done, split the muffins and toast them to your preferred level of crispness. Serve warm and enjoy!
Toasted English Muffin Recipe
Ingredients
- 6 cups all-purpose flour
- 1 cup warm water 110°F/45°C
- 1 cup milk
- 2 tablespoons white sugar
- ¼ cup melted shortening
- 1 teaspoon salt
- ¼ cup cornmeal or more as needed
- 1 .25-ounce package active dry yeast
Instructions
- Gather and measure out all ingredients before beginning.
- In a small saucepan, heat the milk until it begins to bubble. Remove from heat and stir in the sugar until fully dissolved. Allow the mixture to cool to a lukewarm temperature.
- In a separate small bowl, combine the warm water and yeast, stirring gently. Let it sit for about 10 minutes until it becomes creamy and foamy.
- In a large mixing bowl, combine the cooled milk mixture, yeast mixture, 3 cups of flour, and melted shortening. Beat until the batter is smooth and well incorporated. Gradually add the salt and the remaining 3 cups of flour, mixing until a soft dough forms. Turn the dough onto a floured surface and knead until it becomes smooth and elastic.
- Transfer the dough to a greased bowl, cover with a clean kitchen towel, and place in a warm spot. Let it rise until it doubles in size, approximately 1 hour.
- Once risen, punch down the dough to release air pockets. Roll it out on a lightly floured surface to about ½-inch thickness. Use a biscuit cutter, drinking glass, or an empty tuna can to cut rounds from the dough.
- Line a surface with waxed paper and generously sprinkle it with cornmeal. Arrange the dough rounds on top, ensuring they don’t overlap. Dust the tops with additional cornmeal, cover loosely, and let them rise for another 30 minutes.
- Meanwhile, grease and preheat a griddle over medium heat.
- Carefully transfer the dough rounds to the griddle and cook until they develop a golden-brown crust, approximately 10 minutes per side. Adjust heat as necessary to prevent burning while ensuring they cook through.
- Once done, split the muffins and toast them to your preferred level of crispness. Serve warm and enjoy!
