Homemade English Muffins
Updated: Feb 5
All the signature nooks and crannies you know and love made fresh in the comfort of your own home! With no oven required, this simple recipe yields a fabulous result. Although it takes a bit of time to allow the dough to rise, the fluffy-on-the-inside and chewy-on-the-outside end product will make the wait worthwhile. With no preservatives, these fun and delicious English muffins taste even better than the store-bought version. Enjoyed soft as is or toast for the perfect crunch, these versatile English muffins can be sliced and served with a sweet or savory topping like jam or butter, used to make eggs Benedict, or turned into an egg sandwich or mini pizza.
Makes 7-10 muffins (depending on size)
1 tsp active dry yeast
1 Tbsp granulated sugar, divided
1 cup whole milk, warmed to 115°F, divided
2 Tbsp unsalted butter
1 small egg (or ½ large egg)
3 cups all-purpose flour, divided
¾ tsp salt
¼ cup semolina flour
In the bowl of a stand mixer, stir the yeast and half of the sugar into ½ cup warm milk until the sugar has dissolved. Let the mixture stand for about 5 minutes, or until it has developed a thick foam on top.
While waiting for the yeast, combine the remaining warm milk, butter, egg, and the rest of the sugar in a small bowl and stir until the butter has melted.
Once the yeast is foamy, pour the milk and butter mixture into the bowl with the yeast mixture along with 1 cup of the flour and the salt. Using the dough hook attachment, mix the ingredients together until the dough is mostly smooth. Add the second cup of flour and mix until combined. Then add the third cup of flour and mix until incorporated.
Turn the dough out onto a lightly floured surface and knead for about 5 minutes, dusting with small amounts of flour as you go until the dough is smooth and elastic. If the dough is sticky, add extra flour as needed. The dough is ready when it forms a smooth ball and springs back lightly when touched. The dough should not stick to your hands once it’s done.
Form the dough into a ball, and place in a bowl lightly coated with nonstick cooking spray, cover with plastic wrap sprayed with nonstick cooking spray, and let rise for about 1.5 hours, or until the dough has doubled in size.
Once risen, punch the dough down, and then roll it out to about ½-inch thickness. Use a round biscuit or cookie cutter or a drinking glass to cut out discs from the dough, cutting them as close together as possible to leave very few scraps. When you can’t cut anymore discs, ball the scraps up, roll the dough out to about ½-inch thickness again, and cut a few more discs.
Line a baking sheet with wax paper and sprinkle the wax paper with semolina flour. Place the cut discs on the prepared baking sheet. Dust the tops of the discs with more semolina flour, cover with another sheet of wax paper, and let rise for about 1 hour.
Once the muffins have risen, heat a cast-iron or non-stick skillet over medium low heat. Melt just enough butter to coat the bottom of the skillet. Working in batches, cook the muffins for 5-10 minutes on each side, or until lightly golden brown. The muffins will puff a bit further as they cook. Once the muffins are golden on both sides, transfer them to a wire rack to cool. Add more butter to the skillet between batches to prevent sticking.
Once completely cool, split the muffins with a fork or cut with a knife and serve as desired. Toast and spread with jam or butter, or use the muffins to make a bacon and egg sandwich!