Here is a great English muffin recipe for y’all!
I loved English muffins growing up. A friend made it at home and posted about it and I wanted to give it a try also! That was like 10 years ago… I did a lot of searching and researching English muffin recipes since then. It sounded pretty simple. Basically like making rolls, but instead of solely baking them, you can either cook them entirely on the stove or a combination of stove and oven.
This recipe creates a muffin that are great in texture and so much better than store bought! We have enjoyed these very much with grass fed butter and our homemade strawberry jam. (Link to strawberry jam recipe.) We also made this into homemade breakfast sandwiches!
We hope you give our English muffin recipe a try and enjoy it! If you do, please leave a rating and review below!
English Muffin Recipe
8
servings45
minutes30
minutes50
minutesKeep the screen of your device on
Ingredients
2 tablespoons 2 butter, softened
1 tablespoon 1 sugar (or honey)
3/4 cup 3/4 water (~110F)
1/2 cup 1/2 whole milk, warmed
1 tablespoon 1 active dry or instant yeast
3 to 3-1/2 cups 3 to 3-1/2 all purpose flour
1 teaspoon 1 kosher salt
1/8 cup 1/8 cornmeal
Directions
- Add butter, sugar, water, and milk to the mixing bowl.
Sprinkle yeast on top and mix in.
Let sit for 5-10 minutes until the yeast mixture is bubbly. - Add the flour (start with 3 cups and add more as needed) and salt and mix together using your dough hook.
Knead for about 2 minutes.
The dough should be sticky but not stick to your finger.
Lightly grease bowl and cover to rise until doubled for about 30 minutes. - Remove dough from bowl onto a lightly floured surface.
Split the dough into 8 even pieces.
Roll each ball in the cornmeal and place on a baking sheet.
Allow them to rise for about 20 minutes uncovered. - While the muffins are rising, heat a 12 inch cast iron skillet on low-medium to heat up for about 10 minutes.
Preheat the oven to 350F. - Place 4 muffins on the pan.
Cook for 3-4 minutes on each side.
Keep an eye on the browning to make sure they aren’t burning.
Return to baking sheet.
Repeat with the remaining 4 muffins. - Bake muffins in the oven for 8 minutes.
Cool on a cooling rack when done baking.
Notes
- You can make the dough in the bread machine and continue at Step 3.
- I often use a food scale to measure my balls of dough because I am not good at eyeballing them based on size.
- You can definitely use a smaller pan to cook them, just work in smaller batches!
- Use the fork split method (instead of cutting it open with a knife) to enjoy all the nooks and crannies.
Equipment
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