Description
These Homemade English Muffins are soft, chewy, and filled with signature nooks and crannies, making them perfect for butter, jam, or breakfast sandwiches. Made from simple pantry ingredients, this easy English muffin recipe is a great way to enjoy fresh, bakery-style bread at home. No oven required—just a stovetop skillet for that classic golden crust!
Ingredients
Units
Scale
Baking & Spices:
- 2 tsp active dry yeast
- 4 cups all-purpose flour
- 2 tbsp cornmeal (for dusting)
- 1 tsp salt
- 2 tbsp shortening
- 1 tbsp sugar
Dairy:
- 2 tbsp butter
- 1 cup whole milk
Liquids:
- 1/2 cup warm water (about 110°F)
Instructions
1. Activate the Yeast
- In a small bowl, mix warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
2. Make the Dough
- In a large mixing bowl, combine flour and salt.
- Heat milk and butter in a saucepan or microwave until warm but not hot (about 110°F).
- Add the yeast mixture and warm milk mixture to the flour. Stir until a dough forms.
- Knead the dough for 8-10 minutes until soft and elastic.
3. Let the Dough Rise
- Place the dough in a greased bowl, cover, and let rise for 1 ½ hours, or until doubled in size.
4. Shape the Muffins
- Punch down the dough and roll it out to ½-inch thickness on a lightly floured surface.
- Use a 3-inch round cutter (or a glass) to cut out muffins.
- Sprinkle a baking sheet with cornmeal and place the muffins on it.
- Cover and let rise for 30 minutes.
5. Cook on the Stovetop
- Heat a large skillet or griddle over medium-low heat.
- Sprinkle the skillet with a little cornmeal, then place muffins in the pan (do not overcrowd).
- Cook for 6-7 minutes per side, until golden brown and cooked through.
- Transfer to a wire rack to cool slightly before slicing.
6. Serve & Enjoy
- Split the muffins with a fork (not a knife) for the best nooks and crannies.
- Toast and serve with butter, jam, or use for eggs benedict or breakfast sandwiches!
Notes
- Oven Baking Option: If the muffins are browning too fast but not fully cooked inside, bake at 350°F for 5-7 minutes after stovetop cooking.
- Make-Ahead: Store at room temperature for 2 days or refrigerate for up to a week.
- Freezing Instructions: Freeze for up to 3 months and toast directly from frozen.
- Dough Alternative: Substitute half whole wheat flour for a heartier version.
