Homemade English Muffins Recipe

There is something about having bread with breakfast that just feels right. We love toast, bagels, scones, rolls, buns, and of course, English muffins. Bread is filling and satisfying, and can be topped a number of different ways to create a fabulous morning starter. Today, we bring you a recipe for homemade English muffins that is super easy to make, and can set you up for a week of delicious breakfasts. 

Most people assume that English muffins were created in England, but they were actually invented in New York by an immigrant from England who was trying to make a crumpet variation and alas — the English muffin was born (via Gold Medal Bakery). This recipe is brought to us by recipe developer Miriam Hahn who says, "I love making homemade English muffins because they're easier than you think, and I always have the ingredients on hand. There is nothing like the amazing aroma of fresh bread cooking in the house." Read on to learn how to make English muffins at home.

To make this recipe, you'll need some bread-baking basics. For the dry ingredients, we'll need some sugar, instant dry yeast, salt, all-purpose flour, and cornmeal. "I like to use instant dry yeast for this recipe because it speeds things up a bit. The cornmeal [prevents] the English muffins [from] sticking to the pan when cooking, and also gives them that sandy texture they are known for. You can substitute farina or semolina flour if you have one of those on hand instead," Hahn shares. Then, you'll need warm water to activate the yeast, some butter, and oil.

First, add the warm water into a large bowl, then sprinkle the sugar and yeast onto the surface, but do not stir. Set this aside for 10 minutes, until the top is bubbly. At this point, add in the melted butter, flour, and salt. Stir to combine, then remove it from the bowl, and knead for 5 minutes. "English muffin dough is very smooth, soft, and much easier to knead then other types of breads," Hahn remarks. 

Take out a large bowl, and rub the bottom and sides with 1 tablespoon of oil. Put the smooth ball of dough into the bowl, cover, and set in a warm spot for 1 hour, until the dough has doubled in size. "I typically put my dough into the oven that is turned off because it tends to be the warmest spot in the kitchen," Hahn shares.

Line a baking sheet lined with parchment paper, and sprinkle half the cornmeal onto the sheet. Once the dough has properly rested, transfer it to a large cutting board, and separate it into 10 equal sections. "A dough scraper tool is super helpful for this task," Hahn remarks. Once your dough is divided equally, roll each piece into a ball, and place them on the prepared baking sheet. 

"Even though we are not baking these in the oven, I like to use a large baking sheet as my [prep] surface, so the cornmeal stays contained," Hahn tells us. Now, flatten each ball of dough into a round disc, and spread the remaining corn meal on the tops of the English muffins. Cover with a dish towel or saran wrap, and let it sit for 30 minutes.

Take out a large non-stick frying pan, and add ½ tablespoon of the oil. Bring the heat to medium, and place 4 to 5 English muffins in the pan. Cook for 10 minutes on one side, then flip, and cook for 5 minutes on the other side. Repeat the process until all of the English muffins have been cooked; the second batch will go a little quicker because the pan has built up heat. Now, your tasty English muffins are ready to serve. They pair well with scrambled eggs, an omelet, or can be used in eggs Benedict.