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Easy Homemade English Muffin Recipe

Easy Homemade English Muffin Recipe
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★★★★★

5.3 from 11 reviews

This Easy Homemade English Muffin recipe guides you through the simple steps to create soft, fluffy, and perfectly toasted muffins with that signature nooks-and-crannies texture. Made from basic pantry ingredients, these English muffins are dry-fried on the stove for a golden crust and tender interior, ideal for breakfast or snacking with your favorite toppings.

Ingredients

Scale

Yeast Mixture

  • 1 ¼ cups warm water (feels warm on your wrist, about 100-110°F/37-43°C)
  • 1 tablespoon sugar (12.5 g)
  • 1 teaspoon instant dry yeast (2.83 g), e.g. Rapid-rise yeast

Dough

  • 2 tablespoons oil (canola, vegetable, neutral olive oil or melted butter)
  • 2 ¾ cups all-purpose flour or bread flour (plus up to 1/4 cup extra for kneading)
  • 1 teaspoon salt (add extra pinch if using kosher salt)

For Cooking

  • Cornmeal for dusting (about 2-3 tablespoons)
  • Oil spray for greasing pan and dough

Instructions

  1. Make Yeast Mixture: In a medium-large bowl, add warm water. Sprinkle sugar evenly over the surface, then sprinkle yeast on top. Let sit for 10 minutes until it foams and becomes cloudy, indicating the yeast is active.
  2. Make Dough: To the yeast mixture, add oil, salt, and flour. Mix with a rubber spatula or wooden spoon until combined. Transfer dough to a floured surface—using a parchment paper dusted with flour makes cleanup easier. Knead for about 5 minutes, adding flour a tablespoon at a time until the dough is soft but no longer sticky, usually about 3-4 tablespoons extra flour.
  3. Let Dough Rise: Lightly oil a medium-large bowl and place dough inside. Cover loosely and allow to rise for about 1 hour, or until doubled in size. To speed up rising, place the bowl near a warm oven, leaving the door ajar. Dough will double in about 30-50 minutes under warm conditions.
  4. Form Dough into Muffins: Once risen, punch down and transfer dough back to a floured surface. Knead gently a couple of times. Divide into 10 equal pieces by ‘strangling’ the dough between thumb and finger or cutting. Roll pieces lightly into balls, then place on a baking sheet sprinkled with 1 tablespoon cornmeal. Flatten each ball into a ¾ inch thick disc. Lightly spray tops and sprinkle with additional cornmeal. Cover loosely with kitchen towel and let rest for 20 minutes to puff slightly.
  5. Dry Fry Muffins: Heat a large frying pan, griddle, or cast iron skillet over medium-low heat (about 4/10 on stove dial) and spray with oil. Place as many muffins as fit with ½ inch spacing. Cover and cook for 9 minutes until light golden brown and toasted. Flip, cover again, and cook an additional 5 minutes until golden and cooked through. Adjust heat if browning too quickly or slowly; you can finish in a 350°F (177°C) oven for 5-10 minutes if needed. Internal temperature should read 200°F (93°C). Cool on wire rack for 10-15 minutes before serving.

Notes

  • Use instant dry yeast (rapid-rise preferred) for best results.
  • Keep water warm but not hot to avoid killing the yeast.
  • Adding flour gradually during kneading prevents the dough from becoming too dense.
  • Sprinkling cornmeal prevents sticking and adds classic texture.
  • Cook muffins slowly on medium-low heat to develop proper crust and cook through.
  • Adjust cooking times slightly based on your stove and pan type.

Nutrition

Keywords: English muffins, homemade English muffins, breakfast bread, dry fried muffins, easy muffin recipe

Find it online: https://foodbylina.com/easy-homemade-english-muffin-recipe/