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English Muffin Recipe

English Muffin Recipe
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★★★★★

4.8 from 5 reviews

This homemade English Muffin recipe yields soft, tender muffins with characteristic nooks and crannies, perfect for toasting and spreading with butter or jam. Made with simple ingredients like buttermilk, yeast, and cornmeal, these muffins proof in a warm oven and cook on the stovetop for an authentic texture and flavor.

Ingredients

Scale

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon white sugar
  • 1 package active dry yeast (2/3 tablespoon)
  • 1/2 cup cornmeal

Wet Ingredients

  • 1 cup buttermilk
  • 1 tablespoon butter

Instructions

  1. Prepare the Buttermilk Mixture: In a 2-cup glass measuring cup, combine buttermilk and butter. Heat in the microwave for 55 seconds or until the butter is melted and the mixture measures 100-110°F. Stir and cool if necessary to avoid killing the yeast.
  2. Activate the Yeast: Add sugar and yeast to the warm buttermilk mixture and stir well. Cover with a kitchen towel and rest for 5 minutes until bubbly and foamy, indicating the yeast is active.
  3. Mix Dry Ingredients: In a stand mixer fitted with a dough hook, combine flour and salt. Mix briefly to combine.
  4. Combine Wet and Dry Ingredients: Pour the activated yeast mixture into the flour mixture and mix until the dough comes together. Continue mixing with the dough hook for an additional 5 minutes to develop gluten.
  5. First Rise: Spray a bowl with cooking spray and transfer the kneaded dough inside. Cover with plastic wrap and place in a cold oven. Turn the oven on to 170°F to proof, then turn it off without opening the door. Let the dough rise for 1 hour until doubled in size.
  6. Prepare Cornmeal Baking Sheet: While the dough rises, sprinkle 1/4 cup cornmeal evenly on a baking sheet and set aside.
  7. Shape the Muffins: After the dough has risen, lightly flour a clean flat surface and your rolling pin. Turn the dough out, sprinkle flour on top, and gently roll to 1/2 inch thickness. Use a floured cup or biscuit cutter to cut out rounds and transfer them gently to the cornmeal-covered baking sheet. Sprinkle cornmeal on top of each muffin.
  8. Second Rise: Cover the muffins with a tea towel and let them rise for another hour until they nearly double in height, which creates the characteristic air pockets.
  9. Cook the Muffins: Heat a dry skillet over medium heat until hot. Carefully place muffins in the skillet without touching. Cook for 5-6 minutes on each side until golden brown and cooked through in the center. Cook in batches if necessary.
  10. Cool and Split: Transfer muffins to a cooling rack and let them cool completely. To split, never use a knife; instead, pry apart using a fork by gently pricking around the edges and lifting the halves to preserve the nooks and crannies.

Notes

  • These muffins have fewer nooks and crannies than store-bought versions, but the fork-splitting method helps reveal small air pockets.
  • If muffins seem doughy, extend cooking time in future batches.
  • Use a warm toweling or a cold oven proof method for proofing to keep dough warm without excessive heat.

Nutrition

Keywords: English muffins, homemade English muffins, breakfast bread, yeast bread, stovetop muffins, nooks and crannies, buttermilk muffins

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