Homemade English Muffins – Soft, Chewy, and Perfect for Breakfast

Homemade English muffins are a delightful way to start your day! With their signature nooks and crannies, these delicious breakfast staples are perfect for topping with butter and jam or for building a breakfast sandwich. While they may seem tricky to make, English muffins are actually quite simple with just a few basic ingredients and a bit of patience. Plus, making them at home means you can enjoy them fresh off the skillet, with a flavor and texture that far surpasses store-bought versions.

Why Make English Muffins at Home?

Making English muffins at home allows you to control the ingredients, avoiding preservatives and additives often found in store-bought varieties. Homemade English muffins are soft, chewy, and have that perfect balance of crispness on the outside and fluffiness on the inside. Plus, you can customize them with whole wheat flour, seeds, or even add-ins like cinnamon and raisins. Whether you enjoy them simply toasted or as the base for a delicious Eggs Benedict, homemade English muffins are a versatile and satisfying addition to your breakfast repertoire.

Ingredients and Tools:

Making English muffins requires a few basic ingredients and some kitchen tools. The dough is straightforward and doesn’t require a lot of kneading, making it an excellent recipe for both beginners and seasoned bakers.

• Ingredients: All-purpose flour, active dry yeast, milk, water, sugar, salt, and butter or oil for cooking.
• Tools: A mixing bowl, a skillet or griddle, a spatula, a kitchen scale (optional), and a cookie cutter or glass for shaping.

Recipe: Homemade English Muffins

• Yield: About 8-10 muffins
• Serving Size: 1 muffin
• Approximate Nutritional Values per Serving:
  • Calories: 150 kcal
  • Total Fat: 2 g
  • Saturated Fat: 1 g
  • Trans Fat: 0 g
  • Cholesterol: 5 mg
  • Sodium: 250 mg
  • Total Carbohydrates: 28 g
  • Dietary Fiber: 1 g
  • Sugars: 3 g
  • Protein: 4 g

Ingredients:

• 2 1/4 cups all-purpose flour (plus extra for dusting)
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 1/4 teaspoons active dry yeast
• 3/4 cup warm milk (about 110°F)
• 1/4 cup warm water (about 110°F)
• 2 tablespoons unsalted butter, melted (plus more for cooking)
• Cornmeal or semolina flour (for dusting)

Instructions:

1. Activate the Yeast:
   • In a small bowl, combine the warm water, warm milk, and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes, until it becomes foamy. This means the yeast is activated and ready to go.
2. Make the Dough:
   • In a large mixing bowl, combine the flour and salt. Add the yeast mixture and the melted butter. Stir until a sticky dough forms. If the dough is too dry, add a little more water, 1 tablespoon at a time.
3. Knead the Dough:
   • Turn the dough out onto a lightly floured surface and knead it for about 5 minutes, or until it’s smooth and elastic. It should be soft but not too sticky.
4. Let the Dough Rise:
   • Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
5. Shape the Muffins:
   • Gently punch down the dough to release any air bubbles. Turn it out onto a lightly floured surface and roll it out to about 1/2-inch thickness. Use a 3-inch cookie cutter or glass to cut out rounds of dough. Re-roll the scraps to make more muffins. Place the rounds on a baking sheet sprinkled with cornmeal or semolina flour.
6. Second Rise:
   • Cover the muffin rounds with a towel and let them rise for another 30 minutes. They should become slightly puffy.
7. Cook the Muffins:
   • Heat a large skillet or griddle over medium-low heat and add a small amount of butter. Place the muffin rounds in the skillet, leaving space between them. Cook for about 6-7 minutes on each side, or until golden brown and cooked through. The key is to cook them slowly so they don’t burn on the outside while remaining raw inside.
8. Cool and Enjoy:
   • Transfer the cooked muffins to a wire rack to cool. To serve, split the muffins with a fork to reveal the nooks and crannies. Toast and top with your favorite spreads or use them in breakfast sandwiches.

Tips for Perfect English Muffins:

• Use a Fork to Split: Always use a fork to split your English muffins instead of a knife. This preserves the texture and those iconic nooks and crannies.
• Low and Slow Cooking: Cook the muffins over low heat to ensure they cook evenly and don’t burn. If your muffins are browning too quickly, lower the heat.
• Cornmeal for Crunch: Dusting the muffins with cornmeal before cooking gives them a nice crunchy texture and helps prevent sticking.

Flavor Variations for English Muffins:

• Whole Wheat: Replace half of the all-purpose flour with whole wheat flour for a heartier muffin.
• Cinnamon Raisin: Add 1 teaspoon of cinnamon and 1/2 cup of raisins to the dough for a sweet twist.

• Herb and Cheese: Mix in 1 tablespoon of chopped fresh herbs and 1/4 cup of shredded cheese for a savory muffin.

Creative Ways to Enjoy English Muffins:

• Classic Breakfast Sandwich: Layer a fried egg, cheese, and your favorite breakfast meat between two toasted muffin halves.

• Eggs Benedict: Top with poached eggs, Canadian bacon, and hollandaise sauce for a decadent brunch treat.
• Pizza Muffins: Top with marinara sauce, cheese, and pepperoni, then broil until the cheese is bubbly for a quick mini pizza.

Storing Homemade English Muffins:

Store your English muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months. To reheat, simply toast them from frozen or microwave them for a few seconds before toasting.

Fun Fact:

Did you know that English muffins aren’t actually from England? They were invented by an English immigrant, Samuel Bath Thomas, in New York City in the late 1800s. Today, they’re a beloved breakfast staple in both the United States and around the world!