Homemade English Muffins

Homemade English Muffins. Soft and fluffy on the inside and loaded with tons of nooks and crannies. These easy english muffins are so much better (and healthier) than store bought! They are also a lot easier to make than you would think!

Homemade English Muffins | chefsavvy.com

When I was pregnant I was in search of breakfast recipes that would be easy to prep and stash in the freezer. I came across a bunch of freezer breakfast sandwich recipes but they all required English muffins. I searched forever trying to find a package of English muffins that had minimal clean ingredients. Needless to say I was never able to find one that I felt good about eating so we went ahead and tested making our own Homemade English Muffins!

These easy homemade English muffins are loaded with nooks and crannies and taste so much better than store bought! They are perfectly crispy and golden brown on the outside with the soft fluffy middle on the inside. These truly are the BEST homemade English muffins!

They are perfect by themselves with a bit of butter or jam, used in eggs Benedict (my favorite) or made into a breakfast sandwich!

Ingredients

  • All purpose flour: You can use 1/2 whole wheat flour to make whole wheat English muffins.
  • Milk & Granulated sugar: Because this recipe uses active dry yeast the yeast needs milk and sugar to be activated. You can also use honey in place of the granulated sugar.
  • Yeast: 1 package of active yeast is used.
  • Cornmeal: Is sprinkled on the bottom of the skillet before adding in the batter. This gives the english muffins their standard cornmeal top and bottom and keeps the muffins from sticking to the pan.
  • Unsalted Butter: Gives the english muffin richness and a buttery flavor!

English Muffins | chefsavvy.com

How to make English muffins?

  • Dissolve sugar: Microwave milk until warm, 1-2 minutes. Next add 1 tablespoon sugar, butter and salt to the warmed milk and stir to combine to dissolve the sugar. Set aside.
  • Bloom yeast: In separate bowl add warm water, 1/4 tsp sugar and yeast. Let sit for 5 minutes to bloom.
  • Combine batter: Add flour to a large bowl along with the milk mixture and yeast mixture. Mix just until combined. Cover the bowl with plastic wrap and let it rest for 30 minutes.
  • Scoop out batter: Dust the bottom of a cold cast iron skillet or heavy sauté pad liberally with corn meal. Spray the inside of the rings with nonstick cooking spray and place on top of the cornmeal. Using a 2 oz. scoop (size # 16) scoop batter into rings.
  • Cook: Cover pan with lid. Turn stove to medium low heat. Cook about 7 minutes per side. Watch closely to ensure they don’t get too brown. Remove the rings before flipping the muffins. Remove the muffins to a cooling rack when thermometer reaches 200°F.
  • Serve: Allow the muffins to cool then serve immediately with butter, jam or in a breakfast sandwich!

Easy DIY English Muffins | chefsavvy.com

Can you freeze English muffins?

Yes! These English muffins freeze really well! We love to double the batch and freeze all of the muffins and pull them out for sandwiches as needed. They can be kept in the freezer for up to 3 months. I find for best results that wrapping each muffin in aluminum foil and then placing it in a ziplock bag helps to keep the muffins fresh and avoid any freezer burn.

DIY English Muffins | chefsavvy.com

Tips for making homemade English muffins?

  • You don’t need muffin rings to make this recipe. You can either make them without (the dough will spread a bit and the muffins will not be a uniform round shape but they will still taste amazing. You can also make your own (which we did) by folding up a sheet of aluminum foil into a long strip then forming it into a circle.
  • Instead of slicing the English muffin in half with a knife use two forks to open the muffin for optimum nooks and crannies.

English Muffins | chefsavvy.com

Here are more easy breakfast recipes to enjoy!

Homemade English Muffins

5 from 2 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Resting time: 30 minutes
Total Time: 1 hour
Servings: 10 english muffins

Homemade English Muffins. Soft and fluffy on the inside and loaded with tons of nooks and crannies. These easy english muffins are so much better (and healthier) than store bought! They are also a lot easier to make than you would think!

Ingredients

  • 1 cup milk
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1 tbsp unsalted butter
  • 1 packet dry-active yeast (2 1/4 tsp)
  • 1/4 tsp granulated sugar
  • 1/3 cup warm water
  • 2 cups all purpose flour
  • 2 tbsp corn meal for dusting pan

Instructions

  1. Microwave milk until warm, 1-2 minutes. Next add 1 tablespoon sugar, butter and salt to the milk and stir to combine to dissolve the sugar. Set aside.

  2. In separate bowl add warm water, 1/4 tsp sugar and yeast. Let sit for 5 minutes to bloom.

  3. Add flour to a large bowl along with the milk mixture and yeast mixture. Mix just until combined. Cover the bowl with plastic wrap and let it rest for 30 minutes.

  4. Dust the bottom of a cold cast iron skillet or heavy sauté pad liberally with corn meal. Spray the inside of the rings with nonstick cooking spray and place on top of the cornmeal. Using a 2 oz. scoop (size # 16) scoop batter into rings.

  5. Cover pan with lid. Turn stove to medium low heat. Cook about 7 minutes per side. Watch closely to ensure they don't get too brown. Remove the rings before flipping the muffins. Remove the muffins to a cooling rack when thermometer reaches 200°F.

  6. Allow the muffins to cool then serve immediately with butter, jam or in a breakfast sandwich!

Nutrition Facts
Homemade English Muffins
Amount Per Serving
Calories 131 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 5mg2%
Sodium 245mg11%
Potassium 72mg2%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 3g3%
Protein 4g8%
Vitamin A 75IU2%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Bread, Breakfast
Cuisine: American
Keyword: Bread, DIY Recipes, Easy Breakfast, Homemade English Muffins

 

 

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Comments

  • Xenia

    I cant wait to try your recipe! I have made English Muffins in the past, but its been a while – they are SOOOOOOO much better than store bought (which I also think are over priced!) You have given me my inspiration on what do on this rainy day! A very fun project!

    Just a tip – although I do have English Muffin rings, another option is to take both ends out of a tuna fish can, and obviously WASH them, lol. They make very decent English Muffin Rings, though they are smaller than the true English Muffin rings.

    One more tip – I also have an English Muffin Spliter! Maybe you can use two forks, but I love my splitter for homemade, and store bought, too. The style I have is available on Amazon or King Arthur. A little pricy. And I’ve seen a different splitter that looks interesting, you can just google it. If you just slice them in half, you do lose a bit of the cranny nooks. But its still amazing!

    For anyone thinking about making English Muffins, just do it! You will be really impressed.

  • Hi Xenia,

    Thank you for the tips! Great ideas! I hope you enjoy this recipe. Homemade english muffins really are the best!

    Kelley

  • Kathy

    These are much better than the priciest English muffins at any store! They taste so fresh, and the texture is perfect. They go together and cook quickly, too.

  • Hi Don,

    I would worry that the sides aren’t high enough. You can always make this recipe without any rings. We’ve done it a bunch of times and it works just fine. They won’t be perfectly round which is ok. We scoop out the dough and give them a bit more room in the pan so they have room to spread. If you are in a pinch you could also use tuna cans with the tops and bottoms cut out.

    Hope this helps! Thanks!

    Kelley

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