English Muffins - Fresh homemade english muffins are not only delicious but they are surprisingly very easy to make! Serve hot with butter and jam or make a delicious breakfast sandwiches out of the muffins.
What ingredients do I need for this recipe?
- All-purpose flour
- Active dry yeast
- Whole milk
- Water
- Shortening
- Butter
- Salt
- Sugar
- Cornmeal
What tools do I need?
- Muffin rings - For perfectly uniform muffins, I didn't use the rings I just formed them by hand the best I could.
- Cooling rack
- Large skillet - For cooking the muffins
- Pastry mat - A large pastry mat makes it a lot easier when working with the dough.
- Measuring cups and spoons
- Mixing bowls
- Stand mixer - For kneading, or you can knead by hand.
- Large spoon - For mixing dough.
- Spatula/Turner - For cooking muffins.
How do I make homemade english muffins?
Step 1: In a large bowl, or the bowl of your stand mixer add yeast and warm water. Let sit about 5 minutes until yeast is dissolved. Then, add warm milk, butter, shortening, salt and sugar. Mix until combined.
Step 2: Add 2 cups of flour to the wet mixture and begin to knead. Add remaining 2 cups of flour and continue to knead until you have a nice soft round ball. Place dough in a lightly oiled bowl and cover with a towel. Let rise for about 1 ½ - 2 hours, or until doubled in size.
Step 3: Turn dough over onto a floured pastry mat or clean surface. Gently press dough down until its about a half inch thick. Cut muffins using your muffin rings and then transfer to a clean surface sprinkled with cornmeal. Cover with towel and let rise for another hour.
Step 4: Heat a large skillet to medium-high heat. Add about 1-2 tablespoons of butter to the hot skillet and then add muffins about 3-4 at a time (or as many will fit in your skillet). Let cook until bottom is nice and golden and then flip over and cook until the other side is golden. Transfer muffins to a cooling rack.
How do I store english muffins?
Once muffins are cooked and have completely cooled, store in a bag or container for up to 48 hours. These are best fresh, so I recommend freezing left over muffins for up to three months in an airtight freezer bag. When you are ready to eat remove from freezer and let come to room temperature.
Here are some more of my favorite freshly made bread recipes to try!
Buttermilk Rolls - Warm, soft and fluffy buttermilk rolls with a golden outer crust make these the best buttermilk rolls ever. Well, at least the best buttermilk rolls I’ve tried!
Homemade Hamburger Buns - Soft and fluffy homemade buns are surprisingly easy to make at home! These buns are perfect for cheeseburgers, pulled pork sandwiches, crispy chicken sandwiches, and more!
Rustic French Bread - Dutch oven bread recipe you can easily make in the comfort of your home! There is nothing better than the smell of freshly baked bread. Serve homemade french bread sliced with warm butter or use as sandwich bread and more!
English Muffins
Ingredients
- 4 cups all-purpose flour
- 2 teaspoon active dry yeast
- 1 cup whole milk warm, 105-115 degrees
- ½ cup water warm, 105-115 degrees
- 2 tablespoon shortening melted
- 2 tablespoon butter melted
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 tbsp cornmeal
Instructions
- In a large bowl, or the bowl of your stand mixer add yeast and warm water. Let sit about 5 minutes until yeast is dissolved. Then, add warm milk, butter, shortening, salt and sugar. Mix until combined.
- Add 2 cups of flour to the wet mixture and begin to knead. Add remaining 2 cups of flour and continue to knead until you have a nice soft round ball. Place dough in a lightly oiled bowl and cover with a towel. Let rise for about 1 ½ - 2 hours, or until doubled in size.
- Turn dough over onto a floured pastry mat or clean surface. Gently press dough down until its about a half inch thick. Cut muffins using your muffin rings and then transfer to a clean surface sprinkled with cornmeal. Cover with towel and let rise for another hour.
- Heat a large skillet to medium-high heat. Add about 1-2 tablespoons of butter to the hot skillet and then add muffins about 3-4 at a time (or as many will fit in your skillet). Let cook until bottom is nice and golden and then flip over and cook until the other side is golden. Transfer muffins to a cooling rack.
Lori
If I don't use shortening what could I replace it with? Avocado oil possibly?
Amanda Cooks & Styles
Hi Lori, You can use another 2 tablespoons of melted butter to replace the shortening. Enjoy! :)Amanda
Sandra Islas
Love these English muffins
Jeannie G
I’ve made these many times and they always come out good. This recipe uses ingredients I always have on hand.
Cal Abriola
I have been making English Muffins for two months now and sharing with neighbors. This by far is the BEST recipe I have found. They taste great, puffed up beautifully and can be made in one day. The other recipes take a day or two. Thank you so much for a wonderful recipe. Egg McMuffin's with bacon for supper. Yum!
Amanda Cooks & Styles
Hi Cal Abriola! Thank you so much for your kind review. I am so happy you enjoyed the recipe. :)Amanda
Kristina
Hello!! Can I substitute half & half for the milk? Trying this out for the first time and I don't have whole milk, just half & half and heavy cream. Can't wait to try this!
Amanda Cooks & Styles
Hi Kristina! Yes, combine ¾ cup half and half and ¼ cup water in substitution of the 1 cup milk. :)Amanda
Kim
HOMEMADE ARE BEST. AT least you know what is in there.
Sherry
Can you use whole wheat flour instead of all purpose?
Amanda Cooks & Styles
Hi Sherry, I have not tried whole wheat flour in this recipe. The muffins may come out denser than normal. If you try it, please let me know how it turns out 🙂
Jeannie A Matlock
You could use half white & half wheat. I've done that before and it worked out fine
Linda bb
Hi Sherry, I find anything can be made with whole wheat. Milk in place of water makes it soft and subbing just a mere half cup of white flour gives enough gluten to keep it from being dense. Whole wheat requires a little more kneading or even better would be let it sit 20 min before starting to knead. Just sitting it will start developing gluten on its own.
Joanne Bergen
What kind of shortening do you recommend? I usually only use butter.
Amanda
Hi Joanne, I generally use crisco shortening or whatever is on sale at the time. You can use butter in substitution of shortening in this recipe. :)-Amanda