Enjoy all the nooks and crannies you love with my Homemade English Muffins recipe—made fresh in your own kitchen!
INGREDIENTS
- 2 ½ cups (12 ½ oz / 355 g) all-purpose flour
- ¼ teaspoon instant yeast
- ¼ teaspoon salt
- ⅔ cup (5 fl oz / 142 ml) whole milk
- ½ cup (4 fl oz / 120 ml) water
- 1 tablespoon (½ oz / 14 g) butter, melted
INSTRUCTIONS
THE DAY BEFORE
- In a medium bowl, whisk together the flour, yeast, and salt.
- In a separate jug, warm the milk and water in the microwave for 15-30 seconds until lukewarm, then stir in the melted butter.
- Pour the wet ingredients into the dry and mix until a soft, slightly sticky dough forms.
- Scrape down the sides of the bowl, cover tightly with plastic wrap and a clean kitchen towel, and let sit at room temperature for 12-18 hours.
- If you plan to cook the muffins later, transfer the dough to the fridge after 18 hours.
THE NEXT DAY
- The dough should have doubled in size. Turn it out onto a floured surface, cover with plastic wrap and a kitchen towel, and let rest for 10 minutes.
- Roll the dough out to about ¾ inch (2 cm) thick.
- Using a 3-inch cookie cutter dusted with flour, cut out rounds and place them on a parchment-lined baking tray.
- Gather and re-roll scraps to make additional muffins.
- At this point, you can refrigerate the muffins to cook later.
- Loosely cover the muffins with plastic wrap and a tea towel, letting them proof for 40-45 minutes until slightly puffed.
COOKING THE ENGLISH MUFFINS
- Heat a large nonstick frying pan over medium to medium-low heat.
- Carefully transfer the muffins to the pan, spacing them 2 inches apart, and cover with a lid.
- Cook for 6-7 minutes on the first side. The steam will help them rise and cook through.
- Gently flip and cook for another 3 minutes on the other side.
- Transfer to a wire rack to cool before serving.
STORAGE TIPS
- Enjoy fresh or toast them for a crispier bite.
- Store at room temperature for up to 4 days or freeze for up to 8 weeks.
Perfect for breakfast sandwiches or slathered with butter and jam!
