- Yield : 8-10
- Servings : 8-10
- Prep Time : 2:30 h
- Cook Time : 25m
- Ready In : 3:20 h
This information is per serving.
Calories from Fat20
Serving Size:1 English muffin (about 65 g)
If you make yeast breads, you can make English Muffins using a stand mixer, hand mixing and kneading, or food processor. This recipe includes stand mixer and hand kneading methods.
Homemade English Muffins have a unique flavor unlike most store bought muffins, and little or no artificial ingredients or preservatives (cultured buttermilk can have preservatives).
For their distinct flat shape, English muffins are cooked on a stove top using a griddle or large skillet. You have two options for cooking English Muffins:
- The 1-step method cooks English muffins on a stove top only. This method requires controlling the heat to prevent overcooking the top and bottom before the muffins are cooked through. Fully cooked muffins will register at 185°F (85°C) to 200°F (93°C) at the center. You can check the temperature using an instant read thermometer.
- The 2-step method lightly browns the top and bottom and completes the cooking in a 350°F (175°C) oven.
Controlling and maintaining the griddle or skillet temperature can be challenging on a gas or electric range. I use an infrared thermometer to check the griddle temperature.
Homemade English muffins requires a 3 to 3.5 inch food ring or cutter. You can always make mini muffins using a 2 inch biscuit cutter.
3 inch Food Ring
Place cut muffins on a baking sheet dusted with semolina or cornmeal.
Let muffins rise, covered, 30 to 45 minutes or until double in thickness.
This English muffin recipe produces 8 to 10 muffins depending on thickness and cutter size. You can increase the number of muffins by using a smaller cutter diameter.
Nutrition information is based on making 8 muffins using low-fat cultured buttermilk. When using 2% (reduced fat) milk, add 10 calories per muffin and 15 calories for whole milk.
- 2 1/4 cups (300 g) unbleached bread flour
- 1 tablespoon (15 ml) granulated sugar
- 1 teaspoon (5 ml) kosher salt
- 1/4 oz. (7 g) instant yeast (one package)
- 1 tablespoon (15 g) butter or shortening at room temperature
- 3/4 to 1 cup (180-240 ml) 2% milk or low-fat buttermilk at room temperature
- 1 large egg
- Cornmeal or semolina for dusting
- Vegetable oil
Method of Preparation
Stir together flour, sugar, salt and yeast in a large mixing bowl or stand mixer bowl. Use a spoon stir in butter and 3/4 cup (180 ml) of milk until ingredients for a ball or using stand mixer dough hook. Add milk, if necessary, 1 tablespoon (15 ml) at a time to form a soft dough ball.
Sprinkle flour on a work surface and hand knead dough about 10 minutes or 8 minutes using the stand mixer dough hook.
Lightly oil a large bowl and transfer dough to bowl or add a little oil to the stand mixer bowl and coat dough with oil.
Cover and proof 60 to 90 minutes at room temperature, or until dough doubles in size.
Lightly dust a 12x18 baking sheet with semolina or two smaller baking sheets. Highly dust work surface with flour and semolina. Roll dough out to about 1/2-inch (1.25 cm) thick. Cut into 8 to 10 muffins and transfer to baking sheet. Sprinkle with semolina and cover with plastic wrap or a baking sheet.
Proof 30 to 45 minutes at room temperature or until nearly doubled in size.
One-Step Cooking Method
Preheat a non-stick griddle or skillet on medium heat to about 350°F, about 3 minutes. If your griddle is not non-stick, lightly coat with oil or cooking spray. Use a spatula to transfer the muffins to griddle. Leave at least 1/2-inch between muffins. Keep remaining muffins covered until ready to cook.
Cook muffins 3 to 6 minutes or until browned but not burnt. Use a spatial to carefully turn the dough over and cook other side 3 to 5 minutes or until browned. Fully cooked muffins will register at least 185°F (85°C) at the center on an instant read thermometer. Do not over cook, or your muffins will be dry.
Two-Step Cooking Method
Place oven rack in middle of oven and preheat a griddle and oven to 350°F (175°C). After muffins are browned on both sides, immediately transfer the hot muffins from the griddle to a baking sheet and bake 5 to 7 minutes to complete the cooking. Do not let browned muffins cool down by waiting to cook the remaining muffins.
Cool muffins on a wire rack 20 to 30 minutes before slicing.