The Ultimate Guide to Homemade English Muffins (You’ll Never Go Back)
Go to your pantry or fridge and look at that sad, plastic-wrapped tube of store-bought English muffins. Take a good, hard look. They’re fine, I guess. They’re serviceable. But they lack soul, don’t they? Where are the legendary nooks and crannies? Why do they taste like slightly chewy cardboard? Today, my friend, we’re ending this madness. I’m going to teach you how to make English muffins from scratch, and I promise, after one bite of a warm, homemade muffin dripping with butter, you’ll wonder how you ever settled for less. It’s time to take your breakfast game to a whole new level.
Why This Recipe Is Basically The Best Thing Ever
Are you really asking why you should spend a morning making these instead of grabbing a pack from the store? Let me count the ways. First, the flavor is infinitely superior. These have a rich, slightly tangy, yeasted flavor that mass-produced versions can only dream of. Second, we’re talking about texture. We are on a holy quest for nooks and crannies—those glorious, cavernous air pockets designed by the heavens to cradle melted butter and jam. You just can’t get that from a machine-pressed hockey puck.
Plus, the bragging rights are off the charts. Imagine serving a weekend brunch of Eggs Benedict on muffins you made yourself. Your friends will think you’re a culinary deity. And honestly, while it takes some time (yeast is a diva and needs her naps), the actual hands-on work is minimal. It’s a project that is both wildly impressive and secretly simple.
The Cast of Characters (aka Ingredients)
The list is simple, wholesome, and probably full of things you already have. No weird stuff here.
- All-Purpose Flour (3 ½ cups): The backbone of our operation. Bread flour also works for an even chewier texture.
- Milk (1 cup): Whole milk adds richness, but any milk (including plant-based like oat or almond) will work. It should be lukewarm to keep the yeast happy.
- Water (½ cup): Also lukewarm, for the same yeast-pampering reasons.
- Active Dry Yeast (2 ¼ teaspoons): One standard packet. Make sure it’s fresh! Dead yeast is the #1 dream killer in bread making.
- Granulated Sugar (2 teaspoons): A little snack to get the yeast working.
- Unsalted Butter (2 tablespoons, melted): For flavor and a tender crumb.
- Salt (1 ½ teaspoons): Crucial for flavor. Don’t skip it.
- Cornmeal: For dusting. This gives English muffins their classic gritty texture on the top and bottom and, more importantly, prevents sticking.
Your Trusty Tools & Kitchen Gadgets
Having the right gear makes the process feel less like a science experiment and more like a fun weekend project.
- Stand Mixer with Dough Hook: While you can knead this by hand, the dough is quite sticky. A stand mixer makes life significantly easier.
- Large Mixing Bowl: For letting your dough rise to its full, glorious potential.
- Griddle or Cast-Iron Skillet: A large, flat cooking surface is essential. A heavy-bottomed skillet or an electric griddle provides the even, low heat you need.
- English Muffin Rings (3.5-inch): These are the key to getting that classic uniform shape. If you don’t have them, I’ve got a hack for you below!
- Bench Scraper: Super helpful for handling the sticky dough.
- Baking Sheets: You’ll need one or two for the rising and proofing stages.
- Kitchen Scale: For the most accurate measurements and consistent results, a kitchen scale is your best friend. FYI, baking is a science!
Step-by-Step to Nook-and-Cranny Nirvana
Deep breath. We’re making bread. It’s going to be fun, and your house is going to smell amazing.
Step 1: Wake Up the Yeast
In the bowl of your stand mixer (or a large bowl), combine the lukewarm milk, lukewarm water, sugar, and yeast. Give it a gentle whisk and let it sit for 5-10 minutes. It should get foamy and bubbly. If it doesn’t, your yeast might be dead. RIP. Pour it out and start over with fresh yeast.
Step 2: Make the Dough
Once your yeast is frothy and happy, add the flour, salt, and melted butter to the bowl. Using the dough hook attachment, mix on low speed until a shaggy, sticky dough forms. Increase the speed to medium and let it “knead” for about 5-7 minutes. The dough will be very soft and sticky—this is normal and essential for nooks and crannies! Don’t be tempted to add a bunch more flour.
Step 3: The First Rise (The Big Nap)
Scrape the dough into a lightly oiled large bowl. Cover it with plastic wrap or a damp towel and place it in a warm, draft-free spot for 1-2 hours, or until it has doubled in size.
Step 4: Shape the Muffins
Generously dust a baking sheet with cornmeal. Gently punch down the risen dough and turn it out onto a lightly floured surface. Pat it down to about ½-inch thickness. Now, using your English muffin rings (or a 3.5-inch round cutter), cut out your muffins. Place the rings on the cornmeal-dusted baking sheet and pop a dough circle inside each one. Gather up the scraps, gently re-pat, and cut more muffins.
Step 5: The Second Rise (The Short Nap)
Sprinkle the tops of the muffins with more cornmeal. Cover them loosely with plastic wrap and let them rise again for another 45-60 minutes. They should look puffy and fill out the rings.
Step 6: Griddle Me This!
Heat your griddle or cast-iron skillet over low to medium-low heat. This is crucial. Too hot, and the outside will burn before the inside cooks. Carefully transfer the rings with the muffins onto the hot, dry griddle (no oil needed). Cook for 6-8 minutes per side. They should be a beautiful golden brown. Once you flip them, you can remove the rings.
Step 7: The Fork Split (The Most Important Part)
Let the muffins cool completely on a wire rack. When you’re ready to eat, DO NOT cut them with a knife. This destroys the texture. Instead, stick a fork into the side of the muffin and gently pry it open all the way around. This preserves those beautiful nooks and crannies. Now toast it and slather it with butter. You’ve earned it.
Calories & Nutritional Info
Here’s a rough estimate for one glorious homemade English muffin.
- Calories: Approximately 150-180 kcal
- Carbohydrates: Around 30g
- Protein: About 5g
- Fat: Roughly 2g
- Good to Know: They’re a solid source of carbohydrates for energy and contain a decent bit of protein. Plus, making them at home means no preservatives or weird additives!
Common Mistakes to Avoid (Or, How to Not Make Hockey Pucks)
I’ve made all these mistakes so you don’t have to. You’re welcome.
- Cooking on High Heat: This is the #1 sin. You will get a muffin that is tragically burnt on the outside and disappointingly raw and gummy on the inside. Low and slow is the only way.
- Cutting with a Knife: I’m saying it again for the people in the back. Using a knife compresses all those beautiful air pockets you worked so hard to create. Always use a fork to split them.
- Adding Too Much Flour: The dough is supposed to be sticky and wet. It feels wrong, I know. But that high hydration is exactly what creates the steam that forms the nooks and crannies. Trust the process.
- Skipping the Cornmeal: That dusting isn’t just for show. It prevents the wet dough from sticking to everything and gives the muffins their signature texture. Be generous with it.
Variations & Customizations
Once you nail the classic, the world is your oyster… or, uh, your English muffin.
- Wholesome Whole Wheat: For a heartier, nuttier flavor, replace 1 cup of the all-purpose flour with whole wheat flour. You might need to add an extra tablespoon or two of water as whole wheat flour is thirstier.
- Classic Cinnamon Raisin: During the last minute of mixing, add ½ cup of raisins and 2 teaspoons of ground cinnamon to the dough. It’s a breakfast classic for a reason.
- Savory Sourdough Discard: Have a sourdough starter? You can add about ½ cup of sourdough discard to the dough along with the other wet ingredients. It adds a wonderful tangy complexity.
FAQ: Your English Muffin Mysteries, Solved
Let’s tackle the big questions.
1. What are nooks and crannies and how do I get them?
Those magical pockets are formed by steam created from a wet, well-hydrated dough that is cooked slowly. The sticky dough and the slow griddle-cooking are the keys to success.
2. Do I really need English muffin rings?
They help a lot with shape, but you don’t need them. You can use clean, empty tuna cans (with both the top and bottom removed) or just shape them by hand into thick discs. They’ll be more rustic-looking but just as delicious.
3. Why are my muffins raw in the middle?
Your heat was too high. If you find this happens, you can finish them in a 350°F (175°C) oven for 5-7 minutes after griddling them.
4. Can I make the dough ahead of time?
Absolutely! After the first rise, you can cover the bowl and place it in the refrigerator for up to 3 days. This cold fermentation actually develops a deeper, more complex flavor. Just let it sit at room temp for an hour before shaping.
5. How do I store homemade English muffins?
Let them cool completely, then store them in a zip-top bag at room temperature for up to 3 days. For longer storage, freeze them! They freeze beautifully for up to 3 months.
6. Why didn’t my dough rise?
The most likely culprit is dead yeast. Your yeast could be old, or the milk/water could have been too hot and killed it. Your kitchen might also be too cold; yeast likes a cozy, warm environment.
7. Are English muffins actually English?
Plot twist! They were invented in New York City in the late 1800s by an English immigrant named Samuel Bath Thomas. So, they’re more of an American invention with an English accent. 🙂
Final Thoughts
You did it. You’ve unlocked the secret to perfect breakfast bread. You are now a master of nooks and crannies, a griddle virtuoso, a brunch champion. Throw out that sad plastic tube from the store and never look back.
Go ahead, split open a warm muffin, watch the butter melt into every glorious crevice, and take a bite. It’s a little bit of effort for a whole lot of reward. Welcome to the homemade English muffin club. We’re happy to have you.