English Muffin Recipe
These homemade English muffins are soft, chewy, and cooked on a griddle for their signature golden crust and airy nooks and crannies. Perfect for breakfast sandwiches, toasted with butter, or served with your favorite jam.
Ingredients
- 120 ml lukewarm milk
- 1 tablespoon granulated sugar
- 1 teaspoon active dry yeast
- 1 tablespoon vegetable oil
- 170 g all-purpose flour
- ½ teaspoon salt
Instructions
- In a bowl, combine 120 ml lukewarm milk, 1 tbsp granulated sugar, and 1 tsp active dry yeast. Stir gently, cover, and let sit for 5–10 minutes until frothy.
- Add 1 tbsp vegetable oil, 170 g all-purpose flour, and ½ tsp salt to the yeast mixture. Mix until a dough forms.
- Knead the dough for about 10 minutes until smooth and elastic.
- Transfer the dough to a lightly oiled bowl, turning it to coat with oil. Cover with plastic wrap and let rise in a warm place for 1–2 hours, or until doubled in size.
- Punch down the dough and transfer it to a lightly floured surface. Knead briefly for 10–20 seconds, then divide into 4 equal pieces.
- Shape each piece into a ball and gently flatten the tops. Place the muffins on a pan, cover, and let rise for 30–45 minutes.
- Heat a griddle pan over medium-low heat. Cook the muffins for about 15 minutes until golden brown and puffed.
- Flip the muffins and cook for another 5–10 minutes until fully cooked through and golden on both sides.
- Let the muffins cool slightly, then split them with a fork before serving to create the classic nooks and crannies.
Notes
Check the Yeast First: I like to wait until the milk, sugar, and yeast mixture looks frothy before adding the flour. If it stays flat, the muffins may not rise properly.
Keep the Dough Soft: The dough should feel soft and slightly tacky, not dry. I avoid adding too much extra flour so the muffins stay light inside.
Use Medium-Low Heat: I always cook English muffins slowly because the outside can brown before the center has time to cook through.
Split with a Fork: I prefer opening them with a fork instead of a knife because it gives you those classic uneven nooks and crannies.
Freeze the Extras: Once they cool completely, I like to freeze them in a sealed bag and toast them straight from frozen.
Nutrition
Calories: 217kcal | Carbohydrates: 37g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 304mg | Potassium: 99mg | Fiber: 1g | Sugar: 5g | Vitamin A: 50IU | Vitamin C: 0.003mg | Calcium: 45mg | Iron: 2mg
