English Muffin Recipe

Make the perfect English muffins at home with this easy English muffin recipe, soft, chewy, and fresh!

Recipe Developer-Estefania

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Prep Time 15

Cook Time 20

Total Time 35

Ingredients

Instructions

In a bowl, mix the lukewarm milk, sugar, and yeast. Stir gently, cover the bowl, and let it sit for 5-10 minutes until it becomes frothy.
Add the oil, flour, and salt to the yeast mixture. Mix until a soft dough forms. Knead for 10 minutes until smooth and elastic.
Place the dough in a bowl, pour oil over the dough, cover it with a cling film, and let it rise in a warm place for 1-2 hours, or until it doubles in size.
Remove the cling film, punch down the dough, and place on a large wooden board.
Knead the dough for 10-20 seconds and divide into 4 pieces.
Gently roll into balls, then lightly flatten the tops.
Place the muffins on a pan, cover, and let them rise for another 30-45 minutes.
Heat a griddle pan over medium-low heat, place the pan over the griddle pan and cook the muffins for about 15 minutes or until golden brown and puffed up.
Flip and cook another side for 5-10 minutes.
Remove from the pan, place on a plate, and allow the English muffins to cool down.
Cut the muffins in half and enjoy with your favorite toppings!

Notes

Check the yeast: If your yeast doesn’t foam up after mixing with warm milk and sugar, it might be inactive. Try again with fresh yeast to make sure your muffins rise properly.

Kneading is important: The dough should feel soft but not too sticky. Kneading helps develop the gluten, which gives the muffins a nice texture.

Be patient with rising: Letting the dough rise fully makes the muffins light and airy. If your kitchen is cold, place the dough in a slightly warm oven (turned off) to help it rise.

Keep the shapes even: When shaping, try to make the muffins uniform in size so they cook evenly. Flattening them slightly before the final rise helps them keep the right shape.

Low and slow cooking: Cooking them over medium-low heat is key! If the heat is too high, the outside will brown too fast while the inside stays doughy.

Make extra!: These muffins freeze well. Just let them cool completely, store them in an airtight bag, and toast them straight from the freezer when needed.

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