Easy English Muffins

Light, fluffy and full of nooks and crannies

Easy English Muffins

We never bought English muffins much from the store, partially because they were expensive but mostly because they were always dry and tasteless. I love a good crunch butty English muffin, especially as a part of a breakfast sandwich, and decided I was going to try my hand at them. I tried several different recipes before I found the one that needed the fewest tweaks to suit my personal needs.

No one thought you could actually make english muffins at home without fancy ingredients or equipment, but I proved them wrong. My boyfriend and his family want them all the time now; my family requests them every time we all get together for the holidays. With a few simple, staple ingredients and a little time, you too can enjoy bakery-fresh englsih muffins in your own kitchen!

English Muffin Ingredients


English Muffin Recipe Tips


Easy English Muffins

Prep Time: 1 hour 20 minutes

Cook Time: 10 minutes

Total Time: 1 hour 30 minutes

Servings: 12 Muffins

    Equipment

    Hand or Stand Mixer

    Parchment Paper

    Silicone Mat (optional)

    Bench Scraper or Sharp Knife

    Spatula

    Bowl Scraper (optional)

    Large Skillet or Electric Griddle

    Ingredients

    3 cups (350g) All-Purpose Flour

    2 1/4 teaspoons (7g) Yeast, Instant or Fast Acting

    1 teaspoon (6g) Salt

    2 tablespoons (24g) White Sugar

    3/4 cup (165 mL) Whole Milk

    1/2 cup (110mL) Warm Water

    3 tablespoons (36g) Butter, melted

    1 Large Egg, Room Temperature

Directions

1. Cut and prep parchment paper to make 12 4 inch by 4 inch squares and set aside.

2. Combine the milk, water, and sugar in a bowl or glass measuring cup, then stir together and warm in the microwave to 110F. Add the yeast and stir once more. Set aside for 5-7 minutes or until a foamy head develops.

3. While the yeast wakes up, combine the flour and salt in the bowl of your mixer and mix together with a paddle attachment.

4. Mix the egg and melted butter into the milk mixture, then slowly pour the liquid into your flour mixture while mixing on low. Increase the speed to medium high and mix for about 7 minutes or until the dough is elastic and smooth. The dough should be soft and a little sticky.

5. Transfer dough to either a floured counter or silicone mat

6. Using either a bench scraper or a sharp knife, cut the dough into 12 chunks.

7. Using either wet fingers or spray-oiled fingers, lightly shape the dough into balls and place onto the parchment squares.

8. Flatten each ball sightly, as they will puff and round out during their rest.

9. Cover light with greased plastic wrap or a baking sheet and allow to rest and rise for 45 minutes to an hour or until doubled in size.

10. Place a large skillet or electric griddle over low heat. Once you can feel the heat when placing your hand a few inches over the surface, carefully place 3-4 muffins with the parchment paper underneath on the pan.

11. Cover and cook for 2 minutes before carefully removing the parchment paper and cooking for an additional 2 minutes. Then carefully flip and cook for another 4 minutes.

12. Remove the muffins from the pan and repeat with the remaining muffins.

13. Enjoy warm from the skillet, or they can be cooled and placed in an airtight container in the fridge for up to 5 days!


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