A tasty and fun breakfast this English Muffin Recipe will save you money at the store and let you make your own family favorite at home.
I think breakfast is one of the most important meals of the day. I love both sweet and savory recipes but when it comes to this English Muffin Recipe I’m all in.
I’m a sucker for a good English Muffin and this is one recipe that we have been using since I was younger. They are fresh, tasty, and crispy.
Using a yeast dough really makes these what they are, they are nice and fluffy on the inside and crispy on the outside, everything that you would expect out of an English Muffin Recipe.
These also store well so you can make a bunch and keep them on hand for later use instead of running to the store and buying them, we eat a lot of them in our house so being able to keep them on hand is awesome.
With a crunchy cornmeal crust, these are the real deal. You will want to make this recipe over and over again because they are just that tasty!
Some of my other favorite breakfast recipes that we have on our site include: Cherry Danish, Ricotta Pancakes and Baked Chocolate Chip Donut Holes.
WHY THIS RECIPE WORKS:
- Easily available ingredients help this come together quickly.
- You can top these with whatever you’d like.
- Double this batch easily to have more on hand.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Active dry yeast
Granulated sugar
Warm water
All-purpose flour
Salt
Whole milk
Honey
Unsalted butter
Cornmeal
HOW TO MAKE AN ENGLISH MUFFIN RECIPE:
- In a small bowl, whisk together the yeast, sugar, and water. Let stand for 5 minutes until foamy.
- In a large bowl, whisk together half of the flour and salt, set aside.
- In another small bowl, stir together the milk, honey, and butter. Microwave in 15-second intervals until the butter is melted, stir everything together until combined. Let cool until it reaches 110°F.
- Slowly pour the yeast mixture, followed by the milk mixture into the dry ingredients. Stir until combined, then add the remaining flour and stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured work surface and knead for about 8 minutes until it forms a smooth dough. Add more flour if it is too sticky to knead.
- Shape the dough into a ball and place it in a large bowl that has been sprayed with cooking spray. Spray the top of the dough with cooking spray as well. Cover with plastic wrap and let it sit until doubled in size.
- Punch the dough down, cover in plastic wrap and let it sit again until doubled in size.
- Punch the dough again and turn it out onto a floured work surface. Roll the dough out until it is ½-¾ inch thick.
- Using a 3-inch biscuit or cookie cutter, cut out rounds. Ball up the remaining dough and roll it out again to cut more muffins out of it. Continue until all of the dough is used.
- Generously sprinkle a sheet tray with cornmeal. Place the muffins onto the sheet tray and cover with a damp towel. Allow to double in size.
- Heat a large skillet to medium-low and spray lightly with cooking spray. Carefully transfer the muffins to the pan, I like to use a spatula because you want to be careful so they don’t deflate. Do not crowd the pan, you will need to do this step in batches.
- Cover and cook for 6 minutes until golden brown on the bottom, flip the muffins, cover again and cook 3-4 more minutes until the bottoms are browned. Transfer to a plate while you cook the remaining muffins.
- Let cool and serve.
WHAT DOES THE CORNMEAL DO FOR THIS RECIPE?
The cornmeal is used so it makes sure that the English Muffins are easy to brown, gives them the normal English muffin texture, and helps them from sticking to the pan.
CAN I USE INSTANT YEAST FOR THIS RECIPE?
I do not recommend using instant yeast for this, active dry is what we have always used. We have not tested this recipe with instant yeast so we do not know the outcome.
WHAT CAN I TOP THESE WITH?
These can be topped with pretty much unlimited toppings, some ideas include:
- Butter
- Jam
- Jelly
- Lemon curd
- Cream cheese
- Nutella
- Peanut butter
You can really top these with whatever you’d like! We top with all the things as our taste and what we like at the moment consistently changes, so go with your favorite.
HOW TO STORE:
These can be stored in an airtight container at room temperature where they will keep for 3-4 days.
These can also be frozen, this is why we like to make a larger batch! Stored in a freezer container where they will keep for up to 2 months.
Let defrost on the countertop before consuming.
TIPS AND TRICKS:
- While these do toast on the outside in the pan, you can toast these more in the toaster to toast the inside or also split and do it in the pan.
- The cornmeal is necessary, do not try to make it without.
- Active dry yeast is what you need, do not use instant.
- These can be frozen, see my tips above.
- Top with any of your favorite toppings.
- Double this recipe to keep more for later.
Love a good breakfast recipe? Then this English Muffin Recipe is one that you will want to keep on your menu rotation for years to come.
If you like this recipe you might also like:
If you’ve tried this ENGLISH MUFFIN RECIPE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
English Muffin Recipe
Ingredients
- 1 teaspoon active dry yeast
- 1 tablespoon granulated sugar
- ½ cup warm water 110°F
- 3 cups all-purpose flour divided
- ¾ teaspoon table salt
- ½ cup whole milk
- 2 teaspoons honey
- 2 tablespoons unsalted butter
- Cornmeal
Instructions
- In a small bowl, whisk together the yeast, sugar, and water. Let stand for 5 minutes until foamy.
- In a large bowl, whisk together half of the flour and salt, set aside.
- In another small bowl, stir together the milk, honey, and butter. Microwave in 15-second intervals until the butter is melted, stir everything together until combined. Let cool until it reaches 110°F.
- Slowly pour the yeast mixture, followed by the milk mixture into the dry ingredients. Stir until combined, then add the remaining flour and stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured work surface and knead for about 8 minutes until it forms a smooth dough. Add more flour if it is too sticky to knead.
- Shape the dough into a ball and place it in a large bowl that has been sprayed with cooking spray. Spray the top of the dough with cooking spray as well. Cover with plastic wrap and let it sit until doubled in size.
- Punch the dough down, cover in plastic wrap and let it sit again until doubled in size.
- Punch the dough again and turn it out onto a floured work surface. Roll the dough out until it is ½-¾ inch thick.
- Using a 3-inch biscuit or cookie cutter, cut out rounds. Ball up the remaining dough and roll it out again to cut more muffins out of it. Continue until all of the dough is used.
- Generously sprinkle a sheet tray with cornmeal. Place the muffins onto the sheet tray and cover with a damp towel. Allow to double in size.
- Heat a large skillet to medium-low and spray lightly with cooking spray. Carefully transfer the muffins to the pan, I like to use a spatula because you want to be careful so they don’t deflate. Do not crowd the pan, you will need to do this step in batches.
- Cover and cook for 6 minutes until golden brown on the bottom, flip the muffins, cover again and cook 3-4 more minutes until the bottoms are browned. Transfer to a plate while you cook the remaining muffins.
- Let cool and serve.
Notes
- While these do toast on the outside in the pan, you can toast these more in the toaster to toast the inside or also split and do in pan.
- The cornmeal is necessary, do not try to make without.
- Active dry yeast is what you need, do not use instant.
- These can be frozen, see my tips above.
- Top with any of your favorite toppings.
- Double this recipe to keep more for later.
Nutrition
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