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Homemade English Muffins: Soft, Fluffy Breakfast Magic

Homemade English muffins are soft and fluffy breakfast treats perfect for meal prep and endless topping variations.
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Prep Time 20 minutes
Cook Time 10 minutes
Rising Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 1 cup warm water approximately 110°F
  • 2 teaspoons instant dry yeast use fresh for optimal rising
  • 1 tablespoon granulated sugar fuels the yeast
  • 3 cups all-purpose flour can be substituted with a gluten-free blend
  • 1 teaspoon salt enhances flavors
  • 1 cup milk any type or dairy alternative works
  • 2 tablespoons butter melted and cooled
For Cooking
  • 1 tablespoon cornmeal optional, prevents sticking

Equipment

  • mixing bowl
  • Wooden spoon
  • dough whisk
  • baking sheet
  • Non-stick skillet
  • round cutter or glass
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine 1 cup of warm water, 2 teaspoons of instant dry yeast, and 1 tablespoon of granulated sugar. Let this mixture sit for 3-4 minutes until frothy.
  2. Gradually add 3 cups of all-purpose flour and 1 teaspoon of salt to the bowl, alternating with 1 cup of milk. Stir until a shaggy dough forms.
  3. Cover the bowl and allow the dough to rise for 60-90 minutes until it has doubled in size.
  4. Gently punch down the dough and roll it out to about ½ inch thickness. Cut out circles and place them on a cornmeal-dusted baking sheet.
  5. Heat a non-stick skillet over medium heat. Cook the muffins for about 5 minutes on one side, then flip and cook for another 5 minutes with a lid.
  6. Transfer the muffins to a wire rack to cool completely.

Notes

For best results, check that your yeast is foamy before proceeding. Store in an airtight container at room temperature or freeze for longer storage.