Best Homemade English Muffins from Scratch
I just can't imagine not making these English Muffins from Scratch a couple of times a year. Years ago, we already posted a recipe for Spelt English Muffins, but this updated version is even tastier. We love:
- the soft, fluffy interior
- golden-brown exterior
- perfect for rich, luxurious breakfasts or brunch, for snack or side dish
- you can easily store them or freeze them
- fantastic for Mother's Day, Valentine's day, Picnic or special brunches
- an essential part of our all-time favorite breakfast: Eggs Benedict
How to make English Muffins at home
The preparation isn't difficult or complicated but it takes a little extra time and patience, like with any leavened dough. It is definitely worth the extra minutes because the result are incredibly tasty, perfectly baked morning baked goods. This is how we make them:
- Combine six simple ingredients and knead them into an elastic dough
- Leave to proof at room temperature
- Shape into eight equal muffins and leave to proof at room temperature
- Cook the English Muffins in a skillet for a couple of minutes
- Transfer the muffins into a preheated oven and bake until golden-brown (feel free to leave this step out and make them in a skillet - more about that below)
- Serve and enjoy
Do we have to make English muffins in an oven?
NO. Feel free to make English muffins in a skillet. However, we usually finish them off in the oven, because they tend to be fluffier and softer all throughout. If you decide to bake them in the skillet, then follow the instruction and first cook them for 3 minutes per side, then repeat the process and cook for another 3 minutes per side. It's important to flip them in between. The total time is 12 minutes. Make sure the heat isn't too high, or they might burn quickly.
What to serve with English Muffins
Cut the English muffins in half lengthwise and toast them in the toaster or in a skillet. While they are still hot, spread some butter on top or serve with:
Eggs Benedict - English muffins are essential for Eggs Benedict because they compliment the poached egg, hollandaise sauce, and meat beautifully.
Eggs Florentine - Similar to Eggs Benedict, these muffins are perfect with poached eggs, spinach, lox or smoked salmon and hollandaise sauce.
Your favorite marmalade or jam - Serve warm toasted English muffins with butter and your favorite jam. We love homemade Pineapple Jam with Mango and Persimmon and Apricot Jam with Vanilla. It's so good.
Or serve these muffins as a side to your charcuterie board. It goes tremendously well with different cuts of meat like ham or prosciutto, salami, cheese, and spreads.
How long do English Muffins last, can I freeze them
These homemade English Muffins keep well. You can store them in two ways so that they are always at your disposal when you crave a rich breakfast.
Keep them at room temperature for 2 days, stored in a bread bag or other airtight container.
Store them in a freezer. Once they have cooled, transfer them in a freezer bag. Place in the freezer and keep them chilled for up to a month. Before serving, defrost at room temperature or heat them in intervals in your microwave. We like to cut them in half lengthwise before storing them in the freezer so that we can take them out one by one. Place them in the toaster (while they are still frozen) and toast until they become warm and golden-brown.
Try these delicious yeasted baked goods too
- Spelt English Muffins
- Homemade Kaiser Rolls
- Soft Dinner Rolls (+ video)
- Skillet Flatbread
- Soft Bavarian Pretzels (+ video)
- Homemade Bagels
- Homemade Burger Brioche Buns (+video)
METHOD
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knead into a dough and leave to rest
In a bowl, stir to combine lukewarm water, lukewarm milk, and yeast. Set aside for 5 - 10 minutes for the yeast to react. In a separate bowl (or in a bowl of a stand mixer fitted with a dough hook), combine all-purpose flour and salt. Add the yeast mixture and knead into an elastic dough using your hands or a stand mixer. When the dough is smooth, add the softened butter and continue to knead until there are no visible traces of butter left, and the dough is elastic and smooth. Leave the dough in a bowl, cover with cling film or kitchen cloth. Leave to proof at room temperature for 1 hour or until doubled in size.
TipThe milk and water shouldn't be too hot, or the yeast won't activate. The best water and milk temperature is around 35°C / 95°F. -
shape and leave to rest
Divide the dough into eight equal parts. Shape each piece of dough into a round ball, then gently press the ball down, to get a pattie shaped dough. Sprinkle a tray or a baking sheet with semolina. Place the English muffins on the tray with semolina, making sure there's some space between them, cover with cling film, and leave to proof at room temperature for about 45 - 50 minutes or until doubled in size. Feel free to place them in the fridge for 2 - 3 hours or overnight, if you plan on making them fresh for breakfast.
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bake in the skillet
Preheat the oven to 180 °C / 350 °F. Place a large cast-iron skillet or non-stick pan over medium-high heat. When the pan is hot, add half of the English muffins. Work in batches, because the dough will rise when cooking. Cook covered with a lid for 3 minutes on each side to get a beautiful golden-brown exterior. Transfer the baked English muffins to a baking sheet lined with parchment paper and repeat the process with the rest of the muffins.
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bake in the oven and serve
Transfer the baking sheet with the English muffins to the preheated oven on the middle rack. Bake for 6 - 8 minutes at 180 °C / 350 °F or until the interior is cooked through, and the exterior is still golden-brown and delicious. Transfer the baked muffins to a wire rack to cool, then serve at room temperature.
