Why buy store bought when you can make homemade. These English Muffins are a delicious recipe that you will want to make over and over again!

When it comes to breakfast, I can go either way – savory or sweet. There is no limits for me when it comes to that meal of the day, I just really love it.

These English Muffins I first posted in October of 2015, I felt like they finally needed to get a revamp and be brought back to life because they are such an amazing breakfast recipe.

I love being able to make stuff that you can buy at the store at home, not only does it save me money but it challenges me making me know that I can do it.

So we have been making this exact recipe for years. Our whole family enjoys them, they are really easy but they are a yeasted recipe so there is some waiting involved.

But trust me, once you get the hang of these you will absolutely not want to go back to buying them from the store. There is just something about homemade that really gets you.

They are crunchy on the outside and soft and warm on the inside and are great spread with any of your favorite spreads, we used jelly for ours.

Some of my other favorite breakfast recipes that we have on our site include: Buttermilk Pancakes, Cinnamon Swirl Bread and Homemade Biscuits and Gravy.

WHY THIS RECIPE WORKS:

This makes a large batch of 12, but you can absolutely double that!
These can be slathered with any of your favorite toppings.
They can be eaten as is or used for other recipes.

INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):

Active dry yeast
Granulated sugar
Warm water
All-purpose flour
Salt
Milk
Honey
Unsalted butter
Cornmeal

HOW TO MAKE ENGLISH MUFFINS, STEP BY STEP:

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.

HOW WARM OF WATER DO I NEED?

So the big thing with active dry yeast is that you will be proofing it and that requires warm water. You don’t want it too warm or it will kill the yeast and you don’t want it too cold or it won’t activate it.

We usually use water that is about 110 degrees F, we measure this using an instant read thermometer so we can get the temperature just right!

CAN I TOAST THESE?

While we do brown these in a pan, you can slice open and toast them so the insides can get toasted as well. This is a personal choice, we like them both ways.

You just do not want the outside to get too dark or burnt!

WHAT CAN I TOP THESE WITH?

Simple answer, anything! There are so many various things that people like to top their English Muffins with. We went with jelly for these, but we also like butter, peanut butter, nutella, jams, preserves and more.

These can also be used for other recipes like sandwiches or casseroles, etc.

HOW TO STORE:

These can be stored in an airtight container where they will keep at room temperature for up to 3-4 days.

These can also be frozen, cool your English muffins and then place them in a freezer bag and they will keep for up to 2 months.

Let defrost on the countertop, warm and serve.

TIPS AND TRICKS:

Make sure that you use active dry yeast and not instant.
This can easily be doubled to have more on hand or to save for later.
You will want your water to be around 110 degrees F for this recipe.
Top with any of your favorite toppings, or use for other recipes.
These can be frozen, see my tips above.
You can choose to toast these after cutting if you’d like.

If you are a breakfast lover like us then you will absolutely want to try these English Muffins, once you do you will not want to go back to store bought!

If you like this recipe you might also like:

If you’ve tried these ENGLISH MUFFINS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

Square image of split muffin slathered in jelly.

English Muffins

Why buy store bought when you can make homemade. These English Muffins are a delicious recipe that you will want to make over and over again!

Print Pin Rate

Course: Bread, Breakfast

Cuisine: American

Prep Time: 2 30

Cook Time: 20

Total Time: 2 50

Servings:

Calories: 147kcal

Author: Tornadough Alli

Ingredients

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

Make sure that you use active dry yeast and not instant.
This can easily be doubled to have more on hand or to save for later.
You will want your water to be around 110 degrees F for this recipe.
Top with any of your favorite toppings, or use for other recipes.
These can be frozen, see my tips above.
You can choose to toast these after cutting if you'd like.

Nutrition

Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.

Tried this recipe?Mention @TornadoughAlli or tag #TornadoughAlli!

Nutrition Disclaimer

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