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Homemade English Muffins
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Homemade English Muffins

Everyone loves a toasty English muffin and making them at home is so much easier than you might think! The muffin rings make a huge difference and can easily be ordered online. See the blog post and NOTE for more info. They are perfect when toasted with a little butter and jam or the foundation of a classic eggs benedict.

Prep Time
15 mins
Cook Time
17 mins
Additional Time
2 hrs 20 mins
Total Time
2 hrs 52 mins
Servings: 4
Calories: 324 kcal
Course: Brunch

Ingredients

  • 2½ cups all-purpose flour
  • ¾ cup milk warmed to 120°F - 125°F, whole
  • 1 large egg room temperature
  • 1 tablespoon butter cubed, room temperature, unsalted
  • 1 tablespoon sugar
  • 2 teaspoon instant yeast
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • cooking spray
  • ⅓ cup semolina flour
  • ⅓ cup cornmeal
  • butter for greasing the rings, softened

Instructions

    Cup of Yum
  1. In the bowl of your stand mixer, add the flour, warm milk, egg, butter, sugar, yeast, salt, and baking powder. Using the paddle attachment on medium-low, mix the ingredients until just combined. Switch to the dough hook attachment and mix on medium-low (#2 setting) for 7 minutes, until the dough is elastic and not sticky to the touch.
  2. Remove the dough from the bowl and use your hands to form it into a ball.
  3. Liberally grease a large bowl with cooking spray and rotate the dough ball in the bowl to cover it with cooking spray. Lightly spray the top of the dough with a little more cooking spray. Cover tightly with plastic wrap and place in the refrigerator overnight, or in a warm, non-drafty area for 1 to 2 hours, until the dough has nearly doubled in size.
  4. If the dough has been proofed (rested) in the refrigerator overnight, take it out and let it sit on the counter for at least an hour to become room temperature.
  5. In a small bowl, mix together the semolina and cornmeal until combined.
  6. Sprinkle a light layer of the semolina/cornmeal mixture over your griddle.
  7. Use a paper towel to lightly grease the insides of the rings with softened butter.
  8. Turn the dough out onto a lightly floured surface. Pinch off 2.5 ounces of the dough (about the size of a golf ball) and use the palm of your hand or a rolling pin to flatten the ball into a thin circle (about ¼-inch thick). Place the circle of dough in one of the buttered rings and place it on the prepared griddle. Repeat with the remaining dough (you should have enough dough for 8 muffins). Cover loosely with plastic wrap and place the griddle in a warm, non-drafty area for 20 minutes.
  9. Preheat oven to 350°F. (If proofing the muffins in the oven, don't turn the oven on until you remove them.)
  10. Remove the plastic wrap from the muffins and turn the griddle to medium-low (about 275), or place the cast-iron griddle over medium-low heat on the stove. Use your hands to gently move the rings around on the griddle, for even browning. Cook for 7 minutes, and carefully flip them over (the bottoms should be nicely browned). Carefully remove the rings and cook for another 5 to 7 minutes, until both sides are golden brown.
  11. Sprinkle more of the semolina/cornmeal mixture over a baking sheet. Place the muffins on the sheet and cover tightly with aluminum foil. Bake for 7 to 10 minutes, until the inside of the muffins reach 190°F.
  12. Remove the muffins from the oven and let them cool on a baking sheet.
  13. Use your hands or a fork to split the muffins. If desired, toast until lightly browned. Serve at once.

Notes

  • See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
  • subscribe to our YouTube channel.
  • Be sure to check the date on your yeast package. If it's beyond the date, you'll need to get new yeast. You can use Instant (aka Rapid Rise) or Dry Active Yeast. 
  • See the blog post for a link to purchase the rings. 
  • Store muffins in a large ziplock baggie or a container with a tight-fitting lid. The muffins will keep for up to 5 to 6 days. They can be frozen for up to 2 months. 

Nutrition Information

Calories 324kcal (16%) Carbohydrates 88g (29%) Protein 17g (34%) Fat 8g (12%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Trans Fat 0.1g (5%) Cholesterol 60mg (20%) Sodium 623mg (26%) Potassium 397mg (8%) Fiber 6g (24%) Sugar 6g (12%) Vitamin A 229IU (5%) Vitamin C 0.02mg (0%) Calcium 125mg (13%) Iron 5mg (28%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 324

% Daily Value*

Calories 324kcal 16%
Carbohydrates 88g 29%
Protein 17g 34%
Fat 8g 12%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.1g 5%
Cholesterol 60mg 20%
Sodium 623mg 26%
Potassium 397mg 8%
Fiber 6g 24%
Sugar 6g 12%
Vitamin A 229IU 5%
Vitamin C 0.02mg 0%
Calcium 125mg 13%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.