Homemade English Muffins
User Reviews
4.9
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Prep Time
1 hr 30 mins
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Cook Time
30 mins
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Total Time
2 hrs
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Servings
12
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Calories
151 kcal
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Course
Baked Goods
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Cuisine
American
Homemade English Muffins
Description
Homemade English Muffins require basic ingredients including flour, yeast, water, salt, and yogurt. The method includes activating the yeast if needed, mixing the dough until soft and kneading it for a tender crumb. After resting, the dough is rolled out and cut into rounds coated with semolina to prevent sticking and add texture. Cooking produces muffins with a lightly crisp, golden exterior and a soft interior with characteristic nooks and crannies ideal for holding butter and spreads.
The resulting muffins are pleasantly chewy and can be served warm toasted with butter, jam, or used for breakfast sandwiches. The recipe makes 12 to 16 muffins, giving flexibility for sharing or saving leftovers.
Allowing the dough to rest and handling it gently helps achieve the right texture. Using yogurt adds moisture and tang, enhancing the flavor and softness. The semolina coating helps create the traditional muffin crust.
Ingredients
- 1 envelope active dry yeast (or instant yeast; 2 1/4 teaspoons)
- 1 teaspoon sugar
- 1 cup water lukewarm
- 3 2/3 cups all-purpose flour plus more for kneading
- 1 teaspoon salt
- 2/3 cup PLAIN yogurt (or sour cream, preferably at room temperature)
- 1/3 cup semolina (or fine cornmeal, for sprinkling)
- 2 tablespoons vegetable oil
Instructions
- If using active dry yeast, add the yeast and sugar to 1 cup lukewarm water. Stir to dissolve, and let stand for 10 minutes to allow the yeast to activate. If using instant yeast, you can skip this step.
- In a large mixing bowl, add the all purpose flour and salt. Stir to combine. Add the yogurt and activated yeast mixture (or the instant yeast along with the sugar and water).
- Mix together with a fork or wooden spoon until the mixture forms a soft, shaggy dough. Knead for 10 minutes, dusting your hands and the dough with a sprinkling of flour if needed (the dough will get a bit sticky as you knead it).
- After kneading, let the dough rest for 5 minutes. Spread the semolina onto a large rimmed sheet pan.
- Roll the dough out to a thickness of about 1/2 an inch. Cut out circles with a 3 inch round cutter. Re-roll any excess and form more muffins. You should get 12-16 muffins total. Slide the muffins around on the semolina to ensure they don't stick to the pan. Cover with a damp towel and let rise in a warm place for about an hour, until almost doubled in size.
- Heat a flat pan, griddle, or cast iron skillet over medium heat. Once the pan is hot, brush with oil. Add the muffins, and cook for 12 minutes, 6 minutes on each side, until firm and golden brown. Turn only once.
- The best way to break the muffins apart is with a fork, to make sure you get great nooks and crannies. Serve toasted with butter and jam.
Notes
- This recipe yields 12 to 16 muffins depending on the size of the rounds.
- Use either active dry yeast activated in lukewarm water or instant yeast directly mixed in; both work well.
- Applying semolina on the baking surface prevents sticking and adds traditional texture to the muffins' crust.
- For best flavor and texture, allow the dough to rest after kneading and roll out to about half an inch thickness before cutting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 202mg | 8% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 15IU | 0% |
| Calcium | 22mg | 2% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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