These homemade English muffins are soft, warm, and oh-so-tasty! With their perfect crannies, they’re great for soaking up butter or jam. Who can resist a good toast?
I love making these on lazy weekends. Just mix, let them rise, and cook on the stove. It’s so easy, and trust me, they taste way better than store-bought! 🥳
Key Ingredients & Substitutions
Whole Milk: Warm milk helps activate the yeast. If you’re lactose intolerant, you can use almond or oat milk, just make sure they are warm. I find that using whole milk gives the muffins a rich flavor.
Active Dry Yeast: This is key for helping your muffins rise. If you only have instant yeast, you can use the same amount without changes, as it doesn’t require proofing. Some prefer instant for its convenience!
All-Purpose Flour: This is versatile and works well in this recipe. If you want a lighter texture, consider mixing half whole wheat flour. It adds a nutty flavor and more nutrition.
Unsalted Butter: Melted butter gives richness. You can substitute it with vegetable oil if you want a dairy-free version; just keep the quantity similar.
Cornmeal or Semolina: This helps prevent sticking. If you don’t have it, you can use flour or even parchment paper to line your skillet.
What’s the Best Way to Ensure My Muffins Rise Properly?
Your dough needs a warm and moist environment to rise effectively. After mixing, place it in a bowl covered with a towel and let it sit in a warm area, like near a preheated oven (but turned off) or in a sunny spot. Letting it rise for the full time is crucial for those light, airy muffins.
- Check the dough after an hour; it should have doubled in size.
- Don’t rush the rising process; it adds depth to the flavor.
- When rolling out, keep it thick (about 1/2 inch) for those lovely crannies.
Easy Homemade English Muffins with Perfect Crannies
Ingredients You’ll Need:
- 1 cup whole milk (warm, about 110°F/43°C)
- 2 1/4 tsp (1 packet) active dry yeast
- 1 tbsp granulated sugar
- 2 1/2 to 3 cups all-purpose flour (plus extra for dusting)
- 1/2 tsp salt
- 2 tbsp unsalted butter (melted)
- Cornmeal or semolina flour, for dusting the cooking surface
- Butter (for serving)
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation, plus 1-2 hours for rising, and an additional 15-20 minutes for cooking. So in total, you’re looking at around 2-2.5 hours, but most of that time is just letting the dough rise and chill. It’s a perfect project for a lazy weekend morning!
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, combine the warm milk, yeast, and sugar. Give it a gentle stir and let it sit for about 5-10 minutes. You’ll know it’s ready when it becomes foamy. This means the yeast is alive and ready to work its magic!
2. Prepare the Dough:
In a large mixing bowl, whisk together 2 1/2 cups of flour and the salt. Make a well in the center of the dry ingredients and pour in the melted butter along with the foamy yeast mixture. Stir everything until a shaggy dough forms. You can use a spoon or even your hands!
3. Knead the Dough:
Turn the dough out onto a lightly floured surface. Knead it for about 6-8 minutes until the dough is smooth and elastic. If it feels sticky, sprinkle a little more flour as needed. This step is important for developing the gluten, which helps the muffins rise and makes them chewy.
4. Let It Rise:
Place the kneaded dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1 to 1 1/2 hours, or until it doubles in size. This is when the dough gets fluffy!
5. Shape the Muffins:
Once the dough has risen, gently punch it down to release the air. Roll it out on a floured surface to about 1/2 inch thickness. Using a round cutter (3 to 4 inches in diameter), cut out the muffins and reroll any scraps to make more.
6. Second Rise:
Dust a baking sheet or tray with cornmeal or semolina and place your cut muffins on it. Cover them again with a towel and let them rise for another 30 minutes. This second rise is what gives them those lovely crannies!
7. Cook the Muffins:
Heat a heavy skillet or griddle over low to medium-low heat. Lightly dust the pan with cornmeal. Carefully place a batch of muffins into the skillet, cooking about 4-5 at a time. Cook for 7-8 minutes on each side until they’re golden brown and cooked through. Adjust the heat as needed to ensure they’re evenly cooked.
8. Cool and Serve:
Once all the muffins are cooked, remove them and let them cool on a wire rack. To serve, slice them with a fork to expose those perfect nooks and crannies. Toast them lightly before spreading with butter or your favorite topping. Enjoy!
These soft and buttery English muffins are perfect for breakfast, brunch, or as a snack anytime. They’re deliciously warm and ready to soak up your favorite flavors!
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Can I Use Different Types of Milk?
Yes! While whole milk gives the best flavor and texture, you can definitely use 2% milk or even a non-dairy alternative like almond or oat milk. Just ensure any substitute is warm before adding it to the yeast mixture!
What If My Dough Doesn’t Rise?
If your dough doesn’t rise, it might be due to inactive yeast. Always check the yeast’s expiration date before use. You can test it in warm water with a bit of sugar to see if it foams. If it doesn’t foam, it’s time to grab a fresh packet!
Can I Make These Muffins Ahead of Time?
Absolutely! You can prepare the dough, let it rise, and shape it the night before. Then, place the shaped muffins in the fridge overnight (after the first rise). Just allow them to come back to room temperature before cooking in the morning.
How Should I Store Leftover Muffins?
Store any leftover English muffins in an airtight container at room temperature for 1-2 days or in the fridge for up to a week. You can also freeze them for longer storage. To enjoy, toast them straight from the freezer or thaw overnight in the fridge before toasting!
