Love English muffins? Then try your hand at making a batch of these Homemade English Muffins!
Oh, nooks and crannies. Crannies and nooks. Why do you tempt me so? You create the perfect little pockets in an English muffin for melted butter and jam. We’ve been on an English muffin kick around here lately. I’m not sure how something so simple can be so satisfying. I mean English muffins are essentially just toast…but they’re so much better than just plain toast! Why is that?? I blame the nooks and crannies.
I made a batch of these Homemade English Muffins several years ago when I was taking a commercial baking course. I decided to hone my skills at home one day while my wife was at work. I pulled out the flour, yeast and other ingredients and got to baking. One tiny little problem. The recipe was scaled for bakery production. I ended up with about 8 dozen English muffins. Oops.
English muffins are really just a vehicle for all sorts of fun toppings. My favorite is just the simple butter and jam, but the list of toppings doesn’t stop there. Peanut butter and Nutella both deserve a spot in that list, too. And English muffin pizzas are a fun twist as well. Oh, and of course egg sandwiches built on English muffins earn an honorable mention. One English muffin. So many awesome ways to eat it!
Sure, I know some of you are thinking, well if I want English muffins, then I can just buy a pack at the store. Yes, yes you can. And they’re delicious. But there’s something fun about tackling baking projects just for the sake of baking. Tell me I’m not the only one who thinks that way…
I don’t make Homemade English Muffins all the time. I don’t have time for that. But every once in a while? Sure, that’s a fun little project! Plus, it’s pretty awesome to impress folks with your baking skills.
Oh, and before I leave you, I should share a little baker’s note about the starter in this recipe. Starters (or preferments) are used in lots of bread recipes, and they add flavor and texture to your finished product. Don’t skip out on this step! We use a starter in our pizza dough recipe, and a couple times we’ve skipped it when I’ve *ahem* forgotten to mix the starter the night before. The difference is noticeable. Will the recipe still work if you don’t pre-start a portion of the dough? Sure. But it won’t taste as good or have the same texture. It’s absolutely worth the extra couple of minutes to pre-start that dough!
What is your favorite way to eat an English muffin?
Have you ever attempted making English muffins at home?
For the Starter
- 2 cups all-purpose flour
- ¾ cup water
- ¼ tsp active dry yeast
For the Dough
- 2½ cups all-purpose flour
- 1½ tsp active dry yeast
- 1 tsp salt
- 2 tsp sugar
- 1 tsp baking soda
- 2 Tbsp unsalted butter, melted
- ¾ cup milk warm
- cornmeal for baking pan
For the Starter
- Using a medium bowl, combine all ingredients until smooth. Cover and let sit at room temperature overnight.
For the Dough
- Using an electric mixer, add all ingredients to the bowl along with the starter from the previous day.
- Mix on medium speed for 6-7 minutes.
- Cover bowl and place in a warm location for 1 hour. (Tip: I just place the bowl in the oven and turn the oven light on.)
- Line 2 baking trays with parchment paper; sprinkle parchment generously with cornmeal.
- Once risen, turn dough out onto floured countertop and roll into a large square ~½" thick. Use a 3” biscuit cutter to cut rounds of dough and place 2" apart on prepared baking trays. (Note: As a guide, each biscuit should be ~¼ cup of dough.) Continue cutting rounds and rerolling scraps until all dough has been used.
- Cover pans lightly and place in a warm location for 1 hour.
- Preheat oven to 450°F.
- Place large skillet over medium heat for 5 minutes. Cook the muffins in the skillet (in batches of 3-4 depending on the size of your skillet) for 4-5 minutes per side, or until crispy and light golden brown. Transfer partially cooked muffins back onto parchment-lined sheet pan.
- Finish cooking the muffins in the oven for 6-8 minutes.
- Split with fork and eat while warm, or let muffins cool before splitting and toasting them.