English Muffins

by Erin

I always have English muffins in my home, and usually have more stashed away in the freezer. True to my new desire to make things from scratch that I normally wouldn’t think of, I loved the idea of making them myself.  So that’s what I did, and they are great! Not a difficult task, just a lot of waiting, typical of homemade bread-typed goods. They are a bit fatter than your everyday English muffin but who would complain about that? And they split apart with a fork, just like I think they should. I even saved an old store-bought English muffin tray plus bag to store any leftovers.

Next I would like to make whole-wheat English muffins, since those are my favorite.

I particularly enjoy them after being toasted, with crunchy peanut butter (or sometimes Nutella) spread on each slice. Oh how I love the gooey melty-ness!


2-1/4 cups unbleached bread flour

1/2 Tbsp sugar

3/4 tsp salt

1-1/4 teaspoons instant yeast

1 Tbsp shortening or unsalted butter, at room temperature (butter for me)

3/4 to 1 cup (6 to 8 ounces) milk or buttermilk, at room temperature (buttermilk was the chosen one)

Cornmeal for dusting


  1. Stir together the flour, sugar, salt, and yeast in a mixing bowl (or in the bowl of an electric mixer). Stir in (or mix in on low speed with the paddle attachment) the shortening and 3/4 cup milk until the ingredients form a ball. If there is still loose flour in the bowl, dribble in some of the remaining 1/4 cup milk. The dough should be soft and pliable, not stiff.
  2. Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mixing on medium speed with the dough hook). Knead the dough for about 10 minutes (or mix for about 8 minutes), sprinkling in more flour if needed to make a tacky, but not sticky, dough. It should pass the windowpane test and register 77-81 degrees.
  3. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap. Ferment at room temperature for 60 to 90 minutes, or until the dough doubles in size.
  4. Wipe the counter with a damp cloth and transfer the dough to the counter. Divide the dough into 6 equal pieces of 3 ounces each. Shape the pieces into boules (or round rolls).
  5. Line a sheet pan with baking parchment and dust with cornmeal. Transfer the balls of dough to the sheet pan, spacing them about 3 inches apart, sprinkle them loosely with cornmeal, and cover the pan loosely with plastic wrap or a towel. Proof at room temperature for 60-90 minutes, or until the pieces nearly double in size and swell both up and out.
  6. Heat an ungreased skillet or flat griddle to medium (350 degrees if you have a thermometer setting). Also, preheat the oven to 350 degrees with the oven rack on the middle shelf.
  7. Uncover the muffin rounds and gently transfer them to the pan, sliding a metal spatula under them and lifting them to the pan. Fill the pan so that the pieces are at least 1 inch apart, not touching. Cover the pieces still on the sheet pan with the plastic wrap or a towel to prevent them from developing a skin.
  8. The dough that is being cooked will flatten in the pan and spread slightly, then the pieces will puff somewhat. Cook them for 5-8 minutes, or until the bottom of the dough cannot cook any longer without burning. The bottoms should be a rich golden brown; they will brown quickly but will not burn for awhile, so resist the temptation to turn them prematurely or they will fall when you flip them over. Carefully flip the pieces over with the metal spatula and cook on the other side for 5-8 minutes in the same manner. Both sides will now be flat.
  9. When the dough seems as if it cannot endure any further cooking without burning, transfer the pieces to a sheet pan and place the pan in the oven (don’t wait for the still uncooked pieces, or the ones just out of the pan will cool down and will not respond to the oven stage). Bake for 5-8 minutes on the middle shelf in the oven to ensure that the center is baked. Meanwhile, return to the uncooked pieces and cook them, then bake them, as you did the first round.
  10. Transfer the baked muffins to a cooling rack and cool for at least 30 minutes before slicing or serving.

*Don’t have yeast? Use equal parts baking soda and lemon.

Source: Adapted slightly from Brown Eyed Baker.

You may also like


amylase January 10, 2011 - 2:22 pm

nooks and cranies :-)


Leave a Comment

* By using this form you consent to the storing of your message attached to the e-mail address you've used. (Data will not be shared with any 3rd-parties)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This website uses cookies to improve your experience. Accept Read More