Homemade English Muffins

These homemade English muffins are so incredible! They have the famous nooks and crannies that hold all that yummy butter and honey. Or of course, you can make a McDonald’s copycat Egg McMuffin with them!

I grew up eating a lot of English muffins. Toasting them and adding butter, jelly, jam, honey, etc. was always one of my favorite ways to eat them. Of course, you can never go wrong making a breakfast sandwich with it. Bacon, eggs, and cheese nestled in between two halves of homemade english muffins, so yummy!

They are very easy to make at home, and guess what, you can cook them right on the stovetop. As long as you don’t make them too thick, that is. If I can do it, you can do it. Let’s get started!

Ingredients

• 1/2 cup of milk 125ml
• 1 Tbsp. of white granulated sugar 12.5g
• 1/2 cup of water 125ml
• 1 1/2 tsp. of active dry yeast 5g
• 2 Tbsp. of shortening 24g
• 3 cups of all-purpose flour 375g
• 1/2 tsp. of salt 3g
• cornmeal for dusting

Instructions

Heat up the water in a small bowl until it gets to between 105 F and 115 F (40 to 45 C). Add a pinch of the sugar and the yeast to the water. Mix with a fork and then wait for 5 to 10 minutes until it gets foamy.

In a separate bowl, add the milk and the rest of the sugar. Heat the milk in the microwave or on the stovetop until it just barely bubbles on the edges, not boiling. Stir to make sure the sugar dissolves. Allow it to cool, while waiting for the yeast.

Add the yeast mixture and the warm milk to a large bowl. Melt the shortening, if using that, or butter, and add that to the liquid mixture. Add about 1 cup of the flour and whisk it in. Add another cup of flour and add the salt as well, stir it in with a wooden spoon or use a stand mixer with a dough hook.

At this point, the dough will come together and be fairly sticky. Place the dough on a floured surface and knead it for 8 minutes adding more flour as necessary. Or use the stand mixer. Make sure to keep adding flour until it is no longer sticky.

Once done kneading, shape the dough into a ball and place it in a bowl that has been sprayed with cooking spray or lightly oiled. Cover the bowl with plastic wrap or a damp cloth and let the dough rise in a warm place for 1 to 2 hours until doubled.

Punch the dough down and then roll it out into a large circle or rectangle that is about 1/2 inch thick. Use a round cooking or biscuit cutter and cut out perfect circles of dough. Or cut the dough into 12 equal pieces and then roll them in balls and roll them out flat with a rolling pin. Bring any scraps of dough and knead them together and then repeat. You should have around 12 total depending on the size you make them.

Place them on a sheet pan dusted with cornmeal. Then dust the tops with cornmeal and cover with plastic wrap and allow to rise for another hour or so.

Heat a large skillet or griddle on medium heat. Spray it with cooking spray or use a tiny bit of oil. Place several discs of dough on the pan and cook that side for 6 to 8 minutes until golden brown. Flip it over and cook the other side. Place them on a plate, while you cook the rest of them.

Poke a fork in the side all around the muffin then pull it apart with your fingers, or just use a knife to cut them in half. Toast them and then spread butter, jam, honey, etc. on it. Or make a McMuffin, with egg, cheese, and bacon or sausage. Enjoy!

Print the recipe here if you want: https://www.inthekitchenwithmatt.com/homemade-english-muffins