Homemade English Muffins

English muffins are small round yeast breads traditionally cooked on a griddle rather than baked. Their slow cooking method creates a chewy crust and airy interior filled with pockets that hold melted butter and jam.

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These homemade English muffins are cooked in a cast iron skillet on the stovetop for a soft, chewy texture with classic nooks and crannies. Perfect for breakfast sandwiches or toasted with butter and jam.

Prep Time10

Cook Time6

Rising Time1

Total Time1 16

Servings: 16

Calories: 133kcal

Author: Sarah Alvord, Feeding Your Fam

Equipment

US CustomaryMetric

Ingredients

3 cups all purpose flour
2 tablespoons sugar
1 teaspoon salt
2 1/4 teaspoons instant yeast
3/4 cup milk 110-115º F
1/2 cup water 110-115º F
1 egg room temperature
3 tablespoons butter melted and cooled
3 tablespoons cornmeal

US Customary - Metric

Instructions

Make the dough- in a large mixing bowl, combine the 3 cups all purpose flour, 2 tablespoons sugar, 1 teaspoon salt, and 2 1/4 teaspoons instant yeast. Add in 1 egg and mix until just combined, it will be a crumbly texture. Combine the 3/4 cup milk1/2 cup water, and 3 tablespoons butter and pour into the dry ingredients.
Knead the dough- using a fork, wooden spoon, or dough whisk, scrape the dough from the sides and into the center, folding over and over for at least 2 minutes to knead the dough. The dough will be sticky and shaggy, this is what we are going for.
First Rise- cover the bowl with plastic wrap or a clean kitchen towel and rise for 15 minutes in a warm, dark place.
Roll Out and Cut- on a lightly floured surface roll out the dough to about 1/2 inch with a rolling pin and cut into 3 inch rounds with a drinking glass or pastry cutter. Continue to gather the dough, roll out, and cut until all the dough has been used.
Second Rise- place the English muffin rounds onto a baking sheet that has been covered with a dusting of cornmeal. Cover with a clean towel and allow to rise for 30-45 minutes, until doubled in size. Do not punch down.
Prepare the Cast Iron Skillet- place a greased or well seasoned 12 inch cast iron skillet on the stovetop over medium-low heat and allow to heat for 2 minutes. When the pan feels hot over the center without touching it, you are ready to cook.
Cook the English Muffins- with your pan over low heat, sprinkle some cornmeal into the pan, carefully scoop up the risen English muffins with a spatula or clean hands and place into the cast iron skillet, 3-4 in the pan at a time. Cover with a lid and cook for 2.5-3 minutes. Flip, cover and cook an additional 2.5-3 minutes. Watch closely so the pan doesn't get too hot to burn the muffins. If the bottoms of the English muffins are cooking too quick, turn down the heat on your stovetop.
Cook in batches until all of the muffins are cooked. Allow to cool before slicing or storing.

Notes

Nutrition facts are just an estimate of the ingredients listed.
If the outside of your English muffins are cooking too quickly, turn down the heat of the pan and rotate the muffins in the pan.
To check for doneness, touch the top of the muffin, if it feels firm and bounces back, it is done. The internal temperature can also be measured to 190-200º F
Test one English muffin for browning before flipping all of the muffins.

Nutrition

Course: Bread, Breakfast, Rolls

Cuisine: Bread, Breakfast, Cast Iron, Comfort Food

Keyword: Homemade English Muffins

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