Best 2 Homemade English Muffins Recipes

Homemade English muffins are a delicious and versatile breakfast option that can be enjoyed plain, toasted, or topped with your favorite spread. They're also relatively easy to make, so you can have fresh, hot English muffins anytime you want them. In this article, we'll share our favorite recipe for homemade English muffins, as well as some tips and tricks for making them perfect every time.

Check out the recipes below so you can choose the best recipe for yourself!

HOMEMADE ENGLISH MUFFINS

Homemade English Muffins image

You can't make a true homemade English muffin without using bread flour. It gives the muffins the chewy texture you identify with and love. I've tried many recipes with both AP and bread flour, and this is the best of them all.

Provided by SER

Categories Bread Yeast Bread Recipes English Muffin Recipes

Time 2h10m

Yield 16

Number Of Ingredients 8

Ingredients

21 ounces white bread flour (4 1/2 cups)
2 ¼ teaspoons instant dry yeast
2 teaspoons kosher salt
14 ounces lukewarm whole milk
2 tablespoons white sugar
2 tablespoons butter, softened
1 large egg, at room temperature, slightly beaten
¼ cup semolina, or as needed

Steps:

Place flour into a large mixing bowl. Sprinkle yeast on one side of the flour and salt on the other side. Add milk, sugar, butter, and egg; mix to make a soft dough.
Turn dough onto a lightly floured surface and knead until soft, smooth, and stretchy, about 10 minutes.
Place dough into a large oiled bowl. Cover and let rise in a warm place until double the size, about 1 hour.
Deflate the dough and divide into 16 pieces. Press each into English muffin rings. Sprinkle both sides with semolina and let rest another 30 minutes.
Preheat a griddle to 400 degrees F (200 degrees C), or a heavy-based frying pan over low heat. Cook the muffins on the preheated griddle or pan until an instant-read thermometer inserted into the center of a muffin reaches 200 F (93 degrees C), 7 to 10 minutes per side.

Nutrition Facts : Calories 182 calories, Carbohydrate 31.9 g, Cholesterol 17.6 mg, Fat 2.9 g, Fiber 1.1 g, Protein 6.3 g, SaturatedFat 1.4 g, Sodium 266.6 mg, Sugar 3 g

HOMEMADE BUTTERY ENGLISH MUFFINS

Homemade Buttery English Muffins image

Homemade English Muffins! Oh boy! Never again be fobbed off with those little white sponges sold in grocery stores. I have called for whole wheat flour because that is what I use, but you can certainly use all or part hard unbleached (white) flour. The ascorbic acid (Vitamin C powder) is available in bulk food stores, but you will not need it unless your flour is organic, and does not have dough conditioners added. Don't be put off by the length of the instructions, these are really quite easy. You can even make the dough in your bread machine.

Provided by Jenny Sanders

Categories Yeast Breads

Time 5h30m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups milk
1 tablespoon butter
1 egg
3 3/4 cups hard whole wheat flour
1/4 cup gluten flour
2 teaspoons yeast
1 teaspoon salt
1/4 teaspoon ascorbic acid (optional)
1 tablespoon vegetable oil

Steps:

Heat the milk and butter to blood temperature.
Test a drop on your wrist-- it should feel barely warm.
Beat in the egg.
Dissolve the yeast in the milk mixture.
Measure the flour into a bowl and stir in the salt.
Make a well in the middle and pour in the milk mixture.
Mix well.
Turn out the dough and knead it until it is smooth and elastic, about 10 minutes.
Put the dough back into a clean, oiled bowl and turn it over (so it is coated in the oil.) Cover it with a damp teatowel and let it rise for about 2 hours, until doubled in volume.
Punch it down, then turn it out and roll it into a cylinder, about 1 1/2" in diameter.
Cut it into 16 equal slices.
They should be 1/2" thick; flatten them slightly if required.
Arrange these on an oiled cookie sheet or on waxed paper.
Cover them with the damp towel and let rise another 2 hours, until doubled in size again.
Bake them in a heavy, ungreased, cast iron skillet at a temperature just slightly lower than for pancakes.
(Medium-low heat.) They should be lightly browned.
Turn them once, and bake the other side.
Each side should take 3 to 5 minutes.
To serve the muffins, they should be split and toasted.
(They will be just barely cooked in the middle otherwise.) These can also be made in a bread machine on the dough cycle.
Put the wet ingredients in first, and follow with the dry ingredients.
Run the dough cycle.
Let rise for the first time, then follow the instructions above from that point, step ten.

Tips:

Using a stand mixer fitted with the dough hook makes the mixing process much easier, but you can also mix the dough by hand.
If you don't have a buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
Be sure to grease your muffin tins well before filling them with the dough, or the muffins will stick.
To get a golden brown crust on your muffins, brush them with melted butter or milk before baking.
If you want to make sure your muffins are cooked through, insert a toothpick into the center of one of them. If it comes out clean, the muffins are done.

Conclusion:

English muffins are a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. They are also relatively easy to make at home, following a few simple steps. With the right ingredients and a little patience, you can create perfect English muffins that will impress your family and friends.