English Muffins

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Hands-on time:
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Yield: 16 large muffins

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Make your own English muffins — why not? While it does take a bit of time to slowly dry-fry these muffins in order to give them their signature crisp crust and moist interior, the process isn't difficult. And the result is out of this world.

English Muffins

star rating (109) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 16 large muffins
Published: 01/08/2013

Ingredients

  • 1 3/4 cups lukewarm milk
  • 3 tablespoons softened butter
  • 1 1/4 to 1 1/2 teaspoons salt, to taste
  • 2 tablespoons sugar
  • 1 large egg, lightly beaten
  • 4 1/2 cups King Arthur Unbleached Bread Flour
  • 2 teaspoons instant yeast
  • semolina or farina, for sprinkling the griddle or pan

Directions

see this recipe's blog »

Note: Thanks to reader feedback, this recipe has been amended as of 1/08/13, as follows: the amount of flour has been increased to improve the dough's consistency; and the cooking time has been increased.

1) Combine all of the ingredients (except the semolina or farina) in a mixing bowl, or the bucket of your bread machine.

2) This is a very soft dough, so you'll need to treat it a bit differently than most yeast doughs. If you have a stand mixer, beat the dough using the flat beater paddle until it starts coming away from the sides of the bowl, and is satin-smooth and shiny; this will take about 5 minutes at medium-high speed. When you lift up the beater, the dough will be very stretchy. If you have a bread machine, simply use the dough cycle.

3) Scrape the dough into a rough ball, and cover the bowl. Let the dough rise until it's nice and puffy; this will take 1 to 2 hours or so.

4) Prepare your griddle(s). Using two griddles allows you to cook all the muffins at once; but since you probably don't have two griddles, you'll need to cook the muffins in shifts. Whatever you use — an electric griddle, stovetop griddle, frying pan, electric frying pan — sprinkle it heavily with semolina or farina. If you're using a griddle or frying pan that's not well-seasoned (or non-stick), spray it with non-stick vegetable oil spray first, before adding the semolina or farina.

5) Gently deflate the dough, and divide it into 16 pieces. Shape each piece into a smooth ball, then flatten the balls until they're about 3" to 3 1/2" in diameter.

6) The easiest way to handle and cook these muffins is to lay them right onto the cold surface you'll be frying them on. That way, you don't have to move them once they're risen; and they won't mind cooking very slowly as you fire the griddle up to its desired heat. If you don't have enough griddle space to do this, sprinkle a baking sheet heavily with semolina or farina, and place the muffins on the sheet; they can be fairly close together. Either way, sprinkle the tops of the muffins with additional semolina or farina.

7) Cover the muffins (a piece of parchment works well), and let them rest for 20 minutes. They won't rise like crazy, but will puff a bit.

8) Cook the muffins over low heat for 7 to 15 minutes per side, until their crust is golden brown, and their interior is cooked through. When done, the center of a muffin should register about 200°F on an instant-read thermometer. If you find the muffins have browned before they're cooked all the way through, no worries; simply pop them into a preheated 350°F oven for about 10 minutes or so, or until they're thoroughly cooked.

9) Remove the muffins from the griddle (or oven), and let them cool thoroughly before enjoying. Remember: use a fork to split, not a knife to cut. Fork-split muffins will have wonderful nooks and crannies; knife-cut ones won't.

Yield: 16 large (3" to 3 1/2") English muffins.

Nutrition information

Serving Size: 1 Servings Per Batch: 16 Amount Per Serving: Calories: 160 Calories from Fat: 30 Total Fat: 3g Saturated Fat: 1.5g Trans Fat: 0g Cholesterol: 20mg Sodium: 200mg Total Carbohydrate: 28g Dietary Fiber: 1g Sugars: 3g Protein: 6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 05/03/2015
  • NoraPdS from KAF Community
  • My family loved them. No more store bought muffins for us. The prep was easy. I had my 8 year old put the ingredients together and then mixed in our KitchenAid mixer. We cooked them on heavily sprinkled griddle and they were perfect. We made 16 good sized muffins for our eggs benedict. Thank you KAF
  • star rating 04/30/2015
  • Staci H from KAF Community
  • So good! I made them with 1/2 whole wheat flour and half bread flour. They are so soft, have great texture and are delicious. I've tried a couple of other recipes and this one is the best one. Thanks!
  • star rating 04/19/2015
  • Kim from Fort Wayne, IN
  • These turned out amazing! I followed directions exactly as stated and they turned out just like the picture! I will be making these again.
  • star rating 03/28/2015
  • Carolyn from Maine
  • These have turned out perfect every time WITHOUT rolling and cutting. I put all the ingredients in my kitchenaid stand mixer with the paddle, mix it up on low then 5 minutes on number 6. Grease a big pyrex bowl, dump the dough in, turn it over so its good and greasy, then cover the bowl with plastic wrap and throw a towel over top. In an hour or two it is puffed to the top. I have been using a big electric nonstick griddle covered in cornmeal. I grease my hands then grab a handful of dough and cut it off with scissors, form it into a disc that is probably 2 1/2 - 3 inches and real thick at least 1/2". Place them on the cold griddle, sprinkle a little cornmeal on top then cover with parchment paper and a cookie sheet on top of that. Let them rest at least 20 minutes then turn the griddle on. My griddle is way off as far as temperature goes so I have to watch it and only brown on each side then put them on the cookie sheet with a nonstick mat and finish in a 350 oven. I like the way these turn out .. no two are alike! I usually get 12 thick muffins of varying diameters. This last time I used raw whole milk (the kind with the cream on top) and raw honey instead of sugar. Delicious!
  • star rating 03/28/2015
  • Carolyn from Maine
  • These have turned out perfect every time WITHOUT rolling and cutting. I put all the ingredients in my kitchenaid stand mixer with the paddle, mix it up on low then 5 minutes on number 6. Grease a big pyrex bowl, dump the dough in, turn it over so its good and greasy, then cover the bowl with plastic wrap and throw a towel over top. In an hour or two it is puffed to the top. I have been using a big electric nonstick griddle covered in cornmeal. I grease my hands then grab a handful of dough and cut it off with scissors, form it into a disc that is probably 2 1/2 - 3 inches and real thick at least 1/2". Place them on the cold griddle, sprinkle a little cornmeal on top then cover with parchment paper and a cookie sheet on top of that. Let them rest at least 20 minutes then turn the griddle on. My griddle is way off as far as temperature goes so I have to watch it and only brown on each side then put them on the cookie sheet with a nonstick mat and finish in a 350 oven. I like the way these turn out .. no two are alike! I usually get 12 thick muffins of varying diameters. This last time I used raw whole milk (the kind with the cream on top) and raw honey instead of sugar. Delicious!
  • star rating 03/27/2015
  • from Ohio
  • Easy to prepare, takes approx 5 minutes to prepare the dough. I do finish off in the oven. Tip: Watch them carefully when on the skillet! Keep it low and slow.
  • star rating 03/10/2015
  • Dianamaria1018 from Butler Pa
  • This recipe is awesome. They came out perfectly. I browned them then put in oven. Making another batch, not sure if I would ever buy those famous other muffins again!
  • star rating 03/01/2015
  • wilhelmina_rise from KAF Community
  • Outstanding. I've struggled to find good, large english muffins and decided to finally make my own with this recipe. Despite using King Arthur All-Purpose Flour instead of the bread flour, the muffins turned out spectacularly well. The recipe is simple to follow and the dough was surprisingly easy to work with (probably because I used my zojirushi to prepare it). My husband and I are thrilled to add this to our list of weekend baking projects and looking forward to delicious breakfasts all week long!
  • star rating 02/23/2015
  • Patrick from Boone, NC
  • Absolutely amazing. No adjustments needed. I was able to use a griddle that saddled two burners on low. I cooked them for about 12 mins on each side and they were perfectly cooked. No oven needed. Topped with some homemade jalapeno jelly . Wonderful
  • star rating 02/15/2015
  • Cookie from Pennsylvania
  • Delicious! It's s little tricky cooking the english muffins on the griddle and I had to finish baking the muffins for about 10 minutes in the oven. The results are fantastic and my picky husband ate 2 ( so did I). Try it. It's a unique bread to make homemade.
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