Go Back
–+ servings
english muffins on rack with butter

English Muffins

Recipe for English Muffins
Delicious English muffins, which are fluffy yeast rolls cooked on a griddle. They are typically enjoyed for breakfast and can be served with anything from eggs and bacon to salmon and spinach, or with tasty deli meats or spreads.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Rising 2 hours
Total Time 2 hours 30 minutes
Course Breakfast
Cuisine English
Servings 15 muffins
Calories 196 kcal

Ingredients
  

  • 625 g all-purpose flour
  • 2 tsp dry yeast
  • 1.5 tsp fine salt
  • 50 g butter
  • 130 g water
  • 350 g milk preferably whole milk
  • 1.5 tbsp sugar
  • Durum wheat flour

Instructions
 

  • Weigh out the all-purpose flour, salt, and dry yeast, and mix them together in a bowl.
    625 g all-purpose flour, 2 tsp dry yeast, 1.5 tsp fine salt
  • Melt the butter in the microwave and set it aside.
    50 g butter
  • In a separate bowl, combine the milk, water, and sugar. Heat it up to around 30 degrees Celsius, or until it's lukewarm, in the microwave. Stir until the sugar is completely dissolved.
    130 g water, 350 g milk, 1.5 tbsp sugar
  • Pour the warm mixture of water, milk, and sugar into the bowl of a stand mixer and add the flour, salt, and dry yeast while stirring.
  • Gradually add the melted butter and now knead the dough at a medium speed until it completely detaches from the sides of the bowl and the gluten test can be performed.
  • Place the dough on a lightly floured surface and shape it into a firm ball. Put it back in the mixing bowl, cover it, and let it rise in a warm place until it has doubled in size, about 1 hour.
    The rising time can vary depending on the temperature; a good rule of thumb is to take it out when it's doubled in size compared to the starting point.
  • Now weigh the risen dough and divide it into 15 equal portions. Shape the dough balls and place them on a baking sheet sprinkled with durum wheat flour. Gently press the balls out until they are flat and about 2 cm thick.
    Durum wheat flour
    english muffins proving
  • Cover them with a damp cloth or plastic wrap and let them rise for about 1 hour, or until they look like the ones in the picture.
    muffins after rising
  • Heat a skillet over medium heat; on my stovetop, it's set at 4 (induction stove). Once the skillet is hot, carefully lift the fully proofed dough and place them on the skillet. Cook them for about 6 - 8 minutes on one side before gently flipping and cooking for another 6 - 8 minutes on the other side.
    It's important to handle the dough very gently, as otherwise they might flatten during cooking. The finished muffins should end up being approximately 10 cm in diameter and 3-4 cm tall.
    english muffins on a skillet
  • If you want to ensure they're fully baked, you can check the core temperature with a meat thermometer; it should reach 199°F (93°C).
    baked english muffins
  • Transfer the finished English muffins to a rack to cool completely.

Nutrition

Serving: 1muffinCalories: 196kcalCarbohydrates: 34gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 10mgSodium: 264mgPotassium: 84mgFiber: 1gSugar: 2gVitamin A: 121IUVitamin C: 0.001mgCalcium: 36mgIron: 2mg
Keyword Breakfast muffins, English muffins
Tried this recipe?Let us know how it was!