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a stack of 4 english muffins on a wire rack.
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English Muffins Recipe

English muffins are great for breakfast, lunch, dinner, or even just a snack. I love to make a big batch on Sunday to enjoy all week long.
Step-by-step photos can be seen below the recipe card.
Prep Time2 hours 45 minutes
Cook Time10 minutes
Total Time2 hours 55 minutes
Course: Bread, Side Dish
Cuisine: British
Servings: 10 muffins
Author: Sabine Venier

Equipment

  • Kitchen Scale (optional)
  • Stand Mixer
  • Rolling Pin
  • 3-inch Round Cookie Cutter
  • Cast Iron Skillet

Ingredients

  • 2¼ cups all-purpose flour 270 grams, plus extra for dusting
  • ¾ cup whole wheat flour 85 grams (or more all-purpose flour)
  • 1½ teaspoons instant yeast 4 grams
  • 2 teaspoons granulated sugar 8 grams
  • 1¼ teaspoons kosher salt 4 grams
  • 1 cup warm milk 227 grams (about 110°F)
  • 2 tablespoons unsalted butter 28 grams, melted (¼ stick)
  • Cornmeal or semolina flour, for dusting

Instructions

  • In a large mixing bowl of a stand mixer, combine the all-purpose flour, whole wheat flour, yeast, sugar, and salt.
    2¼ cups all-purpose flour, ¾ cup whole wheat flour, 1½ teaspoons instant yeast, 2 teaspoons granulated sugar, 1¼ teaspoons kosher salt
    flour in a glass bowl.
  • Add the warm milk and melted butter to the bowl with the dry ingredients. Stir until a dough forms.
    1 cup warm milk, 2 tablespoons unsalted butter
    dough ball in a glass bowl.
  • Attach the dough hook to the stand mixer and knead the dough for about 5 minutes, or until it becomes smooth.
    a ball of kneaded dough in a glass bowl.
  • Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it proof in a warm place until it doubles in size, around 1-2 hours.
    proofed english muffin dough in a plastic bucket.
  • Punch down the dough and roll it out on a floured surface to about ½ inch thick.
    rolled out english muffin dough on a table.
  • Using a round cutter, cut out muffins and transfer them to a baking sheet sprinkled with cornmeal or semolina flour.
    Cornmeal
    10 cut out english muffins before baking.
  • Cover with a towel and let the cut muffins proof for another 30-40 minutes.
    a towel covering proofing dough.
  • Preheat a skillet over low heat. Cook the muffins covered for about 5 minutes on each side, until they are golden brown and sound hollow when tapped on the top.
    cooked english muffins in a pan.
  • Let the muffins cool on a wire rack. Split with a fork and toast before serving.
    splitting an english muffin with a fork.

Notes

Storage: Store English muffins in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 177kcal | Carbohydrates: 31g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 302mg | Potassium: 117mg | Fiber: 2g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 0.01mg | Calcium: 39mg | Iron: 2mg