Easy English Muffin Recipe
With this easy English muffin recipe, you’ll never buy store again! With only a handful of ingredients and a quick prep, you’ll find yourself making this easy bread recipe again and again.
Just because you don’t feel like fussing in the kitchen doesn’t mean you can’t bake fresh bread or even homemade English muffins.
Trust me when I say if I can do it, anyone can!
Why do I say that?
After all, I’m not much for baking.
My jam is more making quick and easy meals, but…speaking of jam…
I also love slathering it on a warm English muffin along with a big pat of butter.
In fact, I love it so much I wanted to learn how to make English muffins and was pleasantly surprised to find that it is so simple and easy to do!
Ingredients
To make these you’ll need:
- Flour– Regular all purpose flour and a little extra for kneading.
- Yeast– Dry active or instant yeast
- Salt
- Sugar– Regular granulated sugar to wake up the yeast.
- Water– Make sure it’s lukewarm. Cold water won’t activate the yeast and hot water will kill it.
- Yogurt– Plain regular or Greek yogurt.
- Cornmeal– Finely ground
- Oil– To brush on the skillet
How to Make
To make this easy English muffin recipe, start by whisking together the flour, yeast, salt, and sugar.
Then, stir in the warm water and yogurt so it forms a soft dough.
Turn the dough out onto a floured surface and knead the dough for 10 minutes, until smooth, adding more flour if it gets sticky.
Then, let the dough rest for 5 minutes.
Roll the dough out to a thickness of about ¾ inch.
Cut out 12 circles with a 3 inch round cutter.
Sprinkle a baking sheet with finely ground cornmeal and cover each side of muffins with it.
Cover the tray of muffins with a damp towel and let rise in a warm place for about an hour, until almost doubled in size.
Heat a flat griddle pan until hot and brush with oil.
Add the muffins and reduce heat to medium.
Cook for 12 minutes, six minutes on each side, turning once.
Serve warm with butter and jam.
Enjoy!
How to Store Homemade English Muffins
If you have leftover muffins, cover them tightly and store them on your counter for 3 to 5 days.
When you are ready to eat them just toast them or heat them on a griddle and serve them with your desired topping.
How many muffins does this make?
This recipe makes 12 English muffins. The serving size can be either 1 or 2 muffins depending on your preference.
Tips and Tricks
- Use a fork to pierce the center of the muffin, all the way around, to help split it in half. This will preserve those essential nooks & crannies
- Don’t have a biscuit cutter? Can you other things found in your kitchen, such as a mason jar lid or a cup.
- Make sure not to skip the cornmeal as it’s vital to prevent sticking.
- You can use a cast iron skillet or a griddle pan for cooking.
Other Easy Homemade Baked Goods
These easy English muffins are my favorite way to treat myself to a nice homemade breakfast. Make them ahead of time and enjoy homemade bread all week long.
Looking for other easy homemade baked goods to make? Try these:
If you’ve tried these EASY ENGLISH MUFFINS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Easy English Muffin Recipe
Ingredients
- 3 2/3 cups flour plus more for kneading
- 1 envelope active dry yeast or instant yeast
- 1 tsp salt
- 1 tsp sugar
- 1 cup lukewarm water
- 2/3 cup plain yogurt Greek or regular
- fine cornmeal
- oil
Instructions
- Whisk together flour, yeast, salt, and sugar. Add water and yogurt, and mix into a soft dough. Knead the dough for 10 minutes, until smooth, adding more flour if it gets sticky. Let dough rest for 5 minutes.
- Roll dough out to a thickness of about ¾ inch. Cut out 12 circles with a 3 inch round cutter. Sprinkle a baking sheet with semolina, and cover each side of muffins with it. Cover with a damp towel and let rise in a warm place for about an hour, until almost doubled in size.
- Heat a flat griddle pan until hot and brush with oil. Add the muffins and reduce heat to medium. Cook for 12 minutes, six minutes on each side, until firm and golden brown. Turn only once. Serve with butter and jam.
Notes
- Use a fork to pierce the center of the muffin, all the way around, to help split it in half. This will preserve those essential nooks & crannies
- Don't have a biscuit cutter? Can you other things found in your kitchen, such as a mason jar lid or a cup.
- Make sure not to skip the cornmeal as it's vital to prevent sticking.
- You can use a cast iron skillet or a griddle pan for cooking.
Nutrition
