If you’ve been on the hunt for the perfect homemade English muffins recipe, look no further!
Back in March the Girl and I took the British Baking Classics class at the King Arthur Baking Company in Vermont and the English muffins we made there were so good, that I’ve been itching to try the recipe again ever since we got home.
And well, yesterday was the day.
The homemade English muffins I made turned out perfect and were so easy to make, I can’t imagine I’ll ever buy store bought English muffins again.
This recipe makes 9 English muffins and as an added bonus, the muffins freeze well too. So if you’re into meal prep, or batch cooking, add this recipe to your list.
It’s a winner!
~Mavis
You can find the English muffin rings HERE.
Homemade English Muffins Recipe
Ingredients
- 3 cups {360 grams} all-purpose flour
- ¾ teaspoon instant yeast
- 1 ¼ teaspoons salt
- 1 teaspoon sugar
- 1 ½ tablespoons {21 grams} unsalted butter
- ¾ cup {177 grams} milk, warm
- ½ cup {118 grams} water, warm
- Cornmeal, as needed for dusting
Instructions
Place the flour, yeast, salt, sugar,butter, milk, and water in a large bowl. Stir for 1 minute vigorously. Note: the dough will be too sticky and soft to handle.
Cover the dough and allow it to rise at room temperature for about an hour.
On a well floured surface, turn out the dough and divide the dough into 9 equal pieces.
Shape each piece of dough into a round and then place each round in a greased and cornmeal-dusted English muffin ring.
Let the dough rise for about 40 minutes or until the dough is nice and puffy.
Preheat the oven to 425 F {R7 in an all electric AGA cooker}.
Bake for 15 – 18 minutes {flipping the English muffins over half way through the bake time}.
Allow the English muffins to cool, then split and toast before serving.
English muffins can be stored in the freezer for up to 1 month.
This recipe make s9 English muffins.
Pauline in Upstate NY says
Hi Mavis, I’d love to try these but would rather not invest in the rings until I’ve had a trial run with the recipe. How big are they? Could I use wide-mouth canning rings (without lids!) instead?
Mavis Butterfield says
The muffin rings I used are 3.15 inches.
Hera says
Hi, Pauline. I use tuna cans that I’ve cut both the top and bottom out of. They work just fine.
carrie says
Would you say this tastes/has the consistency of an English mufin or an Australian toaster biscuit?
I make sourdough English muffins and we love them (they are cooked in a pan or on a griddle). My husband was asking for some like store bought Australian toaster biscuits the other day. I also like that they are cooked in the oven. Would they hold up without the rings? Not sure how loose the dough is once you’ve rolled them out.
Cindy Brick says
Carrie, I thought that crumpets were what was cooked on a griddle. Otherwise, what Mavis is describing, including the rings, for English muffins sounds like crumpets to me.
Same ingredients, slightly different processing, and a different name?
Margo says
I know what you mean when you say you’ll never buy them from the store again once you’ve tasted the homemade version. I’m gluten free and after much searching found my perfect recipe for English muffins. The first thing out of my mouth after the first batch was, “Oh my, I’m never going back to store bought again!” Here’s to the handmade and homemade!
Annette says
Margo, do you mind sharing your recipe, please? We have been searching for a tasty, gluten-free English muffin recipe!
Tiffany F says
Yes, Margo, I’d also love to have your GF recipe!
Margo says
Annette, it’s from the American test Kitchen’s “How can it be gluten free” cookbook. I highly recommend it. I use their mix for the flour for most of my baking. The only substitute I make is they require a lot of psyllium husk powder in many of the recipes. It’s usually 3Tbl. for breads, (OK if you can eat high fiber breads), but I sub 2tsp of xanthan gum and a use 1 Tbl of the psyllium powder.
Janet Coomes says
I’d love your GF recipe. My daughter has celiac and I make things for her so she doesn’t feel left out
Thanks, Janet
Margo says
Janet, I put a comment above about the Americas Test Kitchen recipe book. I use it for almost all my bread goods. There is a recipe for the flour blend they use and I haven’t been disappointed in any of their recipes. The English muffin recipe is excellent, as is their bread recipes. My go to book, I highly recommend.
Lana says
Me too.
Bonnie Jones says
Your English muffins turned out beautiful. Will have to try your recipe!
Lynda Rees Kling says
I’ve never seen “ English” muffins in England… they have crumpets over there! Which are delicious!
Tammy says
I have made sourdough English muffins several times, and we really enjoy them. They are so much better than from the store!
I’m really confused about crumpets vs. English muffins – all of the English muffin recipes I’ve come across have you cut the dough and put it on a griddle, no baking. I thought crumpets were the recipe that used rings. But crumpets also get cooked on a griddle. I don’t know, lol.