How To Make Homemade English Muffins

How To Make Homemade English Muffins

How To Make English Muffins

Making English muffins is not as difficult as it may sound and the result is delicious if you follow the steps.

The most important factor in any yeast endeavor is the temperature of the liquid added to the yeast. It must be correct to enhance the yeast formation so always use a candy thermometer to get the temperature right.

The temperature at which you proof your bread is also vital. I use an oven thermometer and first heat the oven to its lowest temperature, then allow to drop to 75-80 degrees. I then allow my bread to proof in the oven.

By following those 2 rules, you can create wonderful homemade yeast masterpieces with a minimum of effort.

For variety, try the crumpets recipe as well – while both have their origins in England, they each have a unique texture and taste all their own though their usage is interchangeable.

Photo Credit:  Flickr Treehouse 1977

English Muffin Recipe

Makes 18 muffins


1 cup milk (I use nonfat)
2 tablespoons sugar
2-1/2 teaspoons or 1 packet of active dry yeast
1 cup warm water (110 degrees)
1/4 cup melted shortening (or margarine, butter or oil)
6 cups flour (divided – 3 cups/3 cups)
1 teaspoon salt
Cooking spray


Heat the milk in a saucepan until it bubbles and then remove from the heat. This is scalding the milk.
Add sugar and stir until it dissolves.
Let cool until lukewarm.
Dissolve yeast in warm water in a small bowl. Let stand until creamy – about 10 minutes.
Combine milk and sugar mixture, yeast mixture, shortening/oil/butter and 3 cups of the flour. Beat this until smooth.
Add salt and 3 cups of flour or enough to make a soft dough.
Knead until smooth – 5-10 minutes.
Place in greased bowl or bowl sprayed with cooking spray.
Cover with towel and let rise in warm oven (75-80 degrees) until doubled.
Punch dough down.
Roll out to 1/2-inch thickness. Use a biscuit cutter, drinking glass or empty tuna can to cut out rounds.
On waxed paper or parchment paper, sprinkle cornmeal and set the rounds on this to rise further.
Sprinkle/dust lightly the tops of the muffins with cornmeal.
Cover and let rise again 1/2 hour.
Heat a greased griddle or large skillet.
Cook muffins on the griddle about 10 minutes on each side.
Keep cooked muffins warm until all have been cooked.
Allow to cool then and place them in plastic containers or bags until used.
Split and toast.

There are several variations of this recipe
available; this one was primarily from but you can also
make English muffins using crumpet or flan rings. See links for other

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Muffin (English) – Wikipedia, the free encyclopedia

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