Name: Homemade English Muffins Recipe
Prep time: 15 min
Cook time: 14 min
Total time: PT-490301H58M5S
Cuisine: British
Ingredients: 400g strong white flour, plus extra for dusting; 1 tsp caster sugar; 5g fast-action yeast; 1 tsp salt; 250ml whole milk, warmed; Fine semolina

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Introduction

English muffins are a classic breakfast treat, known for their soft, chewy texture and delicate crumb. Perfect toasted and topped with butter or jam, these homemade muffins bring cozy charm to your morning table.

The image shows a white plate in the front holding two halves of an English muffin toasted light brown on the cut sides; one half is thickly spread with pale yellow butter. Behind it is a metal tray piled with six whole English muffins with light brown toasted tops. To the right, there is a small blue bowl with a butter block and a knife resting inside it. On the left side, a cup of coffee with creamy brown foam is visible. All items are placed on a white marbled surface with a cloth napkin partially under the tray. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

400g strong white flour, plus extra for dusting
1 tsp caster sugar
5g fast-action yeast
250ml whole milk, warmed
Fine semolina, for dusting
1 tsp salt

Instructions

Step 1: In a large bowl, combine the flour, sugar, yeast, and salt. Gradually add the warmed milk while mixing with your hands until a dough forms.
Step 2: Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic. Alternatively, use a tabletop mixer fitted with a dough hook.
Step 3: Roll the dough out to about 1cm thickness. Use a 7.5cm cutter to cut out 8 circles, re-rolling scraps as necessary.
Step 4: Place the rounds on baking trays dusted with fine semolina. Dust the tops with more semolina, cover loosely, and leave to rise in a warm place for about 1 hour until doubled in size. For enhanced flavor, you can prove the dough overnight in the fridge.
Step 5: Heat a heavy-based frying pan or griddle over medium heat. Cook the muffins in batches for 6-7 minutes on each side until golden brown. If they brown too quickly, reduce the heat and allow them to cook through.
Step 6: Transfer the cooked muffins to a wire rack to cool slightly. Serve warm for the best taste.

Tips & Variations

For a nuttier flavor, try using half whole wheat flour and half strong white flour.
Dusting with fine semolina helps create the traditional texture on the outside of the muffins.
Proving the dough overnight in the fridge enhances the flavor with minimal effort.
Experiment with adding herbs or cheese to the dough for a savory twist.

Storage

Store cooled English muffins in an airtight container at room temperature for up to three days. Reheat by toasting or warming them gently in a pan before serving to restore their soft texture.

How to Serve

The image shows a close-up of a white plate with two toasted English muffin halves, one spread with creamy butter that is pale yellow with a soft texture, while the other half is plain showing a golden-brown toasted surface. Behind this plate, there is a white tray holding six whole English muffins stacked casually, each showing a light beige color with a slightly browned, textured top. To the left, there is a small cup of light brown coffee with a thin layer of froth on top. In the background to the right, a white bowl filled with a chunk of butter and a butter knife is slightly visible, placed on a white marbled surface with a soft cloth partially under the tray and bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

Strong white flour is best for a good rise and chewy texture, but you can substitute part of it with whole wheat flour for added flavor and nutrition. Avoid using low-protein flours like cake flour.

What’s the best way to reheat English muffins?

Slice them in half and toast or warm them in a dry frying pan until heated through and slightly crisp on the edges. Avoid microwaving as it can make them chewy.