These Homemade English Muffins are easy to make and absolutely delicious. They are delicious toasted with butter and jelly and also make a great breakfast sandwich. They keep well and this recipe makes 20 to 24 muffins so great to make on a Sunday and enjoy for breakfast for a couple of days. We always loved English muffins as a kid and these are really good and homemade is always better. Made with all ingredients you would have in your kitchen!
Homemade English Muffins Ingredients Needed:
Milk, 2% or whole milk
Active dry yeast or 1 package
White granulated sugar
Oil for greasing bowl
You can easily use a muffin rings to make these all the same size but I just used my hands. They are not perfect but that is okay.. that is the fun of cooking, things don’t have to be perfect. You just have to get in the kitchen and enjoy it. That is one of the things we love our our website, it’s about just enjoying making good food for your friends and family.
If you love this recipe you will also love our Easy White Bread. We make it about once a week, only 6 ingredients, and delicious!
Full recipe in the recipe card below.
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Homemade English Muffins
These Homemade English Muffins are wonderful!
Servings: 6 servings
- 1 1/2 cups warm milk 2% or whole milk (Do not use hot milk, it will kill the yeast)
- 2 1/4 teaspoons active dry yeast or 1 package
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 tablespoons white granulated sugar
- 3 tablespoons butter grated or cut in very small pieces
- 1 large egg
- Oil for greasing bowl
Sprinkle the yeast over the warm milk, stir and set aside for at least 10 minutes. In a large bowl whisk together the flour, salt and sugar. Cut the butter into the flour mixture until it resembles coarse crumbs. Once the milk and yeast has been sitting for 10 minutes stir in the egg.
Combine the yeast mixture with the flour and mix with a spoon until ingredients are combined and come together. Turn out on a floured surface and knead 8 to 10 times. Spray or grease a large bowl with oil and place dough into bowl turning one time so both sides are greased.
Cover with a damp towel and let rise in a warm place for 2 hours or until doubled in size. (I put it in my oven and turn on oven light. Do not light the oven)
Remove from oven after 2 hours and punch down. Knead 5 or 6 times and pinch off pieces. Roll into balls about the size of a golf ball with your hands.
Sprinkle cornmeal on a baking sheet that has been covered with parchment paper. Place muffins on the parchment sheet, flatten into rounds and sprinkle on more cornmeal. Cover with moist towel and let rise another 20 minutes.
Heat a skillet or griddle to medium warm, sprinkle with cornmeal and cook muffins about 5 minutes on each side until brown.
Makes 20 to 24 muffins depending on size you make them.
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