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Classic, homemade English muffins with the signature nooks and crannies, perfect for toasting. These soft, chewy griddle cakes are surprisingly easy to make and elevate any breakfast sandwich or brunch spread.
Activate the Yeast
Mix and Knead the Dough
First Rise
Classic, homemade English muffins with the signature nooks and crannies, perfect for toasting. These soft, chewy griddle cakes are surprisingly easy to make and elevate any breakfast sandwich or brunch spread.
This english recipe takes 140 minutes to prepare and yields 12 servings. At 180.18 calories per serving with 5.04g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
Shape and Second Rise
Cook the Muffins
Cool and Serve
Replace up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber. You may need to add an extra tablespoon or two of water as whole wheat flour is more absorbent.
Add up to 1/2 cup of sourdough discard to the wet ingredients for a tangy flavor. You may need to reduce the flour and liquid slightly to maintain the correct dough consistency.
Knead in 1/2 cup of raisins and 1 teaspoon of ground cinnamon during the last few minutes of kneading.
Add 1 tablespoon of finely chopped fresh herbs like rosemary or thyme, or 1 teaspoon of dried herbs, to the dry ingredients for a savory twist.
Made primarily from flour, English muffins are a good source of carbohydrates, which are the body's main fuel for energy.
When you make English muffins at home, you control the ingredients. This recipe contains no artificial preservatives, colors, or flavors often found in commercial bread products.
The active dry yeast used for leavening provides small amounts of B-vitamins, such as niacin and riboflavin, which are important for metabolism and overall health.
One homemade English muffin from this recipe contains approximately 160-170 calories, primarily from carbohydrates and a small amount of fat from the butter and milk.
They can be a healthier choice than store-bought versions as they contain no preservatives or artificial ingredients. However, they are made with refined all-purpose flour. For a healthier option, you can substitute some of the all-purpose flour with whole wheat flour to increase fiber content.
The signature nooks and crannies come from a well-hydrated (sticky) dough, proper fermentation (rising time), and splitting the muffin with a fork instead of a knife. If your dough was too dry or you sliced it, you'll lose that classic texture.
This is almost always due to the cooking temperature being too high. The griddle should be on low to medium-low heat. This allows the muffin to cook through slowly without the exterior burning. Cooking for 7-10 minutes per side is a good guideline.
Store them in an airtight container or bag at room temperature for up to 3 days, or in the refrigerator for up to a week. For long-term storage, they freeze beautifully for up to 3 months.
While griddling is the traditional method that creates the classic texture, you can bake them. Place the shaped muffins on a cornmeal-dusted baking sheet and bake at 375°F (190°C) for 15-20 minutes, flipping halfway through. The result will be softer all around, more like a small bread roll.