English Muffins

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Classic English Muffins Recipe: These bake up so soft & chewy, and the recipe couldn't be simpler. Great breakfast or snack with butter & jam.

Prep Time25

Cook Time32

Resting Time1

Total Time2

Course: Breakfast, Brunch, Side Dish, Snack

Cuisine: American

Keyword: English muffin, English muffin nutrition content, English muffin recipe, English Muffins, English muffins recipe, Thomas English muffins

Servings: English muffins

Calories: 303kcal

Ingredients

5 cups all-purpose flour (22 ½ ounces), plus more for dusting
1 ½ teaspoons kosher salt
1 tablespoon granulated sugar
1 teaspoon baking soda
2 teaspoons instant yeast
1 ¾ cups whole milk
3 tablespoons unsalted butter cut into pieces
1 large egg lightly beaten
Semolina flour for dusting

US Customary - Metric

Instructions

In a medium-sized bowl, whisk together the flour, salt, sugar, baking soda, and yeast.
In a small or medium saucepan, heat the milk and butter together over medium heat, whisking occasionally, until the butter has melted.
Let the milk cool until it’s lukewarm (you can speed this up by placing the liquid in the fridge for several minutes).
Place the dry ingredients in a stand mixer bowl fitted with the dough attachment, then turn on the mixer to low speed.
Add the milk mixture* and egg, mixing until the dough comes together.
Turn the speed up to medium and mix for an additional minute. (Note: the dough will be a bit sticky. If it’s too sticky to handle, add an additional 1-2 tablespoons of flour and mix until just combined).
Transfer the dough to a lightly floured surface, then roll out to around ½-inch thick.
Use a 3 ¾-inch cookie cutter to cut rounds from the dough, re-rolling as needed.
Place the dough on a baking sheet lined with parchment paper and dusted with semolina flour. Cover the baking sheet loosely with a dish towel and set aside to rise in a warm place until doubled in volume (approx. 45-90 minutes).**
Place an oven rack on the center shelf and preheat the oven to 325 degrees F.
Use a nonstick skillet set over medium-low heat to cook the English muffins for 3-5 minutes per side, or until lightly crisp and browned.
Transfer back to the baking sheet and bake for 15 minutes.
Before serving, fork split the English muffins.

Notes

*Make sure the milk is lukewarm before adding it to the dry ingredients. Hot liquid can kill yeast which will prevent the dough from rising.

**For overnight English muffins, place the uncooked English muffins in the refrigerator for up to 48 hours, or the freezer for up to 2 weeks. Allow them to come to room temperature and rise before cooking and baking.

Nutrition