Breakfast / Brunch
Homemade English Muffins
Once you try your hand at making homemade English muffins, you’ll likely say goodbye to store-bought ones forever. It takes a little time to achieve the perfect, crisp crust and tender interior, thanks to dry frying, but it’s worth it!
If you weren't an English Muffin fanatic before, you’re going to be now. Not only are they fun and easy to make, they’re super delicious. And who doesn’t want a homemade English muffin with butter for breakfast?! All you have to do is mix the dough together in a stand mixer, let it rise, then shape and cook (dry fry) for delicious English muffins.
There are a few things to keep in mind. Using bread flour aids in giving the muffins a chewy texture. Plus, you’re only using the minimal amount of flour, which means there’s optimal hydration, resulting in a soft dough that helps ensure the development of those desirable nooks and crannies. And these muffins are cooked on the stovetop via dry frying. What that means is there’s no oil in the pan; rather you “fry” them in a dry pan until browned and cooked through.
Remember to use a fork, not a knife, to split open your muffins. Using a fork keeps those coveted nooks and crannies for butter; using a knife won't.
This versatile bread isn’t just for Eggs Benedict. Whether for breakfast, lunch, or dinner, or a few snacks in between, English muffins are the perfect raft for a variety of toppers — check out these quick and easy ideas:
Breakfast ‘Za Top muffins with scrambled eggs, crumbled cooked sausage, and chopped scallions; finish with shredded Cheddar.
Elvis’ Fave Spread muffins with creamy or chunky peanut butter, then top with sliced bananas.
Sweet & Creamy Add a schmear of cream cheese to muffins then top with your favorite jam, jelly, or marmalade.
Italian Delight Dollop muffins with ricotta cheese and top with sliced strawberries; finish with a drizzle of honey and fresh basil.
Combine milk, egg, bread flour, butter, sugar, yeast, and salt in the bowl of a stand mixer fitted with the paddle attachment; beat on medium-high speed, until dough starts pulling away from the sides of the bowl and is smooth and shiny, about 5 minutes. (When you lift the paddle attachment from the bowl, the dough should be stretchy and soft.)
Transfer dough to a lightly greased bowl, cover, and let rise in a warm place until doubled in size, 1–2 hours.
Generously dust a baking sheet with semolina flour.
Lightly dust work surface with bread flour and semolina. Gently deflate dough and divide into 12 equal pieces. Shape each dough piece into a smooth ball, then flatten into a 3- to 3½-inch disk, about 1-inch thick. Place muffins on prepared baking sheet and sprinkle tops with semolina. Cover muffins with a sheet of parchment and let rest 30 minutes (muffins will puff slightly).
Preheat oven to 350°.
Heat a griddle or cast-iron skillet over low; generously coat with semolina. Cook muffins, in two or three batches, on griddle until golden brown and sides aren’t squishy, 8–12 minutes per side. Muffins are fully cooked when a thermometer inserted into centers registers about 200°. (If muffin exteriors are browned but the interior isn’t to temp, place them in the oven and bake muffins until fully cooked, 8–10 minutes.) Transfer muffins to a cooling rack to cool completely.
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 23mg 7%
Sodium 179mg 7%
Carbs 34g 11%
*Percent Daily Values are based on a 2,000 calorie diet.