Easy Homemade English Muffins

Easy Homemade English Muffins

Weekends are for brunch and few foods are as quintessentially brunch as Eggs Benedict, and the classic ingredient for any variation of this, the English muffin. Although going out for brunch at any of the many fantastic establishments offering bottomless brunches and hipster friendly takes on breakfast is always a blast, sometimes we just want to stay in and enjoy a relaxing day our pyjamas. This is no reason to not enjoy brunch to the fullest, and with a bit of time, a bit of planning, and this recipe for easy, homemade English muffins, you can have the full brunch experience in the comfort of your home.

If making your own English muffins seems like a lot of work for a home brunch, rest assured that you will not regret it. After all, muffins are not just for benny. These tasty baked goods make great breakfast sandwiches, easy pizza lunches, or are just as delicious with a simple topping of butter or jam. This recipe does require a bit of forward planning as, with any yeast bread, there is waiting time between steps while the dough rises. However, the recipe itself is super easy and the muffins will keep for up to a week if stored properly. You can also freeze the finished product for future use, although fresh is best. So what are you waiting for?

Eggs Benedict on homemade English muffins

Easy Homemade English Muffins

You will need the following ingredients:
  • 2 tbsp and 1 cup warm water

  • 2 1/4 tsp active dry yeast

  • 1/2 cup milk at room temperature

  • 2 tsp sugar

  • 1 tsp salt

  • 4 cups flour

  • 3 tbsp softened butter

  • Cornmeal for flouring board (regular flour will work as well)

  • Small amount of oil or butter for greasing

  • Butter for griddling

And the following equipment:
  • Small bowl

  • Wooden spoon

  • Measuring cups and spoons

  • Large mixing bowl

  • Mixer (I recommend the paddle attachment and dough hook)

  • Tea towel

  • Rolling pin

  • Pastry cutter (3 inch or desired size)

  • Baking tray

  • Griddle or wide frying pan

  • Spatula

Ok, now lets get cooking!

  • In the small bowl, mix 2 1/4 tsp of active dry yeast into 2 tbsp of warm water and let stand for 5 minutes

  • In the large mixing bowl, combine 1 cup of warm water, 1/2 cup of room temperature milk, 2 tsp of sugar, and 1 tsp salt

  • Stir in dissolved yeast

  • Using the paddle attachment, gradually add 2 cups of flour

  • Cover the bowl with a tea towel and set in a warm place for around 1 1/2 hours (you are looking for the dough to bubble up begin to collapse back into the bowl)

  • Back with the paddle attachment, beat in the 3 tbsp of soften butter

  • Add in the final 2 cups of flour. This can be done with the paddle or with the dough hook

  • Sprinkle cornmeal over clean surface and roll the dough out to 1/2 inch thick

  • Cut muffins out with a lightly greased 3 inch pastry cutter

  • Transfer muffins to a lightly greased baking tray and cover with tea towel to rise

  • Let rise until doubled in size

  • Heat the griddle pan and butter generously

  • Work in batches, cooking the muffins on the griddle until golden brown on each side – time will vary based on the temperature of the pan so keep an eye on them as they cook

  • Cool on a rack

Serve and enjoy!

To serve, split the muffins open with a fork by gently twisting. Serve fresh or toasted.

English muffin breakfast sandwich

Baking is a great pastime, perfect for a quiet day around the house while giving you a feeling of accomplishment. Give this easy, homemade English muffins recipe a try and let us how you have taken your favourite home brunch to a new level.



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