English muffins

There is nothing like the taste of a freshly baked English muffin topped with a little strawberry jam or cream cheese. It takes a few steps to make them but if you make them in large batches, it’s well worth your time.

Homemade English Muffins

Makes 6 muffins


  • 2 1/2 cups of flour
  • 1 tablespoon of butter (softened)
  • 1  1/2 teaspoon of sugar
  • 1 cup of milk (at room temperature)
  • 1  1/4 teaspoon of yeast
  • 1/4 teaspoon of salt
  • cornmeal


In a large bowl combine the flour, sugar, salt and yeast. Mix in butter and 3/4 of room temperature milk. Add the rest of the milk if needed, enough to form a dough.

Mixing English Muffin ingredients

Knead for 8 minutes.

Place the dough in a lightly oiled bowl then cover the bowl with a clean tea towel or plastic wrap and let rise for 1 hour.

English Muffin dough balls

Divide the dough into 6 balls, try to make them as round and uniform as possible.

Spray a baking sheet with oil then sprinkle it with cornmeal. Put the dough balls on the cookie sheet, cover with plastic wrap and let rise again for 1 hour.

English Muffins dough on a Cookie Sheet

Preheat oven at 350F.

Heat a skillet pan on medium heat then brush it with oil. Place a few of the dough balls in the pan and cook for 7-8 minutes or until the bottoms are lightly browned. After 7-8 minutes flip them over and cook for another 7-8 minutes or lightly browned.

Frying English Muffins
Frying English Muffins

Once you have lightly fried the muffins, transfer them to a cookie sheet. Bake for 6-8 minutes.

English Muffins Baking

Let it cool down for about 1/2 hour before you slice them or package them for freezing.

You can make larger batches by doubling or tripling the recipe. Let cool them put inside a large ziploc bag, take all the air out of the bag, label then freeze.

English Mufins Cooked

These freeze very well.

Freezing English Muffins

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The Author:

© 2017 Pioneerthinking.com – Ingredients for a Simple Life

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July 10, 2017


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