# Homemade English Muffins

Learn how to make the best homemade English muffins with this easy-to-follow recipe, featuring detailed steps and helpful tips for a perfect bake.

- Servings: 9 servings
- Total time: 100 min
- Cuisine: British
- Category: Baked Goods
- Language: en

## Ingredients

- 139 grams water
- 139 grams whole milk
- 9 grams active dry yeast
- 480 grams bread flour
- 6 grams fine sea salt
- 13 grams granulated sugar
- 28 grams melted butter or canola oil
- cornmeal or all-purpose flour

## Instructions

1. Bloom active dry yeast by combining 139g of water and 139g of whole milk, then heating them to 35-37°C (95-100°F).
2. Once warm, add 9g of active dry yeast to the liquid mixture, give it a little mix to hydrate, and let it sit for 10 minutes.
3. In a medium-sized bowl, combine 480g of bread flour, 6g of fine sea salt, and 13g of granulated sugar, then whisk until incorporated.
4. Add the yeast mixture and 28g of gently melted butter or canola oil to the flour mixture.
5. Mix the ingredients together with your hands until it starts to form a shaggy dough.
6. Dump the dough onto a lightly floured counter and knead for 5 to 10 minutes, or until it becomes smooth.
7. Gently roll the dough into a ball and place it into a lightly greased medium-sized bowl.
8. Cover the bowl with a damp towel (not plastic wrap) and let it rise at room temperature for one hour.
9. Once the dough has doubled in size, punch it down.
10. Lightly flour a work surface and dump the dough out.
11. Lightly flour the top of the dough and use a rolling pin to roll it out until it's about a half-inch thick.
12. Using a 3-inch circular biscuit cutter, cut out as many rounds as you can from the dough (between 9 and 12 rounds).
13. Transfer the cut rounds to a baking sheet that has been generously dusted with cornmeal (or all-purpose flour).
14. Cover the baking sheet with an inverted, equally sized baking sheet (or a damp towel) and let them rise at room temperature for 30 minutes to one hour, or until they are plump and puffed up.
15. Heat a griddle or cast iron skillet over medium heat, lightly grease it, and once it's heated up, add as many rounds as you can without overcrowding, ensuring a half-inch space between each.
16. Cook the English muffins on medium heat for 5 to 7 minutes per side.
17. Once finished, place all your English muffins on a wire rack to cool while you finish off the rest.

## Equipment

- kitchen scale
- measuring cup
- bowl
- whisk
- rolling pin
- 3-inch circular biscuit cutter
- baking sheet
- damp towel
- griddle
- cast iron skillet
- wire rack

## Tips

- When adding butter, ensure it's melted but not blazing hot to avoid killing the yeast; it should be just warm to the touch.
- Kneading is forgiving; pick up the dough, fold it over itself, and push it back into itself, repeating until smooth.
- For cutting the dough, you can always push the dough back together, roll it back out, and cut out even more rounds.
- Cook English muffins on a griddle or cast iron skillet over medium heat, adjusting temperature if they brown too fast.

## Source

- Original video: https://www.facebook.com/share/v/19UMk7oqY4/
- Recipe page: https://www.cliprecipe.com/recipe/3f92ee8b-9aab-4c41-8f08-da6b76a0870a
- Extracted: 2025-08-16

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt