Homemade English Muffins
A simple and easy-to-make recipe for homemade English muffins that tastes much better than store-bought. Only six ingredients are needed to make these English muffins making this recipe quick and easy.
Servings: 10 Muffins
Equipment
- Skillet with a tight-fitting lid
Ingredients
- 2½ cups all-purpose flour
- ½ tsp dry active yeast
- ¼ tsp sea salt
- ⅔ cup milk, at room temperature
- ½ cup room temperature water
- 1 Tbsp melted butter
Instructions
- In a large bowl, whisk together flour, yeast, and salt. Set aside.
- In a separate bowl, mix milk, water, and melted butter.
- Slowly pour the liquid into the dry ingredients and stir to combine. Dough will be sticky.
- Cover and allow to rise for 12 to 18 hours.
- After rising, turn out onto a floured surface, cover, and let rest 10 minutes.
- Roll dough out to between ¾-inch and 1-inch thickness.
- Use a 2½-inch round cookie cutter to cut dough into circles. Reroll the dough scraps and cut additional rounds.
- Place cut muffins on a parchment-lined baking sheet.
- Cover the muffins with a tea towel or plastic wrap and let rest for about 30-40 minutes.
- Heat a skillet over medium-low heat.
- Place 3-4 rounds in the skillet, cover and cook for 6-7 minutes.
- Turn muffins and cook, covered an additional 3-4 minutes.
- Place cooked English Muffins on a cooling rack to cool.
- Store in an air-tight container for up to 3 days.