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overhead view of white plate with 4 toasted English muffins halves topped with melted butter
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Homemade English Muffins

Full of nooks and crannies (for collecting butter...mmmm), this easy and quick homemade English muffin recipe is made with a batter, like pancakes on a griddle and finished in the oven.
Course Breakfast
Cuisine American
Prep Time 40 minutes
Cook Time 16 minutes
Total Time 56 minutes
Servings 8
Calories 172kcal
Author Marie

Ingredients

Mixture 1

  • 1/2 cup non-fat powdered milk (see notes for substituting with milk)
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon butter (or shortening)
  • 1 cup hot water

Mixture 2

  • 2 1/4 tsp instant dry yeast
  • 1/8 teaspoon sugar
  • 1/3 cup warm water

To Make the Dough

  • All mixture 1 and mixture 2
  • 2 cups all-purpose flour plus more for flouring English muffin tins

To Cook the English Muffins

  • Non-stick vegetable spray
  • Cornmeal for dusting griddle or semolina or farina
  • 3- inch metal rings not necessary but will make them easier to shape; can also use round cookie cutters or biscuit cutters that are about 3 inches in diameter

Instructions

  • In a medium sized bowl, combine ingredients for mixture 1: the milk powder, 1 tablespoon sugar, salt, shortening, and hot water and then set aside until cooled
  • In a small bowl, combine ingredients for mixture 2: add the yeast, 1/8 teaspoon sugar, and warm water and stir to combine
  • After about 5 minutes, combine mixture 1 and mixture 2, ensuring that the mixture 1 has cooled sufficiently (if it is still hot, the yeast in the second mixture could be killed off)
  • Beat the dough until well combined, cover bowl with clean towel, and set aside for 30 minutes
  • In the meantime, grease and flour your muffin rings (I used cooking spray and then dipped each ring into flour and shook the extra off)
  • Preheat griddle at low-medium heat (250 to 300 degrees) and preheat oven to 325 degrees.
  • Sprinkle cornmeal (or semolina or farina) on top of griddle (grease first if it isn't nonstick), then set the muffin rings on top if using
  • Fill each ring with about 1/4 cup of batter, sprinkle tops with more cornmeal, and then cover the rings with a flat try or inverted baking pan
  • Cook on griddle at low-medium heat for 2 or 3 minutes per side and then transfer to a baking sheet, place in oven, and finish baking for 10 additional minutes
  • Alternatively, you can cook completely on stovetop/grill by cooking over medium heat [350 degrees] for 5 to 6 minutes per side and then flip to other side. (they are a bit more prone to burning without using the oven step, so take care to check carefully at 2 minute intervals).
  • Do not use a knife to cut these open - use a fork to carefully open each one to get those nooks and crannies

Notes

  • If using metal rings, do not overfill them or they will stick to the top tray you use to cover them when baking/cooking.
  • You may substitute milk for milk powder by eliminating all water from recipe and using warmed milk instead. 
  • Split these muffins with a fork, not a knife, in order to get the most nooks and crannies.
  • The center of the muffin should register 200 degrees when finished (using an instant read thermometer).
  • You can use an electric griddle, stovetop griddle, frying pan, (anything with a wide flat surface) to cook these.
  • Make sure to sprinkle the griddle/pan generously with fine cornmeal (you can also use semolina or farina.)
  • If the cooking surface isn't non-stick, make sure to spray it with vegetable oil spray (before adding the cornmeal).
  • Check the bottoms after 2 minutes or so using a spatula to make sure your temperature isn't too high and you're not burning your English muffins. 
  • Instead of finishing these in oven, the English muffins can be completely cooked on griddle or stove-top by cooking longer on each side (I find it easier to lightly brown them on each side and finish in the oven).
  • These freeze well – freeze leftovers in sealed plastic bag or container for up to one month. 
Baker's percentage: 
  • flour, 240 grams (100%)
  • water, 283.6 grams (128%)
  • milk powder, 34.5 grams (14%)
  • butter, 14 grams (5.8%)
  • sugar, 12.5 grams (5.2%)
  • yeast, 10 grams (4.2%)
  • salt, 6 grams (2.5%)
  • Total = 624 grams (259.7%)
78 grams of batter for each English muffin; to scale recipe, divide needed grams of dough by 624 grams (total batter weight in current recipe) to arrive at a "conversion factor", the conversion factor is multiplied by each ingredient for updated weights needed. You can also simply double the recipe. 
Recipe adapted from Alton Brown.

Nutrition

Calories: 172kcal | Carbohydrates: 31g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 348mg | Potassium: 209mg | Fiber: 2g | Sugar: 6g | Vitamin A: 218IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 2mg