The last few months I have been LOVING toasted homeamde English muffins with butter and strawberry jam. I’ll have two in the morning with eggs and a warm cup of coffee. So I decided it was time to make a batch, instead of buying the store bought ones all the time. There is something about toasted homemade English muffins with a hot cup of coffee to start the day. I love that these muffins are light, fluffy, and have so many nooks and crannies in them for the butter to seep through. These homemade English muffins go great as a breakfast with your favorite jam (if you like strawberry, check out this recipe), as a strawberry shortcake dessert, or with your favorite biscuits and gravy recipe! This recipe is so versatile it’s amazing!
What equipment do I need for English Muffins?
You will only need a couple things, but I guarantee you that you have most of it in your cabinets already.
You will need:
- A couple bowls
- Medium to large saucepan for cooking the muffins on the stove
- Medium to large baking sheet
That’s it! I really like that there is very little equipment needed, because that means less dishes to clean up.
Why do I need to Cook Homemade English Muffins on the stove with cornmeal?
I was a little confused by this at first too. But when you buy store bought English muffins, do you know the dark part on the outside of the muffin? Cooking the muffins just in the oven will not get that dark crunchy part on the outside. You also won’t get the crumbly pieces from the cornmeal and that added texture on the outside of the muffin. Cooking the muffins in cornmeal and on the stove give it that nice texture on the outside and the crunchiness when you toast it in the toaster.
How to Make English Muffins.
The process for making homemade English muffins is similar to that of making bread loafs; you need to let the dough rise a couple times throughout the process. This recipe is great made the night before, then finished that morning. Especially if you want them baked to freshness.
First, mix the warm milk, sugar, and yeast in a bowl. Let this sit for a few minutes until the mixture is bubbly.
Next, add all the remaining ingredients except the cornmeal. Mix until the dough becomes sticky. This will be about 5 minutes.
Scape dough onto a lightly floured surface and fold dough over a few times to make it into a smooth ball. Place in a greased bowl and let rise in a warm area for about 1 hour. I like to place my dough either in the oven or in the microwave, if my house is a bit cooler than normal.
If you are baking these the next morning, at this point you can put the dough covered and in the fridge overnight. In the morning, the dough will have a skin on the top. This is normal. Knead the dough around a few times to loosen it back up.
Once dough has risen, punch it down, sprinkle a flat surface with cornmeal and roll to desired thickness. Cut out circles, or desired shape. You’ll continue this process until all or most of the dough is used. I like to place my cut muffins on lightly cornmealed baking sheets, but you can keep them on the counter if that works better for you.
Cover the muffins with a damp cloth and let them sit for about 20 minutes.
During this time, preheat the oven to 325’ F.
Heat a medium sized frying pan on the stove on very medium-low or low heat. Do not grease the pan. Instead, sprinkle cornmeal in the pan. This will help give the muffins that nice golden, flaky, and crispy texture on the outside of the muffin. Place muffins on top and let them cook until they are lightly browned.
As the muffins finish on the stove place them on the baking sheet. Once baking sheet is full, pop the homemade muffins in the oven for 10 minutes until the inside temperature reaches 200’F. Remove them from the oven and allow them to cool on a cooling rack.
How do I Store English Muffins?
English muffins can be stored in an airtight container or ziplock back on the counter for about 5 days. They can also be wrapped and in a ziplock bag and stored in the freezer for about 3 months.
How long do English Muffins Keep?
Homemade English muffins will stay fresh on the counter for 5 days or in the freezer for 3 months.
Make sure to tag me @raesbakeryblog on Instagram and comment below if you make these homemade English muffins. To pin this recipe and save it for later, you can use the button on the recipe card, the button above or below this post, or any photos above.
Coffee and Brownies,
- 1 3/4 cups warm milk
- 3 TBS unsalted butter
- 1 Tsp salt
- 1 large egg, lightly beaten
- 4 cups flour
- 2 1/4 tsp instant yeast (1 packet)
- 3-4 tbsp cornmeal for the cooking process
- Combine the warm milk, sugar and yeast in a large bowl and let sit for a few minutes until bubbly.
- Add all the remaining incredients (except cornmeal) and mix well. About 5 minutes.
- Once mixed, scrape dough onto a lightly floured surface. Fold dough over a few times to make a smooth ball.
- Place in a greased bowl, cover with a cloth, and let rise in a warm place for at least 1 hour. If you are prepparing the dough the night before, instead of keeping in a warm place, you will put it in the fridge overnight.
- Punch down dough and lay it on a surface sprinkled with cornmeal. Roll out to desired thickness. If you put yours in the fridge overnight, knead dough a few times to loosen it back up.
- Cut out circles or other desired shape with a lightly floured cutter. Continue until you have used all the dough.
- Cover muffins with a dampy cloth and let sit for about 20 minutes.
- Meanwhile, preheat the oven to 325'F.
- Once dough is ready, heat a medium sized frying pan on very low heat. Do not grease. Instead, sprinkle 1-2 tsp of cornmeal.
- Place muffins on top of the cornmeal and cook for 6-7 minutes on each side until they are lightly browned.
- Once browned, add to a baking sheet. When baking sheet is full bake them in the oven for baou t10 minutes or until internal temerapture has reached 200'F.
- Remove from oven and let cool on a cooling rack.
- Enjoy for breakfast or dessert!