Homemade English Muffins

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My homemade English muffins recipe is tender and full of classic nooks and crannies. Made with pantry ingredients and cooked on the stovetop.

Prep Time15

Cook Time10

Rising Time2

Course: Bread, Breakfast

Cuisine: American

Keyword: english muffin recipe, english muffins

Servings: muffins

Calories: 204kcal

In the bowl of a stand mixer, combine the warm water, milk, sugar, and active dry yeast. Let stand for 5 to 10 minutes until the yeast becomes foamy.
1 1/4 cups water, 3 tablespoons milk, 1 tablespoon granulated sugar, 2 1/4 teaspoons active dry yeast
Add the avocado oil, distilled white vinegar, bread flour, and salt. Knead the dough with the dough hook for about 5-10 minutes until it's smooth, elastic, and only slightly tacky. If using a KitchenAid mixer, they recommend no longer than 2 minutes of kneading on speed 2. I go for 10 minutes in my Ankarsrum.
2 tablespoons avocado oil, 1 teaspoon distilled white vinegar, 4 1/2 cups bread flour, 1 3/4 teaspoons fine salt
Transfer the dough to a lightly greased bowl if needed, cover, and let rise for 1 hour or until doubled in size.
Turn the dough onto a lightly floured surface and divide it into 16 equal pieces.
Shape each piece into a smooth ball, gently flatten, then coat both sides with cornmeal.
Place the muffins on a parchment-lined baking sheet dusted with cornmeal. Cover and let rise for 1 hour until puffy.
1/8 cup Cornmeal
Heat a lightly greased cast iron skillet or griddle over medium-low heat.
Cook the English muffins for about 5 minutes on the first side. Flip and cook another 5 minutes on the second side until both sides are golden brown and the centers reach 190°F.
Transfer the muffins to a wire rack and cool completely before splitting them open with a fork and serving.

Substitutions: Substitute another neutral oil for the avocado oil if desired. You can use melted and cooled butter, but it gives it a biscuit-like crumb. Bread flour is recommended for the best chewy texture.
Storage: Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Reheat: Split with a fork and toast until warmed through and lightly toasted.
Tips: Cook over medium-low heat to ensure the centers cook through before the outsides become too dark. Fork-splitting creates the classic nooks and crannies that make homemade English muffins!