Description

These easy homemade English muffins are golden brown on the outside, soft and airy on the inside, and perfect for breakfast or brunch.

Ingredients

1 ¼ cups warm water (it will feel warm on your wrist)

1 tablespoon sugar

1 teaspoon instant dry yeast (e.g., Rapid-rise yeast)

2 tablespoons oil (canola, vegetable, or neutral olive oil; melted butter works too)

2 ¾ cups all-purpose flour or bread flour, plus up to 1/4 cup extra

1 teaspoon salt (add an extra pinch if using kosher salt)

Cornmeal for dusting (about 2-3 tbsp)

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Instructions

In a medium-large bowl, add warm water. Sprinkle sugar over the surface, then sprinkle yeast over the top. Let it sit for 10 minutes. It should foam and cloud up, indicating the yeast is active.
Add oil, salt, and flour to the yeast mixture. Stir with a rubber spatula or wooden spoon until well combined. Transfer the dough to a floured surface and knead for 5 minutes, adding flour gradually until the dough is no longer sticky (you may need about 3-4 tbsp more flour).
Spray the inside of a medium-large bowl with oil. Place the dough inside, cover loosely, and let it rise for about 1 hour or until doubled in size.
After the dough has risen, transfer it to a floured surface and knead a couple of times. Divide the dough into 10 equal pieces, shape into balls, and flatten into discs about 3/4 inch thick. Dust a sheet pan with 1 tablespoon of cornmeal, and place the discs on it. Sprinkle the tops with more cornmeal and cover loosely with a kitchen towel. Let them puff up for about 20 minutes.
Heat a large frying pan, griddle, or cast iron skillet to medium-low heat (about 4 out of 10). Lightly oil the pan and transfer as many muffins as will fit, leaving a small gap between them. Cover the pan and cook for 9 minutes until the muffins are lightly golden brown. Flip the muffins over, cover again, and cook for another 5 minutes. Check for doneness using an instant thermometer (it should read 200°F/93°C when inserted into the side).
Once done, transfer the muffins to a wire rack to cool for 10-15 minutes before enjoying.

Notes

For a vegan option, use vegetable oil instead of butter and ensure the other ingredients are plant-based.
For a savory twist, add fresh or dried herbs like rosemary or thyme to the dough.
Add cinnamon and sugar to the dough for a lightly sweet muffin.
Leftover muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
For longer storage, freeze the muffins for up to 3 months.

Prep Time: 1 hour 40 minutes
Cook Time: 14 minutes (if cooking in 2 batches, add another 14 minutes)
Category: Breakfast
Method: Frying
Cuisine: British

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 2g
Sodium: 320mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 5g
Cholesterol: 0mg