Homemade English Muffins

Prep Time:
25 mins

Cook Time:
15 mins

Additional Time:
1 hr 30 mins

Total Time:
2 hrs 10 mins

Servings:
16

Ingredients

Directions

Place flour in a large bowl. Sprinkle yeast on one side of flour and salt on other side. Add milk, sugar, butter, and egg; stir to make a soft dough.

Turn dough out onto a lightly floured surface; knead until soft, smooth, and stretchy, about 10 minutes.

Place dough into a large oiled bowl. Cover and let rise in a warm place until doubled in volume, about 1 hour.

Deflate dough; divide into 16 pieces. Press each dough piece into English muffin rings; sprinkle both sides with semolina. Let rest 30 minutes.

Preheat a griddle to 400 degrees F (200 degrees C) or a heavy skillet over low heat. Cook muffins on the preheated griddle or skillet until an instant-read thermometer inserted into centers reaches 200 F (93 degrees C), 7 to 10 minutes per side.

Cook's Notes:

It's best to weigh flour due to inconsistencies in measuring by volume, but if you want to use measuring cups, 21 ounces is 4 ½ cups.

You can also dust the muffins with farina or polenta instead of semolina.

For a cinnamon raisin variation, add 1 cup raisins, 1 tablespoon ground cinnamon, and reduce the amount of salt to 1 ¼ teaspoons.

Use a fork to split the muffins, not a knife to cut; fork-split muffins have the wonderful nooks and crannies.

You can place the dough into a bread machine on the Dough cycle instead of kneading and letting rise until doubled in volume.

Nutrition Facts (per serving)