These homemade English Muffins taste so much better than store bought muffins and are easy to make!
Ingredients
- 1 cup hot water
- 1/2 cup milk
- 2 teaspoon honey
- 2 teaspoon salt
- 4 cups flour (I used 1/2 white 1/2 whole wheat)
- 2 teaspoon instant yeast
- 3 tablespoon softened butter
- Cornmeal
Instructions
- Mix together water, milk, honey and salt.
- Add 2 cups of flour and the yeast.
- Mix until you have a loose batter.
- Cover the mixture and let rise for about 1 hour. It will look like this after an hour.
- Add the butter and the remainder of the flour and mix.
- Roll out dough on a surface sprinkled with cornmeal to about 1/2 inch thick and cut into circles.
- Let rise until doubled.
- Cook on a hot (about 350 degrees), well buttered griddle until they are light brown.
- Turn once while cooking.
- Cool and eat… or eat while hot, I cut them in half but you can also pry them open with a fork.
Still have a question on the english muffins….. mine are heavy and not many air holes. Is this typical? Would love an answer if you have time
Like Deb, I’m wondering if these come out nice and airy? I miss good English muffins….the ones in England taste right, but are the texture Deb described, which I’m not a fan of. I was some which are full of holes to go all crunchy in the toaster!
Tried this recipe for the first time today, for those having trouble with the middles being to doughy and heavy, I too had this problem with my first 2, so for the rest I did them on a ribbed griddle (purely for aesthetics) then popped them in the oven for 15 mins. Delightfully fluffy on the inside! Thanks for the recipe
Best English Muffins recipe I’ve ever tried !! I’ve been obsessed for making good tasting & good texture of homemade English Muffins. . Here in Jakarta I couldn’t find good one, except one store which is selling imported English Muffins, and the price for one package is just ridiculously expensive. I’ve tried many recipes, from a very dry dough to a wet texture batter that sit for long hours to create wholes. But none of them meet my standard of good English Muffins. I don’t buy the theory of “many wholes is the right English Muffins” anymore. I reduce about 2 or 3 tbs of the flour from your recipe only to adjust the moisture. But the result is delicious fresh homemade English Muffins. Thank you so much !!
Great recipe! How many does it make?
Is ActiceDry yeast the same as instant yeast?
This recipe looks great and I plan on trying it today! The only thing I noticed about it is the “hot” water… Yeast is killed at 140 degrees, so be careful about using hot water. It should be fine as long as the milk is cool enough, but I like to temp my liquid at around 90 degrees before combining it with yeast just to be safe. Also, if you are having problems with doughy centers, just lay them out on a tray right after grilling and pop them in a preheated oven (350 degrees) for about 5-7 minutes.
Mine were also kind of dense and not fluffy. They taste fine, but I think I might look for a recipe for English Muffins with more air holes.
Well, I managed to totally mess up the recipe and they still came out ok! I put in 2c water rather than one (was thinking of my bread recipe I guess?) and then wondered why it was a soupy mess after adding all 4c of flour. So I added extra butter, yeast, and flour and went from there! Had to bake them a little in the oven to finish them up, but they taste good! Will definitely be trying them again with the proper recipe!