Full recipe below ⬇️
There’s something so grounding about making English muffins completely from scratch.
Comment “MUFFINS” and I’ll reply with my butter recipe too.
Ingredients — makes 8–10
240 ml warm milk
120 ml warm water
7 g active dry yeast
15 g honey or sugar
420 g all-purpose flour
5 g fine salt
30 g softened butter or neutral oil
Cornmeal or semolina, for dusting
Method
1️⃣ Activate the yeast
Combine warm milk and water (about 40–44°C 104–110 °F
Stir in yeast and honey.
Leave 5–10 minutes until foamy.
2️⃣ Make the dough
Add flour, salt, and butter.
Mix into a soft dough, then knead 6–8 minutes until smooth and slightly elastic.
3️⃣ First rise
Cover and let rise 1–1½ hours until doubled in size.
4️⃣ Shape
Roll dough to about 2 cm thick.
Cut rounds and dust both sides with cornmeal.
Rest on a tray 30–40 minutes.
5️⃣ Cook
Heat a dry skillet over low-medium heat.
Cook 6–7 minutes per side until golden and cooked through.
(Slow heat is the secret to soft centres.)
6️⃣ Finish
Cool slightly, then fork-split for classic nooks and crannies.
Serve warm with butter, jam, or honey 🤍
#homemadebread #englishmuffins #fromscratch #pregnancycraving #deliciousnessbakery
Making English muffins from scratch is a truly satisfying baking experience that fills your kitchen with warmth and delicious aromas. One tip I've found invaluable is paying close attention to the temperature of your liquids when activating the yeast; keeping it between 104–110 °F ensures the yeast foams properly without killing it, which leads to a better rise in the dough. I like to use a kitchen thermometer labeled TAL THERMOMETER to maintain precision. The use of cornmeal or semolina for dusting is key—it not only prevents sticking but also gives the muffins a great texture and that authentic crumb. When shaping the muffins, rolling the dough to about 2 cm thick helps achieve a fluffy interior with those desirable nooks and crannies after cooking. Cooking them slowly on low-medium heat is crucial; rushing this step can result in a doughy center or burnt crust. I've also experimented with different fats in the dough—using softened butter adds richness, but neutral oils work well for a lighter version. For variation, try substituting honey for sugar in the yeast mixture to add natural sweetness that enhances the flavor. Serving freshly fork-split muffins with homemade butter, jam, or honey creates a beautiful breakfast or snack that feels truly homemade. This process has not only improved my baking skills but also made me appreciate the art of breadmaking from scratch.
Muffins