This is a super simple recipe for English muffins using only six ingredients. They are fluffy and soft on the inside. Perfect for Saturday mornings, but you can also prepare them on the weekend, and enjoy them warm and freshly toasted on weekday mornings.
English Muffins always remind me of my trip to the US where I tried them the very first time, and I was immediately obsessed and had them for every breakfast! Talk about love at first sight/taste!
And while I tried my fair share of store-bought English Muffins, nothing beats homemade English Muffins.
I love these English Muffins because:
- the dough is super basic: flour, yeast, salt, water, oil.
- while some recipes call for them to be baked in the oven, these English muffins can be made entirely in the pan, you just need to give them enough time to bake through.
- they go so well with hummus, cream cheese, or other spreads – or simply just add a bit of butter and salt.
How to make English Muffins
You will need:
- all-purpose flour
- instant yeast
- olive oil
- fine cornmeal
The basic steps
How to store English Muffins?
You can keep them in an airtight container at room temperature for a day or two or in the refrigerator for up to 5 days.
Can you freeze English Muffins?
Let them cool off completely, then put them in a freezer-friendly container or ziplock bag. You can freeze English Muffins for up to 3 months. When you’re ready, thaw them overnight in the fridge and then toast them before serving.
More delicious bread recipes
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I hope you enjoy these English Muffins as much as I do! Let me know if you give them a try!
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon instant yeast
- 1 teaspoon olive oil
- 3/4 cup lukewarm water
- 1 tablespoon fine cornmeal
- In a large bowl, combine the flour, salt, and instant yeast. Then add the oil and water. Stir to combine, then knead with your hands (or use a kitchen machine with a dough hook) until it's a smooth dough. If the dough is too sticky, add more flour; if it's too crumbly, add more water.
- Cover the bowl with a clean kitchen towel and let it sit in a warm place until the dough doubles in size (for about 1 hour).
- Move the dough onto a lightly floured parchment paper and roll it out to about 1/2 inch (1 cm) thickness.
- Use a circle cutter or glass to cut out the english muffins. You should be able to get about 7 of them – depending on the size of your cutter.
- Dip them in fine cornmeal. Let them rise for another hour.
- Bring a flat pan to medium heat and add the english muffins. Let them cook for about 5 minutes. Then flip them and let them cook on the other side as well for about 5 minutes. If they brown too quickly, reduce the heat. Give them enough time to cook all the way through.
- You can eat them like they are, or slice them and toast the inside again.