If you love easy bread recipes don’t miss my Artisan No Knead Bread, or homemade white bread or wheat bread.
Why I love this recipe:
Better than Store-Bought: You can’t beat the amazing freshness of these soft and chewy homemade English Muffins. They’re wonderful served toasted and slathered with homemade jam, in a delicious Breakfast Sandwich, or get extra fancy and make Eggs Benedict. No Oven Required: There’s no baking required–the English muffins are cooked in a skillet on the stove, or use an electric griddle to cook many at once. Freezer-Friendly: Make a big batch and store them in the freezer for months, to have some on hand all the time! Did you know that English Muffins originated in the United States? They were made popular by an English emigrant –Samuel Bath Thomas– who called them “English” muffins to distinguish them from other sweet, cake-like American muffins. They’re not a traditional “muffin” at all, but a type of bread that’s split open (like a biscuit) and served toasted, with butter or jam.
Storing and Freezing Instructions:
Store at room temperature for 3-4 days. Rest: Add remaining flour and stir everything until very well combined, to form a soft, sticky dough. Cover bowl and set aside to rest for 20 minutes. Shape English Muffins: Line two sheet pans with parchment paper and sprinkle cornmeal between the two. Use a greased ¼ cup measuring cup to scoop batter into equal portioned “blobs” onto the pan. Press and shape each batter blob into a flat, round disk, around 3 inches in diameter, then flip to the other side, to coat both flat sides lightly in cornmeal. The cornmeal helps make them easier to shape and handle. Rise: Space the dough discs at least an inch apart along both baking sheets to give them room to rise. Cover the pans with a light kitchen towel or greased plastic wrap and allow to rise for 1 ½ hours. It’s important to let them rise, so that bubbles can develop in the dough, resulting in those nook and crannies in the center of the muffin that English muffins are known for. Cook on a hot griddle or skillet for 7-10 minutes on each side, until cooked through. Serve: To split open, poke the tines of a fork all around the outside center of each muffin, then split apart. Serve the best English Muffins toasted, with butter, jam, marmalade, or peanut butter. Use them to make Eggs Benedict, Crab Cake Benedict, or in a breakfast sandwich. To Freeze: Place them in a freezer-safe bag or container in the freezer for up to 3 months. Re-warm in the toaster, or for a few seconds in the microwave.
Use these English Muffins in:
Crab Cake Benedict Eggs Benedict Freezer Breakfast Sandwiches Eggs Florentine Cheesy Egg, Avocado, and Ham Breakfast Sandwiches Best and Easiest Strawberry Jam
I originally shared this recipe February 2021. Updated August 2023.
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