Homemade English Muffins Recipe (Small Batch of 6)

Homemade English muffins recipe featuring a toasted, split English muffin with melted butter

Homemade English Muffins Recipe (Small Batch of 6)

Soft, chewy homemade English muffins with golden-brown crusts. Made from scratch with simple ingredients, no stand mixer, and no muffin rings. This small-batch recipe makes six English muffins.

Course Breakfast

Cuisine American

Keyword english muffins

Prep Time 20

Rise time 2

Total Time 2 20

Servings people

Calories 220kcal

Author Bobbie McGraw

Equipment

Ingredients

1.5 Cups unbleached all-purpose flour
.5 Cup bread flour
.75 Cup warm milk 100–110°F
1 tsp instant dry yeast
1 tbsp granulated sugar
.75 tsp salt
1 tbsp unsalted butter melted and slightly cooled
3 tbsp cornmeal for dusting

Instructions

**Mix the dough.** In a medium mixing bowl, combine the all-purpose flour, bread flour, instant yeast, sugar, and salt. Add the warm milk and melted butter. Stir until a shaggy dough forms.
**Knead.** Turn the dough onto a lightly floured surface and knead for approximately 8–10 minutes, until smooth and elastic. The dough should be soft and slightly tacky. Add flour only if necessary.
**First rise.** Place the dough in a lightly greased bowl, turning once to coat. Cover and let rise in a warm, draft-free location until roughly doubled in size, approximately 60–90 minutes or longer if needed.
**Shape.** Gently turn the risen dough onto your work surface and divide it into six equal pieces. Shape each into a smooth ball, then flatten into a round approximately 3–3½ inches across and ½–¾ inch thick.
**Dust with cornmeal.** Sprinkle a baking sheet or tray with cornmeal. Arrange the muffins on top and dust lightly with additional cornmeal.
**Second rise.** Cover loosely and let rise until noticeably puffy, approximately 20–30 minutes in a warm kitchen or longer if needed. The muffins do not need to double.
**Brown on the griddle.** Preheat an electric griddle to approximately 300°F. Carefully transfer the muffins to the cooking surface without pressing them down. Cook until golden brown on the bottom, approximately 6 minutes.
**Flip and continue cooking.** Gently flip the muffins. Reduce the griddle temperature if the outsides are browning too quickly. Continue cooking until the second side is browned, checking the internal temperature with a fast-read digital thermometer. The centers should reach approximately 200°F.
**Finish in the air fryer if needed.** If the muffins are browned but still undercooked inside, transfer them to an air fryer toaster oven at 325°F. Check after approximately 5 minutes and continue cooking if necessary until the centers reach approximately 200°F.
**Cool and serve.** Transfer the muffins to a wire rack and allow them to cool before splitting. Use a fork to split the muffins for their traditional uneven interior texture. Toast and serve with butter, jam, or your favorite toppings.

Notes

**Rise times:** Always judge the dough by its appearance, not just the clock. The first rise is complete when the dough has roughly doubled. The second rise is complete when the shaped muffins look noticeably puffy.

**Griddle temperature:** This batch browned quickly at 300°F. Lowering the griddle to 250°F slowed the cooking, but the centers still needed an air fryer finish. A lower starting temperature may work better, but it hasn't been tested with this recipe yet.

**Internal temperature:** Check the thickest muffin with a fast-read digital thermometer. Aim for approximately 200°F in the center.

**Storage:** Keep completely cooled muffins in an airtight container at room temperature for approximately 2–3 days.

**Freezing:** Freeze completely cooled muffins in a freezer-safe bag or container. For best quality, use within approximately three months.

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