Homemade English Muffins
Homemade English Muffins deliver a tender, chewy bite with plenty of nooks and crannies that toast up beautifully. A touch of butter, milk, and a hint of sweetness create a balanced flavor, perfect for breakfast sandwiches or slathering with jam. Ideal for a weekend bake when you want bakery-style texture at home.
- Prep25 mins
- Cook15 mins
- Serves16
- DifficultyMedium
- 1
Put the flour in a large bowl. Sprinkle the yeast on one side of the flour and the salt on the other. Add the milk, sugar, butter, and egg; stir to form a soft dough.
- 2
Turn the dough onto a lightly floured surface; knead until it is soft, smooth, and stretchy, about 10 minutes.
- 3
Place the dough in a large oiled bowl. Cover and let it rise in a warm spot until doubled in size, about 1 hour.
- 4
Deflate the dough; divide it into 16 pieces. Press each piece into English muffin rings; sprinkle semolina on both sides. Let rest for 30 minutes.
- 5
Preheat a griddle to 400 degrees F (200 degrees C) or heat a heavy skillet over low heat. Cook the muffins on the preheated griddle or skillet until an instant-read thermometer inserted into the centers reads 200 F (93 degrees C), 7 to 10 minutes per side.
- Calories 187.87 kcal Moderate
- Protein 6.87 g Moderate
- Carbs 31.89 g Moderate
- Total Fat 2.89 g Low Source
- Saturated Fat 1.69 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 22.27 mg Moderate
- Sodium 29.4 mg Low Source
- Fiber 1.69 g Low Source
- Sugar 2.82 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 24.99 mg Low Source
- Iron 1.52 mg Low Source
- Potassium 52.66 mg Low Source
- Vitamin A 13.58 mcg_rae Low Source
- Vitamin C 1.78 mg Low Source
- Vitamin D 0.36 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten