If you have ever wished to create that perfect, flaky, and tender breakfast treat at home, then you are in for a real delight. This Homemade Soft English Muffins from Scratch Recipe brings you the magic of crispy edges with those classic nooks and crannies, all made fresh in your kitchen. It’s a comforting recipe that combines simple ingredients and straightforward steps to make muffins bursting with texture and warmth, perfect for butter and jam or any topping your heart desires. Whether you are a seasoned baker or just starting out, these muffins will quickly become a favorite in your recipe collection.
Ingredients You’ll Need
Getting your ingredients ready is the first step to creating these wonderful soft English muffins. Each one plays a crucial role in achieving the ideal softness, flavor, and structure. From the richness of butter to the gentle sweetness of honey, everything works together to create that iconic muffin satisfaction.
- 1 1/2 cups whole milk minus 1 Tbsp: Provides moisture and richness for a tender crumb.
- 2 Tbsp unsalted butter: Adds a buttery depth and softens the dough texture.
- 2 Tbsp honey: Brings a natural sweetness and helps the muffins brown beautifully.
- 1 tsp active dry yeast (at room temperature): The magic leavening agent that gives the muffins their airy lift.
- 2 3/4 cups bread flour: The backbone of the dough, offering structure and chewiness.
- 1/4 cup whole wheat flour (optional): Adds a hint of nuttiness and a heartier texture if used.
- 1 1/2 tsp fine sea salt: Enhances all the natural flavors in the muffin.
- 1/4 cup semolina flour or finely ground cornmeal (for dusting): Keeps the muffins from sticking and adds delightful crunch to the crust.
How to Make Homemade Soft English Muffins from Scratch Recipe
Step 1: Prepare the Yeast Mixture
Start by warming your milk gently until it’s just warm to the touch — too hot and it will kill the yeast, too cold and it won’t activate properly. Stir in the honey and yeast, allowing the mixture to sit for about 5 to 10 minutes until it becomes frothy. This signals that your yeast is alive and ready to bring those muffins to life with wonderful bubbles and lift.
Step 2: Make the Dough
In a large mixing bowl, combine the bread flour, whole wheat flour if using, and salt. Add the softened butter and then pour in the yeast mixture. Stir everything together until a soft dough forms. Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth, elastic, and slightly tacky to the touch. The kneading helps develop gluten, which is key for those classic muffin nooks and crannies.
Step 3: First Rise
Place your dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rest in a warm spot for about 1 to 1 1/2 hours. The dough should roughly double in size, becoming airy and soft. This rise creates the light structure that’s essential in homemade soft English muffins.
Step 4: Shaping the Muffins
Once risen, gently punch down the dough and roll it out to about 1/2-inch thickness on a floured surface. Use a round cutter (about 3 inches in diameter) to cut out muffin shapes. Be sure to press down firmly for clean edges, which help the muffins cook evenly. Place the rounds on a semolina or cornmeal-dusted baking sheet to prevent sticking and create that delightfully textured bottom crust.
Step 5: Second Rise
Cover your cut rounds loosely and let them rest for 30 to 45 minutes until puffed up. The second rise is crucial for softness and gives those muffins their perfect puffed shape and airy interior.
Step 6: Cooking the Muffins
Heat a heavy-bottomed skillet or griddle over low to medium-low heat. Cook each muffin for about 7 minutes on the first side until golden brown and crisp, then carefully flip and cook for another 7 minutes. The gentle heat ensures they cook all the way through without burning. Once cooked, transfer muffins to a wire rack to cool. The waiting is the hardest part, but trust me, their warm aroma will have you hooked.
How to Serve Homemade Soft English Muffins from Scratch Recipe
Garnishes
There’s something magical about spreading a pat of butter over a warm, freshly toasted English muffin — it melts into every nook and cranny. You can boost that pleasure with honey, fruit preserves, or for a savory twist, cream cheese with smoked salmon and chives. These muffins are a fantastic canvas for whatever flavors you love.
Side Dishes
Perfect for breakfast or brunch, homemade soft English muffins pair wonderfully with eggs cooked any style, crispy bacon, or sautéed vegetables. Assemble your own morning feast and watch how these muffins elevate the entire meal, adding both texture and substance.
Creative Ways to Present
Feeling adventurous? Try splitting the muffins and using them as mini sandwich bases for breakfast sliders or even grilled mushroom stacks. Toasted and layered with avocado and a pinch of chili flakes, these muffins become instantly hip and nutritious, pleasing guests and family alike.
Make Ahead and Storage
Storing Leftovers
If you have any leftover muffins, store them in an airtight container at room temperature for up to 2 days. The soft texture can start to dry out, so it’s best to enjoy them as fresh as possible, but keeping them sealed helps preserve that delicious softness.
Freezing
For longer storage, freeze muffins individually wrapped in plastic wrap and then placed in a freezer bag. This method locks in moisture and flavor for up to 3 months, making it easy to enjoy your homemade soft English muffins any time without rushing.
Reheating
To revive day-old or frozen muffins, split them and toast lightly until crisp on the outside but still soft inside. You can also warm them in the oven wrapped in foil for a few minutes. These reheating techniques enhance the texture and make each bite feel freshly baked.
FAQs
Can I use all-purpose flour instead of bread flour?
While bread flour is recommended for its higher protein content, which creates chewier muffins with better structure, all-purpose flour can be used in a pinch. Expect a slightly softer texture but still delicious results.
Why are my English muffins not developing nooks and crannies?
The characteristic nooks and crannies come from the proper use of yeast and the slow cooking method on a griddle or skillet. Make sure your yeast is active, dough is kneaded enough, and cooking is done on low heat to promote even rising and texture.
Can I make these muffins vegan?
Some adjustments are needed, such as substituting milk with plant-based alternatives and replacing butter with a vegan-friendly fat. Keep in mind that slight differences in texture and flavor will occur but they can still be tasty.
Is semolina flour necessary for dusting?
Semolina or finely ground cornmeal prevents sticking and adds a bit of crunch to the muffins’ surface. If you don’t have either, you can dust with bread flour, but the texture may be less authentic.
How do I know when the muffins are cooked through?
Look for a golden-brown exterior and a firm but soft texture when pressed lightly. Cooking on low heat for the full recommended time allows the heat to penetrate without burning the outside, ensuring a perfectly cooked muffin.
Final Thoughts
This Homemade Soft English Muffins from Scratch Recipe is a joyous way to bring warm, comforting bakery flavors right into your own kitchen. The simplicity of the ingredients combined with the loving process of making and cooking them makes every muffin feel like a little celebration. Give this recipe a try – you might just turn your mornings into a cherished ritual of soft, tender, golden muffins shared with those you love.
Print
Homemade Soft English Muffins from Scratch Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 14 muffins
- Category: Breakfast
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian
Description
This classic English Muffins recipe yields 14 soft, fluffy muffins with a slightly crisp exterior, perfect for breakfast or brunch. Made from a blend of bread flour and whole wheat flour, and flavored with honey and a touch of butter, these muffins feature the signature nooks and crannies ideal for holding butter and jam. The batter is gently cooked on a griddle for about 10 minutes to achieve the perfect texture.
Ingredients
Wet Ingredients
- 1 1/2 cups whole milk minus 1 Tbsp
- 2 Tbsp unsalted butter
- 2 Tbsp honey
- 1 tsp active dry yeast (at room temperature)
Dry Ingredients
- 2 3/4 cups bread flour
- 1/4 cup whole wheat flour (optional, or use more bread flour)
- 1 1/2 tsp fine sea salt
- 1/4 cup semolina flour or finely ground cornmeal (for dusting)
Instructions
- Activate the yeast: Warm the whole milk until it is lukewarm (about 110°F/43°C). Stir in the honey and active dry yeast, letting it sit for 5-10 minutes until it becomes frothy and bubbly, indicating the yeast is active.
- Mix the dough: In a large mixing bowl, combine the bread flour, whole wheat flour (if using), and salt. Melt the butter and add it to the warmed milk and yeast mixture. Slowly pour the wet ingredients into the dry ingredients, stirring until a shaggy dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 6-7 minutes.
- First rise: Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place until doubled in size, approximately 1 to 1.5 hours.
- Shape the muffins: Turn the risen dough out onto a lightly floured surface and gently roll it to about 1/2-inch thickness. Using a round cutter (about 3 inches in diameter), cut out 14 muffin rounds. Sprinkle a baking sheet with semolina flour or cornmeal, and place the rounds on it. Dust the tops with more semolina or cornmeal. Cover loosely and let them rise for another 30-45 minutes until puffy.
- Cook on the griddle: Preheat a heavy skillet or griddle over medium-low heat. Carefully transfer a few muffins to the pan, leaving space around them. Cook for about 6-7 minutes on the first side, or until the bottoms are golden brown and firm. Flip them carefully and cook for another 5-7 minutes on the other side. Adjust the heat as needed to avoid burning while ensuring they cook through.
- Cool and serve: Transfer the cooked muffins to a wire rack to cool. Once cool, split them with a fork to reveal the characteristic nooks and crannies. Serve warm with butter, jam, or your favorite toppings.
Notes
- Use bread flour for better gluten development and a chewier texture; whole wheat flour is optional but adds nuttiness and fiber.
- Semolina flour or finely ground cornmeal prevents sticking and adds a slight crunch to the muffin crust.
- Maintaining a low heat while cooking ensures the muffins cook through without burning the exterior.
- These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days or frozen for longer storage.
