Homemade English Muffins

    2 hours 45 minutes

    You might never have thought to make your own English muffins, but they're easy and much better than the store bought kind. Great with butter or cream cheese and jam.

    547 people made this

    Serves: 18 

    • 1 cup (250ml) milk
    • 2 tablespoons white sugar
    • 7g active dry yeast
    • 1 cup warm water
    • 1/4 cup melted copha
    • 6 cups plain flour
    • 1 teaspoon salt

    Preparation:25min  ›  Cook:20min  ›  Extra time:2hours proofing  ›  Ready in:2hours45min 

    1. Warm the milk in a small saucepan until it bubbles then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
    2. In a large bowl combine the milk, yeast mixture, copha and 3 cups flour. Beat until smooth. Add salt and rest of flour or enough to make a soft dough. Knead. Place in greased bowl, cover and let rise.
    3. Punch down. Roll out to about 1cm thick. Cut rounds with biscuit cutter, drinking glass or empty tuna can. Sprinkle waxed paper with polenta and set the rounds on this to rise. Dust tops of muffins with polenta also. Cover and let rise 1/2 hour.
    4. Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast.

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    Wonderful recipe! I will never buy them from the store again! The English muffins are lovely when toasted; light and crisp. Mine were full of nooks and crannies! They are perfect with honey butter. In order to make sure you English muffins "work out" and aren't too dense, try these tips: Use bread flour instead of all-purpose. It has a higher gluten content which will aid in the rising of the dough. When you "scald" the milk, don't let it boil! Just heat the milk to about 185F. When activating your yeast (warm water and yeast part of recipe) follow this guideline: use water that is between 100F-115F for dry active yeast, and 120F-130F for instant active or rapid rise yeast. This isn't a necessary step in the recipe, but it will let you know if your yeast is "active". I add a pinch of flour and sugar when I do this step to "feed" the yeast. It will froth like mad! Like a previous poster noted, don't play with the dough too much after the first rise, it will lessen the amount of air in the dough. Handle it carefully! Last tip, after the second rise they will puff up. Carefully, transfer them to the greased skillet, using a spatula, and they will stay puffed up. The muffins will only "deflate" once you turn them over. Hope this helps someone!  -  18 Oct 2007  (Review from Allrecipes USA and Canada)


    Hands down, one of the best recipes I've gotten off the web! I had to cook them over low heat, I guess my stovetop has a higher flame than some. For those who were having trouble with the nooks and crannys: knead the dough as little as possible after you punch it down and roll it out. This will decrease the number of broken air pockets. After the first rise, the yeast does not create new pockets, it only enhances the ones that were initially formed. The more you work with the dough after the first rise, the fewer pockets of air you will have. Secondly, let the muffins REALLY rise after you've cut them and are waiting to pan bake them. They may still not be exactly like the ones in the store, but then again, those are commercial muffins and are actually not traditional English muffins.  -  16 Feb 2007  (Review from Allrecipes USA and Canada)


    Born & raised in Canada we ate English Muffins on a regular basis. To those who found that there were no nooks & crannies in their muffins try this: Poke your muffin around the edge (where it would normally be cut) with a fork, continue around the muffin then spread/pull it apart with your fingers...you will find there are nooks & crannies within. Canadian English Muffins are never precut like the American version. Also, remember that these are homemade & dont contain the chemical stabilizers that the store bought muffins contain....with that comes a different taste & texture. If you are comparing them to store bought...its equivalent to comparing store bought bread to real homemade bread...no comparison. If you are an inexperienced baker its hard to judge how much flour is enough....what exactly a 'soft dough' means etc. but you will learn with experience. Keep on baking & hone your skills. The world needs REAL bakers. It is fast becoming a lost art form. I used bread flour, slightly more yeast & allowed the cut muffins to rise 40 mins. as per previous bakers suggestions. I loved these muffins ! No, not store bought tasting....but better. Linda has been making these for 29 because to her & her family they are the best. I would agree with Linda. I thank you Linda for the outstanding recipe. Happy Baking to all !!! Cheers  -  23 Apr 2008  (Review from Allrecipes USA and Canada)