Perfect Homemade English Muffins Recipe

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

butter

🥗Healthier: olive oil

Olive oil is a healthier fat option.

Combine sugar, yeast, and warm water in a bowl; whisk and let sit for 10 to 15 minutes until foamy.

In the bowl of a stand mixer, mix 2 ⅔ cups of all-purpose flour with 1 ¼ teaspoons of salt.

When the yeast mixture is foamy, pour it into the stand mixer along with 3 tablespoons of melted butter, 1 beaten egg, and 5 tablespoons of sour cream.

Let the stand mixer run at medium-low speed for 5 to 8 minutes until the dough comes together, stopping to scrape a few times.

Transfer the wet, sticky dough to a large bowl, cover, and refrigerate overnight for proofing.

On day two, empty the dough onto a floured work surface and form it into a circle; cut the circle into 12 triangles.

Use floured hands to form the triangles into balls, tucking the ends and rolling them into tight balls.

Place the balls on a large baking sheet lined with parchment paper and dusted with flour or semolina flour; press them into flat discs.

Cover the baking sheet and let the muffins proof for about 1 hour on the counter or in an oven with the proof setting turned on.

Heat a skillet over medium heat and dust with semolina flour to prevent sticking; gently place the proofed muffins in the skillet.

Cook the muffins until both sides are golden brown, then move them to another baking sheet.

After cooking 6 muffins, slide them into a 350°F oven and bake for 10 to 15 minutes to ensure they aren't doughy inside.

Continue cooking the rest of the muffins in the skillet as the first batch bakes.

Cool the baked English muffins, brush off excess flour, and enjoy.

Cooking Techniques

Equipment Needed

Allergens