Easy no-knead English Muffins are perfectly chewy with an airy center full of nooks and crannies. Great for breakfast sandwiches.
When it comes to breakfast Breads, it doesn’t get more iconic than English Muffins with their lightly crispy outside, and tender, chewy inside. For more homemade bakery favorites, try Cinnamon Swirl Bread and English Muffin Bread.
Why You’ll Love These English Muffins?
- This recipe is approachable to anyone, especially someone who doesn’t make bread often since this recipe has no kneading required.
- You don’t need your oven for this, you’ll cook these right on the stovetop.
Sabrina’s English Muffin Recipe
This is hands down one of the easiest recipes for homemade English Muffins ever. Because they’re made with a few ingredients, a handful of easy steps, plus no kneading the dough or rolling it out. My simple step-by-step instructions are perfect for any level of baker. Top with some homemade Blueberry or Roasted Strawberry Jam for a perfectly tasty breakfast. Also, you can make the dough ahead of time, so follow the directions below the recipe card for those instructions.
Recipe Card
Ingredients
- 2 1/2 cups flour , divided
- 1/4 ounce active dry yeast , 1 packet or 2 ¼ teaspoons
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup warm whole milk , warm to touch, about 120 degrees
- 1/4 cup warm water , warm to touch, about 120 degrees
- 1/4 cup cornmeal
Instructions
- To your stand mixer add 1 cup flour, yeast, sugar, salt, and baking soda.
- Add warm milk and water and combine on low speed for 1 minute.
- Increase speed to medium and switch to the dough hook, add in remaining 1 ½ cups flour and mix for 3 minutes.
- Cover and let rise in a warm place for 2 hours.
- Remove the dough from the stand mixer to a floured surface.
- Sprinkle half the cornmeal onto your baking sheet evenly and set it aside.
- Cut the dough into 12 even pieces, then roll out each piece into a 3" circle and place onto your baking sheet.
- Sprinkle with the remaining cornmeal.
- Cover and let rise for 30 minutes.
- Turn the skillet onto medium low heat.
- Note: Removing carefully with a spatula (the dough is very soft) add the dough to a skillet in small batches of 3 or 4 muffins at a time.
- Cook the muffins for 5 minutes, then gently flip and cook and additional 3-4 minutes until both sides are golden brown.
- Use a fork to split the muffins and serve with butter and jam.
Nutrition
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Chef’s Note
You don’t want to bake your English muffins or they will turn out more like an ordinary bread roll recipe. The cast-iron skillet gives them that delicious golden crisp crust, and furthermore prevents the dough rounds from puffing up too much.
Table of contents
Can this be made ahead of time?
Prepare the English Muffin dough the night before, and cook it fresh in the morning. Simply make the dough as directed, cover it tightly, and let it rise overnight in the refrigerator. In the morning, shape the muffins, let them rise a second time at room temperature for 30 minutes, then cook as directed.
How to Store
- Store: You can keep these at room temperature for about 4 days, or in the fridge for about a week. Also, let them cool completely before storing in an airtight container or storage bag.
- Reheat: Just like store-bought, you can pop these in a toaster or toaster oven to reheat them.
- Freeze: Let the muffins cool completely then wrap them individually in plastic wrap and store in a freezer bag. They will stay good for up to 6 months and you can reheat them from frozen in the toaster or oven.
Ideas to Serve
- Toppings: Add spreads like strawberry jam, honey, cream cheese, apple butter, or peanut butter. Butter with cinnamon sugar, or honey butter would be tasty too.
- Sandwiches: Serve these as breakfast sandwiches with eggs, cheese and your choice of ham, bacon or sausage.
- Pizzas: Top with pizza sauce, shredded cheese, and your favorite pizza toppings. Then pop in a toaster oven (or under a broiler) until the cheese melts.
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