Homemade english muffin recipe. Because you can totally make them at home.
It’s the beginning of August and kids are already starting to go back to school. I swear I never went back until after labor day when I was young, but that was a long time ago so my memory might be a little foggy.
But seriously though, where the heck has this year gone?!? Next thing we know daylight savings time will be over and I’ll be hibernating until spring. I’m going to try my darnedest to make the most of the lingering long days while they last.
The truth is, I’m still waiting for summer to show up here in the Bay Area. I feel so bad for these kids that have to go back to school and we’ve barely even had a handful of warm days so far. I think they deserve a special back to school breakfast treat to say, “sorry it’s never warm here”
English muffins are one of those things that I love, but I almost never buy. I get more slices of bread out of a loaf, so I usually opt for that when shopping. Recently I learned to make English muffins at home, an although the process isn’t the quickest, it’s definitely simple.
If you’re going for super mom status, you should consider making fresh homemade English muffins for your family every morning. Because the dough can rise in the fridge over a period of several days, it would actually be pretty easy to have a constant stream of fresh English muffin dough if you get your timing right. That is, if that’s something you’re interested in.
The thing I like about English muffins is that they’re fairly low in calories and taste great spread with butter, jam or peanut butter, but they also make for excellent breakfast sandwiches. Who doesn’t love a breakfast sandwich?! You could also pre-assemble breakfast sandwiches, wrap them individually, and freeze them. Again, if you’re going for super mom status.
Anyway, this one’s for you Bay Area kiddos. I’m sorry you have to spend your summer’s wearing long sleeved shirts. Hopefully your parents took you camping or something fun to make up for it. Good luck at school this year!
Get the recipe for homemade English muffins below!!
If you give this recipe a try, I’d love to see it! Tag me @betsylife on Facebook or Instagram and I’ll share your creations!
More great back to school breakfast recipes
Homemade English Muffins
Homemade english muffin recipe. Because you can totally make them at home.
Ingredients
For the starter
- 3/4 cup bread flour
- 1/2 cup water
- 1/2 teaspoon active dry yeast
For the dough
- 1/2 cup whole milk
- 1 teaspoon active dry yeast
- 2 tablespoons sugar
- 2 tablespoons butter melted
- 1 teaspoon salt
- 3-3 1/2 cups bread flour
- cornmeal for dusting
- butter
Instructions
To make the starter
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Whisk together 3/4 cup bread flour, 1/2 cup water and 1/2 teaspoon active dry yeast until smooth and thoroughly combined. Allow starter to sit, covered for 1-12 hours, the longer the better. Starter will become bubbly and grow in size.
To make the dough
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In the bowl of a stand mixer combine whole milk and 1 teaspoon of active dry yeast. Add starter mixture and stir to dissolve.
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Whisk in sugar, butter and salt. Switch to the dough hook attachment and add 3 cups of flour. On a slow speed, mix until dough begins to come together. Increase speed and knead dough until it becomes a smooth ball 5-8 minutes. If the dough is sticky, add flour as needed.
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Transfer dough to a bowl lightly coated in oil. Cover and place in the fridge overnight or up to 3 days.
To make the muffins
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Turn dough out onto a lightly floured surface and divide into 12 pieces. Roll each piece into a smooth ball.
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Place balls on a baking sheet lightly coated with cornmeal. Allow to rise for 1-2 hours until dough is fluffy.
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Warm a skillet over medium heat. Melt a small amount of butter in the skillet. Cook each ball of dough 5-6 minutes per side until golden brown. Flip and repeat. Repeat for remaining dough.
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Wenda says
looking so cute. maybe i can try to make it
thanks for sharing 🙂
Linda Arnaud says
The sodium cannot possibly be 20mg. 1 tsp of salt alone is 2325mg, divide by 12…you do the math. For people with heart or kidney disease you need to get the nutrition right!
betsy says
I will double check this! Thank you for mentioning it. I use an automatic calculation tool so it definitely could be off