How to Make Homemade English Muffins (Easy Stovetop Recipe)
Soft, fluffy homemade English muffins made completely from scratch and cooked on the stovetop. Perfect for breakfast sandwiches or toasted with butter and jam.
- Prep Time: 1 HOUR 35 MINUTES
- Cook Time: 16 MINUTES
- Total Time: 1 hour 51 minutes
- Yield: 10-12 MUFFINS 1x
- Category: BREAD
- Method: Baking
- Cuisine: BRITISH
Ingredients
4 cups white bread flour, plus extra for dusting
½ teaspoon salt
1 teaspoon superfine sugar
1½ teaspoons active dry yeast
1 generous cup lukewarm water
½ cup plain yogurt
Vegetable oil, for brushing
¼ cup semolina, for dusting
Butter and jelly, for serving
Instructions
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In a large bowl, sift together the flour and salt. Stir in the sugar and yeast.
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Make a well in the center and pour in the lukewarm water and yogurt. Stir until the dough begins to come together.
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Knead in the bowl until the dough pulls away from the sides. Turn onto a lightly floured surface and knead for 5–10 minutes until smooth and elastic.
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Lightly oil a bowl. Shape dough into a ball, place in bowl, cover, and let rise in a warm place for 30–40 minutes until doubled.
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Turn dough onto a floured surface and knead gently. Roll to about ¾ inch thick.
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Cut out 10–12 rounds using a 3-inch cutter. Sprinkle both sides with semolina and place on a floured baking sheet.
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Cover and let rise again for 30–40 minutes.
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Heat a lightly oiled skillet over medium-high heat. Cook muffins for 7–8 minutes per side until golden brown. Adjust heat if browning too quickly.
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Cool completely. Split with a fork and toast before serving.
Notes
Split with a fork instead of a knife to create classic nooks and crannies.
Lower heat slightly if muffins brown too quickly before cooking through.
Freeze for up to 3 months in an airtight container.
Nutrition
- Calories: 190
- Sugar: 1g
- Fat: 2g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g