Homemade English Muffins

I made English Muffins! Or wait, English muffins. I don’t think I need to capitalize the muffins part. Or maybe I will just to be wild and rebellious at nearly 50.

Look at them! This was a total experiment, but I wanted to document anyway in case they worked out. And they worked out! Can you feel the bursting glee?

I used a recipe that one of you sent me a while back when I asked in Flotsam. But I tweaked the process a little (see note above about being wild and rebellious) because I don’t have english muffin rings. Does anyone honestly have english muffins rings though? Tell me if you have english muffin rings.

Also we’re starting a band called English Muffin Rings.

So what I did was somehow (wo)manhandle the dough to form like, 8 or 9 muffins. It’s a very wet dough so I went back and forth from watering my hands to adding more flour. Got the hang of it though after a little bit! I didn’t have any semolina to coat each muffin, so I used polenta. Hahahaha! I don’t know why that makes me lol. But it does.

I cooked them in a wide pan for about 6 minutes per side and they were great. Medium low heat is what you want, and if they start to brown too quickly, pop it to low. What else do you have going on?

I love how rustic they are! At first I was like, “Okay, these are jank city.” But Aaron said, “Girl if these english muffins were on a brunch platter at a hipster restaurant, they’d sell like pa- english muffins.”

(he didn’t say the girl part. can you even imagine?)

You should try making them! The stirring of the dough (100 times in the same direction) sounds like a lot, but it goes by in about a minute. It’s captivating to watch the gluten form and stretch and get webby right in the bowl. (but I need human friends.) It’s a slight project recipe, but jot this down for your chilly weekend and you’ll be amazed. I’m serious.

Also really, who has english muffin rings?! (adding to cart)

Pro tip – use a fork to poke around the edges and pull apart the muffins. The raggedy edge is what you want!

Be sure and toast them before adding butter and jam. Or eggs and cheese. Or your entire upper torso.

Recipe ingredients from A Garden For the House! (cooking technique slightly altered)

Homemade English Muffins

Save Recipe

Print Recipe

Ingredients

• 1 cup warm water
• 1/2 cup warm milk (I used 2%)
• 1 packet active dry yeast (or 2 1/4 tsp)
• 2 1/2 cups all purpose flour
• 1 1/2 tsp salt dissolved in 3 Tbs. Warm water

Instructions

1. In a large mixing bowl, add the water, milk and yeast. Stir together, then add the flour. With a wooden spoon, slowly mix the dough 100 times in the same direction. It doesn’t take long at all and it’s so fascinating to watch! The gluten activates and your jaw drops. Cover with plastic wrap and let this sit for an hour and a half. Warm spot preferred.
2. At this point the dough has risen dramatically. You’ll sprinkle the dissolved salty water over the dough and stir 25 more times in the same direction. The dough collapses and mixes with the water. Cover again and let it sit about an hour. It will rise again and the bubbles will deliver that texture you want.
3. Tip the dough onto a floured work surface, and use your wet hands to form a large mound. Use a bench scraper to divide the dough into 8 or 9 muffin-size pieces. It will be very wet, so adding a little flour may help. Use your hands to form each dough round into the shape of a muffin, pressing down a little. Then sprinkle semolina or cornmeal over the top for that grainy texture.
4. Preheat a large wide skillet over medium low. Add a Tbs. Butter to the pan. Once melted, add three or four muffin rounds to the pan and cook for 6 minutes. Check for browning underneath. Once golden brown, flip and cook another six minutes. Let the muffins rest while you cook the remaining.
5. Fork open and toast before adding any toppings you desire!
6. Makes about 8 or 9 muffins.

7.8.1.2

761

https://bevcooks.com/2026/02/homemade-english-muffins/

You will loooooooove.