Homemade English Muffins Recipe

In a medium bowl, add the flour, yeast, and salt. Mix briefly.

In a separate jug, add the milk and water. Pop it into the microwave for 15-30 seconds or until it's lukewarm. Stir in the melted butter.

Add the wet ingredients to the dry and mix until you form a dough. The dough will be quite soft and a little sticky.

Once the dough has come together, just scrape down the sides of the bowl and cover tightly with cling wrap and a clean kitchen towel. Now let it sit at room temperature for a minimum of 12-18 hours. (If you want to cook off your muffins at a later time then pop the dough in the fridge after 18 hours)

The dough will have doubled in size. Turn it out onto a floured surface. Cover with cling wrap and a kitchen towel and let rest for just 10 minutes.

After resting, the gluten will have relaxed. You can now roll it out to about 2 cm or slightly under 1-inch in thickness. (In the video I said roll to 1 cm however I found this to be very thin later)

Using a 3-inch cookie cutter dusted in flour, cut out rounds and transfer them to another baking tray lined with parchment. Any scraps can you re-rolled and made into another muffin. Note: At this point, you can place the muffins in the fridge to be cooked off later.

Loosely cover the muffins with plastic wrap and a tea towel and let them proof for about 40-45 minutes. After 45 minutes, the dough circles will have puffed up a little and will appear rounded. Proceed to cook!

Heat a large nonstick frying pan over a steady, medium to medium-low heat.

Using a flat spatula, carefully place the English muffins onto a nonstick frying pan about 2 inches apart and cover with a lid. It makes 8 muffins so you will need to cook them off in two batches.

Cook on this side for about 6-7 minutes. The steam created with the lid on will help the muffins rise and cook through fully. Take extra care when moving your muffins to avoid compressing the dough and knocking out the bubbles.

Flip over and cook on the other side for about another 3 minutes.

Set the muffins aside to cool down on a wire rack before eating them fresh. These muffins also toast up really well and they made amazing breakfast sandwiches.

Store for 4 days at room temperature or freeze for up to 8 weeks.