Description
Skip the store-bought versions and make Quick & Soft English Muffins right at home! These golden, chewy, and lightly crisp muffins cook right on the stovetop—no oven required! With a short rise time and simple ingredients, they’re perfect for a fresh breakfast, sandwiches, or snacks. Their signature nooks and crannies make them ideal for holding butter, jam, or your favorite spreads.
Ingredients
- ¾ cup warm water (about 110°F)
- 1 tablespoon sugar
- 2 teaspoons instant dry yeast
- 2 tablespoons melted butter (or oil)
- 2 cups all-purpose flour (or half whole wheat, half all-purpose)
- ½ teaspoon salt
- ¼ cup cornmeal (for dusting)
Instructions
- Activate the Yeast – In a bowl, mix warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- Mix & Knead – Stir in melted butter, flour, and salt. Mix until dough forms, then knead for 5-7 minutes until smooth.
- First Rise – Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size.
- Shape the Muffins – Lightly dust a surface with cornmeal. Divide the dough into 6-8 equal pieces, roll into balls, and flatten slightly.
- Second Rise – Let the shaped muffins rest for 10-15 minutes while preheating the skillet.
- Cook on the Stovetop – Heat a dry skillet or griddle over low-medium heat. Cook the muffins for 5-7 minutes per side, until golden brown and cooked through.
- Cool & Enjoy – Transfer to a wire rack and let cool before splitting with a fork.
Notes
- For a softer exterior, skip the cornmeal and dust with flour instead.
- Use whole wheat flour for added fiber, but mix with all-purpose for a lighter texture.
- Store at room temperature for 3 days, in the fridge for up to a week, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Rise Time: 1 hour
- Cook Time: 10-15 minutes
- Category: Bread, Breakfast
- Method: Stovetop
- Cuisine: American, British