1-First Step: Prepare Your Ingredients Begin by warming the whole milk, water, and granulated sugar to 110°F in the microwave this takes about 30 seconds to ensure the yeast activates properly. Stir in the active dry yeast and let it sit for 5-7 minutes until it becomes foamy, which means it’s ready to work its magic. Meanwhile, gather your all-purpose flour and salt in a stand mixer with the paddle attachment, giving everything a quick whisk to combine.

2-Second Step: Mix the Dough Once your yeast mixture is foamy, add it to the flour along with the large egg and melted butter. Start mixing on low speed to blend everything without making a mess, then crank it up to medium-high for about 7 minutes. The dough should turn smooth and elastic, which is your cue that it’s perfectly kneaded stickiness is normal here, so don’t worry.

3-Third Step: Let the Dough Rise Transfer the dough to a lightly oiled bowl, cover it with a clean kitchen towel, and place it in a warm spot to rise until it doubles in size, about 1 hour. If you’re short on time or want to plan ahead, you can refrigerate it overnight and let it rest at room temperature for 1 hour before moving on. This step is crucial for developing those fluffy textures in your English Muffin Recipe.

4-Fourth Step: Shape and Second Rise Roll out the dough on a floured surface to just under 1-inch thickness, then use a 2.5-inch round cutter to cut out your muffins. Place them on baking sheets dusted with semolina or cornmeal, cover, and let them rise for another 30 minutes until they puff up nicely. This second rise ensures they cook evenly and have that signature bounce.

5-Fifth Step: Cook the Muffin Heat a skillet over medium heat and sprinkle it with a bit of semolina for that perfect crust. Add 3-4 muffins at a time, cover the skillet, and reduce the heat to medium-low. Cook for 6-8 minutes per side until the bottoms are nicely browned and the tops look dry flip them carefully to avoid deflating. Repeat with the remaining dough, brushing off excess semolina between batches to prevent burning.

6-Final Step: Serve and Enjoy Once cooked, let the muffins cool slightly, then split them open with a serrated knife for the best results. Serve them warm, perhaps toasted with a bit of butter or jam, or use them in a breakfast sandwich like eggs Benedict for a hearty meal. With each serving clocking in at around 139 calories, this English Muffins Recipe is a wholesome way to start your day plus, it’s versatile enough to pair with other recipes on our site, such as Healthy Breakfast Ideas for a full meal plan.