Bread Maker English Muffins
Elevate your homemade breakfast game with these irresistibly soft and chewy Bread Maker English Muffins! Perfectly golden on the outside and packed with the signature nooks and crannies that soak up butter and jam, this recipe takes the effort out of dough preparation by utilizing a bread machine to mix, knead, and rise the dough. Featuring simple pantry staples like all-purpose flour, milk, and yeast, these muffins gain a subtle crunch from a light dusting of cornmeal, while cooking on a griddle gives them their authentic texture. Ready in under 20 minutes of hands-on time, they’re perfect for toasting, layering with your favorite breakfast toppings, or building the ultimate egg sandwich. Whether served fresh or frozen for meal prep, these homemade English muffins are a versatile and delightful addition to any morning routine!
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Recipe Information
Ingredients
- 1 cup Milk
- 0.5 cup Water
- 2 tablespoons Unsalted butter
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 4 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 0.25 cup Cornmeal
Instructions
In a small saucepan, combine the milk, water, and butter. Heat gently until the butter is just melted and the mixture is warm (not hot) to the touch. Allow to cool slightly to prevent killing the yeast.
Add the milk mixture to the bread maker pan, followed by the sugar, salt, flour, and yeast. Add the yeast last to keep it separate from the salt until mixing begins.
Set the bread maker to dough cycle and start the machine. Allow the dough to mix, knead, and rise as per the bread maker’s cycle.
Once the dough cycle is complete, transfer the dough to a lightly floured surface. Roll the dough out to about 1/2-inch thickness.
Using a 3-inch round cutter or a glass, cut out circles from the dough. Re-roll and cut any scraps to maximize the number of muffins.
Sprinkle a baking sheet lightly with cornmeal and place the dough rounds on it, ensuring they are evenly spaced. Sprinkle the tops with additional cornmeal. Cover with a clean kitchen towel and let rise in a warm place for 30-40 minutes, or until slightly puffy.
Preheat a griddle or skillet over medium-low heat. Lightly grease the surface with a small amount of butter or oil.
Carefully transfer the dough rounds to the preheated griddle. Cook for 6-7 minutes on each side, or until the muffins are golden brown and the interior temperature reaches 190°F (88°C) when checked with a food thermometer.
Cool the cooked English muffins on a wire rack. Once cooled, split them open with a fork for the best texture.
Serve warm, toasted, or use as a base for egg sandwiches. Store in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 172 mg | 7% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.2 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 78 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
