English Muffins Bread Machine Method
Enjoy the magic of homemade English muffins with this easy Bread Machine Method recipe! Perfectly airy with the signature nooks and crannies, these muffins are a breeze to prepare with minimal hands-on effort. The dough is mixed and kneaded to perfection in your bread machine, freeing up your time while ensuring professional results. A light dusting of cornmeal and a stovetop cooking method give these muffins their classic crispy exterior and soft, fluffy interior. Ideal for breakfast, brunch, or any time of day, these golden English muffins are ready to be toasted and topped with butter, jam, or avocado for a delicious bite. Whether you're an experienced baker or new to bread-making, this recipe is your go-to for bakery-quality muffins at home.
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Recipe Information
Ingredients
- 1 cup Milk
- 0.25 cup Water
- 2 tablespoons Unsalted Butter
- 4 cups All-Purpose Flour
- 1 tablespoon Sugar
- 1.5 teaspoons Salt
- 1 packet Instant Yeast
- 0.25 cup Cornmeal (for dusting)
Instructions
Warm the milk and water in a microwave-safe container until lukewarm (approximately 110°F or 43°C). Add butter to the liquid and stir until melted.
Pour the milk mixture into the bread machine pan.
Add the all-purpose flour, sugar, and salt to the bread machine pan, following your bread machine manufacturer's instructions on ingredient order.
Sprinkle the instant yeast on top of the flour mixture.
Set the bread machine to the 'Dough' cycle and start it. This process should take about 1 hour and 30 minutes, depending on your machine.
Once the dough cycle finishes, transfer the dough to a lightly floured surface. Divide it into 12 equal pieces and roll each piece into a ball.
Lightly sprinkle a baking sheet with cornmeal. Place the dough balls on the cornmeal-dusted sheet and flatten gently with your palm to about 1/2 inch thick.
Cover the dough rounds with a clean kitchen towel and let them rise for 30 minutes, or until slightly puffy.
Preheat a large skillet or griddle over medium-low heat. Do not grease the skillet.
Carefully transfer the risen dough rounds to the skillet, leaving enough space between them. Cook for 7-8 minutes on each side until golden brown and cooked through. Adjust the heat as necessary to avoid burning while ensuring the muffins cook evenly.
Remove the muffins from the skillet and let them cool completely on a wire rack.
Use a fork to split the English muffins before serving to get the signature nooks and crannies. Toast and serve with butter, jam, or your favorite toppings.
Nutrition Facts
Calories |
199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.2 g | 4% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 253 mg | 11% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.2 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 75 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.
