English Muffins or Crumpets
Transform your breakfast routine with this homemade English Muffins or Crumpets recipe—fluffy, golden rounds perfect for toasting and slathering with butter or jam. These pillowy treats are made with a simple yeasted dough, enriched with milk and butter for a soft and tender crumb. The addition of cornmeal provides a signature texture and rustic charm. With just a few pantry staples and some patience for the dough to rise, you'll create 12 perfectly-sized muffins, versatile enough for sweet or savory toppings. Whether cooked on a griddle or in a skillet, these muffins boast a crisp exterior and delightfully airy interior, making them an irresistible addition to any breakfast or brunch table. Perfectly freezer-friendly, they ensure you’ll always have a delicious homemade option on hand!
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Recipe Information
Ingredients
- 480 grams All-purpose flour
- 240 milliliters Milk
- 120 milliliters Water
- 30 grams Unsalted butter
- 15 grams Granulated sugar
- 5 grams Salt
- 7 grams Instant yeast
- 30 grams Cornmeal (for dusting)
Instructions
In a small saucepan, warm the milk, water, and butter over low heat until the butter is melted and the mixture is lukewarm (about 38–40°C).
In a large mixing bowl, combine the flour, sugar, salt, and yeast. Stir to evenly distribute the dry ingredients.
Slowly add the lukewarm liquid mixture to the dry ingredients. Mix with a wooden spoon or in a stand mixer with a dough hook attachment until a sticky dough forms.
Knead the dough for about 8–10 minutes by hand on a floured surface or for 5–6 minutes in the stand mixer at medium-low speed. The dough should be soft, smooth, and just slightly sticky.
Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm, draft-free area for 1 to 1.5 hours, or until doubled in size.
Once the dough has risen, punch it down and roll it out on a lightly floured surface to about 1.5 cm (1/2 inch) thickness.
Using a round cutter (7–8 cm in diameter), cut out circles of dough. Re-roll scraps as needed to make additional muffins. You should get about 12 muffins.
Dust a baking sheet with cornmeal and place the cut dough rounds onto the sheet, leaving space between them. Sprinkle a little cornmeal on top of the rounds as well. Cover them with a towel and let them rest for 30 minutes until slightly puffed.
Preheat a griddle or large skillet over medium-low heat. Lightly grease the surface with oil or butter.
Carefully transfer the dough rounds to the griddle, keeping the cornmeal side down. Cook for about 5–6 minutes on each side, or until the muffins are golden brown on the outside and sound hollow when tapped gently.
Once cooked, transfer the English muffins to a wire rack to cool. They can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
To serve, split the muffins open with a fork for a rough texture and toast as desired. Enjoy with butter, jam, or any topping of choice.
Nutrition Facts
Calories |
2281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 2081 mg | 90% | |
| Total Carbohydrate | 420.3 g | 153% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 28.1 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 394 mg | 30% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 1046 mg | 22% | |
*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.
