Homemade English Muffins Recipe (Stovetop Yeast Bread)
Homemade English muffins recipe made with a simple yeasted dough. The rounds are dusted with cornmeal, cooked gently on the stovetop, then finished briefly in the oven. Includes clear ingredients and how-to steps for breakfast or sandwiches.
Ingredients
Ingredients
Step-by-Step Method
Mix the base
In a large bowl, stir together warm milk, sugar, and salt. Add half of the beaten egg. Whisk in 2 tablespoons flour until smooth.
Knead the dough
Add flour little by little until you get a soft dough that doesn’t stick heavily to your hands. Work in the softened butter, then knead 3–5 minutes more. If it tightens up, splash in 1–2 tablespoons milk.
First rise
Place the dough in a lightly greased bowl and cover. Let it rise in a warm spot until noticeably puffy.
Shape and coat
Roll the dough to about 2 cm / 3/4 inch thick and cut rounds. Lightly press both sides of each round into yellow cornmeal so they won’t stick and get that classic texture.
Second rise
Set the rounds on a tray with space between them and cover. Rest until they feel lighter and slightly expanded.
Cook on the stovetop
Heat a heavy skillet over low-to-medium heat. Cook the muffins until the bottoms are browned and the dough sets, then flip and cook the other side. Keep the heat gentle so the centers can cook through.
Finish in the oven
Move the browned muffins to a preheated oven for a short finish so the insides fully bake. Cool on a rack for 10 minutes, then split and serve.