Homemade English Muffins (Only 6-Ingredients)
These incredibly soft and tender English muffins require absolutely no kneading and use just 6 simple ingredients you likely have on hand. The overnight rise develops amazing flavor while you sleep, and cooking them on the stovetop gives you perfect homemade English muffins without turning on the oven.
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Ingredients
- 2 ½ Cups All Purpose Flour
- ¼ Tsp Salt
- ¼ Tsp Instant Yeast
- ⅔ Cup Milk
- ½ Cup Water
- 1 Tbsp Butter
Instructions
- Mix dry ingredients. In a large bowl, whisk together 2½ cups flour, ¼ teaspoon salt, and ¼ teaspoon instant yeast until evenly combined.
- Prepare wet ingredients. In a separate bowl, combine ⅔ cup milk, ½ cup water, and 1 tablespoon butter. Microwave for 30-90 seconds until butter is completely melted.
- Make the dough. Pour the warm milk mixture into the flour mixture and mix with a spatula until absolutely no dry flour remains, scraping down sides of bowl. The dough will be quite wet and sticky. Cover tightly with plastic wrap and let rise at room temperature for 12-18 hours.
- Shape the dough. Generously flour a work surface and turn out the risen dough. Cover with plastic wrap and let rest for 10 minutes to relax the gluten. Roll dough to about ¾-inch thickness.
- Cut the muffins. Using a 3-inch round cookie cutter or glass, cut straight down without twisting to create 8 rounds. Place on a parchment-lined baking sheet, cover, and rise for 45 minutes until puffy.
- Cook the muffins. Heat a large non-stick skillet over medium heat. Using a spatula, carefully transfer muffins to skillet, leaving 2 inches between each. Cover with lid and cook 6-7 minutes until golden brown on bottom.
- Finish cooking. Flip muffins and cook uncovered for 3-4 minutes until second side is golden brown. Cool completely before splitting with a fork to preserve the signature nooks and crannies.
Notes
Pro Tips: The dough should be quite sticky after mixing, this is normal. Don't add extra flour as it will make dense muffins. Always cut straight down without twisting to ensure even rising.
Storage: Store in airtight container for up to 3 days at room temperature or freeze for up to 3 months.
Substitutions: Whole milk works best, but 2% milk will also work. You can substitute bread flour for a slightly chewier texture.
Troubleshooting: If muffins are browning too quickly, reduce heat to medium-low. If they're not rising well during second proof, place in a slightly warm (turned off) oven.
Nutrition
Calories: 168kcalCarbohydrates: 31gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 6mgSodium: 93mgPotassium: 76mgFiber: 1gSugar: 1gVitamin A: 77IUVitamin C: 0.001mgCalcium: 32mgIron: 2mg
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