The Best Quick English Muffin Recipe for Busy Mornings
These quick English muffins are soft, fluffy, and packed with those signature nooks and crannies perfect for catching butter and jam. Made with just 7 simple ingredients and ready in 2 hours with no kneading required, they're the perfect same-day breakfast bread. This beginner-friendly recipe uses a simple stretch-and-fold technique instead of traditional kneading, and you can make them with nothing more than a mixing bowl and a skillet. Make a batch on Sunday and freeze them for easy weekday breakfasts all week long!
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Ingredients
- ¾ cup milk
- ½ cup water
- 2 tablespoons granulated sugar
- 2¼ teaspoons instant yeast
- 3 cups all-purpose flour
- 1 teaspoon salt
- 3 tablespoons unsalted butter melted and slightly cooled
- 1 large egg room temperature
Instructions
- In a large mixing bowl, whisk together the flour, instant yeast, and salt until well combined.
- In a separate bowl, combine milk, water, and sugar. Warm the mixture to 110-115°F (ensuring it's not too hot). Whisk the melted butter and egg into the liquid mixture.
- Pour the liquid ingredients into the flour mixture. Mix until a shaggy dough forms.
- Perform a series of stretch-and-fold techniques to develop gluten: Stretch one side of the dough up and fold it over the center. Then rotate the bowl 90 degrees. Repeat this process 8-12 times, turning the dough into a smooth, elastic ball
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour or until doubled in size.
- Turn the dough onto a lightly floured surface and press it into a ½-inch thick rectangle using your hands.
- Using a 3-inch round cutter, cut out muffins. Gently re-roll scraps and continue cutting until all dough is used. Place muffins on a parchment-lined baking sheet.
- Cover the muffins loosely with plastic wrap and let rise for 30 minutes until puffy.
- Heat a large skillet over medium-low to low heat. Cook muffins in batches of 3-4 at a time, covering the skillet and cooking for 6-8 minutes per side. The muffins should be golden brown and sound hollow when tapped. Adjust heat as needed to prevent burning while ensuring the center cooks through.
- Transfer cooked muffins to a wire rack to cool completely before serving.
Notes
For Best Texture: Don't skip the stretch-and-fold technique in step 4. This develops the gluten that creates the characteristic chewy texture and helps form those signature nooks and crannies.
Temperature Control: Keep the heat on medium-low to low. Cooking too hot will burn the outside before the center cooks through. If your first batch browns too quickly, lower the heat.
Serving Tip: For authentic nooks and crannies, split muffins with a fork rather than cutting with a knife. Toast before serving for the best texture.
Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Toast from frozen for best results.
Cutter Size: A 3-inch round cutter is ideal, but you can use a drinking glass of similar size if you don't have a cutter.
Nutrition
Calories: 168kcalCarbohydrates: 28gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 23mgSodium: 207mgPotassium: 84mgFiber: 1gSugar: 3gVitamin A: 132IUVitamin C: 0.01mgCalcium: 27mgIron: 2mg
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