Recipes Bread Yeast Bread Recipes English Muffin Recipes Homemade English Muffins 4.7 (7) 6 Reviews 2 Photos You can't make a true homemade English muffin without using bread flour. It gives the muffins the chewy texture you identify with and love. I've tried many recipes with both all-purpose and bread flour, and this is the best of them all. Submitted by SER Updated on October 22, 2024 Save Rate Print Share Close Add Photo Prep Time: 25 mins Cook Time: 15 mins Additional Time: 1 hr 30 mins Total Time: 2 hrs 10 mins Servings: 16 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 16 servings 21 ounces (4 1/2 cups) white bread flour 2 ¼ teaspoons instant dry yeast 2 teaspoons kosher salt 14 ounces lukewarm whole milk 2 tablespoons white sugar 2 tablespoons unsalted butter, softened 1 large egg, at room temperature, slightly beaten ¼ cup semolina, or as needed Directions Place flour in a large mixing bowl. Sprinkle yeast on one side of flour and salt on other side. Add milk, sugar, butter, and egg; stir to make a soft dough. Turn dough out onto a lightly floured surface; knead until soft, smooth, and stretchy, about 10 minutes. Place dough into a large oiled bowl. Cover and let rise in a warm place until doubled in volume, about 1 hour. Deflate dough; divide into 16 pieces. Press each dough piece into English muffin rings; sprinkle both sides with semolina. Let rest 30 minutes. Preheat a griddle to 400 degrees F (200 degrees C), or a heavy skillet over low heat. Cook muffins on the preheated griddle or skillet until an instant-read thermometer inserted into centers reaches 200 F (93 degrees C), 7 to 10 minutes per side. Cook's Notes: It's best to weigh flour due to inconsistencies in measuring by volume, but if you want to use measuring cups, 21 ounces is 4 1/2 cups. You can also dust the muffins with farina or polenta instead of semolina. For a cinnamon raisin addition, add 1 tablespoon ground cinnamon, 1 cup raisins, and reduce the amount of salt to 1 1/4 teaspoons. Use a fork to split the muffins, not a knife to cut; fork-split muffins have the wonderful nooks and crannies. You can place the dough into a bread machine on the Dough cycle instead of kneading and letting rise until doubled in volume. I Made It Print 24 home cooks made it! Nutrition Facts (per serving) 182 Calories 3g Fat 32g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 182 % Daily Value * Total Fat 3g 4% Saturated Fat 1g 7% Cholesterol 18mg 6% Sodium 267mg 12% Total Carbohydrate 32g 12% Dietary Fiber 1g 4% Total Sugars 3g Protein 6g 13% Vitamin C 0mg 0% Calcium 40mg 3% Iron 2mg 10% Potassium 98mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.