Ingredients
Equipment
Method
- Mix the warm water and nonfat milk powder (or your favorite dairy-free milk powder alternative) together until fully combined, then pour into the bowl of a stand mixer.
- Add the sugar and active dry yeast. Stir, cover, and allow to sit for 5 to 10 minutes until foamy.
- Add the butter (or dairy-free butter alternative) and egg.
- Add the flour and salt.
- Using the dough hook attachment, knead on the lowest mixer setting for 7 to 8 minutes.
- Wet one hand with cold water, gather the sticky dough into the center of the bowl, then stretch and fold it over itself several times.
- Cover and allow the dough to rise for about 1 hour 30 minutes or until doubled in size.
- Preheat an electric griddle to 300°F.
- Lightly flour a silicone bench mat and carefully turn the dough out onto the surface.
- Using a bench scraper, gently lift, fold, and turn the dough several times until it becomes easier to handle, for about 2 minutes.
- Roll the dough to approximately 1/4-inch thickness.
- Cut into rounds using a 3-inch cutter or drinking glass.
- Sprinkle both sides lightly with medium-grind cornmeal or semolina.
- Cook on the preheated electric griddle for about 12 minutes per side until lightly golden and cooked through.
- If the centers still seem doughy, finish in a 350°F oven for about 10 minutes.
- Transfer to a cooling rack and allow to cool before serving, storing, or freezing.
Notes
- The dough will be much softer and stickier than traditional bread dough. Resist adding large amounts of flour.
- Milk powder makes this a useful pantry recipe when you do not have fresh milk on hand.
- For the classic English muffin finish, use medium-grind cornmeal or semolina for dusting. I use Bob’s Red Mill Medium Grind Cornmeal, but regular yellow or white cornmeal will also work.
- Avoid very coarse cornmeal or polenta if possible, as it can feel too crunchy on the finished muffins.
- If making these for homemade breakfast sandwiches, keep the muffins close to the size of your sausage patties.
- If the muffins are thicker than planned or still seem doughy in the center after griddle cooking, place them on a baking sheet and finish them in a 350°F oven for about 10 minutes.
Want to use fresh milk?
Simply replace the:- 1 ¼ cups warm water
- ¼ cup nonfat milk powder
- 1 ¼ cups warm milk
Dairy-Free Adaptations
These homemade English muffins are very easy to adapt for a dairy-free diet. Simply replace the milk powder with your favorite dairy-free milk powder or use warm unsweetened dairy-free milk instead of the water and milk powder combination. For the butter, use your favorite dairy-free butter substitute or plant-based baking stick.Storage
- Store cooled English muffins in an airtight container at room temperature for up to 2 days.
- For longer storage, keep them in an airtight container in the refrigerator for up to 5 days.
- To freeze, cool completely first. Use the tines of a fork to partially split each muffin around the center seam, but do not pull apart completely. Place into freezer bags or airtight containers and freeze for up to 3 months.
- Toast from frozen, or thaw overnight in the refrigerator before using.
Related Recipes
- Check out all our other easy Bread Recipes!
- You may also love our Freezer Meals!
Nutrition information is automatically calculated, so should only be used as an approximation.