2 tablespoon oil (canola, vegetable or neutral olive oil) (melted butter is fine too)
2 ¾ cups all purpose flour or bread flour (plus up to 1/4 cup extra)
1 teaspoon salt ((add extra pinch if using kosher salt))
cornmeal for dusting ((about 2-3 tbsp))
Categories
Breakfast
brunch
Cuisine
American
Steps
MAKE YEAST MIXTURE: In medium-large bowl, add warm water. Sprinkle sugar over surface. Then sprinkle yeast over surface. Set aside for 10 minutes. It will foam and cloud up.
MAKE DOUGH: Add oil, salt and flour to the same bowl with the yeast mixture. Mix with rubber spatula or wooden spoon until combined. Transfer to a floured surface (I use piece of parchment dusted with flour for easy clean up). Dough will be soft and sticky. Knead dough for 5 minutes, adding just enough flour, a bit at a time, until you no longer have sticky dough. I typically end up adding about 3-4 tbsp.
LET DOUGH RISE: Spray inside of a medium-large bowl with oil. Transfer dough into bowl. Cover loosely and let it rise for about 1 hour until it doubles in size. Tip: To speed up the rise, I turn my oven to warm, open the oven door a few inches and place the bowl at the edge of the stove top to get warmth from oven. Dough will double in 30-50 minutes.
FORM DOUGH INTO MUFFINS: Once risen, transfer dough to a floured surface. Knead a couple of times. Divide dough into 10 equal pieces. I 'strangle' the dough between my thumb and first finger to 'cut' it. Roll pieces lightly between your hands to make balls. Sprinkle 1 tablespoon cornmeal onto sheet pan lined with parchment paper. Place dough balls on top of cornmeal and flatten into discs with the ball of one hand to 3/4 inch thick. Lightly spray top of discs and sprinkle on cornmeal to top of discs. Loosely cover with a kitchen towel to let puff up for 20 minutes.
DRY FRY MUFFINS: Heat large frying pan, griddle or cast iron skillet to Medium-Low heat (4 out of 10 on my stove) and spray it with oil. Transfer as many muffins that will fit in pan leaving 1/2 inch (1.3 cm) between them. You may have to do two batches or use a second pan. Cover pan and cook muffins for 9 minutes until light golden brown and toasted. Note 2. Flip to second side, then cover and cook for another 5 minutes until golden and toasted. Check for doneness: If muffins are not browning enough, increase the heat to medium the last couple of minutes. If browning too quickly, lower heat or finish cooking in 350F/177C oven for 5-10 minutes. An instant thermometer slid into the side of a muffin will read 200F/93C.Repeat with remaining muffins if you are cooking them in two batches. Cool for 10-15 minutes on a wire rack before eating. Good luck waiting to taste them!
Nutitrion
Serving Size: 1 serving
Calories: 166 kcal
Carbohydrates: 29 g
Protein: 4 g
Fat: 3 g
Saturated Fat: 1 g
Sodium: 235 mg
Sugar: 1 g
Reviews
Misty on 2026-08-04 (5 stars): Mine are delicious!
Steph on 2026-08-01 (1 stars): Feel like I’m missing something here. Mine all came out completely burnt. Did them on the stove top covered (like instructed) and cooked them on a 2, and even with that that were fried in the first few minutes. Took nowhere near 9 minutes or 5 minutes. Pretty disappointed.
Laura on 2026-07-31 (5 stars): Best recipe I have found to make English Muffins.
Stacy on 2026-07-29 (5 stars): Excellent and easy recipe! Used my bread maker for dough. Fried all 10 muffins at once on my wolf griddle, uncovered. Came out fluffy and delicious.
Nicole on 2026-07-28 (5 stars): These we really good and came out great! Easier than I thought they would be too. I like that it makes a large batch (more than you can get in a package at the store!) and you can freeze them! Excited to try different versions in the future.
Charity on 2026-07-25 (5 stars): Excellent.
Jen c on 2026-06-26 (5 stars): These are fantastic English muffins! They always come out beautiful. I love to cut them with a fork! Thank you for sharing this recipe; we love them!
Carla on 2026-06-22 (5 stars): These were so good. Thanks for sharing will not be buying at store anymore!
Bridget on 2026-06-19 (5 stars): This will be the 4th time making these. My husband loves them, thank you for sharing
