This homemade English muffin bread recipe is so user-friendly and satisfying. Simple ingredients – bread flour, sugar, salt, yeast, buttermilk and butter – combine to make a bread recipe that's so much better than store-bought English muffins.
I like to use buttermilk for a pleasant, sour tang. The dough will naturally be sticky; just use flour powder, utensils and hands. This dough tastes best when you ferment the mixture overnight, but it is not necessary for the recipe's outcome. Toast the fresh English muffins on the stovetop, then finish them in the oven. They are so easy to make, you will surprise yourself. Be sure to split the hot English muffin open with a fork to reveal your labor!
Serve these delicious English muffins with butter, honey, maple syrup, cream cheese, jelly, jam or fruit preserves for breakfast or brunch. They even make a great snack. Store the leftover English muffins in an airtight container on the counter.
Cuisine: American
Prep Time: 3 hours
Cook Time: 30 minutes
Total Time: 3 1/2 hours
Servings: Makes 16
Ingredients
- 5 cups unbleached bread flour
- 3 teaspoons granulated sugar or honey
- 2 teaspoons salt
- 2 1/2 teaspoons dry yeast
- 1/4 water, at room temperature
- 1 1/2 cups buttermilk, at room temperature (divided)
- 2 tablespoons unsalted butter, at room temperature
- cornmeal, for dusting
- cooking oil
Here's how to make it:
- Add the yeast to the water in a small bowl. Stir. Set aside and allow the yeast to begin activation.
- In the bowl of your stand mixer, combine the flour, sweetener and salt. Fit with the dough hook and mix at low speed to combine. Add the activated yeast, all but 1/4 cup of the buttermilk and the butter. Mix on medium-low speed until the ingredients form a ball. If loose flour is still in the bowl, drizzle in some of the remaining 1/4 cups of buttermilk. Continue kneading for about 8 to10 minutes until the dough looks soft but feels tacky and pliable.
- Dust your fingertips with flour, remove the dough from the bowl and gently form it into a ball. Spray the bottom of your mixing bowl with cooking spray and place the dough back in the mixing bowl. Turn it once to oil to prevent a crust from forming. Cover lightly with a clean kitchen towel, and allow to rise for 90 minutes in a quiet, warm location of your kitchen. Place in the refrigerator and allow the dough to ferment overnight for optimal flavor.
- Prepare three baking sheets with nonstick liners and dust two with cornmeal. Set aside.
- Wipe the counter with a damp cloth and release the dough gently from the bowl. Flouring the work surface is not necessary. Divide the dough into equal pieces weighing about 3 ounces each. Gently shape the pieces into small rounds practicing special attention not to deflate.
- Transfer the dough balls to the sheet pans dusted with cornmeal, spacing them about 3 inches apart. Mist them lightly with spray oil, sprinkle them loosely with cornmeal and cover them with a clean towel. Set aside and proof the rounds at room temperature for 90 minutes or until the pieces nearly double in size.
- Preheat the oven to 350 degrees F with the oven racks distributed evenly. Heat a large cast-iron skillet or heavy-bottomed pan over medium heat, and drizzle the with cooking oil.
- Uncover the muffin rounds, slide a wide, well-oiled spatula under the rounds, and gently transfer each one to the hot-oiled pan, spacing them about an inch apart. Cook undisturbed for about 5 to 8 minutes, or until the bottoms are nicely brown and both sides slightly deflate to the characteristic of an English muffin. Carefully flip and continue to cook on the other side for 5 to 8 minutes. Transfer the pan-cooked muffins to the original sheet tray and place them in the oven immediately. It's essential not to wait for the remaining rounds to cook; they will deflate.
- Bake in the oven for 7 to8 minutes to ensure the center bakes through. Cool, and cut open with a fork to display the nooks and crannies.
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FAQs
Creating the English Muffin
For one, they didn't contain baking soda, which meant the air pockets didn't rise to the top of the dough but instead stayed in the middle. This change is what leads to both halves of a split English muffin having numerous nooks and crannies into which butter, jam, or eggs can be spread.
What is the healthiest English muffin to eat? ›
Ideally, choose whole wheat varieties whenever possible, as they provide a higher amount of fiber than English muffins made with refined flour ( 1 , 13 ). To help maximize the nutritional value, it's best to opt for toppings that are rich in protein, fiber, vitamins, or minerals.
Are English muffins bad for diabetics? ›
It is advised that diabetics stay away from processed foods or foods containing excessive salt, added sugars, and saturated fats. Since English muffins have low fat and sodium levels, and certain varieties even have zero added sugar, English muffins incorporate well into a diabetic diet.
Is an English muffin healthier than bread? ›
Is an English muffin better for you than bread? A. English muffins are slightly healthier than bread because they include fewer calories, carbohydrates, fats, and sugar than bread. However, both have a high carbohydrate content, which can offer energy throughout the day, and many nutrients.
What is a nook and cranny English muffin? ›
Nooks and crannies: A nice open structure with big bubbles that toast well and deliver a crunch. If the structure is dense, the English muffin will be too “bready” and heavy and won't crisp well in the toaster.
Why do English muffins need to be refrigerated? ›
English Muffins do not need to be stored in the fridge if they will be consumer quickly. The cool temperature of the refrigerator does prevent mold growth, however, meaning they will last longer in the fridge. As mentioned above, if you will use them quickly, they can be kept on the counter for a few days.
Is it OK to eat an English muffin everyday? ›
English muffins aren't necessarily the healthiest foods out there. They do, however, contain quite a lot of fiber, minerals and B-complex vitamins. Just make sure you choose whole-grain varieties with little or no sugar.
What brand of English muffin does McDonald's use? ›
It turns out that Haracz is indeed correct. The manufacturer Fresh Start Bakeries makes all of McDonald's muffins as well as other ingredients. With 27 factories, the manufacturer has been a part of McDonald's success since the 1960s, but the restaurant chain just doesn't stop at the bread.
What's healthier, an English muffin or a bagel? ›
The nutrition of English muffins makes them a more obvious health choice over bagels. And while bagels do not have to be completely eliminated from the diet, their intake should be moderated in a healthy eating pattern.
How many eggs can a diabetic eat in a day? ›
How Many Eggs Can People With Type 2 Diabetes Eat? Both research and health experts indicate that individuals living with type 2 diabetes, or at risk of developing type 2 diabetes, can include between 6 - 12 eggs per week as part of an overall healthy diet. So you can enjoy up to 2 eggs, 6 times a week.
Breakfast choices for eating out on the dialysis diet
You can also ask that eggs be prepared with no salt. French toast, toasted white or sourdough bread, bagels, English muffins and fruit-filled muffins are all good options, as well as low-potassium fruits such as pineapple, grapes and applesauce.
Is bacon bad for diabetics? ›
Cut back on the saturated fats you find in high-fat meats like bacon and regular ground beef, as well as full-fat dairy like whole milk and butter. Unhealthy fats raise your chance of heart disease. With diabetes, you face higher-than-average odds of getting heart disease. Make smart food choices to lower that risk.
Are English muffins anti-inflammatory? ›
"Many muffins are loaded with added sugar, saturated fat, and other pro-inflammatory ingredients," says Manaker. "While muffins may sound healthy, depending on how they are made, they may be a not-so-great choice for people who are trying to reduce inflammation."
Are English muffins good for high blood pressure? ›
Whole grain bread, bagels and english muffins
These whole-grain breakfast foods are a great source of healthy nutrients such as potassium and fiber which are linked to lowering blood pressure.
What is healthier English muffin or croissant? ›
If you are looking for a healthier breakfast option compared to croissants, brioche, crescent rolls, and Danish pastries, English muffins are a great choice. Unlike laminated pastries, English muffins do not contain as much fat because the butter content is lower.
Why do English muffins have holes? ›
They are crunchier, especially on the outside, and the inside forms small holes when baked. These tiny holes, which are English muffins' defining feature, form because Thomas did not use baking soda in his original recipe.
What are the little things on English muffins? ›
For more information on products, please navigate to the products page on this site. The small white particles on the bottom of Thomas'® English Muffins are farina. Farina is a cereal food, frequently described as mild-tasting, usually served warm, made from cereal grains.
Why are there tunnels in my muffins? ›
Overmixing is a common problem with muffins and is certain to happen with an electric mixer. Use only 15 to 20 light hand strokes with a spoon when combining the liquid and dry ingredients.
