If you’re looking to elevate your morning routine with something homemade and satisfying, these Light and Crispy English Muffins are just what your kitchen needs. With a beautifully golden crust and fluffy, airy interior, these muffins are perfect for toasting, buttering, or building the ultimate breakfast sandwich.
Forget store-bought varieties loaded with preservatives—this recipe gives you full control over ingredients and texture. Plus, the crispy exterior and soft, chewy crumb make every bite a delight.
Ingredients
Makes 8–10 muffins
- 2 1/4 cups (280g) all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 1/4 teaspoons instant yeast
- 1 cup (240ml) warm milk (110°F/43°C)
- 2 tablespoons unsalted butter, melted
- Cornmeal (for dusting)
Preparation Time
- Prep time: 20 minutes
- Rise time: 1 hour
- Cook time: 15–18 minutes
- Total time: Approximately 1 hour 40 minutes
Step-by-Step Instructions
Step 1: Make the Dough
- In a large bowl, combine flour, sugar, salt, and instant yeast.
- Add warm milk and melted butter. Mix with a wooden spoon until a sticky dough forms.
- Knead for 6–8 minutes on a lightly floured surface until smooth and elastic. You can also use a stand mixer with a dough hook.
Step 2: First Rise
- Transfer the dough to a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
Step 3: Shape the Muffins
- Punch down the dough and divide it into 8–10 equal pieces. Shape each into a round disk, about 1 inch thick.
- Sprinkle a baking sheet with cornmeal and place the rounds on it. Sprinkle more cornmeal on top. Cover loosely with a towel and let rest for 15 minutes.
Step 4: Cook the Muffins
- Heat a nonstick skillet or griddle over medium-low heat.
- Gently transfer the muffins to the pan (no oil needed), working in batches.
- Cook for 6–8 minutes on each side, until golden brown and cooked through. If the sides brown too quickly, reduce heat and extend cook time.
Step 5: Cool and Serve
- Let the muffins cool for 10 minutes before slicing with a fork to preserve their signature nooks and crannies.
- Toast and enjoy with butter, jam, poached eggs, or use them for breakfast sandwiches.
Serving Suggestions
- Toast and slather with salted butter and jam
- Use as a base for eggs Benedict
- Make mini breakfast sandwiches with scrambled eggs and bacon
- Serve with honey and soft cheese for a savory-sweet twist
Nutritional Highlights
| Nutrient | Per Muffin (1 of 10) |
|---|---|
| Calories | 150 |
| Protein | 4 grams |
| Total Fat | 4 grams |
| Saturated Fat | 2 grams |
| Carbohydrates | 24 grams |
| Sugars | 2 grams |
| Fiber | 1 gram |
| Sodium | 230 milligrams |
Nutritional Notes:
- Low in sugar and a moderate source of carbohydrates, these muffins are ideal for a balanced breakfast.
- Butter adds flavor and a light dose of healthy fats when used in moderation.
- Cornmeal dusting helps create the crispy exterior with minimal added calories.
Tips for Success
- Use a fork to split the muffins open—this helps preserve the texture and ensures perfect toastability.
- Cook on low heat to avoid burning the outside before the inside is cooked through.
- Cool completely before storing in an airtight container to avoid sogginess.
- These muffins freeze well—just toast straight from the freezer.
Recipe Variations
- Add whole wheat flour for a fiber boost
- Mix in raisins or cranberries for a sweet twist
- Top with seeds before cooking for added crunch and nutrition
- Replace milk with plant-based alternatives to make it dairy-free
These Light and Crispy English Muffins deliver everything you want from a classic English muffin—golden brown crust, fluffy interior, and that satisfying crunch when toasted. Easy to make and even easier to enjoy, this recipe is a must-try for anyone who loves baking from scratch or just wants to upgrade their breakfast game.