English Muffin Recipe
(white, wheat, rye, marble) sourdough) (add an additional charge for gluten-free).
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Optional Flavors
Method
Preparation of Dough
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together all-purpose flour, salt, and any optional flour you wish to use (whole wheat, rye, or marble).
- 3
- 4
Form Dough
Gradually add the wet mixture to the dry ingredients, stirring until a dough forms. If you are using gluten-free flour, ensure to mix well to avoid lumps.
Kneading and Rising
- 5
Knead the Dough
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 6
First Rise
Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.
Shaping and Cooking
- 7
Shape Muffins
Once risen, punch down the dough and divide it into 8-12 equal pieces. Shape each piece into a round patty about 1-inch thick.
- 8
Second Rise
Place the shaped muffins on a floured surface, cover them with a cloth, and let them rise for another 30-45 minutes.
- 9
Serving
- 10
Cool and Serve
Allow the muffins to cool on a wire rack. Serve warm or toasted with your favorite toppings.