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English Muffins

Total Time: 2-4 hours (depending on your ability to proof)

Yield: 8-10 English Muffins


  • 1 cup warm water - 110 to 115 degrees

  • 1 pkg active dry yeast

  • 1 teaspoon sugar

  • 2 teaspoons salt

  • ¼ cup shortening

  • 3 cups flour


  1. Combine the yeast and water in a mixing bowl, stir with fingers, allow for yeast to begin to activate - about 2-3 minutes

  2. Whisk together the flour, salt, and sugar. Add it to the mixing bowl with the yeast and water. Begin to knead.

  3. Add the shortening and knead for about 5 minutes. Dough should be really soft.

  4. Flour your work surface and roll out the dough to be about ¼’’ thick.

  5. Cut into 3 ½ inch circles (mason jar lid worked perfect for this!). Knead together scraps and repeat till all dough is used.

  6. Place circles on a tray lined with cornmeal. Coat each side of your dough circles with cornmeal.

  7. Let dough circles proof for one hour or until they have doubled in size.

  8. After your circles are proofed, heat a skillet on medium.

  9. Carefully transfer your dough circles to the heated skillet and cook on each side for 7 minutes. Do not grease or butter the skillet. Use a timer.

  10. Let cool and enjoy!

My husband and I have been talking about making eggs benedict for a few weeks now and it finally felt like the right time to give it a try. Again. The first time we made eggs benedict it turned out beautifully! We made the English muffins from scratch, poached the eggs beautifully, perfected the hollandaise was really impressive. The second, and last time, we made eggs benedict we were heartbroken because literally nothing came together. The yeast didn’t activate, the hollandaise curdled, the poached eggs were destroyed in the boiling water. It was truly a disaster and we’ve been a little humbled since. I definitely can’t tell you how to poach an egg or make hollandaise BUT I can share this English Muffin recipe from my favorite cookbook that’s foolproof as long as you’re using good yeast. As long as you’re buying it in the packets, you’ll be totally fine. Hope ya’ll find this classic recipe useful for however you plan on serving these English Muffins. Cheers!

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