Easy English Muffins
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Who doesn’t love homemade English muffins for breakfast or brunch? They are easy to make, take only a few minutes to cook on a cast-iron skillet, and go perfectly with eggs, butter, jam and so much more!
You can keep these delicious English muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. You can also store them in the freezer for up to 3 months.
When needed, place them in the fridge overnight, and then warm them up in the oven (or in a toaster) before serving.
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Difficulty: 
Prep time: 10 mins / Cook time: 10 mins / Servings: 6 English muffins
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English Muffins
2.5 oz (70ml) - Water
2.5 oz (70ml) - Milk
1½ tsp (5g) - Dry yeast
2 cups (280g) - Flour
½ tbsp (7g) - Xylitol
1 tsp (5g) - Himalayan salt
1.5 oz (43g) - Butter
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
English Muffins
1 - Pour the milk and the water into a measuring cup and microwave it for about 35 seconds (or until the liquid mixture is lukewarm).
Tip: Pyrex is the gold standard of measuring cups, we love their quality and durability!
2 - Next, mix in the dry yeast and set it aside to rest for at least 5 minutes.
3 - Add the flour, xylitol, Himalayan salt, and room-temperature butter to a stand mixer bowl.
Tip: The KitchenAid Artisan Design Series and the KitchenAid Professional 600 Series are superstars among stand mixers and will look amazing in your kitchen!
For more information, check out our detailed article "The Best KitchenAid Mixers & Blenders".
4 - Then, start mixing using the hook attachment until just combined.
5 - Next, pour in the yeast mixture and knead at low speed for about 6 minutes.
6 - Grease a large bowl with avocado oil using a pastry brush.
Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!
7 - Rub the dough on the sides of the bowl to cover it with oil. Then, cover it with plastic wrap and let it proof for 1 hour in a warm spot.
8 - Once the dough has doubled in size, deflate it with your hands by releasing the gas.
9 - Next, place the dough on a floured surface and roll it to ½ inch (1.3 cm) thickness using a rolling pin.
Tip: We love to work on this reversible cutting board with integrated hand grips from John Boos.
10 - Cut the dough using a round cookie cutter and place the English muffins on a baking tray lined with parchment paper (or a silicone mat). Reform the remaining dough and repeat steps 9 and 10 until all the dough is used.
11 - Cover it with a towel and let it proof for another 45 minutes.
12 - Add avocado oil to a cast-iron skillet and spread it all the way using a pastry brush. Then, preheat that skillet over medium heat. Once hot, add 3 English muffins to it and allow them to cook for about 3 minutes.
13 - Next, flip the English muffins using a silicone spatula (or a turner spatula), and cook them for another 3 minutes.
14 - Once cooked, remove them from the skillet and place them on a cooling rack.
15 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.