Name: Quick and Soft English Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: English
Ingredients: 1 1/4 cups warm water; 1 tablespoon sugar; 1 teaspoon instant dry yeast; 2 tablespoons melted butter or oil (canola, vegetable, or olive); 2 3/4 cups flour; 1 teaspoon salt; Cornmeal, for dusting

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Hello, bread enthusiasts! It’s confession time. As someone who adores bread in all its glorious forms, I’m absolutely mortified to realize that it’s been seven whole months since I last shared a bread recipe on this blog.

Seven months! The last bread recipe I posted was buttery soft pretzels back in November. You have every right to be disappointed in me. But today, I’m here to make amends with a recipe that will surely win your heart: Quick and Soft English Muffins.

These muffins are soft, fluffy, and ready in just about an hour of rising time. They’re so good, they’ll make you forget about store-bought versions entirely. Trust me, once you try them, you’ll wonder why you waited so long to make them yourself.

What’s an English Muffin Anyway?

Let’s start with a little background. Despite the name, an English muffin is nothing like a traditional muffin. It’s more like a yeast bread—soft, chewy, and slightly spongy on the inside, with a golden, crispy crust on the outside. Growing up, English muffins weren’t part of my family’s bread rotation (probably because we aren’t English). But they’ve always intrigued me, and this year, I finally decided to give them a try.

It took me 21 years to taste an English muffin for the first time. Shocking, right? But better late than never! After my first bite, I was hooked. Naturally, I started hunting for recipes so I could recreate the magic at home.

The Quest for Quick and Easy

Here’s the thing: most English muffin recipes require hours of rising time—sometimes overnight. While I admire the dedication of bakers who have that kind of patience, I knew it wasn’t going to work for me. If there’s dough sitting in my kitchen, I can’t just ignore it for hours on end. I need results, and I need them fast.

So I turned to my trusty cookbooks (yes, those still exist!) and found the perfect recipe in the Illustrated Step-by-Step Baking cookbook. This gem of a recipe only requires one hour of initial rising time and an additional 20 minutes after shaping the dough. No waiting overnight, no endless anticipation—just quick, delicious results.

Why You’ll Love These English Muffins

Here’s what you can expect from this recipe:

A crispy, golden crust: Toasted to perfection in a skillet.
A soft, chewy interior: Spongy and doughy in the best way possible.
Versatility: Pair them with butter, jam, eggs Benedict, or anything else your heart desires.

And the best part? You don’t even need an oven! These muffins are cooked entirely on the stovetop in a skillet. It’s simple, straightforward, and oh-so-satisfying.

The Recipe: Quick and Soft English Muffins

Yield: 10 English Muffins

Ingredients:

1 ¼ cups warm water
1 tablespoon sugar
1 teaspoon instant dry yeast
2 tablespoons melted butter or oil (canola, vegetable, olive—your choice!)
2 ¾ cups flour
1 teaspoon salt
Cornmeal (for dusting)

Instructions:

Activate the Yeast:
Pour warm water into a large bowl. Sprinkle sugar and yeast on top. Let it sit for about 10 minutes until foamy.
Mix the Dough:
Add melted butter or oil, flour, and salt to the bowl. Mix everything with a wooden spoon or rubber spatula until combined.
Knead:
Transfer the dough to a floured surface and knead for about 5 minutes until it becomes smooth and elastic. Add just enough flour to prevent sticking.
First Rise:
Shape the dough into a ball and place it in an oiled bowl. Cover and let it rise for 1 hour or until doubled in size. Meanwhile, sprinkle cornmeal on a piece of parchment paper or a clean towel.
Shape the Muffins:
Once the dough has risen, knead it lightly a few times on a floured surface. Divide it into 10 equal pieces and shape each piece into a ball by rolling it between your palm and the countertop.
Second Rise:
Place the balls onto the prepared parchment paper and gently press them into flattish rounds. Sprinkle more cornmeal on top of each round. Cover with a towel and let them rise for another 20 minutes.
Cook in a Skillet:
Heat a large frying pan or skillet over low heat and grease it with cooking spray or oil. Cook the muffins in batches:

Cover and fry on one side for about 9 minutes until puffed up and golden brown.
Flip them over and cook for another 5 minutes until both sides are golden and toasted.

Serving Suggestions

Now that you’ve made your batch of quick and soft English muffins, let’s talk about how to enjoy them:

Classic Butter: Spread a generous dollop of butter while they’re still warm—it’ll melt beautifully into all those nooks and crannies.
Sweet Treat: Add jam or preserves for a delightful breakfast or snack.
Eggs Benedict: Take your brunch game to the next level by topping these muffins with poached eggs, hollandaise sauce, and your choice of protein.
Savory Sandwiches: Use them as a base for breakfast sandwiches with eggs, cheese, and bacon or sausage.

Why You Should Try This Recipe

These quick and soft English muffins are everything you could want from homemade bread: easy to make, incredibly delicious, and versatile enough for any meal or occasion. Plus, they’re cooked on the stovetop—no oven required—making them perfect for small kitchens or hot summer days when you don’t want to turn on the oven.

If you’ve never made English muffins before, this recipe is the ideal place to start. With just six basic ingredients and minimal effort, you’ll have warm, fluffy muffins in no time.

Final Thoughts

I hope this recipe helps redeem me for my long absence from bread-making posts! These quick and soft English muffins are proof that homemade bread doesn’t have to be complicated or time-consuming—it can be simple, satisfying, and oh-so-delicious.

So grab your ingredients, roll up your sleeves, and get ready to enjoy some of the best English muffins you’ve ever tasted. And when you do make them (because you absolutely should), let me know how they turn out—I’d love to hear about your muffin adventures!

Happy baking!