Air Fryer English Muffins (Homemade, From Scratch!)
These air fryer English muffins are lovely and soft, with a golden outside and all the nooks and crannies on the inside. They’re made from an easy dough and cooked in the air fryer.
English muffins are such a versatile little bread bun. Perfect for breakfast sandwiches or eggs bennie, or toasted with butter! I love using them as mini pizza bases too.
A good English muffin has plenty of nooks and crannies for butter to hold on to. When serving, you don’t cut an English muffin in half. Instead, it’s pierced with a fork all around its edge and then ripped in half. This creates all the bumpy ridges and crannies for the fillings to hold on to.
Method
- The dough is really easy to make, and it can be done by hand or in a stand mixer with a dough hook.
- Combine all the ingredients and mix.
- Knead for around 6-8 minutes into a soft dough.
- Let the dough rise until doubled in size, then punch it down and pull it onto a floured work surface.
- Use your fingers to push the dough into a 2 cm (just under 1 inch) piece. Cut out rounds with a cookie cutter or glass. You can also shape the rounds by hand.
- Sprinkle the rounds with semolina flour and let them rise another 30 minutes until lightly puffed.
- Add 2 tablespoons of water to the bottom of an air fryer. Line the fryer with a sheet of parchment paper cut with holes and place around 4-5 English muffins on.
- Cook the muffins at 320°F/160°C for 8 minutes. Remove the air fryer basket and discard any remaining water.
- Flip the muffins and cook a further 5 minutes.
- Let them cool on a wire rack before pricking with a fork around the circumference and pulling them in half.
- Leftover muffins can be stored in an airtight container for up to 5 days. They can also be frozen for up to 3 months.
Toasted English Muffins
English muffins are delicious served simply with butter. Rip them in half and place the halves back into the air fryer basket. Cook at 350°F/180°C for 3-4 minutes until browned to your liking. Slather with good quality salted butter. Yum!
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Air Fryer English Muffins (From Scratch)
These air fryer English muffins are lovely and soft, with a golden outside and all the nooks and crannies on the inside. They’re made from an easy dough and cooked in the air fryer.
Ingredients
Dough
- 1/2 cup (120g) water
- 1/2 cup (120g cold milk
- 2 Tbsp (30g) unsalted butter, melted
- 1 1/2 teaspoons (7g) instant yeast
- 2 Tbsp (20g) granulated sugar
- 3 1/4 cups (405g) all-purpose flour
- 1 teasoon (5g) fine salt
Dusting
- Semolina or cornmeal for dusting (optional)
Instructions
- Add all the dough ingredients to a large bowl or the bowl of a stand mixer fitted with a dough hook.
- Mix or knead the dough for around 8 minutes until soft and smooth. Add to a clean bowl and cover with a lid or damp towel. Let it rise until doubled in size.
- Punch down the dough and pull it onto a lightly floured work surface.
- Push the dough out with your finger tips until it's around 3/4 inch (2cm thick). Use a round cookie cutter (3-4 inches in diameter) to cut out circles from the dough. Alternatively, divide the dough into 10 equal portions. Gently roll each portion into a smooth ball. Press each ball into a flat, round disc about 3/4 inch thick.
- Lightly dust each side of the disc or dough circle with cornmeal or semolina. Let them rise another 30 minutes until lightly puffed.
- Add 2 tablespoons of water to the bottom of an air fryer. Line the fryer with a sheet of parchment paper cut with holes and place around 4-5 English muffins on. The remaining English muffins can be placed in the refrigerator while the first lot cooks to stop them rising too much.
- Cook the muffins at 320°F/160°C for 8 minutes. Remove the air fryer basket and discard any remaining water.
- Flip the muffins and cook a further 5 minutes.
- Let them cool on a wire rack and repeat with the remaining dough pieces.
- Leftover English muffins can be stored in an airtight container for up to 5 days. They can also be frozen for up to 3 months.
Notes
A good English muffin has plenty of nooks and crannies for butter to hold on to. When serving, you don’t cut an English muffin in half. Instead, it’s pierced with a fork all around its edge and then ripped in half. This creates all the bumpy ridges and crannies for the fillings to hold on to.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 234Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 7mgSodium 220mgCarbohydrates 44gFiber 2gSugar 3gProtein 7g
