Air Fryer English Muffins
Crispy outside, fluffy inside! These Air Fryer English Muffins are the easiest homemade breakfast you'll ever make.
Equipment
- Cookie cutter (7.5 cm)
- Spatula or dough scraper
Ingredients
- 400 Grams Strong white flour plus extra for dusting
- 1 Teaspoon Caster sugar
- 5 Grams Fast-action yeast
- 1 Teaspoon Salt
- 250 Milliliters Whole milk warmed
- Fine semolina for dusting
Instructions
- Gently heat the milk in a small saucepan until just warm to the touch - it should feel comfortable on your finger, not hot.250 Milliliters Whole milk
- In a mixing bowl, combine the warm milk, sugar, and yeast. Stir gently, then set aside for 5-7 minutes until a light foam forms on the surface. This means your yeast is active and ready to use.1 Teaspoon Caster sugar, 5 Grams Fast-action yeast
- Add the flour and salt to the yeast mixture. Mix everything together until a rough dough forms, then knead on a lightly floured surface for about 8-10 minutes, or until the dough becomes smooth and elastic. You can also knead it using a stand mixer with a dough hook attachment.400 Grams Strong white flour, 1 Teaspoon Salt
- Once kneaded, roll the dough out to about 1 cm thick. Using a 7.5 cm cookie cutter, cut out 8 rounds, re-rolling any scraps if necessary.
- Arrange the rounds on a baking sheet dusted with fine semolina. Sprinkle a little more semolina over the tops, then cover loosely with a clean kitchen towel. Leave them to rise in a warm place for about 1 hour, or until doubled in size. For a deeper flavor, you can let the dough prove overnight in the fridge.Fine semolina
- When ready to cook, preheat your air fryer to 160°C (320°F) on bake mode.
- Carefully place a few muffins into the air fryer basket, leaving space between each one so they can rise evenly. Cook for 4 minutes per side, turning halfway through, until golden brown and cooked through.
- Remove from the air fryer and cool slightly on a wire rack. Repeat with the remaining muffins until all are cooked.
- Serve warm, split open, and toast lightly before adding butter, jam, or your favorite breakfast toppings.
Notes
Tips & Tricks
- Perfect yeast activation: If your milk and yeast mixture doesn't foam after 10 minutes, your yeast may be old. Start again with fresh yeast for the best rise.
- Check the texture: Your dough should feel soft and slightly tacky, not sticky. If it's too wet, sprinkle in a little more flour.
- Don't skip the semolina: It prevents sticking and gives that classic English muffin crust.
- Cook in batches: Avoid overcrowding the air fryer basket so the muffins cook evenly and get that golden color.
- Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month. Reheat in the toaster or air fryer before serving.
- Serving idea: I love slicing them open and topping with butter and jam, but they're also perfect for breakfast sandwiches, try eggs, bacon, or even avocado and tomato for a modern twist.
Nutrition
Calories: 205kcalCarbohydrates: 40gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gCholesterol: 4mgSodium: 304mgPotassium: 108mgFiber: 2gSugar: 2gVitamin A: 52IUVitamin C: 0.001mgCalcium: 48mgIron: 2mg
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