Homemade English Muffins (Printable version)
Soft, airy muffins with golden crust and signature nooks and crannies, perfect for breakfast or tea time.
# What you'll need:
→ Dough
01 - 3 cups bread flour
02 - 1 1/4 cups whole milk, lukewarm
03 - 2 1/4 tsp active dry yeast
04 - 1 tbsp granulated sugar
05 - 1 tsp fine sea salt
06 - 2 tbsp unsalted butter, melted
→ For greasing and dusting
07 - 1 tbsp neutral oil or extra butter, for greasing
08 - 2 tbsp cornmeal or semolina, for dusting
# Directions:
01 - Dissolve yeast and sugar in lukewarm milk. Let sit for 5–10 minutes until frothy.
02 - In a large bowl, combine bread flour and salt. Create a well in the center.
03 - Pour the yeast mixture and melted butter into the flour well. Mix until a shaggy dough forms.
04 - Turn onto a floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a mixer with dough hook for 5–6 minutes.
05 - Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1–1.5 hours until doubled in size.
06 - Punch down dough and transfer to floured surface. Roll to 3/4 inch thickness. Cut circles using a 3-inch round cutter. Reroll scraps to yield 8 muffins.
07 - Dust a baking sheet with cornmeal or semolina. Place muffins on sheet, spacing slightly apart. Sprinkle tops lightly with more cornmeal.
08 - Cover loosely and proof for 25–30 minutes until slightly puffed.
09 - Preheat a large skillet or griddle over low-medium heat. Lightly grease with oil or butter.
10 - Cook in batches for 7–9 minutes per side, flipping once, until deeply golden and cooked through. Internal temperature should reach 200°F. Adjust heat to prevent burning.
11 - Transfer to a rack to cool. Split with a fork for signature nooks and crannies. Toast and serve with butter, jam, or preferred toppings.
# Expert Advice:
01 -
- The satisfaction of splitting open a homemade muffin to reveal those perfect butter-catching pockets you created yourself
- They freeze beautifully so you can wake up to bakery quality muffins any day of the week
02 -
- Resist the urge to increase cooking temperature - low and slow ensures the centers cook completely before the exterior burns
- Always split English muffins with a fork not a knife to preserve those precious nooks and crannies that hold melted butter
03 -
- Use an instant-read thermometer to ensure muffins reach 200°F internally for perfect doneness
- A cast iron skillet holds heat beautifully and creates the most even golden crust