Homemade English Muffins (Printable Version)
Soft, airy homemade muffins with golden crusts and perfect texture for butter and jam.
# What You 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 and bubbly.
02 - Combine bread flour and salt in a large bowl. Create a well in center, pour in yeast mixture and melted butter. Mix until shaggy dough forms.
03 - Turn dough onto floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively use stand mixer with dough hook for 5–6 minutes.
04 - Place dough in lightly oiled bowl, cover with towel or plastic wrap, and let rise in warm spot for 1–1.5 hours until doubled in size.
05 - Punch down dough and transfer to floured surface. Roll to 3/4 inch thickness. Cut circles with 3-inch round cutter, rerolling scraps to yield 8 muffins.
06 - Dust baking sheet with cornmeal or semolina. Place muffins on sheet spaced slightly apart. Sprinkle tops lightly with more cornmeal.
07 - Cover loosely and let proof for 25–30 minutes until slightly puffed.
08 - Preheat large skillet or griddle over low-medium heat. Lightly grease with oil or butter.
09 - Cook muffins in batches for 7–9 minutes per side, flipping once, until deeply golden and cooked through (internal temperature reaches 200°F). Adjust heat to prevent burning.
10 - Transfer to rack to cool. Split with fork for signature nooks and crannies, toast, and serve with butter, jam, or favorite toppings.
# Expert Tips:
01 -
- Theres nothing quite like splitting open a fresh English muffin still warm from the pan, watching steam curl up as butter melts into all those hidden crannies
- Once you master the technique, store bought muffins will never compare to the pillowy, homemade version that transforms breakfast into something special
02 -
- Low and slow cooking is crucial because high heat will burn the outside before the inside finishes baking
- Splitting English muffins with a fork instead of a knife preserves those precious nooks and crannies that catch melting butter
03 -
- If your muffins brown too quickly but are still raw inside, finish them in a 350 degree oven for 5 minutes
- A cast iron skillet holds heat beautifully and creates the most even, golden crust on both sides