Homemade English Muffins (Print Version)
Soft, golden muffins with chewy texture and perfect nooks for your favorite toppings.
# 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 stand for 5–10 minutes until frothy and active.
02 - Combine bread flour and salt in a large bowl. Create a well in the 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 clean towel or plastic wrap. 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 using 3-inch round cutter. Reroll scraps to yield 8 muffins total.
06 - Dust baking sheet with cornmeal or semolina. Place muffins on sheet, spacing slightly apart. Sprinkle tops lightly with additional cornmeal.
07 - Cover loosely and 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 should reach 200°F. Adjust heat as needed to prevent burning.
10 - Transfer to cooling rack. Split with fork to create signature nooks and crannies. Toast and serve with butter, jam, or desired toppings.
# Expert Tips:
01 -
- The fork split method creates those iconic craggy pockets that trap melted butter and jam perfectly
- Homemade version beats anything from the store, with a texture that is simultaneously tender and chewy
02 -
- Low and slow cooking is essential because high heat burns the outside before the inside finishes baking through
- Always split English muffins with a fork instead of a knife to preserve those signature craggy nooks and crannies
03 -
- Rerolling scraps creates slightly tougher muffins, so shape them into a freeform biscuit instead for yourself as the baker treat
- Cornmeal on both sides of the muffins prevents sticking and adds that characteristic crunch and texture