Homemade English Muffins (Print)
Soft, airy muffins with golden crusts and delightful chewy texture for breakfast.
# 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
# How To Make It:
01 - Dissolve yeast and sugar in the lukewarm milk. Let sit for 5–10 minutes until frothy.
02 - Combine bread flour and salt in a large bowl. Make a well in the center, pour in the yeast mixture and melted butter. Mix until a shaggy dough forms.
03 - Turn out onto a floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, knead with a mixer and dough hook for 5–6 minutes.
04 - Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm spot for about 1–1.5 hours, or until doubled in size.
05 - Punch down the dough and transfer to a floured surface. Roll out to about 3/4 inch thickness. Using a 3-inch round cutter, cut out circles. Reroll scraps as needed to yield about 8 muffins.
06 - Dust a baking sheet with cornmeal or semolina. Place muffins onto the sheet, spacing slightly apart. Sprinkle tops lightly with more cornmeal.
07 - Cover loosely and let proof for 25–30 minutes until slightly puffed.
08 - Preheat a 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. Adjust heat as needed to avoid burning before centers are done.
10 - Transfer to a rack to cool. Split with a fork for signature nooks and crannies; toast and enjoy with butter, jam, or your favorite toppings.
# Expert Tips:
01 -
- The satisfaction of pulling apart a muffin you made from scratch, revealing those coveted nooks and crannies
- They freeze beautifully, so lazy weekends get an instant upgrade from your own freezer
02 -
- Cornmeal is non negotiable for that classic texture and prevents sticking during cooking
- Splitting with a fork instead of a knife creates those signature craggy nooks that hold butter and jam
03 -
- Dusting both sides with cornmeal gives them that authentic bakery appearance
- Letting them cool completely before storing prevents moisture buildup that leads to sogginess