Homemade English Muffins (Printable version)

Create soft, airy English muffins with golden crusts and signature nooks for butter and jam.

# List of ingredients:

→ 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
08 - 2 tbsp cornmeal or semolina

# Directions:

01 - Dissolve yeast and sugar in 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 yeast mixture and melted butter. Mix until shaggy dough forms.
03 - Turn onto floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use mixer with dough hook for 5–6 minutes.
04 - Place dough in lightly oiled bowl, cover with 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 with 3-inch round cutter, rerolling scraps to yield 8 muffins.
06 - Dust baking sheet with cornmeal or semolina. Place muffins on sheet, spacing slightly apart. Sprinkle tops lightly with more 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 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 avoid 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 Advice:

01 -
  • The satisfaction of pulling apart that perfect craggy interior you created yourself
  • These freeze beautifully so you can have bakery quality muffins on busy weekdays
  • Nothing beats the smell of fresh bread cooking on your own stovetop
02 -
  • Low and slow cooking is crucial because high heat burns the outside before the inside finishes
  • Split with a fork never a knife to preserve those precious nooks and crannies
03 -
  • Dust both the baking sheet and the tops of the muffins with cornmeal for that classic bakery look
  • Use an instant read thermometer to check doneness without cutting into them

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