Homemade English Muffins (Print Version)
Soft, golden muffins with chewy texture and perfect nooks for butter
# What You Need:
→ Dough
01 - 3 cups bread flour
02 - 1 1/4 cups whole milk, lukewarm
03 - 2 1/4 teaspoons active dry yeast
04 - 1 tablespoon granulated sugar
05 - 1 teaspoon fine sea salt
06 - 2 tablespoons unsalted butter, melted
→ For greasing and dusting
07 - 1 tablespoon neutral oil or extra butter, for greasing
08 - 2 tablespoons cornmeal or semolina, for dusting
# Directions:
01 - Dissolve yeast and sugar in lukewarm milk. Let stand for 5-10 minutes until mixture becomes frothy and active.
02 - In a large bowl, whisk together bread flour and salt. Create a well in the center of the flour mixture.
03 - Pour the activated yeast mixture and melted butter into the well. Stir with a wooden spoon until a shaggy, sticky dough forms.
04 - Turn dough onto a lightly floured surface. Knead by hand for 8-10 minutes until smooth, elastic, and no longer sticky. Alternatively, use a stand mixer with dough hook for 5-6 minutes on medium-low speed.
05 - Place dough in a lightly oiled bowl, turning to coat all sides. Cover with a clean kitchen towel or plastic wrap. Let rise in a warm, draft-free area for 1 to 1.5 hours until doubled in bulk.
06 - Punch down risen dough and transfer to a floured surface. Roll out to 3/4 inch thickness. Using a 3-inch round cutter, cut out circles, pressing straight down without twisting. Reroll scraps to yield 8 muffins total.
07 - Dust a baking sheet with cornmeal or semolina. Arrange muffins on prepared sheet, spacing slightly apart. Lightly sprinkle tops with additional cornmeal.
08 - Cover loosely with plastic wrap or towel. Let proof at room temperature for 25-30 minutes until slightly puffed but not doubled.
09 - Heat a large skillet or griddle over low-medium heat for 3-4 minutes. Lightly grease with oil or butter.
10 - Cook muffins in batches, being careful not to overcrowd the pan. Cook for 7-9 minutes per side, flipping once, until deeply golden brown and cooked through. Internal temperature should reach 200°F. Adjust heat as needed to prevent burning before centers are fully cooked.
11 - Transfer to a wire rack to cool completely. To serve, split muffins horizontally using a fork rather than a knife to preserve the signature nooks and crannies. Toast until golden and serve with butter, jam, or desired toppings.
# Insider Tips:
01 -
- The satisfaction of creating bakery quality bread in your own skillet is absolutely worth the wait time
- Those signature butter catching crannies are actually easier to achieve than you might think
02 -
- Low and slow cooking is essential because high heat will burn the outside before the center finishes baking through
- Splitting with a fork instead of a knife creates those signature rough crannies that hold butter and jam so beautifully
03 -
- Weighing your flour instead of using cup measurements will give you the most consistent results every time
- The cornmeal dusting is not optional, it is what creates that classic texture and prevents sticking during cooking