Homemade English Muffins (Print version)

Soft, golden English muffins with chewy texture and delightful nooks 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 - In a small bowl, dissolve yeast and sugar in the lukewarm milk. Let sit for 5–10 minutes until frothy.
02 - In a large bowl, combine bread flour and salt. 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. Cover loosely and let proof for 25–30 minutes until slightly puffed.
07 - Preheat a large skillet or griddle over low-medium heat. Lightly grease with oil or butter. Cook muffins in batches for 7–9 minutes per side, flipping once, until deeply golden and cooked through (inside temperature should reach 200°F). Adjust heat as needed to avoid burning before centers are done.
08 - Transfer to a rack to cool. To serve, split with a fork for signature nooks and crannies; toast and enjoy with butter, jam, or your favorite toppings.

# Expert advice:

01 -
  • They freeze beautifully so you can have fresh-tasting muffins any day of the week
  • The homemade version has infinitely more texture than anything from the store
  • Theres nothing quite like watching them rise on the griddle like tiny edible miracles
02 -
  • Keep the heat low and steady, otherwise youll burn the outside before the inside cooks through
  • Always split them with a fork, never a knife, to get those craggy crannies that hold butter and jam
03 -
  • Dont rush the second proof or your muffins will be dense instead of airy
  • Weighing ingredients gives more consistent results than using cup measures

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