Homemade English Muffins (Printable)
Soft, golden muffins with chewy texture and delightful nooks for your favorite toppings.
# What You'll 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 Steps:
01 - Dissolve yeast and sugar in lukewarm milk. Let sit for 5–10 minutes until frothy and bubbly.
02 - Combine bread flour and salt in a large bowl. Create a well in the center, pour in the yeast mixture and melted butter. Mix until a shaggy dough forms.
03 - Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 5–6 minutes.
04 - Place dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm spot for 1–1.5 hours until doubled in size.
05 - Punch down dough and transfer to a floured surface. Roll out to 3/4 inch thickness. Cut out circles using a 3-inch round cutter. Reroll scraps to yield about 8 muffins.
06 - Dust a baking sheet with cornmeal or semolina. Place muffins on 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. Internal temperature should reach 200°F. Adjust heat as needed to avoid burning.
10 - Transfer to a rack to cool. Split with a fork for signature nooks and crannies. Toast and serve with butter, jam, or your favorite toppings.
# Expert Advice:
01 -
- Theres something deeply satisfying about fork-splitting a muffin you made yourself and watching steam escape from all those perfect craters
- Once you taste the difference between fresh and factory-made, youll understand why people have been making these since the 1800s
02 -
- Low and slow cooking is essential because high heat will burn the outside before the center finishes baking through
- The fork-splitting technique creates those signature nooks and crannies that store-bought versions try to fake with factory equipment
03 -
- Dusting both the baking sheet and the muffin tops with cornmeal prevents sticking and gives that authentic crunch
- Patience during the second proof prevents dense, doughy centers that can happen if you rush the process