Homemade English Muffins (Printable)
Learn to make soft, golden English muffins with chewy texture and perfect craters for your favorite spreads.
# What You’ll 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
# How To Make:
01 - Dissolve yeast and sugar in lukewarm milk in a small bowl. Let stand for 5 to 10 minutes until mixture becomes frothy and active.
02 - Combine bread flour and salt in a large bowl. Create a well in the center, then pour in the activated yeast mixture and melted butter. Mix ingredients together until a shaggy, rough dough forms.
03 - Turn dough onto a lightly floured surface and knead by hand for 8 to 10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook attachment for 5 to 6 minutes.
04 - Place dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm, draft-free area for approximately 1 to 1.5 hours until doubled in size.
05 - Punch down risen dough and transfer to a floured surface. Roll dough to approximately 3/4 inch thickness. Cut circles using a 3-inch round cutter. Reroll scraps as needed to yield 8 muffins.
06 - Dust a baking sheet evenly with cornmeal or semolina. Arrange cut muffins on the sheet with slight spacing between each. Lightly sprinkle additional cornmeal over the tops.
07 - Cover muffins loosely with a towel and let proof for 25 to 30 minutes until slightly puffed and expanded.
08 - Preheat a large skillet or griddle over low-medium heat. Lightly grease the cooking surface with oil or butter.
09 - Cook muffins in batches for 7 to 9 minutes per side, flipping once, until deeply golden brown and cooked through. Internal temperature should reach 200°F. Adjust heat as necessary to prevent burning before centers are fully cooked.
10 - Transfer cooked muffins to a wire rack to cool completely. To serve, split each muffin horizontally with a fork to create signature nooks and crannies. Toast and serve with butter, jam, or desired toppings.
# Expert Advice:
01 -
- Store-bought muffins simply cannot compare to the airy, chewy texture you achieve at home
- The process is surprisingly forgiving, even for bread novices, and the smell alone is worth the effort
02 -
- Low and slow cooking prevents burning before the centers cook through
- Fork splitting rather than knife cutting creates those authentic nooks and crannies everyone loves
03 -
- Weighing your flour instead of using cup measurements guarantees consistent results every time
- Let the muffins cool completely before storing to prevent condensation and sogginess