Homemade English Muffins (Print Version)

Soft, golden muffins with chewy texture and perfect 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
08 - 2 tbsp cornmeal or semolina

# How to Make It:

01 - Dissolve yeast and sugar in lukewarm milk. Let stand 5–10 minutes until foamy.
02 - Combine bread flour and salt in a large bowl. Form a well in the center, pour in yeast mixture and melted butter. Stir until shaggy dough forms.
03 - Turn onto floured surface and knead 8–10 minutes until smooth and elastic. Or 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 1–1.5 hours until doubled.
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 make 8 muffins.
06 - Dust baking sheet with cornmeal or semolina. Place muffins on sheet, spacing slightly apart. Sprinkle tops lightly with cornmeal.
07 - Cover loosely and let proof 25–30 minutes until slightly puffed.
08 - Preheat large skillet or griddle over low-medium heat. Lightly grease with oil or butter.
09 - Cook muffins in batches 7–9 minutes per side, flipping once, until deeply golden and cooked through. Internal temperature should reach 200°F. Adjust heat to prevent burning.
10 - Transfer to wire rack to cool. Split with fork for signature nooks and crannies. Toast and serve with butter, jam, or favorite toppings.

# Expert Advice:

01 -
  • The homemade version has a texture storebought muffins can only dream about
  • They freeze beautifully so you can wake up to fresh muffins any day of the week
  • The ingredient list is probably already in your pantry right now
02 -
  • Low and slow cooking is essential, because high heat will burn the outside before the center cooks through
  • Always split them with a fork, not a knife, to preserve those precious nooks and crannies that catch melted butter
03 -
  • If your dough is too sticky, add flour one tablespoon at a time, but remember that slightly tacky dough makes lighter muffins
  • Let them cool completely before storing, or condensation will make them soggy

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