Homemade English Muffins (Printable Version)

Soft, golden muffins with signature nooks and crannies, perfect for breakfast or tea time.

# 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

# Directions:

01 - Dissolve yeast and sugar in lukewarm milk. Let stand 5–10 minutes until frothy.
02 - Combine bread flour and salt in a large bowl. Form a well in center, pour in yeast mixture and melted butter. Mix until shaggy dough forms.
03 - Turn dough onto floured surface and knead 8–10 minutes until smooth and elastic. Use mixer with dough hook for 5–6 minutes alternatively.
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 using 3-inch round cutter. Reroll scraps to yield 8 muffins.
06 - Dust baking sheet with cornmeal or semolina. Place muffins on sheet, spacing slightly apart. Sprinkle tops lightly with additional 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 rack to cool. Split with fork for signature nooks and crannies. Toast and serve with butter, jam, or preferred toppings.

# Expert Advice:

01 -
  • The moment you split one open with a fork and see all those butter catching pockets, you will understand why store bought never compares
  • They freeze beautifully so you can wake up to fresh bakery quality muffins any day of the week
02 -
  • The skillet heat matters more than you think; too high and they burn before the inside cooks, too low and they dry out
  • Split them with a fork, not a knife, to preserve all those precious nooks and crannies that make English muffins special
03 -
  • Weighing your ingredients is more accurate than volume measurements and will give you consistent results every time
  • Let them cool completely before freezing, then toast straight from frozen for the best texture

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