Homemade English Muffins (Print version)
Soft, airy muffins with chewy texture and golden crust. Perfect for toasting with your favorite toppings.
# What goes in:
→ 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
# Cooking steps:
01 - Dissolve yeast and sugar in lukewarm milk. Let sit for 5–10 minutes until foamy and activated.
02 - Combine bread flour and salt in a large bowl. Create a well in center, pour in yeast mixture and melted butter. Stir until shaggy dough forms.
03 - Turn dough onto floured surface and knead for 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 for 1–1.5 hours until doubled in size.
05 - Punch down dough and transfer to floured surface. Roll to 3/4 inch thickness. Cut circles using 3-inch round cutter, rerolling scraps to make 8 muffins.
06 - Dust baking sheet with cornmeal or semolina. Place muffins on sheet with slight spacing. Dust tops lightly with additional cornmeal.
07 - Cover loosely and let proof for 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 for 7–9 minutes per side, flipping once, until deeply golden and cooked through with internal temperature reaching 200°F. Adjust heat as needed to prevent burning.
10 - Transfer to rack to cool completely. Split with fork to create signature nooks and crannies. Toast and serve with butter, jam, or desired toppings.
# Tips from flavorandfeast:
01 -
- Nothing compares to the texture you get when theyre fresh from your own kitchen, still warm and fragrant
- You control exactly what goes into them, no mystery ingredients or preservatives needed
02 -
- Resist the urge to cook over high heat or you will burn the outside before the inside cooks through
- Cornmeal is non negotiable for authentic texture and prevents sticking during the proof
03 -
- Weigh your ingredients if possible, flour measurements can vary wildly depending on how you scoop
- A cast iron skillet holds heat beautifully and creates the most even golden crust