Here’s a classic English Muffin recipe—perfectly soft inside with that signature nooks-and-crannies texture, and a golden crust on the outside. They’re easier than you think to make at home and taste incredible fresh off the griddle!
🥯 Homemade English Muffins
📋 Ingredients:
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2 ¼ tsp active dry yeast (1 packet)
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1 ¼ cups warm milk (about 110°F / 43°C)
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1 tbsp sugar
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2 tbsp melted butter
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¾ tsp salt
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3 ½ cups all-purpose flour (plus more for dusting)
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Cornmeal, for dusting
👩🍳 Instructions:
1. Activate the yeast:
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In a bowl, mix warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Make the dough:
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Stir in melted butter and salt.
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Add flour gradually and mix until a soft dough forms. Knead for 8–10 minutes until smooth and elastic (by hand or using a stand mixer with a dough hook).
3. Let it rise:
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Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot for 1–1½ hours until doubled in size.
4. Shape the muffins:
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Roll out dough to about ¾-inch thick on a floured surface. Cut into rounds using a 3-inch biscuit cutter or glass.
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Place the rounds on a baking sheet dusted with cornmeal. Sprinkle more cornmeal on top. Cover and let rise for 30–40 minutes.
5. Cook the muffins:
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Heat a dry skillet or griddle over low to medium-low heat. Carefully transfer muffins to the skillet.
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Cook for 6–8 minutes per side until golden brown and cooked through (you can finish in a 350°F oven for 5 minutes if the centers seem underdone).
6. Cool & serve:
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Let cool on a wire rack. Split with a fork for the best nooks and crannies!
📝 Tips:
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Don’t rush the cook time—slow and low heat gives the best texture.
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For added flavor, mix in a little whole wheat flour or use buttermilk instead of regular milk.
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English muffins freeze well! Just cool completely, split, and freeze in a zip-top bag.
Would you like a sourdough version or ideas for sweet or savory toppings?