Homemade English Muffins (Printable)

Soft, golden muffins with chewy texture and perfect crannies for your favorite toppings.

# What You 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 sit for 5–10 minutes until frothy.
02 - In a large bowl, combine bread flour and salt. Create a well in the center.
03 - Pour yeast mixture and melted butter into the flour well. Mix until shaggy dough forms.
04 - Turn onto floured surface and knead for 8–10 minutes until smooth and elastic. Use mixer with dough hook for 5–6 minutes as alternative.
05 - Place dough in lightly oiled bowl, cover, and let rise in warm spot for 1–1.5 hours until doubled.
06 - Punch down dough and roll to 3/4 inch thickness. Cut circles with 3-inch round cutter. Reroll scraps to make 8 muffins.
07 - Dust baking sheet with cornmeal. Place muffins on sheet, spacing apart. Sprinkle tops with cornmeal.
08 - Cover loosely and proof for 25–30 minutes until slightly puffed.
09 - Preheat skillet or griddle over low-medium heat. Lightly grease with oil or butter.
10 - Cook in batches for 7–9 minutes per side until deeply golden and center reaches 200°F. Adjust heat to prevent burning.
11 - Transfer to rack to cool. Split with fork for nooks and crannies. Toast and serve with butter or jam.

# Expert Suggestions:

01 -
  • The satisfaction of creating bakery quality bread at home with just a few pantry staples
  • That moment when you split one open and see perfect nooks and crannies ready to melt butter
02 -
  • Low and slow cooking prevents burning before the center is fully cooked through
  • Splitting with a fork instead of a knife creates those signature nooks and crannies
03 -
  • Use an instant read thermometer to check that centers reach 200°F for perfectly cooked muffins
  • Let them cool completely before slicing or the steam can make the inside gummy

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