English Muffins
Classic, homemade English muffins with the signature nooks and crannies, perfect for toasting. These soft, chewy griddle cakes are surprisingly easy to make and elevate any breakfast sandwich or brunch spread.
For 12 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Activate the Yeast
- b.In the bowl of a stand mixer or a large mixing bowl, combine the warm milk, warm water, and granulated sugar.
- c.Sprinkle the active dry yeast over the liquid and let it stand for 5-10 minutes. The mixture should become foamy and smell yeasty, indicating the yeast is active.
- 2
Step 2
- a.Mix and Knead the Dough
- b.Add the melted butter, salt, and 3 cups of the all-purpose flour to the yeast mixture.
- c.Using a dough hook on low speed (or a wooden spoon by hand), mix until a shaggy, sticky dough forms.
- d.Gradually add the remaining 1/2 cup of flour, 1 tablespoon at a time, until the dough starts to pull away from the sides of the bowl. The dough should be soft and slightly sticky to the touch.
- e.Knead on medium-low speed for 8-10 minutes, or by hand on a lightly floured surface for 10-12 minutes, until the dough is smooth, elastic, and supple.
- 3
Step 3
- a.First Rise
- b.Lightly grease a clean bowl with oil or cooking spray.
- c.Form the dough into a ball and place it in the prepared bowl, turning it once to coat the top with oil.
- d.Cover the bowl with plastic wrap or a damp kitchen towel.
- e.Let the dough rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
- 4
Step 4
- a.Shape and Second Rise
- b.Gently deflate the risen dough and transfer it to a lightly floured surface.
- c.Roll the dough out to a uniform thickness of about 1/2 inch.
- d.Using a 3-inch round cutter, cut out 12 muffins. You can gently re-roll the scraps to cut out the remaining muffins.
- e.Generously sprinkle a baking sheet with cornmeal. Place the cut muffins on the sheet, ensuring they don't touch.
- f.Lightly sprinkle the tops of the muffins with more cornmeal. Cover loosely with plastic wrap and let them rest for 30 minutes until they look slightly puffy.
- 5
Step 5
- a.Cook the Muffins
- b.Heat a large, dry cast-iron skillet or a non-stick griddle over low to medium-low heat. Do not add any oil or butter.
- c.Carefully transfer a few muffins to the hot griddle, leaving space for them to expand. Work in batches to avoid overcrowding.
- d.Cook for 7-10 minutes on the first side, until deep golden brown. The key is low and slow heat to cook the inside without burning the outside.
- e.Flip the muffins and cook for another 7-10 minutes on the second side until golden brown and cooked through. The sides should be firm and dry, not doughy.
- 6
Step 6
- a.Cool and Serve
- b.Transfer the cooked muffins to a wire rack to cool completely. This step is important for the internal structure to set.
- c.To serve, split the muffins horizontally with a fork, not a knife, to create the classic nooks and crannies.
- d.Toast until golden and serve warm with butter, jam, or as the base for a breakfast sandwich.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Low and slow is the secret to cooking English muffins perfectly. If the heat is too high, the outside will burn before the center is cooked.
- 2For the best 'nooks and crannies', use a fork to split the muffins. A knife will slice through the air pockets, creating a flat surface.
- 3Ensure your milk and water are lukewarm (around 110°F/43°C). If the liquid is too hot, it will kill the yeast.
- 4The dough should be soft and slightly sticky. Adding too much flour will result in dense, dry muffins.
- 5For perfectly cooked muffins, you can use an instant-read thermometer. The internal temperature should be around 200°F (93°C).
- 6English muffins freeze exceptionally well. Let them cool completely, pre-split them with a fork, and store in a freezer-safe bag for up to 3 months.
Adapt it for your goals.
Whole Wheat
Replace up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber. You may need to add an extra tablespoon or two of water as whole wheat flour is more absorbent.
Sourdough DiscardSourdough Discard
Add up to 1/2 cup of sourdough discard to the wet ingredients for a tangy flavor. You may need to reduce the flour and liquid slightly to maintain the correct dough consistency.
Cinnamon RaisinCinnamon Raisin
Knead in 1/2 cup of raisins and 1 teaspoon of ground cinnamon during the last few minutes of kneading.
Savory HerbSavory Herb
Add 1 tablespoon of finely chopped fresh herbs like rosemary or thyme, or 1 teaspoon of dried herbs, to the dry ingredients for a savory twist.
Why this is on our healthy list.
Source of Energy
Made primarily from flour, English muffins are a good source of carbohydrates, which are the body's main fuel for energy.
No Preservatives
When you make English muffins at home, you control the ingredients. This recipe contains no artificial preservatives, colors, or flavors often found in commercial bread products.
Contains B-Vitamins
The active dry yeast used for leavening provides small amounts of B-vitamins, such as niacin and riboflavin, which are important for metabolism and overall health.
Frequently asked questions
One homemade English muffin from this recipe contains approximately 160-170 calories, primarily from carbohydrates and a small amount of fat from the butter and milk.