Homemade English Muffins (Printable)

Soft, airy muffins with chewy texture and golden crust—perfect split and toasted.

# What You'll Need:

→ Dough

01 - 3 cups bread flour
02 - 1 1/4 cups whole milk, lukewarm
03 - 2 1/4 teaspoons active dry yeast
04 - 1 tablespoon granulated sugar
05 - 1 teaspoon fine sea salt
06 - 2 tablespoons unsalted butter, melted

→ For greasing and dusting

07 - 1 tablespoon neutral oil or extra butter
08 - 2 tablespoons cornmeal or semolina

# Directions:

01 - Dissolve yeast and sugar in lukewarm milk. Let sit for 5–10 minutes until frothy and bubbly.
02 - In a large bowl, whisk together bread flour and salt. Create a well in the center.
03 - Pour the yeast mixture and melted butter into the flour well. Stir until a shaggy, sticky dough forms.
04 - Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 5–6 minutes.
05 - Place dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let rise in a warm spot for 1–1.5 hours until doubled in size.
06 - Punch down dough and transfer to a floured surface. Roll to 3/4 inch thickness. Cut circles with a 3-inch round cutter, rerolling scraps to yield 8 muffins.
07 - Dust a baking sheet with cornmeal or semolina. Place muffins on the sheet, spacing slightly apart. Sprinkle tops lightly with additional cornmeal.
08 - Cover loosely and let proof for 25–30 minutes until slightly puffed.
09 - Preheat a large skillet or griddle over low-medium heat. Lightly grease with oil or butter.
10 - Cook muffins in batches for 7–9 minutes per side, flipping once, until deeply golden and cooked through. Internal temperature should reach 200°F. Adjust heat as needed to prevent burning.
11 - Transfer to a wire rack to cool completely. Split with a fork to create signature nooks and crannies. Toast and serve with butter, jam, or desired toppings.

# Expert Advice:

01 -
  • The satisfaction of splitting them open and watching steam escape from those iconic nooks and crannies never gets old
  • They freeze beautifully so you can wake up to fresh bakery quality muffins any day of the week
  • Once you taste homemade you will never go back to store bought again
02 -
  • Low and slow cooking prevents burning before the center is fully cooked
  • Always split with a fork never a knife to preserve those precious nooks and crannies
  • The internal temperature should reach 200F for perfectly cooked centers
03 -
  • Use an instant read thermometer to ensure the centers reach 200F for perfect doneness
  • A cast iron skillet holds heat beautifully and creates the most even golden crust

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