Prep Time: 30 minutes
Cook Time: 15 minutes
Rise Time: 1 hour 30 minutes
Total Time: 2 hours 15 minutes
Yield: 8-10 English muffins
Category: Breakfast, Bread
Method: Stovetop & Oven
Cuisine: British-Inspired, American Classic
Description
Forget the store-bought, plastic-wrapped versions. Once you’ve made a batch of these Homemade English Muffins, you’ll never go back. This recipe delivers the perfect English muffin: a crisp, golden-brown exterior dusted with cornmeal, giving way to a soft, airy, and chewy interior riddled with the signature “nooks and crannies.”
These are not just for breakfast. Split one with a fork (never a knife!), toast it until it’s gorgeously craggy, and watch the butter melt into every single hole. They are the perfect vessel for a full English breakfast, eggs benedict, or simply a generous slather of your favorite jam. The process is easier than you think, requiring no special equipment other than a griddle or frying pan. It’s a rewarding project that fills your kitchen with the warm, yeasty aroma of fresh baking.
Why This Recipe Works
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High Hydration: The dough is quite soft and sticky, which is key to creating that light, airy texture with big, beautiful bubbles.
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Stovetop Finish: Cooking the muffins slowly on a griddle sets the crust and allows them to rise fully without burning, creating that classic flat, golden-brown exterior.
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Cornmeal Coating: Coating the raw muffins in cornmeal isn’t just for looks. It provides a delightful gritty texture and prevents them from sticking to the griddle.
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The “Fork-Split” Secret: The instruction to split with a fork is crucial. Cutting them with a knife crushes the delicate air pockets. A fork gently tears them open, preserving the craggy interior that’s perfect for trapping butter and toppings.
Ingredients
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For the Dough:
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3 ½ cups (420g) all-purpose flour, plus more for dusting
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2 teaspoons instant yeast (or active dry yeast)
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1 ½ teaspoons salt
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1 tablespoon granulated sugar
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1 cup (240ml) warm milk (about 110°F/43°C)
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½ cup (120ml) warm water (about 110°F/43°C)
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2 tablespoons unsalted butter, melted and cooled slightly
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1 large egg, lightly beaten
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For the Coating & Cooking:
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¼ cup yellow cornmeal, for dusting
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1-2 tablespoons unsalted butter or vegetable oil, for the griddle
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Instructions
Step 1: Mix the Dough (Intensity: Low)
In the bowl of a stand mixer fitted with the dough hook attachment, whisk together the flour, instant yeast, salt, and sugar. If you don’t have a stand mixer, a large bowl and a wooden spoon will work.
In a separate bowl or large liquid measuring cup, combine the warm milk, warm water, melted butter, and beaten egg. (Make sure the liquids are warm to the touch, but not hot, or they will kill the yeast).
Step 2: Form the Dough (Intensity: Medium)
With the mixer on low speed, slowly pour the wet ingredients into the dry ingredients. Mix until a shaggy dough forms and all the flour is incorporated. This dough will be very soft and sticky—this is exactly what you want. If using a wooden spoon, stir vigorously until a cohesive, sticky dough forms.
Switch to a dough hook and knead on low speed for 5-7 minutes, or until the dough becomes smooth, elastic, and slightly less sticky. If kneading by hand, turn the dough out onto a well-floured surface and knead for 8-10 minutes, adding as little extra flour as possible, just enough to prevent it from sticking to everything. The dough should be soft and supple.
Step 3: First Rise (Intensity: Low)
Place the dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.
Step 4: Shape and Coat (Intensity: Low)
Gently punch down the dough to release the air. Turn it out onto a lightly floured surface. Gently pat or roll the dough out to a ½-inch thickness. Use a 3- to 3 ½-inch round cutter (a biscuit cutter or even a clean tuna can works great!) to cut out rounds. Gather the scraps, gently re-roll, and cut out more rounds. You should get 8-10 muffins.
Place the cornmeal on a small plate or in a shallow dish. Gently place each dough round on the cornmeal, flipping to coat both sides evenly. Place the coated muffins on a baking sheet lined with parchment paper.
Step 5: Second Rise (Intensity: Low)
Cover the muffins loosely with a clean kitchen towel and let them rise for another 30 minutes. They will puff up slightly but won’t double in size.
Step 6: Cook the Muffins (Intensity: Medium)
Preheat your oven to 350°F (175°C). Place a large, heavy-bottomed skillet or griddle over medium-low heat. Lightly grease the surface with a little butter or oil. You want a gentle heat to cook them through without burning the outside.
Carefully place 3-4 muffins on the hot griddle, leaving space between them. Cook for 5-7 minutes per side, until they are golden brown and have a flat, even color. They should feel slightly firm to the touch. Flip them gently and cook the second side for another 5-7 minutes. The total cooking time should be about 10-14 minutes.
Step 7: Finish in the Oven (Intensity: Low)
Transfer the cooked muffins from the griddle back to the parchment-lined baking sheet. Once all the muffins are cooked, place the baking sheet in the preheated oven for 5-10 minutes. This ensures the centers are cooked through and completely set.
Remove from the oven and let them cool completely on a wire rack. This step is crucial! Cooling allows the internal structure to set. If you cut into them while hot, they may seem doughy.
How to Serve
To serve, use a fork to gently pierce the side of the muffin all the way around its circumference, then pull it apart. Toast the split halves until golden brown. Serve immediately with butter, jam, honey, or as the base for eggs benedict.
Storage & Freezing
Store leftover English muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
To freeze, place the cooled, unsplit muffins in a freezer-safe bag for up to 3 months. You can toast them directly from frozen.
Nutrition Information (per muffin, approximate)
Serving Size: 1 English Muffin
Calories: 245
Sugar: 2.5g
Sodium: 400mg
Fat: 5g
Saturated Fat: 2.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 7g
Cholesterol: 30mg