There is nothing quite like the experience of biting into a freshly griddled, homemade English Muffin. Unlike commercial versions, homemade muffins boast a wonderfully rustic, chewy interior, a buttery toasted crust, and those iconic, cavernous “nooks and crannies” that catch melting butter and jam better than any store-bought loaf ever could.
Here is a foolproof recipe for making authentic, bakery-quality English muffins right on your stovetop.
Homemade English Muffins
Ingredients
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3.5 cups (420g) unbleached all-purpose flour (or bread flour for extra chew).
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1.5 tsp (one standard packet / 7g) active dry yeast or instant yeast.
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1.5 tsp sugar or honey: To feed the yeast.
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1.25 cups (300ml) lukewarm milk: Whole milk provides the best richness.
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2 tbsp unsalted butter: Melted and cooled slightly.
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1.5 tsp kosher salt.
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Cornmeal: For dusting (essential for that classic texture and preventing sticking).
Instructions
1.Activate the Yeast:Dissolve yeast in warm milk with a pinch of sugar.
In a large mixing bowl or the bowl of a stand mixer, combine the lukewarm milk, sugar, and yeast. Let it sit for 5 to 10 minutes until the surface becomes frothy, indicating the yeast is active and alive.
2.Mix the Wet and Dry Ingredients:Mix flour, salt, melted butter, and yeast liquid into a sticky dough.
Add the melted butter, salt, and all-purpose flour to the yeast mixture. Stir with a wooden spoon or use a dough hook attachment on low speed until a wet, sticky dough forms (it will be much softer than regular bread dough).
3.Knead and Bulk Ferment:Knead until smooth and elastic, then let rise until doubled.
Knead the dough for about 6 to 8 minutes by hand (or 5 minutes in a mixer) until it becomes smooth and elastic. Place it in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1.5 to 2 hours, or until doubled in size.
4.Shape the Muffins:Roll out dough and cut into 3-inch rounds.
Generously dust your work surface and a baking sheet with plenty of cornmeal. Gently deflate the dough and roll it out to about ¾-inch thickness. Using a 3-inch biscuit cutter or glass rim, cut out rounds without twisting the cutter (twisting seals the edges). Transfer them to the cornmeal-dusted tray.
5.Secondary Proof:Let shaped muffins rest and puff up for 30 minutes.
Sprinkle more cornmeal over the tops of the cut muffins, cover loosely with a towel, and let them rest for 30 to 45 minutes until puffy and light.
6.Griddle Cook:Cook slowly on a greased griddle over low-medium heat.
Heat a heavy-bottomed skillet, cast-iron pan, or griddle over medium-low heat and lightly grease it. Cook the muffins for 6 to 8 minutes per side, adjusting the heat down if they brown too quickly before the inside cooks through. The goal is a golden crust with a tender interior.
7.Cool and Split:Cool completely, then split using a fork.
Transfer the cooked muffins to a wire rack and let them cool completely. Crucial tip: Instead of slicing them with a knife—which destroys the interior structure—insert the tines of a fork all the way around the equator of the muffin and pull it apart gently to reveal those famous nooks and crannies.
How to Serve Them
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Classic Toasted: Toast halves until golden and slather with high-quality salted butter and homemade jam or honey butter.
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The Ultimate Breakfast Sandwich: Toast a split muffin and layer it with a freshly fried egg, crispy bacon or sausage, and a slice of sharp cheddar cheese.
