Homemade English Muffins (Printable)
Soft, airy homemade muffins with golden crusts and signature nooks and crannies ideal for butter and jam.
# What You'll 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, for greasing
08 - 2 tbsp cornmeal or semolina, for dusting
# Steps:
01 - Dissolve yeast and sugar in lukewarm milk. Let stand for 5–10 minutes until foamy and activated.
02 - Whisk bread flour and salt in a large bowl. Create a well in center, pour in yeast mixture and melted butter. Stir until shaggy dough forms.
03 - Turn dough onto floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use stand mixer with dough hook for 5–6 minutes.
04 - Place dough in lightly oiled bowl, cover with towel or plastic wrap. Let rise in warm spot for 1–1.5 hours until doubled in size.
05 - Punch down dough and transfer to floured surface. Roll to 3/4-inch thickness. Cut circles using 3-inch round cutter, rerolling scraps to yield 8 muffins.
06 - Dust baking sheet with cornmeal or semolina. Place muffins on sheet with slight spacing. Lightly sprinkle tops with additional cornmeal.
07 - Cover loosely and let proof for 25–30 minutes until slightly puffed.
08 - Preheat large skillet or griddle over low-medium heat. Lightly grease with oil or butter.
09 - 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.
10 - Transfer to wire rack to cool completely. Split with fork to create signature nooks and crannies. Toast and serve with butter, jam, or desired toppings.
# Expert Advice:
01 -
- The nooks and crannies you create yourself hold butter and jam like tiny edible treasure chests
- Warm from the pan, these taste like something you'd find in a proper British bakery, not a plastic package
- They freeze beautifully so you can have bakery quality breakfast even on chaotic weekday mornings
02 -
- Low and slow cooking is crucial because the outside will burn before the inside cooks through if your heat is too high
- Splitting with a fork instead of a knife is what creates those signature craggy pockets that hold butter and jam
- These freeze beautifully so double the batch and you will thank yourself later
03 -
- Weighing your flour is more accurate than using cup measures, which can vary wildly depending on how you scoop
- If your kitchen is drafty, create a warm proofing spot by preheating your oven for 1 minute, turning it off, and letting the dough rise inside