English Muffins

Why You’ll Love This Recipe

English Muffins are soft, round, and slightly chewy breads known for their signature nooks and crannies, perfect for holding butter, jam, or eggs. These muffins are cooked on a griddle rather than baked in the oven, giving them a golden crust and tender inside. Ideal for breakfast sandwiches or a simple toasted snack, they’re a satisfying and versatile addition to any meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

bread flourinstant yeastwarm milksugarunsalted buttersaltcornmeal (for dusting)

directions

In a mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy.

Add the flour, salt, and softened butter to the yeast mixture and knead until a soft dough forms, about 8-10 minutes by hand or 5-6 minutes with a mixer.

Cover the bowl and let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.

Turn the dough onto a lightly floured surface and roll it out to about ½ inch thickness.

Cut out rounds using a biscuit cutter or glass, then transfer them to a parchment-lined baking sheet dusted with cornmeal.

Sprinkle more cornmeal on top, cover with a towel, and let rise for another 30 minutes.

Heat a skillet or griddle over medium-low heat. Cook muffins for 6-7 minutes per side, or until golden brown and cooked through. Flip carefully to avoid deflating.

Cool on a wire rack before splitting and toasting.

Servings and timing

This recipe yields approximately 10-12 muffins.Preparation time: 15 minutesRising time: 1 hour 30 minutesCooking time: 12-15 minutesTotal time: 2 hours

Variations

Add whole wheat flour for a heartier version.

Mix in raisins or cranberries for a sweet twist.

Include a bit of sourdough starter for extra tang.

Sprinkle semolina instead of cornmeal for a different texture.

storage/reheating

Store English Muffins in an airtight container at room temperature for up to 3 days.Refrigerate for up to a week or freeze for up to 2 months.Reheat in a toaster or skillet for the best texture.

FAQs

What makes English Muffins different from regular muffins?

They are yeast-leavened and griddle-cooked, unlike cake-like muffins which are baked.

Do I need a special pan?

A griddle or heavy skillet works fine. A lid can help ensure they cook evenly.

Can I use all-purpose flour?

Yes, but bread flour yields a chewier texture and better rise.

Why use cornmeal?

Cornmeal prevents sticking and adds a slight crunch to the exterior.

Can I make these ahead?

Yes, shape and refrigerate overnight, then cook the next morning.

Can I use active dry yeast?

Yes, just be sure to proof it in warm milk before mixing with other ingredients.

Why aren’t my muffins rising?

Ensure your yeast is active and the dough is kept in a warm place.

Can I make mini muffins?

Yes, simply cut smaller rounds and reduce the cooking time slightly.

Are English Muffins vegan?

Not this version, but you can substitute non-dairy milk and vegan butter.

What’s the best way to split them?

Use a fork to split them open to preserve the nooks and crannies.

Conclusion

English Muffins bring a warm, homemade touch to your breakfast table with their classic texture and taste. Whether you toast them with butter or build a savory sandwich, their versatility and satisfying bite make them a staple worth mastering. Try making them from scratch and you’ll never go back to store-bought.

Print