English Muffins Recipe

Homemade English muffins with legendary nooks and crannies are a simple recipe with easy-to-follow instructions and minimal proofing time. Whip up a batch for brunch!

Prep Time: 20

Cook Time: 15

Rise time: 1

Total Time: 1 35

Servings:

Equipment

griddle

Ingredients

1 ¼ cup milk , warmed to 105°F
2 ¼ teaspoon instant yeast
2 Tablespoons sugar
3 cups all-purpose flour , more as needed
1 teaspoon salt
3 Tablespoons butter , melted
1 large egg , whisked
cornmeal , for dusting

Instructions

Activate yeast: Combine 1 1/4 cup warm milk, 2 1/4 teaspoon instant yeast and 2 Tablespoons sugar in a small bowl. Allow to sit for 2 minutes or until foamy.
Mix dough: Combine 3 cups flour and 1 teaspoon salt in a large mixing bowl (I used my kitchen aid). Then add in the milk, butter and egg. Use a dough hook or whisk to mix together and knead for 2 minutes. The dough will be soft and sticky, but you'll know it's ready when it starts pulling away from the sides. If it's still too sticky, add 1-2 Tablespoons more flour.
Rise: Cover the bowl and allow to rise about 30-60 minutes in a warm spot.
Shape and second rise: Lightly flour the counter and then press the dough out into a rectangle about 1-inch thick. Use a 3-inch round cookie cutter (or glass) to cut your dough. Line a baking sheet with parchment paper and sprinkle cornmeal on the pan. Then transfer dough circles to pan and sprinkle cornmeal over top. Cover with a towel and let rise 30-45 minutes.
Cook: Preheat a griddle to low heat (I did 2.5 on my pancake griddle). Place dough circles on griddle and cook 7-10 minutes per side, or until the bottoms are golden and the center is cooked through to about 200°F. Low and slow is the key here.
Serving: Place muffins on a cooling rack to cool. We love to slice the muffins and place in the toaster then top with butter and jam.

Notes

Make overnight: At step 3, you can cover the dough and place in the refrigerator overnight. In the morning place on the counter and allow to rise for 1 hour and then continue on to step 4.

Underbaked: If the center of your muffin is underbaked, place in the oven for about 3-5 minutes at 300°F.

Griddle: I prefer to use a pancake griddle to cook these, but if you don't have one you can cook them on the stove in a skillet, just make sure to cook on the lowest setting.

Storage: Store in a covered container for 3-5 days or freeze for 3 months.

Nutrition