🍞 Homemade English Muffins

Soft, chewy, golden English muffins with those classic nooks and crannies inside. They’re perfect toasted with butter, jam, eggs, or breakfast sandwiches.

🧾 Ingredients

• 3 ½ cups (420 g) all-purpose flour
• 1 ¾ teaspoons instant yeast
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup (240 ml) warm milk
• ¼ cup (60 ml) warm water
• 2 tablespoons unsalted butter, melted
• 1 large egg
• Cornmeal or semolina, for dusting

🥣 Step 1: Make the Dough

1. In a large mixing bowl, combine the warm milk, warm water, sugar, and yeast.
2. Let it sit for 5 minutes until slightly foamy.
3. Add the melted butter and egg. Whisk until combined.
4. Add the flour and salt gradually.
5. Mix until a soft, slightly sticky dough forms.

🤲 Step 2: Knead

1. Transfer the dough to a lightly floured surface.
2. Knead for 8–10 minutes, until smooth and elastic.
3. If the dough is extremely sticky, add flour 1 tablespoon at a time. Avoid adding too much flour.
4. Shape the dough into a ball.

⏰ Step 3: First Rise

1. Lightly grease a clean bowl.
2. Place the dough inside and cover with plastic wrap or a clean towel.
3. Let it rise in a warm place for 1–1½ hours, or until doubled in size.

🔪 Step 4: Shape the Muffins

1. Sprinkle a baking sheet generously with cornmeal or semolina.
2. Gently deflate the risen dough.
3. Roll it out to about ½ inch (1.25 cm) thick.
4. Using a 3–4 inch round cutter, cut out the muffins.
5. Carefully transfer them to the prepared baking sheet.
6. Sprinkle the tops lightly with more cornmeal or semolina.

⏳ Step 5: Second Rise

1. Cover the muffins loosely with a clean towel.
2. Let them rest for 30–45 minutes.
3. They should look noticeably puffier but don’t need to completely double.

🍳 Step 6: Cook on a Skillet

1. Heat a large heavy skillet or griddle over low to medium-low heat.
2. Lightly grease the surface if needed.
3. Carefully place the muffins in the skillet, leaving space between them.
4. Cook for approximately 6–8 minutes per side.
5. Turn them gently when the bottoms are golden brown.
6. Continue cooking until both sides are golden and the centers are cooked through.

Tip: Keep the heat fairly low. If the outside browns too quickly while the center remains doughy, reduce the heat.

🌡️ Step 7: Check for Doneness

The muffins should feel firm and spring back slightly when pressed.

For the most reliable result, the internal temperature should reach approximately 195–200°F (90–93°C).

❄️ Step 8: Cool

Transfer the muffins to a wire rack and let them cool for at least 15–20 minutes before splitting.

🔪 Step 9: Split & Toast

For the classic English muffin texture, do not slice them with a knife.

Instead:

1. Use a fork to pierce around the middle of the muffin.
2. Gently pull the two halves apart.
3. Toast until golden and crisp.
4. Serve warm with butter, jam, honey, cream cheese, eggs, or your favorite breakfast topping.

🧈 Serving Ideas

• Butter + strawberry jam
• Cream cheese + honey
• Fried egg + cheese
• Egg + bacon + cheddar
• Avocado + poached egg
• Peanut butter + banana

💡 Helpful Tips

• Don’t over-flour the dough: A slightly sticky dough creates softer muffins.
• Cook low and slow: This helps the centers cook without burning the outside.
• Use a fork to split: This preserves the famous nooks and crannies.
• Don’t overcrowd the pan: Give each muffin enough room for even cooking.
• For extra flavor: Refrigerate the shaped muffins overnight and cook them the next morning.

📦 Storage

Store cooled muffins in an airtight container at room temperature for 2–3 days.

For longer storage, freeze them in a freezer-safe bag for up to 3 months. Split them before freezing so they can go directly into the toaster.

⏱️ Recipe Summary

Prep Time: 25 minutes
Rise Time: 2–2½ hours
Cook Time: 15–20 minutes
Total Time: About 3 hours
Yield: 10–12 English muffins