Homemade English Muffins (Printable)

Soft, golden muffins with chewy texture and classic nooks and crannies, perfect for breakfast or tea time.

# 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

# Step-by-step:

01 - In a small bowl, dissolve yeast and sugar in the lukewarm milk. Let sit for 5–10 minutes until frothy.
02 - In a large bowl, combine bread flour and salt. Make a well in the center, pour in the yeast mixture and melted butter. Mix until a shaggy dough forms.
03 - Turn out onto a floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, knead with a mixer and dough hook for 5–6 minutes.
04 - Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm spot for about 1–1.5 hours, or until doubled in size.
05 - Punch down the dough and transfer to a floured surface. Roll out to about 3/4 inch thickness. Using a 3-inch round cutter, cut out circles. Reroll scraps as needed to yield about 8 muffins.
06 - Dust a baking sheet with cornmeal or semolina. Place muffins onto the sheet, spacing slightly apart. Sprinkle tops lightly with more cornmeal.
07 - Cover loosely and let proof for 25–30 minutes until slightly puffed.
08 - Preheat a large skillet or griddle over low-medium heat. Lightly grease with oil or butter. Cook muffins in batches for 7–9 minutes per side, flipping once, until deeply golden and cooked through (inside temperature should reach 200°F). Adjust heat as needed to avoid burning before centers are done.
09 - Transfer to a rack to cool. To serve, split with a fork for signature nooks and crannies; toast and enjoy with butter, jam, or your favorite toppings.

# Expert Advice:

01 -
  • The homemade version creates those signature nooks and crannies better than anything store bought
  • They freeze beautifully so you can batch cook weekend breakfasts for weeks
02 -
  • Low and slow heat is essential or they will burn before the center cooks through
  • Splitting with a fork creates more surface area for butter than slicing with a knife
03 -
  • Use a kitchen scale if possible because flour measurements can be notoriously inconsistent
  • Let them cool completely before freezing, then toast straight from frozen

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