Here’s a classic English Muffin recipe — soft on the inside, with that signature nooks-and-crannies texture and golden crisp exterior. These are traditionally cooked on a griddle rather than baked.
Homemade English Muffins
🕒 Prep Time: 20 mins
🕒 Rise Time: 1.5 to 2 hours
🔥 Cook Time: 15 mins
🍞 Yield: 10–12 muffins
Ingredients:
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1 cup (240 ml) warm milk (100–110°F / 38–43°C)
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2 ¼ tsp (1 packet) active dry yeast
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1 tbsp sugar
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2 tbsp butter, melted
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1 large egg
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3 cups (375 g) all-purpose flour
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1 tsp salt
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Cornmeal, for dusting
Instructions:
1. Activate the Yeast
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In a bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Mix the Dough
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Add melted butter and egg to the yeast mixture.
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In a large bowl (or stand mixer with dough hook), combine flour and salt.
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Pour in wet ingredients and knead for 8–10 minutes (or about 5 minutes in a mixer) until the dough is smooth and slightly tacky.
3. First Rise
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Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled — about 1 to 1.5 hours.
4. Shape the Muffins
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Turn dough onto a floured surface. Roll to about ½ inch (1.25 cm) thickness.
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Cut into rounds using a 3-inch (7.5 cm) biscuit cutter or glass.
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Sprinkle a baking sheet with cornmeal and place the rounds on it. Sprinkle tops with more cornmeal.
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Cover and let rise again for 30 minutes.
5. Cook the Muffins
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Heat a skillet or griddle over medium-low heat. Do not grease.
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Cook muffins for about 6–8 minutes per side, until golden brown and the internal temperature reaches 190°F (88°C).
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If the outside browns too fast before the inside is cooked, finish in a 325°F (165°C) oven for 5–10 minutes.
To Serve:
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Cool slightly before splitting with a fork (not a knife!) to get those classic nooks and crannies.
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Toast and serve with butter, jam, or eggs.