🛒 Ingredients
- 3½ cups (420 g) all-purpose flour or bread flour
- 1¼ cups (300 ml) warm milk
- 2 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- 2 teaspoons instant yeast (or 1 packet active dry yeast)
- 1 teaspoon salt
- 1 egg (optional, for a softer, richer dough)
- Cornmeal, for sprinkling
👩🍳 Method
1️⃣ Mix the Dough
In a large bowl, combine the warm milk, sugar, and yeast. If using active dry yeast, allow the mixture to rest for about 5 minutes until it becomes bubbly. (No waiting needed for instant yeast.)
Add the melted butter, salt, flour, and egg if using. Stir until a rough dough forms.
Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and stretchy. You can also knead using a stand mixer fitted with a dough hook.
2️⃣ First Proof
Place the dough in a lightly greased bowl and cover with a clean towel or plastic wrap. Let it rise at room temperature for 1–2 hours, or until doubled in size.
3️⃣ Shape the Muffins
Press down the risen dough and move it to a floured surface. Roll it out to about ½–¾ inch thickness.
Using a round cutter (about 3 inches wide) or a drinking glass, cut out circles. Gather leftover dough, roll again, and cut additional rounds.
Sprinkle a baking tray generously with cornmeal and place the dough rounds on top. Dust the tops lightly with more cornmeal.
Cover and allow them to rise again for 30–45 minutes, until slightly puffed.
4️⃣ Cook on the Stovetop
Heat a large nonstick skillet or griddle over medium-low heat.
Place a few muffins into the pan, leaving space between them. Cook for 6–7 minutes on each side until golden brown and cooked through. Adjust the heat if necessary so they don’t brown too quickly before the inside finishes cooking.
Transfer to a wire rack to cool and repeat with the remaining muffins.
5️⃣ Serve and Enjoy
Once slightly cooled, use a fork (not a knife) to gently split the muffins open. This keeps the classic airy “nooks and crannies” texture intact. Toast and serve with butter, jam, honey, or savory toppings.
🥗 Approximate Nutrition (Per Muffin, based on 10 servings)
- Calories: ~180
- Carbohydrates: 33 g
- Protein: 5 g
- Fat: 3 g
- Fiber: 1 g
✨ Final Thoughts
English muffins are a timeless breakfast favorite because they’re incredibly versatile. Whether topped with sweet spreads or stacked with eggs and cheese for a hearty sandwich, they always deliver.
Making them at home gives you fresher flavor, better texture, and full control over ingredients. Once you try a batch straight from your own kitchen, store-bought versions may never compare.
