Homemade English Muffins

Description
These soft, fluffy homemade English muffins have a beautifully golden crust with a light, airy interior full of the classic nooks and crannies perfect for catching melted butter and jam. Cooked on a skillet rather than baked, they develop a deliciously crisp exterior while staying tender inside. Whether served for breakfast sandwiches, toasted with butter, or topped with your favorite spreads, these English muffins are far better than store-bought and surprisingly easy to make. Once you try them fresh off the griddle, you’ll never want packaged muffins again!

Ingredients

For the Dough

3½ cups (440g) all-purpose flour
1 cup (240ml) warm whole milk (110°F/43°C)
2¼ teaspoons (1 packet) active dry yeast
2 tablespoons granulated sugar
1 teaspoon salt
3 tablespoons unsalted butter, softened
1 large egg

For Dusting

½ cup cornmeal
2 tablespoons semolina (optional, for extra texture)

For Cooking

1 tablespoon butter or neutral oil

Step-by-Step Instructions

Step 1: Activate the Yeast

In a large mixing bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for about 5–10 minutes until the mixture becomes foamy. This indicates the yeast is active and ready.

Step 2: Make the Dough

Add the softened butter, egg, and salt. Gradually mix in the flour until a soft dough forms. Knead by hand for 8–10 minutes or with a stand mixer for about 6 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.

Step 3: First Rise

Place the dough into a lightly greased bowl, cover with plastic wrap or a clean towel, and let it rise in a warm place for about 1 to 1½ hours or until doubled in size.

Step 4: Shape the Muffins

Turn the dough onto a lightly floured surface and gently roll it to about ¾-inch thickness. Use a 3-inch round cutter to cut circles. Gather scraps and reroll as needed.

Step 5: Coat with Cornmeal

Mix the cornmeal and semolina on a tray. Coat both sides of each dough round generously. Place them on a parchment-lined baking sheet dusted with more cornmeal. Cover and let rise again for 30–40 minutes until puffy.

Step 6: Cook the Muffins

Heat a heavy skillet, cast-iron pan, or electric griddle over low heat. Lightly grease the surface. Cook the muffins for 7–9 minutes per side. Flip carefully and continue cooking until both sides are evenly golden brown. If they brown too quickly, reduce the heat. The internal temperature should reach about 200°F (93°C).

Step 7: Cool

Transfer the muffins to a cooling rack and let them cool completely before splitting them open with a fork to preserve the signature nooks and crannies.

Tips

Use a fork instead of a knife to split the muffins for the classic texture.
Keep the skillet on low heat so the centers cook through before the outsides become too dark.
If the muffins brown too quickly, finish them in a 325°F (163°C) oven for 5–8 minutes.
Dust generously with cornmeal to achieve the authentic bakery appearance.
For extra flavor, replace part of the milk with buttermilk.

Notes

These muffins freeze beautifully for up to 3 months.
Toast leftovers before serving for the best texture.
The dough should remain soft; avoid adding too much extra flour during kneading.
Store in an airtight container at room temperature for up to 4 days.

Q&A

Q: Can I make the dough ahead of time?
Yes. After the first rise, refrigerate the dough overnight. Let it come to room temperature for about 30 minutes before shaping.

Q: Can I use instant yeast?
Absolutely. Skip the activation step and mix it directly with the dry ingredients.

Q: Why aren’t my muffins fluffy?
The dough may not have risen long enough, or the skillet heat may have been too high, preventing the centers from fully cooking.

Q: Can I make whole wheat English muffins?
Yes. Replace up to half of the all-purpose flour with whole wheat flour. You may need a little extra milk to keep the dough soft.

Servings

Makes 10–12 English muffins

Nutrition (Per Muffin, Approximate)

Calories: 210
Protein: 7g
Carbohydrates: 38g
Fat: 4g
Saturated Fat: 2g
Fiber: 2g
Sugar: 3g
Sodium: 230mg