Here’s a classic, foolproof recipe:
🫓 Homemade English Muffins
Makes: 10–12 muffins
Prep Time: 20 min (plus rising time)
Cook Time: 15–20 min
Ingredients
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1 cup (240 ml) warm milk (about 105–110°F / 40–43°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 unsalted butter, softened
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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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A little cornmeal (for dusting the cooking surface)
Instructions
1. Activate the yeast
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In a small bowl, combine warm milk, sugar, and yeast.
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Let it sit 5–10 minutes until foamy.
2. Make the dough
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In a large mixing bowl, combine the yeast mixture, butter, egg, flour, and salt.
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Mix until a soft dough forms (you can use a stand mixer with the dough hook or mix by hand).
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Knead for 5–7 minutes, until smooth and elastic.
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If it’s sticky, add a tablespoon of flour at a time.
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3. First rise
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Place dough in a greased bowl, cover with a towel or plastic wrap, and let rise in a warm spot until doubled in size — about 1 to 1½ hours.
4. Shape the muffins
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Punch down the dough and turn it onto a lightly floured surface.
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Roll or pat it to about ½ inch (1.3 cm) thick.
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Cut into 3-inch circles using a biscuit cutter or drinking glass.
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Place them on a baking sheet sprinkled with cornmeal, then dust the tops with more cornmeal.
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Cover and let rise again for 30–45 minutes, until puffy.
5. Cook on the stovetop
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Heat a large skillet or griddle over medium-low heat and lightly oil it.
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Cook muffins 5–7 minutes per side, until golden brown and firm to the touch.
(If they brown too fast, lower the heat — they need time to cook through.)
Optional: To make sure they’re fully cooked inside, bake at 350°F (175°C) for 5–7 minutes after pan-frying.
6. Cool & serve
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Cool on a wire rack.
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To serve, split with a fork (not a knife!) to preserve the texture. Toast and enjoy with butter, jam, or eggs.
🧈 Tips
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For whole wheat English muffins, swap half the flour for whole wheat.
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You can make the dough the night before and refrigerate it for slow fermentation — this deepens the flavor.
Would you like me to include a sourdough English muffin version (tangier flavor and no commercial yeast)?
