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English Muffins

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Prep Time: 25 minutes (plus 1.5 hours rising)
Cook Time: 20 minutes
Total Time: 2 hours 15 minutes
Course: Bread, Breakfast
Cuisine: English, American
Diet: Vegetarian
Yield: 8 English Muffins

Intensity Level: Medium – This recipe requires patience for yeast dough and a two-stage cooking process (stovetop griddle + oven). It’s perfect for confident beginners and intermediate home bakers.

Ingredients

  • 2 ¼ teaspoons (1 packet / 7g) active dry yeast

  • 1 tablespoon (13g) granulated sugar

  • 1 cup (240ml) warm whole milk (about 110°F/43°C)

  • 3 cups (360g) bread flour (all-purpose flour works, but bread flour gives better structure)

  • 1 teaspoon (6g) fine sea salt

  • 2 tablespoons (28g) unsalted butter, softened

  • Semolina flour or fine cornmeal, for dusting

  • 2-3 tablespoons neutral oil (like vegetable or canola), for the griddle

Equipment

  • Stand mixer with dough hook (or a large bowl and wooden spoon)

  • Large mixing bowl

  • Rolling pin

  • 3-inch (7.5cm) round cutter

  • Large cast-iron skillet, griddle, or non-stick frying pan

  • Baking sheet

  • Parchment paper

  • Spatula

Instructions

Part 1: Making & Rising the Dough

1. Activate the Yeast: In the bowl of your stand mixer, whisk together the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy and fragrant. This “proofs” the yeast, ensuring it’s active.

2. Form the Dough: Add the bread flour and salt to the yeast mixture. Fit the mixer with the dough hook and mix on low speed until a shaggy dough forms, about 2 minutes. Add the softened butter and continue mixing on medium speed for 8-10 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky. If mixing by hand, knead on a lightly floured surface for 12-15 minutes until smooth.

3. First Rise: Lightly oil a large bowl. Shape the dough into a ball, place it in the bowl, and turn to coat in oil. Cover tightly with plastic wrap or a damp kitchen towel. Let rise in a warm, draft-free spot until doubled in size, about 1 hour.

Part 2: Shaping & Second Rise

4. Roll and Cut: Once risen, gently deflate the dough. Turn it out onto a surface lightly dusted with semolina or cornmeal. Roll the dough out to a ½-inch (1.25cm) thickness. Using your 3-inch cutter dipped in semolina, cut out rounds. Press straight down—do not twist. Gather the scraps, re-roll, and cut until all dough is used.

5. Second Rise: Place the cut rounds onto a baking sheet generously dusted with semolina or cornmeal. Sprinkle more semolina over the tops. Cover loosely with a towel and let rise for 30-45 minutes until puffy. They will not double, but will look noticeably fuller.

Part 3: Cooking on the Stovetop & Finishing in the Oven

6. Preheat: Preheat your oven to 350°F (175°C). Preheat your cast-iron skillet or griddle over medium-low heat. This is crucial—too hot, and the muffins will burn outside before cooking through. Add 1-2 tablespoons of oil.

7. Griddle Cook: Carefully transfer the risen muffins to the preheated griddle using a spatula. You will likely need to cook in batches. Cook for 5-6 minutes per side. They should develop a deep, golden-brown crust. Adjust heat as needed. The low-and-slow cooking creates the perfect interior texture.

8. Bake to Finish: Once both sides are browned, transfer the muffins to a parchment-lined baking sheet. Bake in the preheated oven for 8-10 minutes. This ensures they are cooked through the center without over-darkening the crust.

9. Cool Properly: Let the muffins cool completely on a wire rack, at least 30 minutes. This is the most important step! Cooling allows the internal steam to finish setting the crumb, creating those famous nooks and crannies.

Part 4: Serving & Storing

10. To Serve: Use a fork to split the muffins open—never a knife! The jagged edges from forking provide the ideal surface for toppings. Toast until golden and enjoy with generous amounts of salted butter, jam, honey, or as the foundation for Eggs Benedict.

11. To Store: Keep in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and toast to refresh.

Nutritional Information (Per 1 Muffin)

  • Calories: ~220 kcal

  • Total Fat: 6g

  • Saturated Fat: 2.5g

  • Cholesterol: 10mg

  • Sodium: 300mg

  • Total Carbohydrates: 35g

  • Dietary Fiber: 1g

  • Sugars: 3g

  • Protein: 6g

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