English muffins are all about the nooks and crannies. This homemade version delivers. Toasted until golden. Butter melts into every pocket. No special griddle rings required. Just a skillet. Breakfast forever changed.
Ingredients
Makes 8-10 muffins.
- 3 cups (375g) bread flour or all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 2¼ tsp (1 packet) instant yeast
- 1 cup (240ml) warm milk (110°F / 45°C)
- ¼ cup (60ml) warm water
- 2 tbsp melted butter or vegetable oil
- Cornmeal for dusting
Step-by-Step Instructions
Step 1: Make Dough
- Whisk flour, sugar, salt, and yeast. Add warm milk, warm water, and melted butter. Mix into a sticky dough.
- Knead 5-7 minutes until smooth (dough will be soft). Cover and rise 1-2 hours until doubled.
Step 2: Shape
- Punch down dough. Turn onto a floured surface. Roll to ½-inch thickness.
- Cut into 3-inch rounds using a biscuit cutter or glass. Re-roll scraps.
- Sprinkle a baking sheet generously with cornmeal. Place muffins on sheet. Sprinkle tops with more cornmeal. Cover and rise 45-60 minutes until puffy.
Step 3: Cook (Not Bake)
- Heat a large skillet or griddle over medium-low heat (no oil needed).
- Carefully transfer muffins to the skillet. Cook 5-7 minutes per side until golden brown and cooked through (internal temp 200°F / 93°C).
- Muffins will puff up as they cook. If browning too fast, reduce heat.
Step 4: Cool & Toast
- Cool on a wire rack. To serve, split with a fork (don’t cut — fork preserves nooks and crannies). Toast until golden. Butter generously. Add jam, eggs, or make a breakfast sandwich.
Summary
Prep Time: 20 min + rises | Cook Time: 20 min | Total: 40 min + rises
Yield: 8-10 muffins | Difficulty: Medium
Storage Notes
Counter (airtight): 5 days. Freezer: 3 months. Split with a fork before freezing. Toast frozen muffins directly — no thawing needed. Never refrigerate (dries out).
