Here’s a recipe for soft, chewy, and perfectly griddled Homemade English Muffins — complete with those signature nooks and crannies! They’re ideal for breakfast sandwiches, eggs Benedict, or simply toasted with butter and jam.
🧈 Homemade English Muffins
Ingredients (Makes ~10 muffins):
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3 1/2 cups all-purpose flour
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1 tablespoon sugar
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1 1/2 teaspoons salt
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2 teaspoons instant yeast (or active dry yeast)
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1 1/4 cups warm milk (about 110°F / 43°C)
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1/4 cup warm water
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2 tablespoons softened butter or oil
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Cornmeal, for dusting
🔪 Instructions:
1. Make the dough:
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In a large bowl or stand mixer, combine flour, sugar, salt, and yeast.
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Add warm milk, water, and butter. Mix until a soft dough forms.
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Knead for 5–7 minutes by hand or with a dough hook until smooth and slightly tacky.
2. Let it rise:
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Place dough in a lightly greased bowl, cover, and let rise for 1–1.5 hours, until doubled.
3. Shape muffins:
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Punch down dough and roll out on a floured surface to about 3/4-inch thick.
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Use a 3-inch biscuit cutter to cut out rounds (re-roll scraps if needed).
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Place rounds on a baking sheet dusted with cornmeal, and sprinkle cornmeal on top too.
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Cover loosely and let rise 30–40 minutes.
4. Cook the muffins:
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Heat a dry skillet or griddle over medium-low heat.
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Cook muffins in batches for 6–8 minutes per side, or until deeply golden and internal temp reaches 200°F (93°C).
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Watch carefully to avoid burning; adjust heat as needed.
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Do not press down while cooking — let them puff up naturally!
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5. Cool and fork-split:
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Let muffins cool on a rack for at least 15 minutes.
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To get those classic nooks and crannies, split with a fork, not a knife.
✅ Tips & Variations:
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For oven finish: After stovetop cooking, you can finish in a 350°F oven for 5 minutes for extra doneness.
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Whole wheat version: Swap up to 1 cup of flour with whole wheat.
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Dairy-free: Use plant-based milk and oil instead of milk and butter.
Would you like a sourdough version, or an overnight rise method for a make-ahead breakfast?