Homemade English Muffins
These delightful homemade English muffins are quick to prepare and have the ideal crisp exterior and chewy interior, perfect for toasting with butter or jam.
Ingredients
For the muffins
- 2 cups all-purpose flour For slightly denser muffins, swap half for whole wheat.
- 1 cup warm milk Ideal temperature is 105–115°F; can use plant milk for dairy-free.
- 2 tablespoons sugar Or honey; reduce to 1 tbsp for less sweetness.
- 1 tablespoon active dry yeast Instant yeast can be used but skip proofing.
- 1/2 teaspoon salt
- 1 tablespoon butter, melted Use vegan butter for dairy-free.
- Cornmeal for dusting
Instructions
Preparation
- In a medium bowl, warm the milk to about 105–115°F, then stir in the sugar and sprinkle the active dry yeast on top. Wait 4–6 minutes until foamy — this confirms the yeast is active.
- Stir melted butter and salt into the milk-yeast mixture.
- Add flour gradually, stirring until a shaggy dough forms. Turn onto a lightly floured surface and knead by hand about 4–6 minutes until smooth and slightly elastic.
- Lightly oil a bowl, place the dough inside, cover with a towel or plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour.
Shaping and Proofing
- Gently deflate the dough and roll to about 1/2 inch thickness. Use a round cutter to stamp out rounds and re-shape scraps.
- Dust a tray with cornmeal, place rounds on it, sprinkle a bit more cornmeal on top, and let them rise another 25–30 minutes until puffy.
Cooking
- Heat a heavy skillet over medium-low. Brush or spray lightly with oil. Cook muffins 7–10 minutes per side, adjusting heat to prevent browning too fast.
- Transfer to a rack. Split with a fork to preserve the nooks, then toast or warm before serving.
Notes
Store in a paper bag or well-ventilated container for 1–2 days to maintain crispness. Freeze double-wrapped in plastic for up to 3 months.