Ingredients
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 1 cup warm milk
- 2 tablespoons melted butter
- 1 large egg
- Cornmeal or semolina, for dusting
Instructions
1. Prepare the Dough
In a large bowl, combine the flour, sugar, salt, and instant yeast. Mix well so the ingredients are evenly distributed.
Add the warm milk, melted butter, and egg. Stir everything together until a soft dough begins to form.
2. Knead the Dough
Transfer the dough to a lightly floured surface. Knead for about 8–10 minutes until it becomes smooth and elastic.
You can also use a stand mixer with a dough hook and knead for about 5–7 minutes.
The dough should feel soft and slightly tacky but should not be extremely sticky.
3. Let It Rise
Place the dough in a lightly greased bowl. Cover it with a clean kitchen towel or plastic wrap.
Leave it in a warm place for about 1–1½ hours, or until it has doubled in size.
4. Shape the Muffins
Lightly sprinkle a baking tray with cornmeal or semolina.
Turn the risen dough onto a lightly floured surface and gently press it down.
Divide the dough into about 8 equal pieces. Shape each piece into a smooth ball, then gently flatten it into a thick round about 1 cm thick.
Place the rounds on the prepared tray, leaving some space between them.
Sprinkle the tops lightly with more cornmeal or semolina.
Cover and let them rest for another 20–30 minutes.
5. Cook the English Muffins
Heat a large dry skillet or griddle over low to medium-low heat.
Carefully place the muffins into the skillet. Cook for about 5–7 minutes on the first side.
When the bottom is golden brown, carefully flip each muffin.
Cook the other side for another 5–7 minutes.
Keep the heat fairly low. This is important because the outside can brown too quickly while the center remains uncooked.
If necessary, cook them a little longer over low heat.
6. Cool
Transfer the cooked muffins to a wire rack.
Allow them to cool for at least 10–15 minutes before splitting them. This gives the inside time to finish setting.
How to Split English Muffins
For the classic texture, avoid cutting them completely smooth with a knife.
Instead, use a fork to gently pierce around the middle of the muffin. Pull the two sides apart.
This helps preserve the little pockets and gives you those famous nooks and crannies.
How to Serve
Toast the English muffin until lightly crisp and golden.
Try topping it with:
- Butter and honey
- Strawberry or raspberry jam
- Cream cheese
- Scrambled eggs
- Fried egg and cheese
- Peanut butter and banana
- Avocado and egg
- Cheese and tomato
Storage
Once completely cool, store the muffins in an airtight container for up to 2–3 days.
For longer storage, place them in a freezer-safe bag and freeze them. When you want one, thaw it and toast it directly in a toaster or oven.
Helpful Tips
Use warm, not hot, milk: Very hot liquid can damage the yeast.
Don’t rush the rising time: Proper fermentation helps create a lighter, softer muffin.
Cook slowly: English muffins need gentle heat so the centers cook properly.
Don’t add too much flour: A slightly soft dough helps produce a tender texture.
Toast before serving: Toasting brings out the best texture and flavor.
These homemade English muffins are simple, delicious, and perfect for a cozy breakfast. Once toasted, their crisp edges and soft, airy centers make them much more special than ordinary bread.
