Homemade English Muffins (Printable)

Soft, golden muffins with chewy texture and classic crannies for your favorite spreads

# What You Need:

→ Dough

01 - 3 cups bread flour
02 - 1 1/4 cups whole milk, lukewarm
03 - 2 1/4 tsp active dry yeast
04 - 1 tbsp granulated sugar
05 - 1 tsp fine sea salt
06 - 2 tbsp unsalted butter, melted

→ For greasing and dusting

07 - 1 tbsp neutral oil or extra butter, for greasing
08 - 2 tbsp cornmeal or semolina, for dusting

# Directions:

01 - Dissolve yeast and sugar in lukewarm milk. Let sit for 5–10 minutes until frothy and active.
02 - Combine bread flour and salt in a large bowl. Create a well in the center, pour in the yeast mixture and melted butter. Mix until a shaggy dough forms.
03 - Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a mixer with dough hook for 5–6 minutes.
04 - Place dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm spot for 1–1.5 hours until doubled in size.
05 - Punch down dough and transfer to a floured surface. Roll out to 3/4 inch thickness. Using a 3-inch round cutter, cut out circles. Reroll scraps to yield about 8 muffins.
06 - Dust a baking sheet with cornmeal or semolina. Place muffins on the sheet with slight spacing. Sprinkle tops lightly with additional cornmeal.
07 - Cover loosely and let proof for 25–30 minutes until slightly puffed.
08 - Preheat a large skillet or griddle over low-medium heat. Lightly grease with oil or butter.
09 - Cook muffins in batches for 7–9 minutes per side, flipping once, until deeply golden and cooked through. Internal temperature should reach 200°F. Adjust heat to prevent burning before centers finish cooking.
10 - Transfer to a rack to cool completely. Split with a fork to create signature nooks and crannies. Toast and serve with butter, jam, or preferred toppings.

# Expert Tips:

01 -
  • The homemade version puts store bought to shame with those signature nooks and crannies that actually hold onto melted butter
  • Theres something deeply satisfying about cooking bread on a griddle instead of baking it
  • They freeze beautifully so you can have breakfast ready in minutes on busy mornings
02 -
  • Low and slow is the secret to cooking these through without burning the exterior before the center is done
  • Always split them with a fork not a knife to preserve those precious nooks and crannies that catch melted butter
  • Let them cool completely before freezing or they will develop ice crystals that affect texture
03 -
  • Use a kitchen thermometer to check the internal temperature reaches 200 degrees Fahrenheit to ensure they are fully cooked
  • Let the dough proof in a turned off oven with just the light on for consistent warm temperature free from drafts

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