Homemade English Muffins (Printable)

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

# What You'll 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

# How to Make It:

01 - Dissolve yeast and sugar in lukewarm milk. Let stand for 5-10 minutes until frothy and activated.
02 - Combine bread flour and salt in a large bowl. Create a well in center, pour in yeast mixture and melted butter. Stir until shaggy dough forms.
03 - Turn dough onto floured surface and knead for 8-10 minutes until smooth and elastic, or use mixer with dough hook for 5-6 minutes.
04 - Place dough in lightly oiled bowl, cover with towel or plastic wrap, and let rise in warm spot for 1-1.5 hours until doubled in size.
05 - Punch down dough and transfer to floured surface. Roll to 3/4 inch thickness. Cut circles with 3-inch round cutter, rerolling scraps to make 8 muffins total.
06 - Dust baking sheet with cornmeal or semolina. Place muffins on sheet, spacing slightly apart. Sprinkle tops lightly with additional cornmeal.
07 - Cover loosely and let proof for 25-30 minutes until slightly puffed.
08 - Preheat skillet or griddle over low-medium heat. Lightly grease with oil or butter. Cook muffins in batches for 7-9 minutes per side until deeply golden and cooked through, reaching internal temperature of 200°F.
09 - Transfer to cooling rack. Split with fork to create signature nooks and crannies, toast, and serve with butter, jam, or desired toppings.

# Expert Tips:

01 -
  • The homemade version creates those signature nooks and crannies that store-bought versions can only dream of achieving
  • You can freeze a batch and have fresh-tasting English muffins ready for breakfast in minutes
02 -
  • Low and slow cooking is essential, cooking too fast will burn the outside while leaving the center raw
  • Always split English muffins with a fork, not a knife, to preserve those precious nooks and crannies
03 -
  • Cornmeal is non-negotiable for that classic crunch and authentic appearance on the outside
  • Use an instant-read thermometer to check doneness without cutting into the muffins

Go Back