English Muffins

Prep Time: 30 minutes
Rise Time: 1 hour 30 minutes
Cook Time: 15-20 minutes
Total Time: Approximately 2 hours 15 minutes

Intensity: Beginner-Friendly / Medium Effort. The process is simple, but it requires a bit of patience for the rising and gentle care during cooking. The active work time is only about 30 minutes.

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Ingredients

For the Sponge:

• 1 cup (240ml) whole milk, lukewarm (about 110°F)

• 2 tablespoons (25g) granulated sugar

• 2 ¼ teaspoons (one ¼-ounce packet) active dry yeast or instant yeast

For the Dough:

• 4 cups (500g) all-purpose flour or bread flour, plus more for dusting

• 1 ½ teaspoons (9g) fine salt

• 4 tablespoons (57g) unsalted butter, softened, cut into small pieces

• 1 large egg, lightly beaten

• ¼ cup (60ml) lukewarm water

• Cornmeal or semolina flour, for dusting

For Cooking:

• Unsalted butter or neutral oil (like canola or vegetable), for the griddle

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Instructions

Step 1: Activate the Yeast (The Sponge)
In a small bowl or the bowl of a stand mixer, combine the lukewarm milk, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy and bubbly. This proves your yeast is active and alive.

Step 2: Form the Dough
To the bowl with the yeast mixture, add 2 cups of the flour, the salt, softened butter, beaten egg, and lukewarm water.

• If using a stand mixer: Attach the paddle attachment and mix on low speed until combined. Switch to the dough hook. With the mixer on low, gradually add the remaining 2 cups of flour, ½ cup at a time, mixing until a shaggy dough forms. Continue kneading with the dough hook on medium-low speed for 5-7 minutes, until the dough is smooth, elastic, and slightly tacky.

• If kneading by hand: Stir the ingredients with a sturdy spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead, incorporating the remaining flour a little at a time, for 8-10 minutes, until smooth and elastic.

Step 3: First Rise
Form the dough into a smooth ball. Place it in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place for about 1 hour, or until doubled in size.

Step 4: Shape the Muffins
Gently punch down the dough to release the air. Turn it out onto a lightly floured surface. Roll or pat the dough out to about ½-inch thickness.
Using a 3 to 3 ½-inch round biscuit cutter (or a clean empty can with both ends removed), cut out as many rounds as possible. Press straight down without twisting, as twisting can seal the edges and prevent the muffins from rising properly. Gently gather the scraps, re-roll, and continue cutting.
Place the cut muffins on a large baking sheet or cutting board that has been generously dusted with cornmeal. Dust the tops of the muffins with more cornmeal as well. This cornmeal gives them their signature gritty texture and prevents sticking.

Step 5: Second Rise
Cover the shaped muffins loosely with a kitchen towel and let them rise for 30-45 minutes. They will puff up slightly but won’t double in size.

Step 6: Griddle, Don’t Bake!
Preheat a large, heavy-bottomed skillet or griddle over medium-low heat. Lightly grease the surface with a little butter or oil.
Carefully transfer a few of the risen muffins to the hot griddle, leaving space between them. They will expand slightly as they cook. Cook for 5-7 minutes per side. They are ready to flip when the bottom is a deep, golden brown and the sides look set. Flip carefully and cook the other side for another 5-7 minutes. The muffins are done when they sound hollow when tapped on the bottom and have reached an internal temperature of about 200°F.

Step 7: Cool and Serve
Transfer the cooked muffins to a wire rack to cool completely. This is a crucial step! Cooling allows the crumb structure to set.

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The Grand Finale: Toasting and Enjoying

The magic of a homemade English muffin is revealed when it’s toasted. Never use a knife to cut a raw English muffin! Instead, take a cooled muffin and gently insert the tines of a fork all around its edge. Gently pry the two halves apart. This “fork-split” method creates the rough, craggy surface that is the hallmark of a great English muffin.

Toast the split halves until golden brown and crisp. Slather generously with salted butter, allowing it to melt into every nook and cranny. Serve with your favorite jam, honey, or as the base for Eggs Benedict. The inside will be chewy and tender, a perfect contrast to the crisp, buttery crust.

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Storage & Freezing

• Storage: Store cooled, unsplit English muffins in an airtight container or a paper bag at room temperature for up to 3 days.

• Freezing: This is the best way to preserve them. Place the completely cooled, unsplit muffins in a single layer on a baking sheet and freeze until solid (about 1 hour). Transfer the frozen muffins to a freezer-safe bag or container. They will keep for up to 3 months. Toast them directly from frozen—no need to thaw first!

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Nutrition Information

Please note: The following nutrition information is an estimate and is provided for informational purposes only. It is calculated for one plain, unsplit English muffin, without any additional butter or toppings.