James
Introduction
English muffins are soft, round, yeast-leavened breads with a light, chewy texture and a beautifully crisp exterior after toasting. Their signature interior is filled with tiny pockets that hold melted butter, jam, honey, or other toppings. Making them from scratch takes time because of the rising periods, but the process is straightforward and rewarding. This recipe creates flavorful, tender muffins that can be enjoyed for breakfast, brunch, sandwiches, or snacks.
Ingredients
For the Dough
- 4 cups (500 g) all-purpose flour, plus extra for dusting
- 2¼ teaspoons (1 packet) active dry yeast
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup (240 ml) warm milk (about 105–110°F or 40–43°C)
- ¼ cup (60 ml) warm water
- 2 tablespoons unsalted butter, melted
- 1 large egg
For Dusting
- ½ cup cornmeal
- Extra flour as needed
Optional for Serving
- Butter
- Honey
- Jam
- Peanut butter
- Cream cheese
- Eggs
- Cheese
- Bacon
- Sausage
- Avocado
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or dough scraper
- Stand mixer with dough hook (optional)
- Rolling pin
- Round cutter (about 3 inches/7.5 cm)
- Baking sheet
- Parchment paper
- Large skillet, griddle, or cast-iron pan
- Clean kitchen towels
- Cooling rack
Step 1: Activate the Yeast
Pour the warm milk and warm water into a large mixing bowl. Add the sugar and stir until dissolved. Sprinkle the yeast over the surface and allow it to rest for 5–10 minutes. The mixture should become foamy. If it does not foam, the yeast may no longer be active, and fresh yeast should be used.
Step 2: Mix the Dough
Add the melted butter and egg to the yeast mixture. Stir well.
Mix the flour and salt together in a separate bowl. Gradually add the dry ingredients to the wet ingredients while stirring continuously. Continue mixing until a rough dough forms.
Step 3: Knead the Dough
Transfer the dough to a lightly floured surface.
Knead for about 8–10 minutes until smooth, soft, and elastic. Add only small amounts of extra flour if the dough feels extremely sticky. The dough should remain soft rather than stiff.
If using a stand mixer, knead with the dough hook for approximately 6–8 minutes on medium speed.
Step 4: First Rise
Lightly grease a clean bowl.
Place the dough inside and turn it once so the surface is lightly coated.
Cover with a clean towel or plastic wrap.
Allow the dough to rise in a warm place for 1–1½ hours, or until doubled in size.
Step 5: Shape the Muffins
Gently press the air out of the risen dough.
Roll it to approximately ½ inch (1.25 cm) thickness.
Use a round cutter to cut circles.
Place each circle on a parchment-lined baking sheet generously sprinkled with cornmeal.
Dust the tops lightly with more cornmeal.
Gather the scraps, gently reshape, and continue cutting until all dough has been used.
Step 6: Second Rise
Cover the shaped muffins with a clean towel.
Allow them to rise for 30–45 minutes.
They should appear puffed and slightly larger but still hold their shape.
Step 7: Cook the Muffins
Heat a large skillet or griddle over low to medium-low heat.
Do not rush this step. Cooking too quickly can burn the outside while leaving the inside undercooked.
Carefully transfer several muffins onto the hot surface without overcrowding.
Cook each side for approximately 7–10 minutes.
Flip gently using a spatula.
Continue cooking until both sides become deep golden brown.
The internal temperature should reach approximately 200°F (93°C).
If the muffins brown too quickly, reduce the heat immediately.
Step 8: Cool Completely
Transfer the cooked muffins to a cooling rack.
Allow them to cool completely before slicing.
For the classic rough interior, use a fork to split each muffin around the edge rather than using a knife.
Serving Suggestions
Serve warm with butter that melts into the tiny pockets.
Top with fruit preserves, honey, peanut butter, almond butter, cream cheese, or chocolate spread.
Use as the base for breakfast sandwiches filled with fried eggs, cheese, bacon, sausage, turkey, grilled vegetables, spinach, tomatoes, or avocado.
Toast until lightly crisp for additional texture.
Storage
Store cooled muffins in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week.
Freeze for up to 3 months by wrapping each muffin individually before placing them in a freezer-safe bag.
Thaw at room temperature and toast before serving.
Helpful Tips
- Measure the flour accurately to avoid dry muffins.
- Use warm—not hot—liquids to protect the yeast.
- A slow cooking temperature produces the best texture.
- Fork-splitting creates the traditional nooks and crannies.
- Do not skip the second rise because it improves softness.
- Cornmeal prevents sticking and adds a pleasant texture.
- Rotate the muffins occasionally if the pan has hot spots.
- Freshly made muffins develop even better flavor after cooling slightly.
- Toast leftovers for a crisp exterior and soft interior.
- Homemade English muffins also work well for mini pizzas, breakfast sandwiches, eggs Benedict, and savory snacks.
Yield
Makes approximately 10–12 English muffins.
Approximate Nutrition (Per Muffin)
- Calories: 170–190
- Protein: 5–6 g
- Carbohydrates: 32–35 g
- Fat: 3–4 g
- Fiber: 1–2 g
- Sugar: 2–3 g
- Sodium: 180–220 mg
Enjoy freshly toasted homemade English muffins with your favorite sweet or savory toppings.
