English Muffins Recipe
These homemade English muffins feature a soft, yeasted dough that develops signature nooks and crannies perfect for catching pools of melted butter and jam.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">450g strong bread flour</li><li class="ingredients-single-item">7g instant dried yeast</li><li class="ingredients-single-item">7g salt</li><li class="ingredients-single-item">15g sugar</li><li class="ingredients-single-item">300ml milk</li><li class="ingredients-single-item">30g unsalted butter, melted</li><li class="ingredients-single-item">60g fine semolina or cornmeal, for dusting</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Cast iron skillet or heavy-bottomed frying pan</li><li class="equipment-single-item">9cm (3.5-inch) round cutter</li><li class="equipment-single-item">Kitchen thermometer</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a small saucepan, gently warm the milk until it reaches about 38°C (100°F) – it should feel just warm to the touch, not hot. This temperature activates the yeast without killing it. Add the melted butter to the warm milk and stir.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, combine the bread flour, yeast, salt, and sugar. Make a well in the center and pour in the warm milk mixture. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Knead the dough for 8-10 minutes until smooth and elastic. The dough should spring back when lightly pressed with your finger – this indicates proper gluten development, which will give your muffins their characteristic texture. Place the dough in a lightly oiled bowl, cover with cling film or a damp cloth, and let rise in a warm place for 1-2 hours until doubled in size.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Once risen, gently punch down the dough to release air bubbles. Turn out onto a work surface lightly dusted with semolina or cornmeal. Roll the dough to about 2cm (¾-inch) thickness. Be gentle to preserve as much air in the dough as possible – this will help create those lovely nooks and crannies.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Using a 9cm (3.5-inch) round cutter, cut out circles from the dough. Avoid twisting the cutter, as this can seal the edges and prevent proper rising. Gently re-roll scraps if needed. You should get approximately 12 muffins. Dust both sides of each muffin generously with more semolina or cornmeal.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the muffins on a baking sheet dusted with semolina, cover loosely with oiled cling film, and leave to rise for another 45-60 minutes until puffy. For enhanced flavor and better nooks and crannies, you can alternatively cover the tray and refrigerate overnight for a slow fermentation.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Heat a heavy-bottomed frying pan or cast iron skillet over low-medium heat. Working in batches, cook the muffins for about 7-8 minutes on each side. The perfect English muffin will slowly rise and develop a golden-brown color. If they're browning too quickly, lower the heat – patience results in a properly cooked interior.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>To check if they're done, the internal temperature should reach about 90°C (195°F). If you don't have a thermometer, the muffins should feel light and sound hollow when tapped on the bottom. Transfer to a wire rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>To serve, split the muffins open with a fork rather than a knife – inserting the tines around the circumference and prying open. This preserves the nooks and crannies that are perfect for holding butter, jam, or whatever topping you prefer. Toast before serving for the authentic English muffin experience.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
What's the secret to creating those classic nooks and crannies in homemade English muffins?
The signature honeycomb texture comes from proper fermentation and handling. Use a slow overnight proof in the refrigerator, handle the dough gently to preserve air bubbles, and always split with a fork rather than cutting with a knife to expose the natural interior texture.
Can I freeze homemade English muffins for later use?
Absolutely! Once completely cooled, wrap individual muffins tightly in cling film, then place in a freezer bag for up to 3 months. Defrost at room temperature and toast before serving for that fresh-baked taste. They maintain their texture beautifully when frozen.
Why is a cast iron skillet recommended for cooking these breakfast classics?
Cast iron provides consistent, even heat distribution essential for proper English muffin development. It maintains temperature well and creates the perfect exterior crust while allowing the interior to cook through slowly, ensuring that signature contrast between crisp exterior and soft, airy interior.
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