There’s something truly special about a warm, freshly griddled English muffin. With their soft, chewy interior and iconic nooks and crannies perfect for catching melted butter or jam, these classic breakfast breads are surprisingly easy to make at home. Skip the store-bought versions and enjoy the golden crust and fluffy inside of a homemade English muffin—ideal for breakfast sandwiches, eggs Benedict, or simply toasted with your favorite spread.
Ingredients:
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2¼ tsp (1 packet) active dry yeast
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1¼ cups warm milk (about 110°F / 45°C)
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1 tbsp sugar
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3 tbsp unsalted butter, melted
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1 tsp salt
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3½ cups all-purpose flour (plus more for kneading)
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Cornmeal (for dusting)
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Instructions:
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Activate Yeast
In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy. -
Make the Dough
Stir in melted butter and salt. Gradually mix in the flour until a soft dough forms. Knead for 5–6 minutes until smooth and elastic. -
Let it Rise
Place the dough in a greased bowl, cover, and let rise in a warm place for 1–1½ hours or until doubled in size. -
Shape the Muffins
Punch down the dough and roll it out on a floured surface to about ½-inch thickness. Cut out circles using a 3-inch round cutter (or glass). Dust both sides with cornmeal. -
Second Rise
Place the muffins on a parchment-lined baking sheet. Cover with a clean towel and let rise for another 20–30 minutes. -
Cook on the Griddle
Heat a skillet or griddle over medium-low heat. Cook the muffins for about 6–8 minutes per side, or until golden brown and cooked through. Adjust heat as needed to avoid burning. -
Cool and Serve
Let muffins cool on a wire rack. Use a fork to split them open to preserve the texture. -
Tips:
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For best texture, don’t slice with a knife—use a fork to gently pry open.
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You can finish them in a 350°F (175°C) oven for 5 minutes if you’re unsure they’re cooked through.
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Store in an airtight container for up to 5 days or freeze for longer storage.
Would you like a gluten-free version as well?
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