🥯 Classic English Muffins
Makes
8–10 muffins
Ingredients
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3½ cups (440 g) all-purpose flour
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1 cup (240 ml) milk, warm (about 110°F / 43°C)
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2 tsp sugar
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2¼ tsp (1 packet) active dry yeast
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2 tbsp unsalted butter, melted
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1 tsp salt
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Cornmeal, for dusting
Instructions
1️⃣ Activate Yeast
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In a small bowl, combine warm milk, sugar, and yeast.
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Let sit 5–10 minutes until foamy.
2️⃣ Make the Dough
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In a large bowl, combine flour and salt.
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Stir in melted butter and yeast mixture.
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Knead 8–10 minutes until smooth and elastic (or 5–6 min in a stand mixer).
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Cover and let rise 1–1.5 hours, until doubled.
3️⃣ Shape Muffins
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Punch down dough and roll out to ½-inch thickness.
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Cut rounds using a 3-inch cutter.
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Sprinkle a baking sheet with cornmeal and place muffins on it.
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Cover and let rise 30–45 minutes.
4️⃣ Cook on Stovetop
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Heat a large skillet or griddle over low–medium heat; lightly grease.
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Cook muffins 6–8 minutes per side, until golden brown and cooked through.
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Do not flip too soon—wait until bottoms are set.
Optional: finish in a 350°F (175°C) oven for 5 minutes to ensure fully cooked.
5️⃣ Serve
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Split with a fork (not a knife) to keep nooks and crannies intact.
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Top with butter, jam, honey, or poached eggs.
Tips for Perfect Muffins
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Low heat is key for even cooking.
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Don’t skip the cornmeal—it adds texture and prevents sticking.
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Fork-splitting gives the classic interior ideal for soaking up butter.
Variations
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Add cinnamon and sugar for a sweet version.
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Mix in shredded cheese or herbs for savory muffins.
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Whole wheat flour can replace up to 50% of the all-purpose flour.
If you want, I can also give a quick no-yeast version or a full overnight fridge-fermented recipe for even more flavor 🥯.
Do you want me to do that?