English Muffins Recipe
Crafting English muffins at home is an art worth mastering. With their golden crust, airy texture, and iconic nooks and crannies, these homemade treats effortlessly outshine their store-bought counterparts. Perfectly soft when fresh, they barely need toasting to impress.
The recipe is as versatile as it is delightful. Whether you savor them fresh out of the skillet or refrigerate the dough overnight for a morning indulgence, these muffins promise to elevate any breakfast table. Their simplicity belies the incredible flavor they deliver.
Dive into this recipe to create English muffins that are crisp on the outside, tender on the inside, and perfect for slathering with butter, jam, or your favorite toppings. Breakfast just became unforgettable.
English Muffins Recipe: Ingredients That Make Magic
- Whole Milk: The heart of the dough, adding moisture and richness for a tender crumb.
- Unsalted Butter: Infuses the muffins with buttery depth, creating a soft and flavorful bite.
- Honey: A touch of natural sweetness that enhances flavor and aids in a perfect golden hue.
- Active Dry Yeast: The driving force behind the muffins’ signature rise and airy texture.
- Bread Flour: Provides structure and elasticity, ensuring the ideal chew and classic nooks.
- Semolina Flour: Dusts the muffins with a light crunch, balancing texture and flavor beautifully.
Recipe Tips
- Mastering the Dough Texture: The dough for English muffins is intentionally sticky and wet, which contributes to their soft, airy texture. To handle it more easily, keep your hands and tools lightly floured when transferring or shaping the dough.
- Perfect Heat Control: Cooking these muffins on a cast iron pan over low heat ensures even browning and prevents scorching. Rotate the pan halfway through cooking to avoid hot spots and achieve uniform texture on both sides.
- Plan Ahead for Freshness: Refrigerate the dough overnight for a convenient morning bake. This not only saves time but also enhances the flavor as the dough develops a slight tang, resulting in a deeper, more complex taste profile.
What to Serve with English Muffins
- Classic Butter and Jam: A pat of creamy butter and a spoonful of tangy berry jam accentuate the muffin’s rich, slightly sweet flavor. Perfect for breakfast or a cozy afternoon snack.
- Eggs Benedict: Turn your English muffins into a gourmet meal by topping them with poached eggs, creamy hollandaise sauce, and savory ham or smoked salmon.
- Avocado Smash: For a modern twist, spread ripe avocado seasoned with salt, pepper, and a hint of lime juice. Add a sprinkle of red pepper flakes for an extra kick.
FAQ
1. Can I use all-purpose flour instead of bread flour?
Yes, but bread flour has a higher protein content, which creates more gluten and gives the muffins their chewy texture and characteristic nooks and crannies.
2. Why is my dough so sticky?
The dough is meant to be wet and sticky to achieve the soft, airy interior of English muffins. Avoid adding too much flour during mixing, but flour your hands and tools for easier handling.
3. How do I know when the muffins are cooked through?
The muffins are done when their internal temperature reaches 200°F. Use an instant-read thermometer for accuracy.
4. Can I freeze English muffins?
Absolutely! Cool the muffins completely, then wrap them in freezer-safe wrap or airtight bags. Freeze for up to three months and thaw at room temperature or toast straight from the freezer.
English Muffins Recipe
Ingredients
- 2 3/4 cups bread flour see note 1
- 1/4 cup whole wheat flour optional; or replace with additional bread flour
- 1 1/2 tsp fine sea salt
- 1 1/2 cups whole milk minus 1 tablespoon
- 2 Tbsp unsalted butter
- 2 Tbsp honey
- 1 tsp active dry yeast at room temperature
- 1/4 cup semolina flour or finely ground cornmeal for dusting
Instructions
- Make the Dough
- Heat the milk to 120°F using a microwave or stovetop. Mix in the butter and honey until melted, then allow the mixture to cool to 110°F. Sprinkle the yeast over the warm milk, stirring to dissolve, and let it sit for 7–10 minutes until bubbles form on the surface, confirming the yeast is active.
- Combine the bread flour, whole wheat flour (if using), and sea salt in the bowl of a stand mixer. Add the milk and yeast mixture. Using the paddle attachment, beat on medium speed for 8–10 minutes, scraping down the sides as needed. The dough will have a wet, sticky consistency.
- Coat a large mixing bowl with oil and transfer the dough into it. Ensure the dough does not stick to the sides of the bowl. Cover with a kitchen towel and place in a warm environment (around 100°F) until it doubles in size, approximately 2 hours (see note 2).
- Cut the English Muffins
- Prepare a baking sheet by lining it with parchment paper, brushing it lightly with oil, and generously dusting it with semolina flour. Flour a clean work surface, invert the risen dough onto it, and gently stretch it to a thickness of 1/2 inch.
- Using a 3-inch round cutter dipped in flour, press straight down into the dough and twist to cut out muffins. Place each muffin onto the prepared baking sheet. Dust the tops with semolina, cover with a towel, and allow them to rest for 20 minutes to puff slightly. Alternatively, for overnight preparation, cover the muffins with oiled plastic wrap and refrigerate until morning.
- Cook the English Muffins
- Heat a dry cast iron skillet or griddle over low heat. Arrange the muffins in the pan, cover with a lid, and cook slowly until the bottoms are golden brown, approximately 6 minutes. Rotate the pan halfway through for even browning, and reduce the heat if they brown too quickly.
- Flip the muffins once the tops appear matte and puffed. Cook uncovered for an additional 4–5 minutes until the other side is golden and the internal temperature reaches 200°F.
- Transfer the cooked muffins to a wire rack to cool. Once cooled, store as outlined in note 3 or enjoy immediately. To split the muffins, use a fork to pierce around the edges before pulling them apart.
Notes
Proofing Tips: For cool environments, allow the dough to rise in the oven with the light on, maintaining a temperature below 100°F. Avoid overproofing to ensure proper rise during the final stage.
Storage Options: Keep muffins in an airtight container at room temperature for 2–3 days, refrigerate for up to one week, or freeze by wrapping them in freezer-safe material.
