English Muffins Recipe
These timeless English muffins offer a crisp exterior and the signature nooks and crannies characteristic of store-bought varieties, but with a superior homemade flavor. Fresh from the skillet, they’re irresistibly soft, negating the need for toasting. The dough can also be refrigerated overnight, enabling freshly cooked muffins for breakfast.
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
Flour Substitutions: All-purpose flour may be used, though bread flour provides a higher protein content, yielding superior gluten development. Whole wheat flour enhances flavor but should be limited to avoid overly firm muffins. Check flour for freshness to prevent bitterness.
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.
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.