English Muffin Recipe
Soft, golden-brown discs bursting with nooks and crannies—this English Muffin Recipe is your ticket to café-style breakfasts at home.
Ingredients
- 3 cups all-purpose flour (King Arthur or Bob’s Red Mill)
- 1 cup warm milk (110 °F/43 °C; dairy or almond milk)
- 2 teaspoons active dry yeast (or 1¾ tsp instant yeast)
- 2 tablespoons sugar (cane or honey works)
- 1 teaspoon fine sea salt
- 2 tablespoons melted unsalted butter (plus extra for cooking)
- Semolina or cornmeal for dusting (gives that classic crunch)
- ¼ cup plain Greek yogurt for extra tenderness
Instructions
- In a medium bowl, whisk warm milk, sugar, and yeast. Let sit 5–7 minutes until foamy—it’s like a little frothy welcome party for the yeast.
- Stir in flour, salt, melted butter, and yogurt (if using). Mix until a shaggy dough forms. If it feels too sticky to handle, rest 5 minutes so the flour absorbs moisture.
- On a lightly floured surface, knead about 8 minutes until the dough is soft and elastic. You can use a stand mixer with a dough hook—just watch closely so you don’t overwork it.
- Lightly oil a bowl, add the dough, and cover with plastic wrap or a clean towel. Let rest in a warm spot for 1 hour or until doubled in size. (I often pop mine in the oven with just the light on.)
- Gently deflate the dough and roll into a ¾-inch-thick circle. Use a 3-inch round cutter or juice glass dusted with cornmeal to cut out muffins—press straight down, don’t twist.
- Place rounds on a cornmeal-dusted baking sheet, cover with a cloth, and let rest 25–30 minutes until puffy. They should feel springy when you gently poke them.
- Heat a nonstick skillet or griddle over medium-low heat and brush with butter. Cook muffins 7–8 minutes per side. Look for a deep golden color—adjust heat if they’re browning too fast.
- Transfer muffins to a wire rack and cool at least 5 minutes before slicing horizontally with a fork or serrated knife—it preserves those lovely nooks.
Notes
Every batch taught me something new. I once over-floured my dough—those muffins turned out dense, with fewer holes. Let the dough rest if it feels sticky; it’ll firm up and give you more craggy pockets. If your kitchen is chilly, pop the covered dough in the oven with the light on instead of raising the thermostat. A cast-iron griddle will give extra crisp edges, but a nonstick pan keeps cleanup a breeze. And please, use a fork or serrated knife to slice—twisting with a regular knife flattens those nooks.
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