Description
These homemade English muffins are a deliciously soft and chewy breakfast staple with a perfectly crisp crust. Made from scratch with simple ingredients, they are cooked on a griddle and finished in the oven for an authentic texture and flavor. Perfect for toasting and topping with butter, jam, or your favorite breakfast spreads.
Ingredients
Scale
Dry Ingredients
- 5 ¾ cups all-purpose or bread flour
- 1 tbsp kosher salt
- 4 ½ tsp granulated sugar
- 4 ¼ tsp instant or active dry yeast
- Cornmeal, for dusting
Wet Ingredients
- 2 ¾ cups warm water
Other
- Non-stick cooking spray or oil, for greasing
Instructions
- Make the Dough: Combine the flour, warm water, kosher salt, granulated sugar, and yeast in a large mixing bowl. Stir the ingredients together until a sticky and shaggy dough forms, making sure everything is well incorporated.
- First Rise: Cover the bowl loosely with a clean kitchen towel or plastic wrap. Let the dough rest at room temperature until it doubles in size, approximately 1 hour. This rise develops gluten and activates the yeast.
- Shape the Muffins: Once risen, turn the dough out onto a lightly floured surface. Divide it into 16 equal pieces. Shape each piece into a round disc and flatten them to about ½ to ¾ inch thickness. Sprinkle each disc generously with cornmeal on both sides to prevent sticking and add texture.
- Second Rise: Place the shaped discs on a baking sheet or tray, cover them, and let rise again for 20 to 25 minutes until they become puffy. This final rise helps create the airy inside classic to English muffins.
- Cook on Griddle: Preheat a griddle or heavy skillet over medium-low heat between 325°F and 350°F. Lightly grease the surface with non-stick spray or oil. Cook the muffins for 5 to 7 minutes on each side until they turn golden brown and form a crust. Be patient to ensure they cook through without burning.
- Bake in Oven: Transfer the partially cooked muffins onto a baking sheet and bake them in a preheated oven at 375°F for 4 to 5 minutes. Use a thermometer to check that the internal temperature reaches 200°F, ensuring they are cooked thoroughly inside.
- Cool & Serve: Remove the muffins from the oven and let them cool completely on a wire rack. Once cooled, split them open with a fork or knife and toast as desired before serving with butter, jam, or toppings of your choice.
Notes
- Ensure water is warm (about 110°F) to activate the yeast properly without killing it.
- Using bread flour results in chewier muffins due to higher gluten content compared to all-purpose flour.
- Cornmeal dusting prevents sticking and adds a signature texture on the outside.
- Cooking on a griddle over medium-low heat allows even cooking without burning the exterior.
- Finishing in the oven ensures the muffins bake fully and develop the ideal crumb structure.
- Allow muffins to cool completely before splitting to avoid tearing the crumb.
- Store muffins in an airtight container for up to 3 days or freeze for longer storage.
