Description

This homemade English muffins recipe yields warm, fluffy muffins with the iconic nooks and crannies perfect for holding butter, jam, or any topping. Easy to make with simple ingredients and no fancy equipment, these muffins feature a soft interior and crisp exterior, ideal for breakfast, brunch, or snacks. The recipe includes step-by-step instructions, variations, and tips to customize for different tastes and dietary needs.

Ingredients

Scale

Main Ingredients

3 1/2 cups all-purpose flour
1 cup warm milk (about 110°F / 43°C)
2 1/4 teaspoons active dry yeast (1 packet)
1 tablespoon sugar
1 teaspoon salt
2 tablespoons butter, softened (or oil)

Optional Ingredients

1/2 teaspoon baking soda or baking powder (optional for added puffiness)
Cornmeal, for dusting

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Instructions

Prepare the Dough: Combine warm milk, sugar, and active dry yeast in a bowl. Let it sit for 5-10 minutes until foamy to activate the yeast. Then add the flour, salt, and softened butter. Knead gently until a smooth, elastic dough forms.
First Rise: Cover the dough with a clean towel or plastic wrap and leave it in a warm place for 1 to 1.5 hours, or until doubled in size to develop flavor and texture.
Shape the Muffins: Roll the dough out on a floured surface to about 1/2 inch thickness. Use a round cutter or glass to cut even circles. Place them on a baking sheet lightly dusted with cornmeal to prevent sticking.
Second Rise: Let the shaped muffins rest for 30 to 45 minutes to puff up slightly, ensuring a tender and airy interior.
Cook on the Stovetop: Heat a lightly greased skillet or griddle over medium-low heat. Cook the muffins 7-8 minutes per side until golden brown with a crisp bottom and set edges. Cook slowly for even heat distribution without burning.
Cool and Split: Transfer muffins to a rack to cool. When cool enough to handle, split them open with a fork to reveal the signature nooks and crannies, perfect for spreading butter or jam.

Notes

Measure flour accurately using a kitchen scale or spoon into measuring cups to avoid dense muffins.
Use warm milk (around 110°F / 43°C); too hot milk can kill the yeast.
Be patient during the rises for better flavor and texture development.
Cook over medium-low heat to prevent burning and ensure even cooking.
Split muffins with a fork, not a knife, to create the ideal texture.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Skillet Cooking
Cuisine: British

Nutrition

Serving Size: 1 muffin
Calories: 150
Sugar: 2g
Sodium: 200mg
Fat: 4g
Saturated Fat: 2.5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 5g
Cholesterol: 15mg