Description
Homemade English Muffins are a delightful breakfast staple with a crisp, golden crust and soft, chewy interior. Made from simple ingredients and cooked on a griddle before finishing in the oven, they offer the perfect texture for splitting and toasting. This recipe yields 16 fluffy muffins in about 50 minutes total.
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: In a large bowl, combine the flour, warm water, kosher salt, granulated sugar, and instant or active dry yeast. Mix until the dough is sticky and shaggy, ensuring all ingredients are well incorporated.
- First Rise: Cover the dough loosely with a clean towel or plastic wrap, and allow it to rise in a warm place until it doubles in size, about 1 hour. This fermentation step develops flavor and texture.
- Shape the Muffins: Once risen, divide the dough into 16 even pieces. Shape each piece into a round disc and flatten to about ½ to ¾ inch thickness. Lightly sprinkle both sides of each disc with cornmeal to prevent sticking and add texture.
- Second Rise: Arrange the shaped discs on a greased or lined surface. Cover again and let them rise for 20–25 minutes until puffy but not fully doubled.
- Cook on Griddle: Preheat a griddle or heavy skillet over medium-low heat to 325–350°F (163–177°C). Lightly grease the surface. Cook the muffins for 5–7 minutes on each side, until they achieve a golden brown crust and are cooked through.
- Bake in Oven: Transfer the cooked muffins to a 375°F (190°C) oven and bake for an additional 4–5 minutes. This step finishes cooking the inside and ensures a crisp exterior. The internal temperature should reach 200°F (93°C) when done.
- Cool & Serve: Remove the muffins from the oven and let them cool completely on a wire rack. Once cooled, split them with a fork or knife and toast as desired before serving.
Notes
- Using bread flour will produce chewier muffins due to higher protein content, but all-purpose flour works well too.
- Make sure the water is warm, not hot, to properly activate the yeast without killing it.
- You can substitute instant yeast for active dry yeast but adjust rising times slightly.
- Sprinkling cornmeal on the muffins helps create the traditional texture and prevents sticking during cooking.
- Allowing the muffins to cool completely before splitting prevents tearing and makes the classic nooks and crannies.
- Store leftover muffins in an airtight container for up to 3 days or freeze for longer storage.
