Ingredients
Dough
- 3 3/4 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 1 large egg
- 1/4 cup warm water (about 105–110°F)
For Cooking
- Cornmeal or semolina, for dusting
- Butter or neutral oil, for greasing the griddle
Ingredient Notes
- Bread flour can be used for extra chew, but all-purpose flour gives a more traditional texture.
- Whole milk provides richness; lower-fat milk works but produces a drier muffin.
- Sugar is minimal and is mainly to feed the yeast.
Equipment Needed
- Mixing bowl
- Measuring cups and spoons
- Stand mixer or wooden spoon
- Rolling pin
- Biscuit cutter or glass (3 to 3.5 inches)
- Baking sheet
- Clean kitchen towel
- Heavy skillet or griddle
- Spatula
Step-by-Step Instructions
Step 1: Activate the Yeast
In a small bowl, combine the warm water and sugar.
Sprinkle the yeast over the surface and let it stand for 5 to 10 minutes until foamy.
If no foam forms, the yeast is inactive and must be replaced.
Step 2: Warm the Milk and Butter
Heat the milk and butter together until the butter is melted and the milk is warm, not hot.
Allow it to cool slightly before using. Hot liquid can kill yeast.
Step 3: Make the Dough
In a large bowl, combine flour and salt.
Add the yeast mixture, warm milk mixture, and egg.
Mix until a soft, slightly sticky dough forms.
Knead by hand or mixer for 8 to 10 minutes until smooth and elastic. The dough should be softer than typical bread dough.
Step 4: First Rise
Place the dough in a lightly greased bowl.
Cover and let rise in a warm place for 1 to 1 1/2 hours, until doubled in size.
This slow rise develops flavor and structure.
Step 5: Shape the Muffins
Turn the dough out onto a lightly floured surface.
Roll gently to about 1/2 inch thickness.
Cut rounds using a biscuit cutter. Do not twist the cutter, as this seals the edges and reduces rise.
Place the rounds on a baking sheet dusted with cornmeal.
Dust the tops lightly with more cornmeal.
Step 6: Second Rise
Cover the muffins with a towel.
Let rise for 30 to 45 minutes until puffy but not doubled.
Over-proofing will cause collapse during cooking.
Step 7: Cook on the Griddle
Preheat a heavy skillet or griddle over low heat.
Lightly grease the surface.
Place the muffins on the griddle, leaving space between them.
Cook for 6 to 8 minutes per side. The muffins should brown slowly without burning.
Internal temperature should reach about 200°F.
If they brown too quickly, lower the heat.
Step 8: Cool Completely
Transfer muffins to a wire rack.
Allow to cool fully before splitting.
Cutting while hot will compress the interior and destroy the texture.
How to Split Properly
Insert a fork around the sides and gently pry apart.
This preserves the irregular interior surface that holds butter and jam.
Storage
- Store at room temperature for 2 days
- Refrigerate up to 5 days
- Freeze up to 3 months (slice before freezing for convenience)
Toasting and Serving
English muffins should always be toasted before serving.
Serve with:
- Butter and jam
- Honey
- Clotted cream
- Eggs Benedict
- Bacon or sausage
- HP sauce for a traditional British touch
