English Muffin Recipe
These homemade English muffins are soft, fluffy, and incredibly easy to make from scratch. The simple dough comes together with just 8 ingredients and requires no special equipment, making them perfect for beginners and weekend baking.
Ingredients
- 3 cups bread flour , plus up to 1/4 cup extra
- 1 cup milk , warmed to about 100°F (38°C)
- 1 large egg , at room temperature
- 2 tbsp unsalted butter , melted
- 1 tbsp honey
- 1 tsp instant dry yeast
- 1 tsp kosher salt
- cornmeal or semolina for dusting
Instructions
- Make the yeast mixture. Warm the milk to about 100°F (38°C). Stir in the sugar and dry yeast, then cover and let it sit for 10 minutes until foamy.
- Make the dough. In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour and salt. Add the yeast mixture, melted butter (not hot), and egg to the flour mixture.
- Mix on low speed for 2–3 minutes until the dough starts coming together. The dough will look quite sticky at first — this is completely normal. If needed, add just enough extra flour until the dough is no longer overly sticky. I usually end up adding about 2–3 tablespoons.
- Increase the mixer speed to medium-low and knead the dough for another 5 minutes until smooth and elastic.
- Let the dough rise. Shape the dough into a ball, place it in a lightly greased bowl, cover, and let it rise for about 1 hour or until doubled in size.
- Form the dough into muffins. Transfer the dough to a lightly floured surface and divide it into 10 equal portions. Roll pieces lightly between your hands to make balls.
- Lightly sprinkle 1 tablespoon of cornmeal over a parchment-lined baking sheet. Place the dough balls on top, then gently press them down with the palm of your hand until they are about 3/4-inch thick.
- Carefully cover with a kitchen towel to let rest for 20 minutes.
- Cook the muffins. Heat a skillet over medium-low heat. Carefully place the muffins into the pan, leaving a little space between each one so they cook evenly. Depending on the size of your skillet, you may need to cook them in batches. Cover with a lid and cook for about 5 minutes per side, until lightly golden and toasted.
- Preheat your oven to 350°F (177°C).
- Transfer the muffins to a parchment-lined baking sheet and bake in the preheated oven for about 10 minutes, or until an instant-read thermometer inserted into the center reads 200°F (93°C).
- Cool the muffins. Remove from the oven and cool for 10 minutes on the baking sheet before slicing and handling.
