English Muffin Recipe

Activate yeast

In a small bowl combine the warm water (1/2 cup) and 1 tablespoon granulated sugar. Sprinkle the 2 teaspoons active dry yeast over the surface, stir gently, and let sit for 5–10 minutes until foamy. If it doesn't foam, the yeast may be dead; start again with fresh yeast.

Combine liquids

In a large mixing bowl (or the bowl of a stand mixer) pour the warm milk (1 cup) and add the softened butter (2 tbsp). Stir to melt/loosen the butter. Add the foamy yeast mixture and mix to combine.

Mix dough

Add 2 cups of the flour and 1 teaspoon salt to the liquid mixture. Stir with a wooden spoon or paddle until a shaggy dough forms. Gradually add remaining flour (about 1.25 cups), 1/2 cup at a time, mixing until the dough comes together and is slightly sticky but manageable. You may not need the last 1/4 cup or you may need an additional tablespoon — adjust to achieve a soft, slightly tacky dough.

Knead

Turn dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If using a stand mixer, knead on medium speed with the dough hook for 5–6 minutes. The dough should be pliable and slightly tacky but not gummy; add small sprinkles of flour only as needed.

First rise

Lightly oil a clean bowl, place the kneaded dough inside, turn to coat, and cover with plastic wrap or a damp towel. Let rise in a warm draft-free place until doubled in size, about 1 to 1 1/4 hours.

Prepare surface

Line a baking sheet with parchment paper and sprinkle evenly with the 1/4 cup cornmeal. Also have a second sheet or clean surface dusted with cornmeal ready for resting shaped muffins.

Deflate and roll

Gently punch down the risen dough to release gas. Turn it onto a lightly floured surface and roll or pat it out to about 3/4 inch (2 cm) thick. Use a 3-inch round cutter (or a drinking glass) to cut rounds, pressing straight down without twisting. Re-roll scraps once to cut additional rounds.

Second rise

Place rounds on the cornmeal-dusted baking sheet (top and bottom lightly dusted to prevent sticking), leaving 1 inch between them. Cover loosely with plastic wrap or a damp towel and let rise for 30–40 minutes until puffy but not doubled.

Preheat skillet and cook

While rounds are rising, preheat a heavy cast-iron skillet or griddle over medium-low heat. You want a steady low temperature so the muffins cook through without burning. Brush the skillet very lightly with oil or a little melted butter. Cook the muffins in batches: place 4–6 rounds (depending on skillet size) on the surface, reduce heat if they brown too quickly. Cook for 6–8 minutes on the first side until the underside is deep golden and firm. Flip and cook the other side another 5–7 minutes. To test doneness, the interior should register about 190°F (88°C) or feel set when pressed; if still doughy, lower heat and cook a few minutes longer.

Cool

Transfer cooked muffins to a wire rack to cool slightly. Lightly brush tops with melted butter if using. For the classic texture, let cool 10–15 minutes before splitting with an English muffin knife or fork to maximize nooks and crannies.

Egg wash (optional)

If you prefer a shinier, slightly crisp top, brush the tops lightly with egg wash before the skillet cooking step. Note this gives a different look than traditional naked English muffins.