English Muffins Recipe

Activate yeast

In a small bowl combine warm milk (about 110°F / 43°C), 1 tablespoon sugar and the active dry yeast. Stir gently and let sit until foamy, about 5–8 minutes. If mixture does not foam, the yeast may be inactive — start over with fresh yeast.

Combine wet ingredients

In a large mixing bowl whisk together the melted butter and the egg until smooth. Stir in the foamy milk-yeast mixture.

Mix dry ingredients

In a separate bowl whisk together 2 3/4 cups of the all-purpose flour (reserve about 1/4 cup for adjustments), the salt, and 1 tablespoon fine cornmeal.

Form dough

Add the dry mixture to the wet in two additions, mixing with a wooden spoon or dough hook until a shaggy dough forms. If using a stand mixer, use low speed with the dough hook. Add additional reserved flour 1 tablespoon at a time if dough is too wet — dough should be soft, slightly tacky but not overly sticky.

Knead

Turn dough onto a lightly floured surface and knead by hand for 6–8 minutes until smooth and elastic. If using a mixer, knead on low for 5–6 minutes. Dough should spring back slowly when pressed.

First rise

Lightly oil a bowl and place dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Deflate and shape

Gently punch down the risen dough to deflate. Turn onto a lightly floured surface and roll or pat to a rectangle about 1/2-inch (1.3 cm) thick.

Cut rounds

Dust the top lightly with the remaining 1 tablespoon fine cornmeal. Using a 3 1/2-inch round cutter (or a clean jar lid), cut rounds and place them on a baking sheet lined with parchment and sprinkled with cornmeal, spacing about 1 inch apart. Re-roll scraps once to cut additional rounds.

Final proof

Cover the rounds loosely with a clean towel or lightly greased plastic wrap and let rest until slightly puffy, about 30–40 minutes. They should increase in height but not double.

Preheat skillet

Preheat a heavy skillet, griddle or cast-iron pan over medium-low heat. The surface should be hot enough that a drop of water sizzles gently but not so hot that it browns immediately.

Cook muffins

Sprinkle a little cornmeal on the skillet. Working in batches, transfer muffins to the skillet (no oil required) and cook until bottoms are golden brown and tops show bubbles and set, about 7–9 minutes. Flip and cook the other side another 6–8 minutes until golden and cooked through. If muffins brown too quickly, lower the heat. You can check doneness by tapping — they should sound hollow.

Finish in oven (optional)

If you have many muffins or want an evenly cooked interior, you may finish them on a baking sheet in a 350°F (175°C) oven for 5–7 minutes after pan-cooking.

Cool and split

Transfer cooked muffins to a wire rack. Brush tops with softened butter while warm. Cool for at least 10 minutes before splitting with a fork to preserve the nooks and crannies.

Serve

Split each English muffin with a fork (do not cut with a knife), toast to desired crispness and serve with butter, jam, or use for eggs Benedict or sandwiches.