English Muffin Recipe

Activate yeast and combine liquids

Warm the milk until lukewarm (about 100°F/38°C) and combine with the warm water. Stir in the tablespoon of sugar and sprinkle the instant yeast over the mixture. Let sit 5–10 minutes until foamy. Stir in the melted butter.

Mix and knead dough

In a large bowl, whisk together the flour and salt. Make a well and pour in the liquid mixture. Stir with a wooden spoon or dough scraper until a rough shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly tacky. If dough is too sticky, add up to 2 tablespoons more flour; if too dry, add a teaspoon of water at a time.

First rise

Lightly oil a clean bowl, place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1 hour.

Shape muffins

Gently deflate the dough and roll it out on a lightly floured surface to about 1/2 inch (1.25 cm) thickness. Use a 3-inch (7.5 cm) round cutter (or a drinking glass) to cut out rounds. Re-roll scraps once to get 6 rounds total. Sprinkle a baking sheet with 1 tablespoon cornmeal and place rounds on it, spacing slightly apart. Sprinkle remaining cornmeal on top of rounds. Cover loosely and let rest 20–30 minutes until slightly puffy (they will not double).

Cook on griddle

Preheat a heavy skillet or cast-iron griddle over medium-low heat. Lightly oil the surface with the teaspoon of vegetable oil, wiping with a paper towel to leave only a thin sheen. Place muffins on the griddle (work in batches if necessary). Cook gently for 7–9 minutes per side, covered if possible, until each side is golden brown and the interior reaches about 190°F (88°C) or sounds hollow when tapped. Adjust heat to prevent burning; they should cook slowly to form characteristic nooks and crannies.

Cool and split

Transfer cooked muffins to a wire rack to cool completely. To serve, split with a fork (not a knife) to preserve the interior texture, toast if desired, and serve with butter, jam, or as a sandwich base.