English Muffin Recipe

Bloom yeast

In a small bowl, combine the warm milk (1 cup), warm water (1 cup), and sugar (2 tbs). Sprinkle the 2 tsp dry active yeast over the liquid, stir gently, and let sit 5–10 minutes until foamy. If it doesn't foam, the yeast may be inactive—start again with new yeast.

Mix dry ingredients

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), whisk together 3 cups all-purpose flour and 1 tsp fine salt until evenly combined.

Combine wet and dry

Add the foamy yeast mixture, 2 tbsp melted butter, and 1 room-temperature egg to the flour. Mix on low speed until ingredients come together, then increase to medium-low and knead about 6–8 minutes until the dough is smooth, slightly tacky, and elastic. If mixing by hand, turn dough onto a lightly floured surface and knead 8–10 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot for 1 to 1¼ hours, or until roughly doubled in size.

Prepare surface

Line a baking sheet with parchment and spread a thin layer of cornmeal (use the ½ cup) across the parchment. If using semolina or fine cornmeal, mix a small amount with the cornmeal to create texture for the muffins.

Roll and cut

Gently deflate the risen dough and turn it out onto a lightly floured surface. Roll the dough to about ¾-inch (2 cm) thickness. Using a 3-inch round cutter (or a glass), cut rounds, re-rolling scraps once. Place rounds on the prepared cornmeal-dusted baking sheet, flipping each one so both sides pick up cornmeal. You should get about 10–12 muffins depending on cutter size.

Final proof

Cover the rounds loosely with a clean towel or lightly oiled plastic wrap and let them proof at room temperature 30–45 minutes, until puffy but not doubled. Meanwhile, preheat a heavy skillet or griddle over low to medium-low heat.

Cook on griddle

Brush the preheated skillet or griddle with a thin film of vegetable oil or melted butter (about 1 tbsp). Working in batches, transfer muffins (with cornmeal side down) to the skillet. Cook over low to medium-low heat 7–9 minutes per side, or until each side is golden brown and the center is cooked through—an internal temperature of about 190°F (88°C). Adjust heat as needed so they brown slowly without burning. Covering with a lid for the first half of cooking can help them rise and cook through.

Cool

Transfer cooked muffins to a wire rack to cool at least 10 minutes before splitting with a fork or using a serrated knife. Splitting with a fork preserves the nooks and crannies.

Serving suggestion

Toast split muffins and serve with butter, jam, or use for eggs Benedict or breakfast sandwiches. Muffins keep in an airtight container at room temperature 2 days or refrigerated up to 5 days; freeze for longer storage.