English Muffin Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), 1 tsp of the sugar, and the instant yeast. Stir and let sit 5–10 minutes until foamy. (If using active dry yeast instead, ensure foam; if no foam after 10–12 minutes, start over with fresh yeast.)

Mix wet ingredients

In a large mixing bowl or stand mixer bowl, whisk together warm milk, remaining sugar, softened butter, and the egg until combined.

Combine dough

Add the foamy yeast mixture to the wet ingredients. Add 2 cups of the flour and the salt. Stir with a wooden spoon or use the dough hook on low speed until a shaggy dough forms. Gradually add the remaining 1 cup flour, mixing until the dough pulls away from the sides but remains slightly tacky. You may not need the full amount; add up to the listed amount to reach a soft, slightly sticky dough.

Knead

Turn the dough onto a lightly floured surface and knead by hand about 6–8 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed for 5–6 minutes. The dough should be slightly tacky but hold its shape.

First rise

Lightly oil a clean bowl and place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 60–90 minutes depending on room temperature.

Prepare work surface

Generously sprinkle a baking sheet or large tray with cornmeal. Also dust your work surface lightly with the 1/4 cup of flour and have extra cornmeal at the ready.

Deflate and roll

Gently deflate the risen dough and turn it out onto the floured surface. Roll the dough to about 1/2-inch (1.2 cm) thickness using a rolling pin, dusting with flour as needed to prevent sticking.

Cut muffins

Using a 3-inch round cutter (or a clean cup), cut rounds from the dough. Re-roll scraps as needed, keeping the thickness consistent. Place each round on the cornmeal-dusted baking sheet, then sprinkle the tops lightly with cornmeal. Leave about 1/2 inch between rounds for a slight puff.

Final proof

Cover the rounds loosely with a clean kitchen towel and let them rest and puff slightly for 30–45 minutes until slightly puffy but not doubled.

Preheat skillet

Heat a heavy nonstick or cast-iron skillet over low–medium-low heat. Add 1 tablespoon oil and spread to coat the surface. The skillet should be hot enough to sizzle slightly but not so hot that the muffins brown immediately; a moderate low heat ensures fully cooked centres without burning.

Cook on griddle

Carefully transfer muffins to the skillet (cornmeal side down or flat side down) leaving some space. Cook 6–8 minutes on the first side until the bottom is golden brown and the top begins to set and show tiny bubbles. Flip and cook the other side 5–7 minutes until golden and the internal temperature reaches about 190°F (88°C) or a skewer comes out clean.

Cook in batches

Work in batches to avoid crowding. If the skillet darkens too much between batches, lower the heat. Add a few drops of water to the pan away from the muffins and quickly cover for 30–60 seconds if you notice the centres need more steam to finish cooking, then resume uncovered cooking to brown.

Cool

Transfer cooked muffins to a wire rack. Let cool for at least 10 minutes before splitting. For best texture, split the muffins with a fork or a serrated knife to preserve the nooks and crannies.

Split and toast the muffins. Serve warm with butter, jam, or use for eggs Benedict or breakfast sandwiches. Leftovers can be cooled completely and frozen between sheets of parchment in a zip-top bag for up to 3 months; reheat toasted from frozen.