English Muffins Recipe

Warm liquids and activate yeast

Warm the milk to about 100–110°F (body temperature) — warm but not hot. Pour the warm milk and the 1/4 cup water into a large mixing bowl or the bowl of a stand mixer. Add the granulated sugar and sprinkle the instant yeast over the liquid. Wait 2–3 minutes for the yeast to soften and begin to foam slightly.

Combine butter and salt

Add the 2 tablespoons softened unsalted butter and 1 teaspoon salt to the bowl. If the butter is cold, cut into small pieces so it will incorporate more easily during mixing.

Mix in flour

Add 3 cups bread flour (or all-purpose) to the liquid mixture. If using a stand mixer, fit with the dough hook and mix on low speed until the dough comes together, about 3–5 minutes. If mixing by hand, stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead.

Knead

Knead the dough until smooth and elastic, about 6–8 minutes by mixer or 8–10 minutes by hand. The dough should be slightly tacky but not sticky; add up to 1 tablespoon more flour only if it's excessively sticky.

First rise

Shape the dough into a ball and place it in a lightly oiled bowl, turning once 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 dust a baking sheet or work surface with the 1/4 cup cornmeal or semolina. Also lightly flour the top of the risen dough with the 1/4 cup all-purpose flour to make handling easier.

Divide and shape

Gently deflate the dough and turn it out onto the dusted surface. Pat the dough into a rectangle about 1/2-inch thick. Using a 3-inch round cutter (or a glass), cut rounds and transfer each to the cornmeal-dusted baking sheet. Re-shape scraps and cut more rounds until dough is used. Aim for 8 to 10 muffins.

Second rise (proofing)

Loosely cover the rounds with a lightly greased piece of plastic wrap or a damp towel and let them rise until puffy, about 30–45 minutes. They should look slightly expanded but not doubled.

Preheat griddle

Place a heavy skillet or griddle over low–medium-low heat and brush lightly with 1 tablespoon vegetable oil or melted butter. The surface should be hot enough to sizzle a drop of water gently but not so hot that the outside browns immediately. Aim for a steady low temperature throughout cooking.

Cook muffins

Working in batches, transfer the proofed rounds to the preheated griddle (keep them on the cornmeal side). Cook for about 6–8 minutes per side, uncovered, until the bottoms are a deep golden brown and the tops have set. Flip and cook the second side 5–7 minutes. If the outside is browning too quickly before the interior is cooked, reduce heat.

Check for doneness

The muffins are done when they sound hollow when tapped and register about 200–205°F internally if measured with an instant-read thermometer. Another test: split one open — interior should show an open crumb with nooks and crannies.

Cool

Transfer cooked muffins to a wire rack to cool. If not using immediately, cool completely and store in an airtight container for up to 2 days at room temperature or freeze for longer storage.

To serve, split the English muffins with a fork (not a knife) to preserve the nooks and crannies. Toast cut sides until golden and top with butter, jam, or use for sandwiches.