English Muffin Recipe

Bloom yeast

Warm the milk to about 105–115°F (warm to the touch). In a medium bowl, stir the warm milk with the sugar until dissolved. Sprinkle the yeast over the milk, stir once, and let sit 5–10 minutes until foamy (if using instant yeast you can also stir directly into flour and proceed; active dry should foam).

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, whisk together 2 3/4 cups of the flour, 1/4 cup of the cornmeal, and the salt.

Add the melted butter and the egg to the foamy yeast mixture and whisk to combine. Pour the wet mixture into the dry ingredients. Mix with a spoon or on low speed until a shaggy dough forms. If using a stand mixer, switch to the dough hook.

Knead the dough by hand on a lightly floured surface or in the stand mixer on medium-low for 6–8 minutes, adding the remaining flour (up to the full 3 cups) as needed to form a soft, slightly tacky, smooth dough. The dough should be elastic and hold together without being sticky; avoid adding too much flour.

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, about 1 to 1 1/4 hours.

Line a baking sheet with parchment paper and sprinkle it generously with the additional 1/4 cup fine cornmeal. Turn the risen dough out onto a lightly floured surface and gently deflate.

Roll the dough out to about 1/2 inch (1.2 cm) thickness using a rolling pin. Using a 3-inch round cookie cutter or a drinking glass, cut rounds, rejoining and rerolling scraps as necessary to get 8–10 muffins.

Place the rounds on the cornmeal-dusted baking sheet, spaced about 1 inch apart. Sprinkle a little cornmeal on top of each round. Cover loosely with plastic wrap or a clean kitchen towel and let them proof until puffy and nearly doubled, about 30–40 minutes.

Heat a heavy skillet or griddle over medium-low to medium heat. Brush the surface lightly with a little vegetable oil or butter (about 1–2 tsp). The surface should be hot enough that a sprinkle of water sizzles gently but not so hot that the muffins brown immediately.

Carefully transfer English muffin rounds to the griddle, leaving a small gap between them. Cook for about 6–8 minutes on the first side, uncovered, until the underside is golden brown and the top shows small bubbles or is slightly set. Reduce heat if they are browning too quickly before cooking through.

Flip the muffins and cook the other side for another 6–8 minutes until golden brown and cooked through. Total cook time will be about 12–16 minutes per batch depending on thickness and heat. You can press gently with a spatula to ensure even contact.

Transfer cooked muffins to a wire rack to cool. If you prefer a slightly crisper exterior, you can place them in a 350°F (175°C) oven for 5 minutes after griddling.

Allow muffins to cool to warm or room temperature. To serve in the classic way, split each English muffin horizontally with a fork (this preserves the nooks and crannies). Toast split halves and top with butter, jam, or use for sandwiches and eggs Benedict.

Store fully cooled muffins in an airtight container at room temperature for up to 2 days or freeze for up to 1 month. Reheat from frozen in a toaster or oven.