Description
Make classic, fluffy English muffins from scratch with an open, airy interior texture perfect for toasting and breakfast sandwiches. This recipe uses a stovetop method for a crispy exterior.
Ingredients
Scale
- 1 cup warm milk (about 105-115 degrees F)
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 3 1/2 cups all-purpose flour, plus more for dusting
- Cornmeal or semolina flour, for dusting
Instructions
- In a large bowl, combine the warm milk, yeast, and sugar. Let stand for 5 minutes until foamy.
- Whisk in the egg, melted butter, and salt into the yeast mixture.
- Gradually add the flour, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic. It will remain slightly soft.
- Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Gently punch down the risen dough. Turn it onto a lightly floured surface and pat or roll it out to about 1/2 inch thickness.
- Use a 3-inch round cutter to cut out the muffins. Gather the scraps, gently re-knead them, and cut out remaining rounds.
- Generously dust a baking sheet or pizza peel with cornmeal or semolina flour. Place the cut rounds on the prepared surface, leaving space between them.
- Cover the rounds loosely with plastic wrap and let them rest for a second rise for 30 minutes.
- Heat a large, dry cast-iron skillet or griddle over medium-low heat. The temperature is crucial; too high, and they will burn before cooking through.
- Carefully place the muffins onto the hot, dry skillet, leaving space between them. Cook for 8 to 12 minutes per side, until golden brown and cooked through. You are looking for a dry, matte surface before flipping.
- Remove the cooked muffins and let them cool completely on a wire rack.
- To serve, split the cooled muffins using a fork (not a knife) to preserve the nooks and crannies, then toast until crisp.
Notes
- For the best nooks and crannies, use a fork to split the muffins open after toasting, rather than slicing them with a knife.
- You can freeze baked and cooled muffins. Place them in an airtight, freezer-safe bag for up to 3 months. Thaw overnight and toast directly from frozen.
- If you prefer a slightly faster rise, you can increase the yeast slightly, but watch the dough closely.
- Prep Time: 25 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Stovetop Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2
- Sodium: 250
- Fat: 4
- Saturated Fat: 2
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 5
- Cholesterol: 30