Homemade English Muffins (Printable)

Soft, golden muffins with chewy texture and butter-holding pockets

# What You'll Need:

→ Dough

01 - 3 cups bread flour
02 - 1 1/4 cups whole milk, lukewarm
03 - 2 1/4 tsp active dry yeast
04 - 1 tbsp granulated sugar
05 - 1 tsp fine sea salt
06 - 2 tbsp unsalted butter, melted

→ For Greasing and Dusting

07 - 1 tbsp neutral oil or extra butter, for greasing
08 - 2 tbsp cornmeal or semolina, for dusting

# Steps:

01 - Dissolve yeast and sugar in lukewarm milk. Let stand for 5–10 minutes until mixture becomes frothy and active.
02 - Combine bread flour and salt in a large bowl. Create a well in center, then pour in yeast mixture and melted butter. Stir until shaggy dough forms.
03 - Turn dough onto floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use stand mixer with dough hook for 5–6 minutes.
04 - Place dough in lightly oiled bowl, cover with clean towel or plastic wrap. Let rise in warm spot for 1–1.5 hours until doubled in size.
05 - Punch down dough and transfer to floured surface. Roll to 3/4 inch thickness. Cut circles using 3-inch round cutter. Reroll scraps to yield 8 muffins total.
06 - Dust baking sheet with cornmeal or semolina. Arrange muffins on sheet with slight spacing. Sprinkle tops lightly with additional cornmeal.
07 - Cover loosely and let proof for 25–30 minutes until slightly puffed.
08 - Preheat large skillet or griddle over low-medium heat. Lightly grease with oil or butter.
09 - Cook muffins in batches for 7–9 minutes per side, flipping once, until deeply golden and cooked through. Internal temperature should reach 200°F. Adjust heat as needed to prevent burning.
10 - Transfer to wire rack to cool completely. Split with fork to create signature nooks and crannies. Toast and serve with butter, jam, or desired toppings.

# Expert Advice:

01 -
  • The fork-split texture creates more nooks and crannies than store-bought versions
  • Mixing and kneading by hand connects you to the process in a way machines cannot
  • They freeze beautifully so you can have bakery quality muffins any day of the week
02 -
  • Low and slow cooking prevents burning before the center is fully cooked through
  • Splitting with a fork instead of a knife creates those signature rough edges for butter to pool
  • Letting them cool completely before storing prevents soggy muffins later
03 -
  • Warm the mixing bowl with hot water before adding dough to speed up rising
  • The dough is ready when it springs back slowly when poked with your finger

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