Soft Airy English Muffins (Printable View)
Soft, golden muffins with chewy texture and those classic nooks and crannies for melting butter.
# What You'll Need:
→ Dough
01 - 3 cups bread flour
02 - 1 1/4 cups whole milk, lukewarm
03 - 2 1/4 teaspoons active dry yeast
04 - 1 tablespoon granulated sugar
05 - 1 teaspoon fine sea salt
06 - 2 tablespoons unsalted butter, melted
→ For Greasing and Dusting
07 - 1 tablespoon neutral oil or extra butter, for greasing
08 - 2 tablespoons cornmeal or semolina, for dusting
# How-To Steps:
01 - Dissolve yeast and sugar in lukewarm milk. Let stand for 5–10 minutes until frothy and active.
02 - Combine bread flour and salt in a large bowl. Create a well in the center, pour in the yeast mixture and melted butter. Mix until a shaggy dough forms.
03 - Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 5–6 minutes.
04 - Place dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm spot for 1–1.5 hours until doubled in size.
05 - Punch down dough and transfer to a floured surface. Roll out to 3/4 inch thickness. Using a 3-inch round cutter, cut out circles. Reroll scraps to yield 8 muffins.
06 - Dust a baking sheet with cornmeal or semolina. Place muffins on the sheet, spacing slightly apart. Sprinkle tops lightly with additional cornmeal.
07 - Cover loosely and let proof for 25–30 minutes until slightly puffed.
08 - Preheat a 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 a wire rack to cool completely. Split with a fork to create signature nooks and crannies, toast, and serve with butter, jam, or desired toppings.
# Expert Advice:
01 -
- The satisfaction of pulling apart that freshly split muffin revealing all those butter catching pockets never gets old
- Once you master the dough, these become a weekend ritual you will look forward to all week long
02 -
- Splitting English muffins with a fork instead of a knife creates those signature nooks and crannies that catch melting butter
- Low and slow cooking is crucial, high heat will burn the outside before the inside finishes baking through
03 -
- Weigh your flour instead of using cup measurements for consistent results every time
- Let the muffins cool completely before storing, or trapped steam will make them soggy