Homemade English Muffins
Soft, golden homemade English muffins made with a simple yeast starter and cooked on a skillet or griddle. Perfect for toasting and serving with butter, jam, or your favorite breakfast toppings.
Ingredients
For the Starter:
- 2 teaspoons 6g active dry yeast
- ½ cup 120ml warm water
- ½ cup 63g all-purpose flour
For the Dough:
- 1 cup 240ml warm milk
- 2 teaspoons 8g sugar
- 1 teaspoon 6g salt
- 2½ cups 313g all-purpose flour
- 2 tablespoons 28g melted butter
For Dusting:
- ¼ cup approximately 35g cornmeal
Instructions
- In a small bowl, mix the yeast, warm water, and ½ cup flour until smooth.
- Cover and let rest in a warm place for 1–12 hours, until bubbly and doubled in size.
- In a large bowl, combine the warm milk, sugar, and salt.
- Stir in the prepared starter.
- Gradually add the remaining flour and melted butter. Mix until a soft, slightly sticky dough forms.
- Knead for 8–10 minutes until smooth and elastic.
- Place in a lightly greased bowl, cover, and let rise for 1–2 hours, until doubled in size.
- Roll or pat the dough to about ½-inch (1.25cm) thickness.
- Cut into rounds using a 3-inch (7.5cm) cutter.
- Sprinkle cornmeal onto a tray and place the muffins on top. Sprinkle a little more cornmeal over them if desired.
- Cover and let rise for 30 minutes.
- Heat a skillet or griddle over medium-low heat.
- Cook the muffins for 5–7 minutes per side, until golden brown and cooked through.
- Transfer to a wire rack and cool completely.
- Split each muffin with a fork to preserve the signature nooks and crannies.
- Toast and serve with butter, jam, or your favorite toppings.
Notes
Make sure the yeast starter becomes bubbly before preparing the dough.
Keep the dough soft and slightly sticky for tender muffins.
Use medium-low heat to cook the muffins evenly.
Allow the muffins to cool before splitting.
Use a fork instead of a knife to preserve the signature nooks and crannies.
Store completely cooled muffins in an airtight container or freeze for longer storage.