Homemade English Muffins
Make homemade English muffins on the stovetop with golden cornmeal crusts and soft interiors full of classic nooks and crannies.
Ingredients
- 360 g all-purpose flour
- 180 g whole milk, lukewarm
- 90 g water, lukewarm
- 7 g instant yeast
- 8 g sugar
- 7 g salt
- 28 g unsalted butter, melted
- 30 g cornmeal or semolina for dusting
Instructions
- Combine flour, yeast, sugar.
- Add milk, water, melted butter. Mix.
- Add salt. Knead until smooth but still soft.
- Cover. Rise until doubled, approximately 60-90 minutes.
- Turn onto lightly floured surface. Gently roll/pat approximately 1/2 inch thick.
- Cut approximately 3 1/2-inch rounds. OR: Divide and shape individually to minimize scraps.
- Dust sheet with cornmeal. Place muffins on cornmeal. Dust tops.
- Cover. Proof approximately 30-45 minutes until puffy.
- Heat griddle or heavy skillet over LOW to medium-low.
- Cook approximately 7-10 minutes first side.
- Flip. Cook another 7-10 minutes. Adjust heat so outsides don't burn before centers cook. Target interior approximately 195-200F.
- Cool completely. IMPORTANT: Do NOT slice with knife by default. Split around circumference using fork tines to preserve irregular nooks and crannies.
Nutrition
Chef's Notes
CHEF'S NOTES: - Cook on LOW to medium-low heat - if the pan is too hot, outsides burn before centers cook. - Fork-split (don't slice with a knife) to preserve the irregular nooks and crannies. - Cornmeal prevents sticking and adds the classic golden, gritty surface. TROUBLESHOOTING: - Why use cornmeal? It prevents sticking on the griddle and adds texture. - Why fork-split instead of slicing? Fork-splitting creates irregular nooks and crannies; slicing compresses them. - How do I prevent raw centers? Use low heat and check internal temperature (195-200F). STORAGE: Room temperature 2-3 days. Toast to refresh. Freezes well - split before freezing. SCALING: 0.5x = 4 muffins, 1x = 8, 1.5x = 12, 2x = 16. Rise and cook times do not scale. ALLERGENS: Contains wheat, milk. May contain soy. NUTRITION NOTE: Calculated per muffin (1/8 of recipe) using standard USDA nutrition values.