English Muffins that taste so good ️ My Recipe

Ingredients

• 1 cup Whole Milk (whole‑fat, warmed to finger temperature (~37°C))
• 2 tablespoons Unsalted Butter (softened, added to warm milk)
• 2 cups All-Purpose Flour (sifted)
• 1 teaspoon Salt (kosher or table salt)
• 2.25 teaspoons Active Dry Yeast (one sachet, proofed in warm milk)
• 1 teaspoon Granulated Sugar (feeds the yeast)
• 1 teaspoon Olive Oil (for greasing the bowl)
• 2 tablespoons Cornmeal (fine cornmeal for coating rings and pan)

Instructions

1. Warm Milk and Butter

   Combine 1 cup whole milk and 2 Tbsp unsalted butter in a small saucepan. Heat gently until the butter melts and the milk is warm to the touch (about 37 °C).

   Time: PT2M

2. Mix Dry Ingredients

   In the large mixing bowl, whisk together 2 cups all‑purpose flour, 1 tsp salt, 2 ¼ tsp active dry yeast, and 1 tsp granulated sugar.

   Time: PT2M

3. Proof Yeast

   Pour the warm milk‑butter mixture into the bowl with the yeast and sugar. Stir gently, then let the mixture sit for 10 minutes until it becomes foamy.

   Time: PT10M

4. Incorporate Flour and Knead

   Add the flour‑salt mixture to the foamy yeast liquid. Using a fork, stir until a shaggy dough forms, then turn out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. Add a little extra flour if the dough is overly sticky.

   Time: PT5M

5. First Rise

   Lightly oil the mixing bowl with a drizzle of olive oil, place the dough back in, cover with plastic wrap, and let it rise in a warm spot for 2 hours, or until doubled in size.

   Time: PT2H

6. Divide and Shape

   Punch down the risen dough, then use a kitchen scale to cut it into 3‑ounce (≈85 g) portions. Shape each portion into a smooth ball.

   Time: PT5M

7. Second Rise in Muffin Rings

   Sprinkle a thin layer of cornmeal inside each muffin ring and on the work surface. Press each dough ball into a ring, flatten slightly, and dust the top with more cornmeal. Cover the rings with a kitchen towel and let rise for 35 minutes until puffy.

   Time: PT35M

8. Preheat Oven and Pan

   While the dough is rising, preheat the oven to 425 °F (220 °C). Place a baking sheet or cast‑iron skillet on the middle rack and sprinkle a little cornmeal on the hot surface.

   Time: PT10M

   Temperature: 425°F

9. Bake the Muffins

   Transfer the risen dough (still in the rings) onto a sheet of parchment paper. Place the parchment (with muffins) onto the hot pan in the oven. Bake for 5 minutes, then uncover (remove the top pan if used) and bake another 5‑7 minutes until both sides are golden brown and the tops are firm.

   Time: PT12M

   Temperature: 425°F

10. Cool

    Remove the muffins from the oven, lift them out of the rings, and place on a cooling rack for at least 10 minutes before slicing.

    Time: PT10M

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

28 g

Fat

3 g

Fiber

1 g

Ingredient Substitutions

• Instead of Whole Milk: 2% milk, unsweetened soy milk
• Instead of Unsalted Butter: margarine, olive oil (use 1½ tbsp)
• Instead of All-Purpose Flour: bread flour
• Instead of Salt: sea salt
• Instead of Active Dry Yeast: instant yeast (same amount)
• Instead of Granulated Sugar: honey (½ tsp)
• Instead of Olive Oil: vegetable oil
• Instead of Cornmeal: semolina

Equipment Needed

• Small Saucepan or Microwave
• Large Mixing Bowl
• Fork
• Kitchen Scale
• Plastic Wrap (Cling Film)
• Kitchen Towel or Cloth
• Muffin Rings (small metal or silicone)
• Baking Sheet or Cast‑Iron Skillet
• Parchment Paper
• Oven
• Cooling Rack
• Spatula or Small Spoon (optional)

Critical Steps — Do Not Skip

• Proofing the yeast in warm milk
• First 2‑hour rise
• Second rise in cornmeal‑coated rings
• Baking on a pre‑heated pan for a crisp crust

Chef Tips from the Video

• Use a kitchen scale for the 3‑ounce dough portions; it gives uniform muffins.
• A thin layer of cornmeal on the pan and inside the rings creates the classic English muffin texture.
• For extra flavor, add a pinch of cinnamon or a splash of honey to the dough.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Wrap individually in foil or freezer bag; freeze up to 2 months. Reheat in toaster or oven.

Room temperature: Not recommended beyond a few hours; muffins may become stale.

Make-Ahead Tips

• After the first rise, you can shape the dough balls, cover, and freeze them. Thaw overnight in the fridge, then give a second rise before baking.
• Baked muffins freeze well; reheat in a toaster or oven for best texture.

Frequently Asked Questions