Breads & Pastries

English Muffins

Name: English Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 2.5 cups All-purpose flour; 1 packet (7g or 2 ¼ tsp) Active dry yeast; 1 tbsp Granulated sugar; 1 tsp Salt; 1 cup Warm milk (105-115°F / 40-46°C); 2 tbsp Unsalted butter, melted; 0.5 cup Cornmeal, for dusting

40 min4 servingsEasy350 cal

English Muffins are distinctively flat, round yeast-leavened breads, known for their characteristic nooks and crannies. Toasted and buttered, they are a beloved breakfast staple, perfect for soaking up melted butter or holding savory toppings like eggs Benedict. Despite their common name in French, "Muffins anglais" (English Muffins) are primarily an American invention, developed from earlier griddle breads by Samuel Bath Thomas in the late 19th century in New York City. They became popular as a convenient, pre-sliced bread for toast, distinct from the sweet, cake-like muffins. Their unique texture and shape are achieved by cooking on a griddle rather than baking in an oven.

americanbreakfastBreadyeastgriddle

Ingredients

Instructions

1
In a large bowl, whisk together the warm milk, sugar, and active dry yeast. Let stand for 5-10 minutes until foamy, indicating the yeast is active.
2
Add the melted butter, salt, and 2 cups of the all-purpose flour to the yeast mixture. Mix with a wooden spoon until a shaggy dough forms. Gradually add the remaining flour, mixing until the dough comes together.
3
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
4
Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
5
Gently punch down the dough. On a lightly floured surface, roll the dough to about ½-inch thickness.
6
Using a 3-inch round cutter (or a clean can), cut out muffins. Reroll scraps and cut additional muffins. You should get 8-10 muffins.
7
Dust a baking sheet generously with cornmeal. Arrange the cut muffins on the sheet, sprinkle more cornmeal on top, and cover loosely with plastic wrap. Let rise for another 30-45 minutes, or until noticeably puffy.
8
Heat a lightly greased griddle or large non-stick skillet over medium-low heat. Cook muffins for 6-8 minutes per side, until golden brown and cooked through. The internal temperature should reach 200-210°F (93-99°C).
9
Transfer cooked muffins to a wire rack to cool completely before splitting and toasting. Serve warm with butter, jam, or as a base for eggs Benedict.

Chef's Tips

•Storage: Store cooled English Muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To reheat from frozen, toast directly.
•Substitutions: For a nuttier flavor, you can substitute up to half of the all-purpose flour with whole wheat flour. For a vegan option, use plant-based milk and dairy-free butter.
•Perfect Nooks & Crannies: Do not overcrowd your griddle and maintain medium-low heat. This allows the muffins to cook slowly and evenly, creating those signature pockets and crannies without burning the exterior.
•Fun Fact: The unique 'nooks and crannies' that English Muffins are famous for are created by steam expanding trapped air pockets during the griddle-cooking process, making them exceptionally good at soaking up butter or jam.