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English Muffins

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English Muffins are soft, round, griddled breads with a tender crumb and signature nooks and crannies—perfect for toasting and slathering with butter or jam. These homemade versions are fresher and more flavorful than store-bought, making them ideal for breakfast sandwiches, eggs Benedict, or just a simple toast.

Ingredients

  1. 3 cups all-purpose flour
  2. 1 tablespoon sugar
  3. 2 1/4 teaspoons active dry yeast (1 packet)
  4. 3/4 cup warm milk (about 110°F/43°C)
  5. 1/4 cup warm water
  6. 1/2 teaspoon salt
  7. 2 tablespoons butter, softened
  8. Cornmeal, for dusting
  9. Optional: 1/4 teaspoon baking soda (for extra rise)

Instructions

  1. In a large bowl, combine warm milk, water, sugar, and yeast. Let sit until foamy, about 5–10 minutes.
  2. Add flour, salt, butter, and baking soda (if using). Mix until a sticky dough forms.
  3. Knead on a floured surface for 8–10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 5 minutes.
  4. Place dough in a greased bowl, cover, and let rise until doubled—about 1 to 1.5 hours.
  5. Punch down dough and roll out to 1/2 inch thick. Cut into rounds using a 3-inch biscuit cutter.
  6. Place rounds on a baking sheet dusted with cornmeal. Dust tops with cornmeal as well. Cover and let rise for 30 minutes.
  7. Preheat a griddle or skillet over medium-low heat. Cook muffins for 5–7 minutes per side, adjusting heat as needed to avoid burning. The muffins should be golden brown and cooked through.
  8. Cool on a wire rack. Split with a fork and toast before serving for best texture.

Notes

  • Use day-old dough or chill overnight for more flavor and better structure.
  • Split with a fork, not a knife, to preserve the signature nooks and crannies.
  • For extra rise, add 1/4 tsp baking soda to the dough after the first rise.

Nutrition

Find it online: https://thefamilycooking.com/english-muffins/