Description

Deliciously soft and fluffy homemade English muffins with the perfect nooks and crannies, made from scratch using active dry yeast, whole milk, and a touch of butter and sugar. These muffins are cooked on a griddle for a golden crust and can be toasted for the perfect breakfast treat.

Ingredients

Scale

Yeast Mixture

2 1/4 teaspoons active dry yeast
1/4 cup warm water
1 tablespoon granulated sugar (for proofing)

Main Dough

1 1/2 tablespoons granulated sugar (remaining)
1 3/4 cups whole milk
1 large egg, beaten
3 tablespoons salted butter, melted
1 1/2 teaspoons salt
4 1/2 to 5 cups bread flour

For Cooking

1/3 cup cornmeal (for dusting and sprinkling)

Instructions

Proof the Yeast: Combine active dry yeast, warm water, and 1 tablespoon granulated sugar in a bowl. Stir gently, then set aside for 5 minutes until the mixture is foamy, indicating the yeast is active.
Prepare the Dough: In a large stand mixer bowl, combine the proofed yeast with whole milk, remaining sugar, beaten egg, melted butter, salt, and 2 cups of bread flour. Beat the ingredients until smooth before gradually adding the remaining flour. Using the dough hook, mix on medium speed for 4-5 minutes until a smooth but very sticky dough forms, which is essential for the desired texture.
First Rise: Transfer the dough to a large greased bowl and cover with plastic wrap sprayed with cooking spray. Place in a warm area and let rise for 1 hour, or until the dough doubles in size.
Shape the Muffins: Punch down the risen dough and turn it onto a lightly floured surface. Divide into 16 equal portions using a bench scraper. Shape each piece into a ball, then gently pat into discs. Place the discs on two baking sheets sprinkled generously with cornmeal. Sprinkle additional cornmeal on top of each muffin. Cover loosely with a clean dishcloth and let them rise for 30 to 60 minutes until puffy.
Cook the Muffins: Heat a griddle or large frying pan over low heat. Transfer muffins gently to the hot griddle. Cook for 6 to 7 minutes on each side, or until both sides are golden brown. An instant-read thermometer inserted in the center should read 200°F indicating they are fully cooked.
Cool and Serve: Remove muffins from the griddle and cool on a wire rack. To split, use the tines of a fork to poke around the edges instead of slicing with a knife; this preserves the nooks and crannies. Toast the muffins until lightly browned and serve warm with your favorite toppings.

Notes

The dough should be very sticky; resist the urge to add extra flour as this helps create the signature texture.
Using a digital thermometer ensures perfect doneness at 200°F internal temperature.
Splitting the muffins with a fork rather than a knife creates better nooks and crannies to hold butter and jam.
Cornmeal on baking sheets prevents sticking and adds a slight crunch to the muffin bottoms.
If you don’t have bread flour, all-purpose flour can be used but the texture might be slightly different.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Breakfast, Brunch
Method: Proofing, Mixing, Rising, Griddle Cooking
Cuisine: British, American

Nutrition

Serving Size: 1 English muffin (approx. 70g)
Calories: 160 kcal
Sugar: 3.5 g
Sodium: 230 mg
Fat: 4.5 g
Saturated Fat: 2.7 g
Unsaturated Fat: 1.5 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 1.2 g
Protein: 6 g
Cholesterol: 35 mg

Keywords: English muffins, homemade English muffins, breakfast muffins, griddle muffins, soft muffins, nooks and crannies, yeast muffins