Homemade English Muffin

5 from 2 votes

Fluffy, soft, perfect homemade english muffins with all of the nooks and crannies. They are truly so delicious you won't crave store bought again!

Prep Time1 30

Cook Time20

Second Proof Time35

Total Time2 20

Servings: muffins

Author: Sam Maccini

Equipment

1 large baking sheet

Ingredients

1 cup whole milk
¼ cup water
2 tbs honey (or sugar)
1 packet rapid yeast or 2 & ¼ teaspoon
3 tbs unsalted butter melted
1 egg room temp
2 & ¾ cup bread flour spooned & leveled
1 & ½ teaspoon kosher salt
corn meal for dusting & cooking

Instructions

Mix milk, water & sugar together & warm to 110°. Microwave in 1-2 30 second increments, repeating in 10 second intervals. It should be warm, not scalding hot or boiling, but I suggest using a meat thermometer.
Add yeast. Add packet of yeast to warm milk mixture, give it a quick stir & let sit 5-10 minutes. It will be nice and foamy.
Meanwhile, add bread flour & salt to stand mixer fitted with dough hook attachment. Whisk together lightly & set aside.
Start Dough: When yeast is ready, add room temp egg & melted butter to mixture. Mix the mixture together with fork or whisk. Start dough hook on low speed and slowly pour milk mixture into flour. Increase speed to medium-high & knead 7-8 minutes until dough is fully incorporated and very elastic. You can use a regular paddle attachment, but be sure to scrape the bottom and sides about halfway through. It will be very sticky and stretchy!
Proof Dough: Transfer dough to clean, oiled bowl & cover with plastic wrap or clean dishtowel. Allow to proof 1-4 hours in a warmer-than room temp spot (I love the microwave). You can also skip the proof & add right to refrigerator. Proof/let warm at least 1 hour the next day after removing from fridge before continuing.
Cut Muffins: Dump dough onto a lightly floured surface and lightly flour the dough so it is not too sticky to work with. Pat gently until it is about 1 inch think. On a large baking sheet, sprinkle with cornmeal or semolina flour. Use a 3-inch round cutter* (I use a biscuit cutter) to cut the muffins. Try not to twist too much. Gently move muffins to prepared baking sheet. Roll up scraps & cut again until dough is used up - it may be tighter & have smaller muffins. Cover loosely with plastic and let proof again/relax about 30 more minutes.
Cook English Muffins: Place large skillet (I love to use a cast iron) on very low heat until heated. Hold your hand right over the center & make sure you feel warmth before you start cooking. Sprinkle the bottom with more cornmeal. Place 4 muffins on the skillet & cook 5 minutes each side. Muffin will have risen, and the underside will be crispy and brown. Gently flip with spatula. The first round may take 8 minutes or so on one side to start.
If cornmeal starts to burn, dust it off and add some more. Enjoy warm because I normally can't help myself. Or let cool & toast, serve with butter & preserves.

Notes

You can serve warm, right away. They are soo tender and delicious as a treat for right after baking. But they are best served cooled & toasted like you are used to! These also hold up well in an air tight container or ziploc bag for 4-7 days. Cut with serrated knife & toast. They also freeze very well. Let thaw in fridge overnight and toast.
If you do not have a cutter, shape dough by hand and just pull the dough apart. Try to keep them even.
If muffin is very under in the center, bake at 300 5 minutes and they should be cooked through.

Nutrition