Homemade English muffins
This Homemade English muffins recipe makes soft, golden brown muffins with a chewy interior, perfect for breakfast sandwiches or a slather of jam.
Servings 10 muffins
Ingredients
Preferment:
- 380 grams 3 cups plus 2 tablespoons plus 2 teaspoons unbleached all-purpose flour
- 4.5 grams 1½ teaspoons instant yeast
- 404 grams = 1¾ cups minus 2 tablespoons warm milk 90°F, whole preferred
- 104 grams ¾ cup plus 2 tablespoons warm water (90°F)
Dough:
- 240 grams 2 cups unbleached all-purpose flour
- 12 grams 2 teaspoons fine salt
- 8 grams 2 teaspoons sugar
- 36 grams 2 tablespoons plus 2 teaspoons unsalted butter, melted
- 40 to 60 grams 4 to 6 tablespoons yellow cornmeal, for dusting
Instructions
- Make the preferment: In a large bowl, mix together the flour, instant yeast, warm milk, and warm water until fully combined. The mixture will be thin and looks like pancake mix. Cover the bowl with plastic wrap or a clean towel and let it sit at room temperature for at least 3 hours—or up to overnight. The longer it sits, the deeper and tangier the flavor will be.380 grams 3 cups plus 2 tablespoons plus 2 teaspoons unbleached all-purpose flour, 4.5 grams 1½ teaspoons instant yeast, 404 grams = 1¾ cups minus 2 tablespoons warm milk, 104 grams ¾ cup plus 2 tablespoons warm water (90°F)
- Make the dough: Add the remaining flour, salt, sugar, and melted butter to the preferment. Mix until everything is fully combined and a smooth, sticky dough forms. You can mix by hand or use a stand mixer fitted with a dough hook. Knead for 4–5 minutes until the dough is smooth and elastic.240 grams 2 cups unbleached all-purpose flour, 12 grams 2 teaspoons fine salt, 8 grams 2 teaspoons sugar, 36 grams 2 tablespoons plus 2 teaspoons unsalted butter, melted
- Let the dough rise: Cover the bowl and let the dough rise at room temperature for about 2 hours, or until doubled in size.
- Shape the muffins: Lightly flour a clean surface and turn out the dough. Gently roll or pat it out to about ½ to ¾ inch thickness. Use a 4-inch round cutter to cut out as many rounds as possible, gathering and re-rolling the scraps as needed.
- Second proof: Line a sheet pan with parchment paper and generously sprinkle it with cornmeal. Place the cut muffins on the pan and sprinkle the tops lightly with more cornmeal. Cover with a clean towel and let them rise for 30 minutes while you heat your skillet.40 to 60 grams 4 to 6 tablespoons yellow cornmeal, for dusting
- Cook the muffins: Heat a cast iron skillet or griddle over medium heat. Working in batches, carefully transfer the muffins to the hot pan and cook for 5 to 10 minutes per side, or until golden brown and cooked through. Adjust heat as needed to avoid burning the outside before the centers are done.
- Split and serve: Let the muffins cool for 5 to 10 minutes. Then, use a fork to split them open (don’t slice—fork-splitting gives you those classic nooks and crannies!). Toast and enjoy with butter, jam, or build them into the ultimate breakfast sandwich.