With their soft, chewy texture and nooks and crannies perfect for catching pools of butter, toasted English muffins are a delightful addition to any breakfast.
If you’ve never made English muffins from scratch, the process is a bit different from other breakfast baked goods. Unlike buttery croissants or oven-baked bagels, English muffins are rolled and cut like buttermilk biscuits, then cooked on a hot skillet, similar to pancakes.
Though the method may seem unusual for bread, it’s simple. If you can make pancakes, you can master English muffins. Once you’ve tried it, you’ll find yourself making these tasty treats regularly. Enjoy them plain with a spread of jam or butter, or turn them into a hearty breakfast sandwich with eggs, bacon, and cheese.
English Muffin Ingredients:
- Milk: Adds moisture and fat, which softens the dough. Here are some great milk substitutes for baking.
- Butter: Adds richness and creates a crisp, golden exterior.
- Sugar: Sweetens the dough and feeds the yeast for proper fermentation.
- Salt: Enhances flavor and strengthens the dough’s gluten structure.
- Yeast: Necessary for the dough to rise. Check out our tips for using yeast effectively.
- Water: Activates the yeast. Use an instant-read thermometer to warm the water to the recommended temperature for the best results.
- Flour: A mix of all-purpose and whole wheat flour provides softness and whole-grain goodness.
- Seeds: A combination of sesame and poppy seeds adds texture and crunch.
- Cornmeal: Prevents the muffins from sticking to the skillet. Semolina flour can also be used.
Directions:
- Make the Dough:
- Scald the milk in a saucepan, then stir in the butter, sugar, and salt until the butter melts. Cool to lukewarm. In a separate bowl, dissolve the yeast in warm water. Add the yeast to the milk mixture, then mix in the all-purpose flour and 1 cup of whole wheat flour until smooth. Add the seeds and enough remaining whole wheat flour to form a soft dough.
Editor’s Tip: Scald milk by heating it just below boiling (180°-185°F). Use an instant-read thermometer for accuracy.
- Knead and Rise:
- Knead the dough on a floured surface until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turn to grease the top, cover, and let rise until doubled, about 1 hour.
Editor’s Tip: Proper kneading is key to achieving the desired texture. You can also knead the dough using a stand mixer.
- Cut into Circles:
- Punch down the dough and roll it out on a cornmeal-covered surface to 1/3-inch thickness. Cut into circles with a 3-1/2 to 4-inch cutter. Cover with a towel and let rise until nearly doubled, about 30 minutes.
Editor’s Tip: Leave space between the muffins during the final rise to prevent them from sticking together.
- Cook the English Muffins:
- Place the muffins, cornmeal side down, in a greased skillet. Cook over medium-low heat until browned on the bottom, 12-14 minutes. Flip and cook the other side until browned and cooked through, another 12-14 minutes.
Editor’s Tip: Cook in batches of 3-4 muffins if using a standard skillet, or use a large cast-iron griddle for larger batches.
- Split, Toast, and Serve:
- Cool the muffins on wire racks. To serve, split them in half, toast, and spread with butter or jam.
Recipe Variations:
- Seedless: Omit the sesame and poppy seeds if preferred.
- Cinnamon Raisin: Add 1/2 cup raisins and 1 teaspoon cinnamon to the dough.
- Blueberry: Gently knead in up to 1 cup of fresh blueberries for a fruity twist.
Storing English Muffins:
- Store in an airtight container at room temperature for 3-5 days. Refrigeration can extend shelf life to 10 days but may dry them out. For longer storage, freeze for up to 3 months and thaw before toasting.
Make-Ahead Tips:
- Mix the dough and let it proof overnight in the fridge. When ready, let it warm at room temperature for an hour before continuing with the recipe.
English Muffin Tips:
- Best Way to Cut: Use a fork instead of a knife for the perfect craggy texture. Insert the fork’s prongs around the muffin to split it evenly.
- Serving Ideas: Try eggs Benedict, baklava English muffins, or top with any of your favorite toast toppings.
- Side Dishes: Pair with egg casseroles, crispy hash browns, or a fresh fruit salad for a complete brunch.
