Classic English Muffins
Authentic British breakfast bread, renowned for its signature 'nooks and crannies' perfect for holding melted butter and toppings. Best enjoyed toasted.
🧂 Ingredients
- 500 g All-purpose flour(Plus extra for dusting)
- 7 g Active dry yeast(Or 2.25 teaspoons)
- 250 ml Warm milk(Approximately 40-45°C (105-115°F))
- 30 g Unsalted butter(Melted, plus extra for greasing)
- 10 g Salt(Or 1.5 teaspoons)
- 5 g Sugar(Or 1 teaspoon (optional, helps activate yeast))
- for dusting Cornmeal or semolina(For dusting the baking sheets/griddle)
👨🍳 Instructions
- 1
Activate the yeast: In a small bowl, combine the warm milk, sugar (if using), and yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy. This indicates the yeast is active.
⏱️ 10 minutes - 2
Make the dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the foamy yeast mixture and the melted butter. Mix with a wooden spoon or your hands until a shaggy dough forms. If the dough seems too dry, add a tablespoon of milk at a time. If too wet, add a tablespoon of flour.
⏱️ 10 minutes - 3
Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. It should spring back when gently pressed.
⏱️ 10 minutes - 4
First rise: Lightly grease a clean bowl with butter or oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
⏱️ 1 hour - 1 hour 30 minutes - 5
Shape the muffins: Gently punch down the risen dough. Turn it out onto a lightly floured surface. Roll or pat the dough to about 1.5 cm (about 1/2 inch) thickness. Use a 7-8 cm (3-inch) round cutter to cut out circles. Gather the scraps, re-roll, and cut more circles until most of the dough is used. Place the cut rounds onto baking sheets generously dusted with cornmeal or semolina, ensuring they don't touch.
⏱️ 15 minutes - 6
Second rise: Lightly dust the tops of the muffin rounds with more cornmeal. Cover them loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for 30-45 minutes, until they look puffy.
⏱️ 30-45 minutes - 7
Cook the muffins: Heat a lightly greased griddle or heavy-bottomed frying pan over medium-low heat. The temperature should be around 180°C (350°F). Carefully place the risen muffin rounds onto the hot griddle, ensuring not to overcrowd the pan. Cook for 5-7 minutes per side, until golden brown and cooked through. You should hear a gentle sizzle. The muffins should sound hollow when tapped.
⏱️ 10-14 minutes - 8
Cool and serve: Remove the cooked English muffins from the griddle and let them cool completely on a wire rack. This step is crucial for developing the texture. Once cooled, they can be stored in an airtight container for a few days or frozen.
⏱️ 30 minutes (cooling)
💡 Pro Tips
- ✓To toast, use a fork to split the muffin horizontally. This preserves the nooks and crannies better than a knife.
- ✓The 'nooks and crannies' are perfect for trapping melted butter, jam, or other toppings.
- ✓Serve warm, toasted, and buttered for a classic breakfast, or use as the base for Eggs Benedict.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For wholemeal English muffins, substitute half of the all-purpose flour with whole wheat flour.
- Add a handful of raisins or dried currants to the dough during the kneading stage for a sweet variation.