Introduction
English muffins are more bread than pastry, and that’s exactly why I like them: they’re a dependable breakfast base that can go sweet or savory. Traditionally they’re cooked entirely on a griddle, but a short oven set first makes the rounds more even before you finish them in butter for that classic golden crust.
Step-by-step
Ingredients
- 750 g all-purpose flour (26 oz)
- 2 tbsp sugar (25 g)
- 1 tsp salt (6 g)
- 7 g instant yeast (2 1/4 tsp) or 11 g active dry yeast (0.4 oz)
- 300 ml milk (1 1/4 cups)
- 200 ml water (3/4 cup)
- 50 g butter, melted (1.8 oz)
- Butter for frying
- Coarse cornmeal or breadcrumbs, for dusting
Method
- Mix flour, sugar, salt, and yeast in a bowl.
- Melt 50 g butter. Add milk and water and warm to lukewarm (about 37 °C / 98 °F).
- With the mixer on low, pour in the liquid and knead about 10 minutes until smooth and releasing from the bowl. Add a small handful of flour only if it’s extremely sticky.
- Cover and proof until doubled, 45–60 minutes.
- Roll/press the dough to about 2.5 cm thick (1 in).
- Cut 8–10 cm rounds (3–4 in). Place on a lined tray and dust generously with cornmeal/breadcrumbs underneath and on top. Cover and proof 45 minutes.
- Heat the oven to 180 °C / 355 °F (convection). Bake 7–8 minutes just to set the shape.
- Heat a large skillet over medium heat with a bit of butter. Fry the muffins about 2 minutes per side until golden.
- Rest at least 15 minutes before splitting (use a fork for the classic craggy interior).
Serving Notes
- Classic pairings: butter and jam, eggs and bacon, or a simple Eggs Benedict.
- Griddle-only option: lower the heat and cook 6–7 minutes per side with a lid until light and cooked through.
