English Muffins
Posted On 16 December 2025
I like English Muffins. And I hate sites that are impossible to use.
English Muffins
A work-in-progress, but I hope this works out.
Servings: 8 muffins
Equipment
- Stand mixer
- Baking Sheet
- Parchment Paper
- Griddle or Cast Iron Pan
- Cooling Racks
Ingredients
- 170 grams milk, room temperature (scant ~¾ cup)
- 7 grams yeast, instant or active (2¼ teaspoons/1 packet)
- 15 grams butter, softened, cut into small cubes (1 tablespoon)
- 13 grams caster/bakers sugar (or just granulated) (1 tablespoon)
- 1 medium or large egg, lightly beaten
- 300 grams bread flour (280 AP, 20 vital wheat gluten) (2½ cups)
- 6 grams salt (1 teaspoon)
- Semolina or corn meal for dusting
Instructions
The Dough And First Rise
- In the bowl of a stand mixer, add the yeast (6g), the cooled milk (170g), and a pinch of the sugar. If using active (not instant) yeast, let sit until foamy (8-10 minutes?). If using instant (not active) yeast, proceed.
- Add the melted butter (15g), sugar (15g), and the egg.
- In a small bowl mix together the bread flour (300g) and salt (6g).
- With the dough hook attached and the mixer on low, add the flour mixture to the milk/egg/yeast/sugar mixture until all added and a dough forms. Mix on medium-low (3 or 4) for 5-8 minutes.
- Transfer the dough to a lightly oiled bowl, cover, and let rest until doubled in size, 60-90 minutes, depending on temperature. (It took almost 2 hours for me in winter with my house at ~65℉.)
The Muffins
- Dust your work surface with flour and semolina or cornmeal.
- Line a baking sheet with parchment and dust with semolina.
- Turn dough out onto work surface and divided into 8 equal pieces. Depending on your egg, each muffin should be around 70 grams each.
- Shape each piece into a ball and then use a rolling pin to flatten to about 3-4" diameter. They'll be pretty thin. Place on the semolina-dusted baking sheet.
- When all are formed and on the baking sheet, dust the tops with more of the semolina.
- Cover loosely and let proof 30-45 minutes.
Cooking
- Heat a cast-iron pan or a griddle over low heat for a good 8-10 minutes. Maybe longer.
- Cook the muffins 5-7 minutes per side until golden.
- Check for doneness with a thermometer — they should be 190℉ (88℃) internally.
Cooling
- Let cool on a wire rack for at least 60 minutes.
- Split with a fork for the best crumb.