English Muffins

How to Make English Muffins

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1. Mix the flour, yeast, salt and sugar in a large bowl, then add the milk and melted butter and stir to a soft, sticky dough.

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2. Knead on a lightly floured surface for 8 minutes, until smooth and elastic, then put it in an oiled bowl, cover, and leave to rise for 1 hour, until doubled.

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3. Dust the work surface with cornmeal, roll the dough out 2 cm thick, and cut out 8 rounds with a 9 cm cutter, re-rolling the scraps.

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4. Set the rounds on a cornmeal-dusted tray, cover with a cloth, and prove for 30 minutes, until puffy.

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5. Heat a heavy griddle or frying pan over low heat and brush with a little oil.

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6. Cook the muffins in two batches for 7 minutes on each side, until deep golden and they sound hollow when tapped. Lower the heat if they colour too fast.

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7. Cool on a wire rack. Split with a fork and toast before serving.

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Tips for Making English Muffins

• Cook them over a low heat. A hot griddle browns the outside before the middle has cooked, leaving a doughy centre.
• Split them with a fork and not a knife. The torn surface toasts to a crisp, and it makes more nooks for the butter.
• Keep the dough soft and slightly sticky. It is the moisture that gives them their open, holey crumb.

What to Serve with English Muffins

• Eggs Benedict
• Butter and jam
• Bacon and egg

Storing & Reheating English Muffins

Keep in a bag for up to 3 days and toast to serve. Freeze split or whole for up to 3 months.

English Muffins FAQ: Common Questions

English Muffins Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.