Simple Table Recipes
Bread & Dough

Homemade English Muffins

Soft, chewy English muffins cooked on the stovetop with the classic nooks and crannies.

By Simple Table Recipes ·

A stack of English muffins on a plate with one split open to show the open crumb, with butter and jam
Prep
25 min
Cook
20 min
Rise
1 hr 15 min
Total
2 hr
Makes
8 muffins
Difficulty
Medium
  • Measurements grams + cups
  • Cuisine British
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Soft, chewy English muffins cooked on the stovetop with the classic nooks and crannies.

Recipe

Homemade English Muffins

Soft, chewy English muffins cooked on the stovetop with the classic nooks and crannies.

Prep
25 min
Cook
20 min
Rise
1 hr 15 min
Total
2 hr
Yield
8 muffins
Difficulty
Medium
Save on Pinterest

Ingredients

Scale

Instructions

  1. Mix the flour, sugar, yeast, and salt in a large bowl.
  2. Add the warm milk and melted butter. Knead 7 to 8 minutes, until smooth.
  3. Cover and rise about 1 hour.
  4. Roll the dough to about 1.5 cm / 1/2 inch thick and cut 8 rounds.
  5. Dust a tray with cornmeal, place the rounds on it, and rest 15 minutes.
  6. Heat a lightly greased skillet or griddle over low to medium-low heat.
  7. Cook the muffins 7 to 10 minutes per side, until browned and cooked through.
  8. Cool completely, then split with a fork for the best texture.

Notes

  • Split them with a fork, not a knife. Tearing the crumb open is what produces the ragged surface that holds butter.
  • Low heat is essential. These are thick, and a hot pan browns the outside long before the middle is cooked.

Homemade English Muffins — Simple Table Recipes · https://simpletablerecipes.com/recipes/homemade-english-muffins/

Equipment

  • Skillet or griddle
  • Round cutter
  • Rolling pin

Substitutions

Cornmeal
Semolina works, or plain flour at a push, though neither gives quite the same base.
Milk
Water works and gives a slightly chewier muffin.

Storage & Freezing

Storing: Keep in a sealed bag for 3 days, or split and freeze.

Freezing: Freeze split muffins for up to 3 months and toast from frozen.

Frequently Asked Questions

Why do you split English muffins with a fork?

Tearing the crumb open creates the ragged surface with all the peaks and hollows. A knife cuts a smooth face, which toasts flat and holds far less butter.

How do you get nooks and crannies?

A fairly wet dough, gentle handling, and splitting with a fork rather than a knife. The holes form during the rise and cook, and cutting them cleanly destroys the effect.

Why are my English muffins raw inside?

The pan was too hot. These are thick and need low to medium-low heat for 7 to 10 minutes a side. Browned outsides in three minutes means the middle is still dough.

What is the cornmeal for?

It stops the dough sticking to the tray and gives the characteristic gritty base. It is traditional as well as practical.

Can I bake them instead of using a skillet?

They will not be English muffins in the usual sense — the flat top and bottom come from cooking on a griddle. If you must, bake at 180 C / 350 F for about 15 minutes.

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