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Traditional English Muffins Recipe

Traditional English Muffins Recipe
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★★★★★

4.9 from 15 reviews

Traditional English Muffins are soft, fluffy, and lightly toasted on the outside with a warm, tender crumb inside. Made from simple ingredients like flour, yeast, and milk, these muffins are perfect for breakfast, ideal for splitting open and topping with butter, jam, or your favorite spreads.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon dry yeast

Wet Ingredients

  • 1 cup warm milk (about 110°F)
  • 2 tablespoons butter, melted

Additional

  • Cornmeal, for dusting

Instructions

  1. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, salt, sugar, and dry yeast. Stir them together until evenly distributed.
  2. Add Wet Ingredients: Pour the warm milk and melted butter into the bowl with the dry ingredients. Stir the mixture with a spoon until a soft dough slowly forms and all the flour is absorbed.
  3. First Rise: Cover the bowl with a damp cloth or plastic wrap and place it in a warm, draft-free spot. Let the dough rise for about 1 hour or until it has doubled in size.
  4. Prepare Dough for Shaping: Once risen, punch down the dough gently to release the air. Then, lightly flour a clean surface and roll the dough out to approximately 1/2 inch thickness.
  5. Cut Muffins: Use a round cutter, about 3 to 4 inches in diameter, to cut out muffin rounds. Sprinkle a baking sheet with cornmeal to prevent sticking and place the muffin rounds on it. Dust the tops of the muffins with additional cornmeal.
  6. Second Rise: Cover the muffins loosely with a clean towel or plastic wrap and let them rise again for 30 minutes until puffy.
  7. Cook Muffins: Preheat a skillet or griddle over medium-low heat. Carefully transfer the muffins to the skillet and cook for 5-6 minutes on each side. The muffins should be golden brown on both sides and cooked through inside.
  8. Cool and Serve: Remove the muffins from the skillet and allow them to cool on a wire rack. For the best experience, split them carefully with a fork and toast before serving with butter or your favorite toppings.

Notes

  • Use warm milk—not hot—to activate the yeast without killing it.
  • For a fluffier texture, let the dough rise in a warm, draft-free place.
  • Don’t use a knife to split muffins; instead, use a fork to preserve the nooks and crannies for better butter and jam absorption.
  • If you prefer, you can bake the muffins in the oven at 350°F for 15 minutes instead of cooking on the skillet.
  • Store leftovers in an airtight container and reheat by toasting before serving.

Nutrition

Keywords: English muffins, breakfast muffins, homemade muffins, British recipes, yeast bread, skillet bread

Find it online: https://foodbylina.com/traditional-english-muffins-recipe/