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English Muffins

Soft, fluffy, and perfect for splitting open to toast, these homemade English muffins are cooked on a griddle rather than baked in the oven. They’re delicious served warm with butter, or used as the base for eggs Benedict.

Published

English Muffins

At a glance

Prep Time
2h
Cook Time
10m – 15m
Serves
6
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Ingredients

Instructions

  1. Put the flour into a large mixing bowl. Add the yeast to one side and the salt to the other. Stir in the sugar, butter, egg, and milk, mixing until you have a soft dough.

  2. Transfer to a lightly floured surface and knead for about 10 minutes, until smooth and elastic.

  3. Lightly oil a clean bowl, place the dough inside, cover, and leave to rise for around an hour, or until doubled in volume.

  4. Combine a little semolina or polenta with flour and dust it over the work surface. Turn out the dough and roll to roughly 2.5cm thickness.

  5. Sprinkle two baking trays with half of the semolina/polenta. Use a 9cm (3½ in) round cutter to stamp out eight muffins. Place four muffins on each tray, spacing them apart, and dust the tops with the rest of the semolina/polenta.

  6. Let the muffins rest for about 30 minutes to rise again.

  7. Heat a heavy frying pan or griddle on very low. Cook the muffins for 5–6 minutes per side, until golden and cooked through.