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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 of the semolina or polenta with flour and dust the work surface. Turn out the dough and divide it into 6 equal portions by weight. Shape each portion into a smooth, tight ball by cupping your hand over the dough and rolling it against the work surface. Place the balls on a baking tray sprinkled with half of the remaining semolina or polenta, leaving space between them. Place a sheet of baking paper over the dough balls, then gently press down with a burger press or another flat object. Use just enough pressure to slightly flatten and widen each ball into a muffin shape. Don't squash the dough flat or press out the air.

  5. Dust the tops with the remaining semolina or polenta, cover and leave to rest / rise again until puffy, probably about 30 minutes.

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

Tips

  • Divide the dough by weight rather than using a cutter. This gives evenly sized muffins without leaving scraps of dough behind.
  • Roll each portion into a smooth ball, then flatten it gently to form a thick disc.
  • Don't flatten the dough too much. The muffins need enough thickness to rise and develop their characteristic light, open texture.
  • A burger press or similar flat weight can be used to gently flatten the dough, but don't press too firmly.
  • Alternatively, place a sheet of baking paper over the dough balls and gently press them down with a baking tray.
  • Keep the pan or griddle on a low heat. English muffins need to cook slowly so the centre cooks through before the outside becomes too dark.
  • Don't press down on the muffins while they are cooking, as this can flatten them and reduce their open texture.
  • Dust the muffins generously with semolina or polenta to prevent sticking and give the outside its characteristic texture.
  • For the best texture, split the muffins with a fork rather than cutting them with a knife. This helps create the rough, craggy surface that catches melted butter.

Substitutions

  • Semolina: Polenta or fine cornmeal can be used for dusting.
  • Caster sugar: Granulated sugar can be used in the same quantity.
  • Strong white bread flour: Plain flour can be used, although the muffins may have slightly less chew and structure.
  • Milk: Whole milk gives the richest result, but semi-skimmed milk can also be used.
  • Butter: Unsalted butter can be replaced with salted butter; reduce the added salt slightly if preferred.

Storage & Reheat

  • Room temperature: Store cooled muffins in an airtight container or bread bag for up to 3 days.
  • Freeze whole: Once completely cool, place the muffins in a freezer bag or airtight container and freeze for up to 3 months. Thaw at room temperature before splitting and toasting.
  • Freeze split: For convenience, split the muffins once completely cool, then freeze in a freezer bag or airtight container. They can be toasted straight from frozen.
  • Refreshing: If the muffins have started to dry out, toasting them will bring back much of their texture.

Serving Suggestions

  • Split and toast, then serve with plenty of butter.
  • Serve with jam, marmalade or honey for breakfast.
  • Use as the base for eggs Benedict or eggs Florentine.
  • Top with scrambled or poached eggs for a simple breakfast.
  • Use toasted English muffins for breakfast sandwiches with bacon, sausage or cheese.

Equipment

  • Large mixing bowl
  • Kitchen scales
  • Baking tray
  • Baking paper
  • Wire cooling rack
  • Heavy frying pan, griddle or flat-top grill
  • Burger press or another flat, heavy object for flattening the dough

Equipment Notes

  • Kitchen scales: Dividing the dough by weight gives you evenly sized muffins without the waste created by cutting them from rolled-out dough.
  • Baking tray: A single baking tray is enough for the six muffins. Make sure it fits comfortably in your fridge if using the overnight dough method.
  • Baking paper: Place a sheet over the dough balls before gently pressing them down. This prevents the dough sticking to the press or tray.
  • Burger press: A burger press makes it easy to give the dough a consistent shape, but use only light pressure. The aim is to gently widen the dough balls rather than squash them flat and remove the air developed during the first rise. Another flat object, such as a small baking tray, works just as well.
  • Griddle or flat-top grill: A heavy pan, cast-iron griddle or flat cooking surface works well. Cook the muffins gently over a low heat so the centres have time to cook before the outside becomes too dark.
  • Wire rack: Allow the muffins to cool on a wire rack so steam can escape and the crust doesn't become damp underneath.

FAQ

Why are my English muffins dense?
Dense muffins are usually caused by insufficient rising, overworking the dough, or cooking at too high a temperature. Make sure the dough has doubled during the first rise and allow the shaped muffins time to rise again before cooking.
Why are my English muffins burning on the outside but raw inside?
The pan is probably too hot. English muffins need to cook slowly so the centre has time to cook before the outside becomes too dark. Reduce the heat and give them more time.
Can I cook English muffins in a frying pan?
Yes. A heavy frying pan works very well. Keep the heat low and cook the muffins for around 5–6 minutes on each side, checking that they are cooked through.
Should I split English muffins with a knife or fork?
For the classic texture, split them with a fork. This creates a rough surface with plenty of little pockets for butter and other toppings.
Can I freeze homemade English muffins?
Yes. Allow them to cool completely before freezing. They can be frozen for up to 3 months and toasted directly from frozen.