Description
This classic English Muffin recipe yields soft, fluffy, and lightly crisped muffins perfect for toasting and enjoying with butter, jam, or your favorite sandwich fillings. Made using a simple yeast dough, these muffins are cooked on the stovetop skillet, giving them their signature nooks and crannies and golden crust.
Ingredients
Scale
Dry Ingredients
- 3½ cups All-Purpose Flour
- 2¼ teaspoons Active Dry Yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
- ½ teaspoon Baking Soda
Wet Ingredients
- 1 cup Warm Milk
- ½ cup Warm Water
- 2 tablespoons Butter, melted
- 1 large Egg
- 1 teaspoon White Vinegar
Other
- Cornmeal, for dusting and coating
Instructions
- Warm the skillet or griddle: Begin by warming your skillet or griddle over low heat. This step ensures the pan will be ready once the dough has finished proofing.
- Proof the yeast: In a mixing bowl, combine the warm water, warm milk, sugar, and active dry yeast. Allow the mixture to sit until it becomes frothy and bubbly, indicating that the yeast is active.
- Make the dough: To the yeast mixture, add the melted butter, egg, white vinegar, flour, baking soda, and salt. Mix together until a sticky dough forms, ensuring all ingredients are well incorporated.
- Prepare the cooking surface: Lightly oil your skillet or griddle and sprinkle it with cornmeal to prevent sticking and give the muffins their signature texture.
- Proof the dough: Cover the dough and let it rise in a warm place for about 1½ hours, or until it has doubled in size.
- Shape the muffins: Divide the risen dough into 8 to 10 equal pieces. Shape each piece into a disc and coat both sides with cornmeal for texture and ease of cooking.
- Cook the muffins: Place the dough discs onto the warmed skillet over low heat. Cover and cook for 7–8 minutes per side, or until each side is golden brown and cooked through.
- Cool and finish: Transfer the cooked muffins to a wire rack to cool. Once cooled, fork-split the muffins to create the traditional nooks and crannies texture that holds butter and spreads beautifully.
- Serve: Toast the muffins as desired and enjoy with your favorite spreads, or use them as sandwich buns.
Notes
- Use warm liquids to activate the yeast but avoid temperatures above 120°F to prevent killing the yeast.
- Fork-splitting the muffins after cooling helps achieve the characteristic texture of English muffins.
- The low and slow cooking on the skillet is key to cooking the muffins fully without burning.
- These can be stored in an airtight container for up to 3 days or frozen for longer storage.
