Handmade English Muffins

Homemade English muffins are nothing like the dense, dry pucks from the grocery store. These are soft, pillowy, and loaded with those signature nooks and crannies that trap butter and jam in every tear. And they’re cooked on a griddle or electric skillet, not in the oven.

The dough starts with scalded milk mixed with sugar, salt, and oil, then gets a yeast boost after it cools to tepid. An egg beaten in with the first two cups of flour creates a sponge that rises until bubbly before you add the remaining flour and knead. Three rises total give these muffins their light, airy interior.

Cornmeal on the rolling surface and sprinkled on top is what gives English muffins their gritty, toasty exterior. Cut them with a biscuit cutter or a drinking glass, let them rise one final time, then cook covered on a lightly greased skillet. The cover traps steam so the insides cook through while the outsides toast golden.

Kitchen Tips

• Keep the skillet at medium heat. Too hot and the outside burns before the inside cooks. Too low and they dry out.
• Cover the pan while cooking. Without the lid, you’ll get raw centers.
• Don’t roll the dough too thin. Half an inch gives you a muffin with enough height to split properly.
• Fork-split these instead of cutting with a knife. That rough, torn surface is what creates the nooks and crannies.

Variations

• Add a tablespoon of honey instead of sugar for a slightly sweeter, golden-colored muffin.
• Fold in raisins and cinnamon after kneading for a cinnamon raisin breakfast version.
• Use whole wheat flour for half the white flour for a heartier, nuttier muffin.