These classic English muffins are warm, chewy, and perfect for breakfast sandwiches or simply toasted with butter and jam. Inspired by my blog’s readers, they’re straightforward enough for beginners yet satisfying for seasoned bakers.
Ingredients
- 240g (2 cups) strong white bread flour
- 1½ tsp active dry yeast
- 1 tsp salt
- 1 tbsp sugar
- 120ml (½ cup) warm milk (about 37°C/98°F)
- 60ml (¼ cup) warm water
- 1 tbsp melted butter or oil
- Semolina or cornmeal, for dusting
Method
- Activate Yeast: In a small bowl, mix warm milk, warm water, sugar, and yeast. Set aside until foamy, about 5–10 minutes.
- Mix Dough: In a large bowl, combine flour and salt. Add yeast mixture and melted butter; stir until a soft dough forms.
- Knead: Turn onto a floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
- First Rise: Place dough in a lightly oiled bowl, cover, and proof in a warm spot until doubled, about 1–1½ hours.
- Shape Muffins: Roll out dough to about 1.5cm (½ inch) thickness. Use a 7–8cm cutter to stamp out rounds. Dust both sides with semolina.
- Second Rise: Place muffins on a semolina-dusted tray, cover, and let rise until puffy, about 30–45 minutes.
- Cook: Preheat a heavy skillet or griddle over medium-low heat. Cook muffins for 7–10 minutes per side until golden brown and cooked through.
- Cool & Split: Transfer to a wire rack; cool slightly before splitting with a fork.
Tips & Variations
- Texture: For a lighter crumb, replace half the water with a little more milk.
- Flour Swap: Try whole wheat or spelt flour for a nuttier flavor (increase hydration slightly).
- Serving Suggestion: Fill with eggs, bacon, and cheese, or spread with jam and curd.