English Muffins

Damaris Phillips, star of Southern at Heart, shows us how to make this breakfast classic. "I first had homemade English muffins at a hotel[ in Cincinnati. They were so heavenly, I had to figure out how to re-create them at home."]

Total Time:
2 hr
20 min
1 hr
40 min

16 servings

  • 4 1/2 cups bread flour, plus more for kneading
  • 3 tablespoons sugar
  • 1 1/4 -ounce packet instant yeast (2 1/4 teaspoons)
  • 2 teaspoons salt
  • 1 large egg
  • 1 3/4 cups whole milk
  • 2 1/2 tablespoons coconut oil, plus more for the bowl and dough
  • Coarse cornmeal, for sprinkling
  • Cooking spray
  • Butter and jam, for serving (optional)
  • Make the dough.

  • Whisk the flour, sugar, yeast and salt in the bowl of a stand mixer. Add the egg but don't stir it in yet.

  • Heat the milk and coconut oil in a saucepan until a thermometer reads 110 degrees F. (If the milk is too hot when you add it to the flour mixture, it will kill the yeast.)

  • Pour the milk mixture into the flour mixture. Avoid pouring it directly on the egg-you don't want the hot milk to cook it.

  • Using the dough hook, mix on medium speed until the dough comes together and starts to pull away from the sides of the bowl, 3 to 4 minutes. Scrape down the sides with a rubber spatula, if needed. The dough will look a little irregular in texture.

  • Knead the dough.

  • Turn out the dough onto a lightly floured surface and knead until smooth, soft and elastic, 3 to 4 minutes. Shape into a ball and place in a large bowl lightly oiled with coconut oil; rub the top of the dough with a little more coconut oil. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours.

  • Form the muffins.

  • Sprinkle 2 baking sheets with cornmeal and set aside. After the dough rises, punch it down and divide into 16 equal pieces. Roll each piece into a ball, then flatten into a 3-inch disk. Place the disks on the baking sheets.

  • Cook the muffins.

  • Heat a 12-inch cast-iron skillet over medium heat. Coat the skillet with cooking spray and liberally sprinkle with cornmeal. Working in batches, cook the muffins until they are deep golden brown, 5 to 9 minutes per side. If they start to rise in a domed fashion, flatten them with a spatula. Let the English muffins cool completely, then split open, toast and serve with butter and jam.

  • Photograph by Penny De Los Santos

"To get all those little holes on the inside, split the muffins open with a fork," says Damaris.

To check for doneness, take the internal temperature of a muffin-it should be at least 200 degrees F. If it's not, finish in a 350 degrees F oven for about 10 minutes.

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