Try This at Home: How to Make English Muffins

Photo: Penny De Los Santos

Scroll For More Photos

1 / 17

"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," explains Damaris.

Photographs by Penny De Los Santos

get the recipe

Photo: Penny De Los Santos

2 / 17

Damaris' Tip: "To Get all those little holes on the inside, split the muffins open with a fork."

Photo: Penny De Los Santos

3 / 17

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.

Photo: Penny De Los Santos

4 / 17

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.)

Photo: Penny De Los Santos

5 / 17

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.

Photo: Penny De Los Santos

6 / 17

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.

Photo: Penny De Los Santos

7 / 17

Knead the dough: Turn out the dough onto a lightly floured surface and knead until smooth, soft and elastic, 3 to 4 minutes.

Photo: Penny De Los Santos

8 / 17

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.

Photo: Penny De Los Santos

9 / 17

Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours.

Photo: Penny De Los Santos

10 / 17

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.

Photo: Penny De Los Santos

11 / 17

Roll each piece into a ball, then flatten into a 3-inch disk.

Photo: Penny De Los Santos

12 / 17

Place the disks on the baking sheets.

Photo: Penny De Los Santos

13 / 17

Cook the muffins: Heat a 12-inch cast-iron skillet over medium heat. Coat the skillet with cooking spray and liberally sprinkle with cornmeal.

Photo: Penny De Los Santos

14 / 17

Working in batches, cook the muffins until they are deep golden brown, 5 to 9 minutes per side.

Photo: Penny De Los Santos

15 / 17

If they start to rise in a domed fashion, flatten them with a spatula.

Photo: Penny De Los Santos

16 / 17

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.

Photo: Penny De Los Santos

17 / 17

Let the English muffins cool completely, then split open, toast and serve with butter and jam.

Legal Terms and Privacy

Meals

Ingredients

Dinners

Tips & Techniques

Try This at Home: How to Make English Muffins

Next Up

Try This at Home: How to Make Paella 14 Photos

Try This at Home: How to Make Sushi 19 Photos

Try This at Home: How to Make Bagels 17 Photos

Try This at Home: How to Make Porchetta 12 Photos

Try This at Home: How to Make Curry 10 Photos

Try This at Home: How to Make Oysters 13 Photos

Try This at Home: How to Make Pavlova 10 Photos

Try This at Home: How to Make Gravlax 15 Photos

Try This at Home: How to Make Gnocchi 14 Photos

Try This at Home: How to Make Dumplings 12 Photos

We Recommend

21 Toast Recipes That Make the Most of a Slice of Bread 21 Photos

19 Strata Recipes That Will Easily Feed a Crowd 19 Photos

28 Make-Ahead Breakfast Casseroles That Make Mornings Easy 28 Photos

21 Ways to Enjoy Overnight Oats All Year Long 21 Photos

21 Satisfying Breakfast Breads To Start Your Morning 21 Photos

43 High-Protein Breakfasts That Will Boost Your Day 43 Photos

Related Pages