Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Homemade English Muffins
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- Level: Easy
- Total: 11 hr 40 min (includes rising times)
- Active: 50 min
- Yield: 14 to 16 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 180
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 9 mg
- Sodium
- 172 mg
Homemade English muffins are a joy to make and taste even more lovely than store-bought. A high ratio of milk and yeast provides the quintessential tangy, chewy flavor, while bread flour adds just the right amount of gluten for a chewy, tight crumb with beautiful holes. Making the dough is fun but watching the English muffins puff up to golden-brown perfection on a griddle may be our favorite part of the process. One they’re ready, make sure you use a fork (not a knife) to split the muffins, so you get to enjoy their wonderful nooks and crannies. Serve them with butter, jam or your favorite spread.
- Level: Easy
- Total: 11 hr 40 min (includes rising times)
- Active: 50 min
- Yield: 14 to 16 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 180
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 9 mg
- Sodium
- 172 mg
Ingredients
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Directions
Special equipment:
a stovetop griddle pan or electric griddle- Add the milk to a medium saucepan and heat over medium until just lukewarm (about 100 degrees F; any warmer and you run the risk of killing the yeast). Transfer to the bowl of a stand mixer and stir in the flour and yeast. Let sit until the mixture starts to bubble and smell yeasty, about 10 minutes.
- Add the butter, sugar and salt and beat with a dough hook on medium-high speed until a smooth and slightly sticky dough forms, about 8 minutes. Cover the bowl with a towel or plastic wrap and let sit at room temperature for 30 minutes. This will allow the yeast to start activating and the dough to start rising.
- After 30 minutes, wrap the bowl tightly in plastic wrap and refrigerate for at least 8 hours and up to overnight. The dough should double in size overnight.
- The next day, invert the dough onto a generously floured work surface and roll out into a large sheet about 1/4 inch thick. Use a 3 1/2-inch round cutter to punch out 14 to 16 muffins. Important: Press the cutter into flour, then into the dough straight down and firmly. Do not twist the cutter; this will cause the edges of the muffin to seal and ultimately not rise correctly.
- Dust 2 parchment paper-lined baking sheets with more flour, then divide the muffins between them, leaving at least 2 inches between each muffin. Cover tightly with plastic wrap and let sit at room temperature to rise until the dough is puffed and springs back when touched, 1 hour 45 minutes to 2 hours. This proof is very important – it's what gives the muffins their quintessential airy, holey texture.
- Preheat the oven to 350 degrees F.
- Sprinkle a stovetop griddle pan or electric griddle generously with cornmeal. Place the muffins onto the cold griddle, leaving at least 1 inch between each muffin. Turn the heat to medium-low and cook until the crust is golden brown, about 7 minutes. Flip and continue to cook the other side until golden brown, about 5 minutes more. Transfer to a rimmed baking sheet.
- Bake until cooked through and the center of each muffin registers 200 degrees F with an instant-read thermometer, about 10 minutes.
- Let the muffins cool completely on a wire rack before enjoying. To serve, use a fork to split, not a knife to cut. Fork-split muffins will have wonderful nooks and crannies. Serve with butter and/or your favorite spreads.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
