English Muffins Recipe

Flour: The base of the dough, providing structure and texture.

Sugar: Adds a touch of sweetness and helps activate the yeast.

Salt: Enhances the flavor of the muffins.

Active dry yeast: The leavening agent that helps the dough rise.

Milk: Adds moisture and richness to the dough.

Butter: Adds flavor and helps create a tender crumb.

Cornmeal: Used to coat the baking sheet, preventing sticking and adding texture.

When kneading the dough, ensure that you use the heel of your hand to push the dough away from you, then fold it back over itself. This technique helps develop the gluten structure, resulting in a smoother and more elastic dough. If the dough feels too sticky, sprinkle a little more flour on the surface, but be careful not to add too much, as this can make the muffins dense.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the muffins denser.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture to the dough.

• salt - Substitute with sea salt: Sea salt can offer a slightly different mineral profile and a more complex flavor.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly into the dry ingredients and may reduce rising time.

• warm milk - Substitute with warm almond milk: Almond milk is a dairy-free alternative that can be used for those with lactose intolerance.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and a slight coconut flavor.

• cornmeal - Substitute with semolina: Semolina can be used to dust the muffins, providing a similar texture and preventing sticking.

• To keep your English muffins fresh, store them in an airtight container at room temperature for up to 3 days. This will help maintain their soft and fluffy texture.
• For longer storage, wrap each muffin individually in plastic wrap or aluminum foil. Place them in a resealable plastic bag or an airtight container and refrigerate for up to a week.
• If you prefer to freeze your English muffins, first allow them to cool completely. Wrap each muffin tightly in plastic wrap, then place them in a resealable plastic freezer bag. Squeeze out as much air as possible before sealing.
• Label the bag with the date to keep track of freshness. Frozen English muffins can be stored for up to 3 months without losing their quality.
• When you're ready to enjoy a frozen muffin, thaw it at room temperature for about an hour or defrost it in the microwave for 20-30 seconds.
• For the best texture, split the muffin with a fork before toasting. This will create those signature nooks and crannies perfect for holding butter and jam.
• Toast the muffin halves in a toaster or on a griddle until they are golden brown and crispy. Enjoy with your favorite toppings like honey, peanut butter, or avocado.

• Toaster Method: Slice the English muffins in half and pop them into a toaster. Toast until they are golden brown and crispy. This method is quick and brings back the delightful crunch.

• Oven Method: Preheat your oven to 350°F (175°C). Place the English muffins on a baking sheet and cover them with aluminum foil to prevent them from drying out. Bake for about 10 minutes or until they are warmed through.

• Stovetop Method: Heat a skillet or griddle over medium heat. Slice the English muffins in half and place them cut-side down on the skillet. Cook for 2-3 minutes on each side until they are heated through and slightly crispy.

• Microwave Method: Place the English muffins on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 20-30 seconds, checking to ensure they are warmed through but not soggy.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the English muffins in the air fryer basket in a single layer. Heat for 3-4 minutes, checking halfway through to ensure they are evenly warmed and slightly crispy.

• Large bowl: Used for combining flour, sugar, salt, and yeast.

• Measuring cups: Essential for accurately measuring the flour, sugar, and milk.

• Measuring spoons: Necessary for measuring the salt, sugar, and yeast.

• Whisk: Useful for mixing the dry ingredients together.

• Saucepan: Used to warm the milk.

• Mixing spoon: Handy for gradually adding the warm milk and melted butter to the dry ingredients.

• Floured surface: Needed for kneading the dough.

• Rolling pin: Used to roll out the dough to the desired thickness.

• Biscuit cutter: Essential for cutting the dough into rounds.

• Baking sheet: Sprinkled with cornmeal and used to place the dough rounds on.

• Kitchen towel: Used to cover the dough while it rises.

• Griddle: Preheated to cook the muffins until golden brown.

• Cooling rack: Allows the muffins to cool before splitting and toasting.

• Pastry brush: Useful for greasing the bowl where the dough will rise.

Prepare ingredients ahead: Measure and set out all ingredients before starting. This reduces prep time and ensures a smooth cooking process.

Use a stand mixer: Instead of kneading by hand, use a stand mixer with a dough hook attachment to save time and effort.

Warm place for rising: Speed up the dough rising process by placing it in a slightly warm oven (around 100°F) or near a warm spot in your kitchen.

Preheat griddle early: Preheat your griddle while the dough is rising to ensure it’s ready when you are.

Batch cooking: Cook multiple English muffins at once on a large griddle to save time.