Recipe Index

British Isles| English Muffins

Posted on February 29, 2012

I wasn't really sure if English Muffins were from England, I did some research and I found articles saying they were and some saying they weren't. That's the internet for you! But I am going with that the are! This was my first attempt at making these. I'm trying to learn how to make bread. I always get intimidated. These were good, my husband loved them, but I think I should have made them an inch high. Next time, I need to resist spreading the dough out so much.

Yield: 6 to 8 3-inch muffins

English muffins


vegetable or canola oil, for greasing bowl

cornmeal, for dusting pan and work surface

1/4 ounce active dry yeast (1 package)

4-1/4 ounces warm water (100 to 110 degrees)

6-3/4 ounces warm whole milk (100 to 110 degrees)

1/2 ounce (1 tablespoon) butter, melted and cooled to under 100 degrees

15 ounces all-purpose flour, divided 5 and 10

1 teaspoon kosher salt

clarified butter or ghee, for browning muffins



Grease a large mixing bowl with vegetable oil to coat. Set aside. Line a rimmed baking sheet with parchment paper and dust with cornmeal. Set aside.

In the bowl of a stand mixer, combine yeast, warm water, warm milk, melted butter, and 5 ounces flour. Whisk by hand until a smooth paste is formed. Cover bowl with plastic wrap and set aside to allow "sponge" to double in size, about 30 to 45 minutes.

Once sponge has doubled in size, attach bowl to a stand mixer fitter with a dough hook. Add remaining 10 ounces flour and salt and mix on low speed until just combined. Increase mixer speed to medium and knead dough until it is smooth and satiny, about 4 to 5 minutes. Using a dough scraper, transfer the dough to the greased bowl. Let the dough sit at room temperature until almost doubled in size, about 45 to 60 minutes. (To create a warm place for the dough to rise, boil some water in the microwave, then use microwave as a resting spot.)

Preheat oven to 350 degrees F and place a rack in the center. Dust a clean work surface with cornmeal. Using a dough scraper, turn dough onto prepared surface. Gently stretch and pat dough to a round shape about 3/4 to 1 inch thick, taking care not to overwork or deflate the dough. Using a lightly floured 3-inch biscuit cutter, cut dough into 6 to 8 rounds. Any remaining dough can be rerolled and cut once. Place muffins on prepared rimmed baking sheet.

In a large skillet, pour enough clarified butter to coat bottom of pan and heat over medium heat. Lightly brown each muffin on one side, then flip and brown the second side. If working in batches, wipe the pan clean with a paper towel between batches so cornmeal does not burn and stick to the next batch of muffins. Return browned muffins to the prepared baking sheet and transfer to preheated oven. Bake muffins until golden of the edges and sides spring back when touched, about 15 to 20 minutes. (Bread is done a 190 degrees F.) Immediately transfer muffins to a wire cooling rack. Muffins can be served warm or room temperature. Split muffins with a fork.


(Ref. Sur La Table's "English Muffins" recipe, "2-Day Artisan Bread Workshop" class.)