How to Make English Muffins. Light & Fluffy Inside, Crispy Outside – Best English Muffin Recipe.

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How to Make English Muffins. Light & Fluffy Inside, Crispy Outside - Best English Muffin Recipe.
Recipe type: Bread, Dough
Cuisine: English
Prep time: 
Cook time: 
Total time: 
Serves: 12
A great English muffins requires a rich dough with excellent rising properties. This recipes give you a fantastically light and fluffy inside and crispy outside, with tons of flavor.
  • 4½ Cups all-purpose flour
  • 1¾ Full cream milk
  • 45g Butter
  • 1¾ Tsp Kosher salt
  • 1 Tbs Sugar
  • 1 Large egg, lightly beaten
  • 1 Tsp Baking soda
  • 2 Tsp Dry yeast
  • Cornmeal for dusting
  1. Place the flour, salt, sugar, baking soda and yeast in the bowl of your food processor or stand mixer.
  2. Warm the milk and butter together until the butter melts, then whisk in the egg.
  3. Pour this mixture into the dry ingredients and run the processor or mixer until a dough comes together.
  4. Turn the dough out onto a well floured work surface and dust the top of the dough with flour as well.
  5. Knead the dough for 2 minutes, sprinkling with extra flour whenever it gets too sticky.
  6. Roll the dough out to a thickness of 1 inch or 25mm and using a cookie cutter, press out the muffins. Re-roll the off-cuts and continue pressing out muffins until all the dough is used. This recipe will make 12 to 14 muffins.
  7. Dust a large baking sheet with cornmeal, transfer the muffins to the sheet, then dust the tops of the muffins with cornmeal.
  8. Cover the muffins lightly with cling wrap and allow them to rise for 20 minutes in a warm place.
  9. Heat a heavy based pan over medium heat and cook the muffins for 3 to 5 minutes per side until browned and crisp.
  10. Return the muffins to the baking sheet and bake them in a preheated oven at 170c or 325f for 12 minutes.
  11. Remove from the oven and cool on wire racks. The muffins will keep for up to 2 weeks stored in an airtight container.


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