Bread Recipe | Homemade English Muffins

English muffins are best enjoyed when they have that signature rugged, crunchy interior with deep crevices. Instead of slicing them with a knife, gently work a fork around the edge to split them open. This technique preserves the uneven texture, which crisps beautifully when toasted under a broiler or in a toaster.

Recipe Overview

Quantity: Makes 12 muffins
Required Tools: Large flat griddle or heavy skillet
Skill Level: Easy to prepare, but requires care during cooking
Ideal Room Temperature: Around 23°C (73°F)
Total Time: 3–4 hours including rising and cooling

Ingredients

320g whole milk, at room temperature
12g fresh yeast or 7g dry yeast
500g strong white bread flour
8g salt
25g unsalted butter, softened
Coarse semolina (for dusting)

Instructions

Step 1: Prepare the Dough

Combine the milk and yeast in a large bowl, stirring until the yeast dissolves completely.
Add the flour, salt, and butter to the mixture.
Mix until a shaggy dough forms, then transfer it to a clean surface.
Knead thoroughly for about 8 minutes without adding extra flour.
Shape the dough into a ball, return it to the bowl, sprinkle lightly with flour, and cover with a clean cloth.
Let it rise at room temperature for 60 to 90 minutes.

Step 2: Shape the Muffins

Tip the dough onto a clean work surface.
Gently press the dough flat with your fingertips and divide it into 12 equal portions (roughly 70g each).
Shape each piece into a ball and press them into a bowl of semolina to coat them on all sides.
Place the coated balls onto a tray, flatten slightly to prevent excessive puffing, and cover with a cloth.
Let them rest for another hour.

Step 3: Cooking the Muffins

About 20 minutes before cooking, preheat your griddle or skillet on a very low flame to ensure even heating.
Cook the muffins on the griddle for approximately 8 minutes per side over low heat.
Use a small offset spatula or knife to flip them gently.
Rotate the muffins during cooking to balance out any hot or cool spots on the griddle. Swap lighter ones to hotter spots and vice versa midway through each side’s cooking time.

Tip: Avoid Burning or Undercooking

If your pan is running too hot and the muffins darken too quickly, but are still raw inside, finish them in the oven. Preheat to 180°C fan (356°F, Gas Mark 5), place the muffins on a lined tray, and bake for 10 to 12 minutes to cook them through.

Cooling and Serving

Transfer the cooked muffins to a wire rack and allow them to cool fully before slicing or toasting. For best results, split them open with a fork rather than a knife to maintain their airy texture.

Enjoy your homemade English muffins toasted and topped with your favorite spreads or fillings!