📝 About This Recipe
Discover the joy of a true breakfast classic with these homemade English muffins, boasting a honeycomb interior and a crisp, griddled crust. Unlike store-bought versions, these are cold-fermented to develop a complex, tangy flavor and a remarkably airy texture. Dusting them in golden cornmeal provides that signature crunch, making them the perfect vessel for pools of melted butter and artisanal jams.
🥗 Ingredients
The Dough Base
- 4 cups Bread Flour (high protein for better structure)
- 1 1/2 cups Whole Milk (lukewarm, approximately 105°F)
- 3 tablespoons Unsalted Butter (softened to room temperature)
- 1 tablespoon Granulated Sugar (to feed the yeast and aid browning)
- 2 teaspoons Fine Sea Salt
Leavening
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1/4 cup Warm Water (to bloom the yeast)
The Coating & Griddling
- 1/2 cup Yellow Cornmeal (for dusting the baking sheet and muffins)
- 1 tablespoon Neutral Oil (for the griddle)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes foamy and fragrant.
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2
In the bowl of a stand mixer fitted with the dough hook, combine the bread flour and salt. Pour in the yeast mixture, lukewarm milk, and softened butter.
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3
Mix on low speed until a shaggy dough forms. Increase to medium speed and knead for 5-7 minutes. The dough should be soft, slightly sticky, and pull away from the sides of the bowl.
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4
Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm spot for 1 hour, or until doubled in size.
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5
Gently deflate the dough and cover the bowl tightly. Place in the refrigerator for at least 12 hours (up to 24). This cold fermentation is the secret to the 'nooks and crannies' and superior flavor.
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6
The next day, prepare two baking sheets by dusting them generously with yellow cornmeal.
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7
Turn the cold dough out onto a lightly floured surface. Roll it out to a 1-inch thickness. Do not roll it too thin, or you will lose the height.
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8
Using a 3-inch round cutter, stamp out circles. Avoid twisting the cutter so the edges can rise freely. Re-roll scraps once if necessary.
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9
Place the rounds on the prepared baking sheets. Sprinkle the tops with more cornmeal. Cover with a clean kitchen towel and let rise at room temperature for 60-90 minutes until puffy.
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10
Preheat a large cast-iron skillet or griddle over medium-low heat. Lightly grease with a tiny bit of oil or butter.
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11
Carefully transfer 3-4 muffins to the skillet. Cook for 7-9 minutes per side. The internal temperature should reach 200°F and the outsides should be a deep golden brown.
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12
Transfer the cooked muffins to a wire rack to cool completely. This is crucial; cutting them while hot will make the interior gummy.
💡 Chef's Tips
Never use a knife to slice these! Use a fork to 'dock' around the circumference and pry them open to preserve the nooks and crannies. If the muffins are browning too fast on the outside but are raw inside, finish them in a 350°F oven for 5 minutes. Bread flour is essential here; the higher protein content supports the large air bubbles created during the long rise. Ensure your griddle isn't too hot; low and slow heat is the only way to get that perfectly crisp crust without burning the cornmeal.
🍽️ Serving Suggestions
Split and toast until the edges are charred, then slather with salted cultured butter. Create a classic Eggs Benedict with Canadian bacon, poached eggs, and silky hollandaise sauce. Top with creamy avocado mash, a squeeze of lemon, and red pepper flakes for a modern twist. Serve alongside a hot Earl Grey tea or a dark roast coffee for a traditional English breakfast experience.