Perfect Homemade English Muffins

Perfect Homemade English Muffins

Bake Perfect Homemade English Muffins – fluffy interiors, crisp crusts, ready in minutes for a tasty breakfast.

Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Yield12

Ingredients

Instructions

Step 1: Make the Dough

In a large stand-mixer bowl, whisk the all-purpose flour and fine sea salt together until evenly distributed. In a small glass measuring cup whisk the lukewarm water with sugar (or honey) and sprinkle the instant yeast on top, then let it sit until foamy and fragrant — that bubbly, alive yeast is your proof of success. Add the foamy yeast mixture, melted butter, the lightly beaten egg, and the sour cream to the flour mixture. Mix with a dough hook at medium-low speed until the ingredients come together into a very wet, slumpy, sticky mass with glossy strands and tiny bubbles forming — scrape down the sides as needed. Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight so the dough relaxes and develops flavor and visible gas pockets.

Step 2: Shape the Muffins

The next day, gently flour a work surface and line a baking sheet with parchment and a dusting of all-purpose flour. Without punching down, turn the chilled, puffy dough onto the floured surface, gently flatten it into a broad circle, and cut it into twelve equal segments. Cup each triangular piece and roll into a smooth-ish ball — the dough will still be slack and soft, so use gentle, confident motions. Place each ball on the prepared sheet and press into roughly 3-inch disks, leaving breathing room between them. Cover the sheet with a clean dish towel and let the disks proof at room temperature until visibly puffed and slightly jiggly (about an hour and change) to regain spring and airy structure.


Step 3: Cook, Finish, and Store

Preheat the oven and ready a second parchment-lined baking sheet. Heat a heavy, well-seasoned skillet and dust its surface with semolina (or cornmeal) before transferring muffins to it — the goal is a quick golden crust on each side. Cook the disks in batches until a warm, bronzed crust forms, then transfer the partially cooked muffins to the prepared baking sheet and bake until the sides feel set and the interior is cooked through. Repeat with remaining muffins. Cool the finished English muffins on a wire rack, use a pastry brush to sweep away excess flour, then halve and toast or store in an airtight container for a few days (or freeze longer). Serve warm to highlight the airy nooks and crannies perfect for butter and jam.


Notes