Classic Homemade English Muffins

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"freshly baked english muffins with melting butter on a rustic wooden board in a modern kitchen setting"

Classic Homemade English Muffins

(Perfectly Crispy Outside, Tender Inside)

KEY INFO:
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours (including proofing)
  • Servings: 10-14 muffins
  • Difficulty: Moderate
  • Dietary: Vegetarian (contains dairy & eggs)
EQUIPMENT NEEDED:
  • Stand mixer with paddle attachment (or large bowl with wooden spoon)
  • 3-inch round cutter (or clean jar lid)
  • Large skillet or griddle
  • Baking sheets
  • Kitchen thermometer (recommended)
INGREDIENTS:
Dry Ingredients:
  • 2¾ cups (330g) all-purpose flour [or bread flour for chewier texture]
  • 2¼ tsp instant yeast
  • 1 tsp salt
  • 2 tbsp sugar
Wet Ingredients:
  • ¾ cup (180ml) milk [any variety works]
  • ½ cup (120ml) water
  • 3 tbsp (42g) butter, melted
  • 1 large egg
  • Semolina or cornmeal for dusting
Professional food photography shot in a modern kitchen featuring mixed dough in a stand mixer, ingredients including melted butter and foamy yeast mixture, and kitchenware on a white marble countertop lit by daylight.
METHOD:
  1. Combine milk, water, and sugar in a bowl. Heat to 110°F (43°C). Add yeast and let stand until foamy (5-7 minutes).
  2. Mix in melted butter and egg until well combined.
  3. In stand mixer bowl, combine flour and salt. Add wet ingredients.
  4. Mix on medium speed 5-7 minutes until dough becomes smooth and elastic.
  5. Place in oiled bowl, cover. Let rise 1 hour or until doubled.
    6. Modern kitchen with white marble countertops, wooden utensils, cream ceramic bowls and green subway tile backsplash, with dough rolled to 1-inch thickness on counter and semolina flour sprinkled across the surface
  6. Roll dough to 1-inch thickness on floured surface.
  7. Cut rounds with 3-inch cutter. Place on semolina-dusted baking sheet.
    8. Uncooked english muffins on semolina-dusted baking sheet in a modern kitchen with green subway tiles and copper pots
  8. Let rise 30 minutes until puffy.
  9. Heat skillet on medium-low. Cook 5-6 minutes per side until golden brown.
    10. Golden brown english muffins cooking in a cast-iron skillet in a modern kitchen with green subway tile backsplash, white marble counters, and stainless steel appliances, shot from a 45-degree angle with natural daylight.
CRUCIAL TIPS:
  • Keep temperature moderate – too hot will burn outside before inside cooks
  • Look for golden brown color and firm but springy texture
  • Don’t twist the cutter when cutting rounds – straight down and up
  • Use plenty of semolina/cornmeal to prevent sticking
See also  Low-Carb Chicken Pot Pie with Almond Flour Crust
STORAGE & VARIATIONS:
Storage:
  • Room temperature: 3 days in airtight container
  • Freezer: Up to 2 months, toast to refresh
Common Mistakes:
  • Overworking dough (becomes tough)
  • Skipping proper proofing time
  • Cooking temperature too high
Variations:
  • Whole Wheat: Replace 1 cup flour with whole wheat
  • Sourdough: Add ½ cup starter, reduce yeast by half
  • Herb: Add 1 tbsp dried herbs to dry ingredients
English muffins on a rustic board in a modern kitchen, one split open with melting butter, shot in natural daylight with canon 5d mark iv.

Fork-split when cool for best nooks and crannies. Perfect for eggs Benedict or simply toasted with butter and jam.

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