Classic English Muffins

By Makinze GorePublished: Feb 27, 2020

Approved by the Delish Test Kitchen

2 Ratings

Erik Bernstein

Yields:

Prep Time:

20 mins

Total Time:

11 hrs

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English Muffins start with an overnight rise so that they are nearly ready to be baked off in the morning. Once baked, they get split open with a fork(!!!) to reveal all of those classic nooks and crannies. Perfect for the butter to melt into or to serve your Eggs Benedict on. These light muffins will give your day a bright start with a slightly sourdough-y taste and perfect crunch from the cornmeal crust.

Do I have to rest the dough overnight?

Not necessarily. We love when doughs, like our homemade bagels, have an overnight rest. Not only does it make it easier for timing freshly baked goods for breakfast it also gives them better flavor. Letting your dough rest in the fridge overnight allows the yeast to really ferment and gives the English muffins their classic sourdough like taste. Plus, the longer rest creates more nooks and crannies for a lighter muffin!

If you're more pressed for time you can let your dough rest at room temperature until doubled, for about 1 to 1 1/2 hours. Then proceed with the recipe after the dough comes out of the fridge.

Can I freeze English Muffins?

Absolutely! Once completely cooled, you can freeze your muffins in an airtight baggie or container. To reheat, simply toast them or place them in a 350° oven for 15 minutes.

Are English Muffins cooked on the stove?

Yes! English muffins have a two step cooking method. First, they are cooked in a dry pan over low heat until a nice golden crust is formed. Then, they get put in the oven to let the insides finish baking. It's the best way to get a crispy crust and light as air inside.

Have you made these yet? Let us know how it went in the comments below!

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Directions

1. Step 1In the bowl of a stand mixer fitted with the dough hook, add flour, sugar, and salt. In a small bowl or measuring cup, whisk together milk and yeast. Add milk mixture, butter, and egg to dry ingredients. Mix on medium high speed until dough forms a ball and is shiny and elastic, 15 minutes. Dough will still be slightly sticky.
2. Step 2Grease a large bowl with cooking spray and scrape dough into bowl. Cover and refrigerate overnight or at least 8 hours.
3. Step 3Remove dough from fridge and let sit at room temp for 1 hour.
4. Step 4Preheat oven to 350°. Line two large baking sheets with parchment and spread a thin layer of cornmeal on top. Lightly flour a work surface and divide dough into 15 equal pieces. Pinch seams together and using a cupped hand, roll each piece on counter to create a smooth ball and place on prepared baking sheets. Top each ball with a little cornmeal. Loosely cover and let sit at room temperature for 45 minutes.
5. Step 5Heat a medium skillet, preferably cast iron, over low heat. Lightly press each ball down to flatten to 1" thick. Working in batches of 3 to 4 at a time, cook until bottom is golden, about 7 minutes. Flip and press dough down again. Cook another 5 to 7 minutes or until golden. Repeat with remaining dough.
6. Step 6Place muffins back on a large baking sheet and bake until cooked through, 10 minutes.
7. Step 7Use a fork to cut open muffins and serve warm.