Name: English Muffins Recipe: Chewy and Comforting
Prep time: 20 min
Cook time: 20 min
Total time: 160 min
Ingredients: 4 cups all-purpose flour; 1 1/2 tsp active dry yeast; 1 cup whole milk (warmed); 1/4 cup water (warmed); 2 tbsp unsalted butter (melted); 1 tbsp granulated sugar; 1 tsp kosher salt; 1/4 cup cornmeal (for dusting); Optional: Butter (jam); Suggested Pairings: Coffee (orange juice)

Introduction

Table of Contents

English Muffins are a classic breakfast or brunch side, perfect for family meals, sandwiches, or comforting snacks. These chewy, golden muffins, featuring a tender, airy interior with signature nooks and crannies, deliver a warm, satisfying flavor with a crisp, toasted exterior. Presented on a white ceramic platter, optionally split and spread with butter or jam, this English Muffin recipe offers a warm, appetizing aesthetic that elevates any table. This recipe provides a simple, homemade version, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing dish that brings cozy versatility to any occasion.

Ingredients

For the English Muffins:

4 cups all-purpose flour
1 1/2 tsp active dry yeast
1 cup whole milk, warmed (110°F/45°C)
1/4 cup water, warmed (110°F/45°C)
2 tbsp unsalted butter, melted
1 tbsp granulated sugar
1 tsp kosher salt
1/4 cup cornmeal (for dusting)

For Serving:

Optional: Butter, jam, cream cheese, or honey
Suggested Accompaniments: Eggs, bacon, avocado, smoked salmon
Suggested Pairings: Coffee, orange juice
Suggested Aesthetic: Serve on a white ceramic platter
Suggested Equipment: Large mixing bowl, stand mixer with dough hook (optional), large skillet or griddle, 3-inch round cutter, baking sheet, parchment paper, measuring cups/spoons

Step-by-Step Process

Activate Yeast: In a small bowl, combine warm milk, warm water, sugar, and yeast. Stir and let sit for 5–10 minutes until foamy.
Make Dough: In a large mixing bowl or stand mixer, combine flour, salt, melted butter, and yeast mixture. Mix until a soft dough forms. Knead by hand for 8–10 minutes or with a dough hook for 5–7 minutes until smooth and slightly sticky.
Taste and Adjust: Pinch off a small piece of dough, taste, and adjust with a pinch of salt if needed for balanced flavor.
First Rise: Place dough in a greased bowl, cover with a clean towel, and let rise in a warm place for 1–1.5 hours until doubled in size.
Shape Muffins: Punch down dough and roll to 1/2-inch thickness on a surface dusted with cornmeal. Cut into 3-inch rounds using a cutter. Place rounds on a parchment-lined baking sheet dusted with cornmeal. Cover and let rise for 30–45 minutes until puffy.
Cook Muffins: Preheat a skillet or griddle over medium-low heat. Lightly grease or dust with cornmeal. Cook muffins for 8–10 minutes per side until golden brown, working in batches. Ensure the center is cooked (internal temperature of 200°F).
Serve: Split English Muffins with a fork and toast if desired. Arrange on a white ceramic platter, optionally spread with butter or jam. Serve with eggs, bacon, avocado, smoked salmon, coffee, or orange juice.

Tips for Better English Muffins

Use warm (110°F) milk and water to activate yeast without killing it.
Taste the dough before shaping to ensure a balanced, slightly savory flavor; adjust cautiously.
Dust with cornmeal to achieve the classic English muffin texture and prevent sticking.
Cook on low heat to ensure even browning and a fully cooked interior.
Present on a white ceramic platter to highlight the golden muffins and colorful spreads.
Make ahead: Shape muffins and refrigerate overnight for the second rise; cook fresh.
Split with a fork instead of a knife to preserve the nooks and crannies.
Enhance aesthetic: Spread with butter or jam for a glossy, inviting look.

Variations and Customization

Gluten-Free English Muffins: Use a gluten-free flour blend with 1 tsp xanthan gum; ensure yeast is gluten-free certified.
Vegan English Muffins: Replace milk with plant-based milk, butter with vegan margarine, and ensure sugar is vegan-friendly.
Whole Wheat English Muffins: Substitute 2 cups of flour with whole wheat flour; add 1–2 tbsp more water if the dough is too dry.
Sourdough English Muffins: Replace yeast with 1 cup active sourdough starter; extend first rise to 8–12 hours.
Herbed English Muffins: Add 1 tbsp chopped fresh rosemary or thyme to the dough.
Cinnamon Raisin English Muffins: Add 1 tsp cinnamon and 1/4 cup raisins to the dough.
Cheesy English Muffins: Mix 1/2 cup shredded cheddar into the dough before kneading.
Baked English Muffins: Bake at 400°F for 15–18 minutes on a cornmeal-dusted baking sheet for a lighter option.

Storage and Serving Tips

Store baked muffins in an airtight container at room temperature for up to 4 days or in the fridge for up to 7 days; toast to restore texture.
Freeze muffins in a freezer-safe bag for up to 3 months; thaw at room temperature and toast before serving.
Serve toasted for the best chewy, crisp texture.
Use as a base for breakfast sandwiches or as a side with spreads.
Pair with coffee or orange juice to complement the savory, toasty flavors.
Present on a white ceramic platter with spreads for an appetizing, comforting charm.

Nutritional Information

Based on 12 servings (1 muffin each, without spreads):

Calories: 160 kcal
Total Fat: 3g
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 10mg
Sodium: 210mg
Total Carbohydrates: 28g
Dietary Fiber: 1g
Sugars: 2g
Protein: 5g
Vitamin A: 2% Daily Value
Vitamin C: 0% Daily Value
Calcium: 4% Daily Value
Iron: 8% Daily Value

Note: Values vary by ingredient brands and substitutions (vegan options reduce cholesterol to 0mg). Moderate in calories; enjoy with protein or fruit for balance.

Conclusion

This English Muffins recipe delivers a chewy, comforting side perfect for any breakfast or brunch, transforming simple ingredients into a classic favorite. Its straightforward preparation and warm presentation make it a go-to. The airy texture and toasty flavor delight every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing versatility.