Description
Crisp, craggy-edged griddle cakes with a soft, airy interior — these homemade English muffins are a breakfast classic. The dough uses nonfat dry milk for a subtle tang and tender crumb, while cornmeal gives the signature gritty crust. Toast them up and slather with butter.
Ingredients
Scale
- 3 cups all-purpose flour (15 ounces / 425 grams)
- 1/4 cup nonfat dry milk powder
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon instant yeast
- 1 cup lukewarm water (8 ounces / 240 milliliters, about 100°F / 38°C)
- 2 tablespoons unsalted butter, melted and cooled slightly
- 1/4 cup cornmeal (for dusting)
Instructions
- In a large mixing bowl, whisk together the flour, nonfat dry milk, sugar, salt, and instant yeast. This evenly distributes the yeast and ensures no clumps of dry milk remain.
- Add the lukewarm water and melted butter. Stir with a wooden spoon or rubber spatula until a shaggy dough forms — about 30 seconds. The dough will be very sticky; do not add extra flour.
- Turn the dough out onto a lightly floured work surface. Knead for 8 to 10 minutes, until the dough becomes smooth, elastic, and springs back when poked. Use a bench scraper to help gather the sticky dough.
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and let it rise in a warm spot (about 75°F / 24°C) until doubled in size, 1 to 1.5 hours. The dough is ready when you can press a finger into it and the indent remains.
- Line a baking sheet with parchment and sprinkle half of the cornmeal over the surface evenly. Turn the risen dough out onto a lightly floured counter and gently deflate it. Divide into 8 equal pieces (each about 3.5 ounces / 100 grams).
- Shape each piece into a tight ball by pulling the edges into the center and pinching to seal. Flatten each ball into a disc about 3 inches wide and 1/2 inch thick. Place the discs onto the cornmeal-lined baking sheet.
- Sprinkle the tops of the discs with the remaining cornmeal. Cover loosely with oiled plastic wrap and let rest for 30 minutes. They will puff slightly but not double — this is a bench rest, not a second rise.
- Meanwhile, preheat an oven to 350°F (177°C) and set a wire rack inside a second baking sheet. Place a large nonstick or cast-iron griddle over low heat. After 5 minutes, test with a few drops of water — they should sizzle gently and evaporate within 10 seconds.
- Carefully transfer 4 of the rested discs to the hot griddle, spacing them at least 2 inches apart. Cook for 7 to 10 minutes, until the bottoms are deep golden brown and the sides look set. Use a thin spatula to flip. Do not press down.
- Cook the second side for another 7 to 10 minutes, until the other side is also deep golden brown and the muffin sounds hollow when tapped. The internal temperature should reach about 200°F (93°C) if measured with an instant-read thermometer.
- Transfer the cooked muffins to the wire rack set in the oven. Repeat with the remaining 4 discs. Once all muffins are on the rack, bake for 10 minutes — this step ensures the centers are fully cooked and the crust is crisp without drying out the interior.
- Remove the muffins from the oven and let them cool on the rack for at least 10 minutes. For the best texture, serve them split and toasted. To split, stab the side with a fork all around the circumference, then pull apart — this creates the nooks and crannies.
Notes
Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To reheat, split and toast in a toaster or toaster oven at 400°F (204°C) for 5 minutes, or in a 350°F (177°C) oven for 10 minutes. Do not microwave — they will become chewy.
Nutrition
- Calories: 450
- Sugar: 7g
- Sodium: 200mg
- Unsaturated Fat: 4g
- Trans Fat: 7g
- Carbohydrates: 81g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 16mg
Keywords: English muffins, homemade English muffins, Alton Brown English muffins, breakfast bread, griddle bread, yeast bread, toaster-friendly, American cuisine, no-knead, cornmeal crust