Despite their name, English muffins were reportedly—somewhat ambiguously—invented by Samuel Bath Thomas, a British immigrant living in the United States at the end of the 19th century. The name differentiates these muffins from the thick muffins and buns that are more common in American cuisine. The crenulated peaks of a split English muffin are particularly iconic, and perfect for holding melted butter when toasted. These muffins are highly versatile, though they are typically consumed with breakfast.
Recipe Servings: 18
Prep Time
25 minutes
+ 1 hour 30 minutes resting
+ 1 hour 30 minutes resting
Cook Time
20 minutes
Total Time
2 hours 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
3 Tbsp butter, room temperature
Directions
- Combine the warm milk, sugar, and yeast in a small bowl, stirring until dissolved. Let rest for about 10 minutes, or until bubbles form on surface.
- Combine the butter, flour, and salt in a large bowl.
- Add the milk mixture and beaten egg.
- Knead dough in the bowl to thoroughly combine; it will be wet and sticky.
- Cover bowl with a damp towel and let rest for about 60 minutes.
- Punch down dough and transfer to a flour-dusted work surface.
- Roll dough until it is about ½-inch thick. Use a round mold or cup to cut out muffins, about 18.
- Set rounds on a piece of parchment sprinkled with cornmeal. Dust tops of muffins with cornmeal and let rest for 30 minutes.
- Grease a griddle using nonstick cooking spray, and set it over medium heat.
- Arrange English muffins on griddle and cook for about 10 minutes on each side.
- Allow muffins to cool before slicing and toasting.
- Serve hot with desired toppings such as butter or fruit preserves.
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