Homemade English Muffins Pan-Toasted (Printable Version)
Fluffy, golden English muffins pan-toasted for crisp edges and a soft, airy middle. Unbeatable homemade freshness.
# What You'll Need:
→ Dough
01 -
4 cups all-purpose flour
02 -
2 teaspoons instant yeast
03 -
1 teaspoon sugar
04 -
1 teaspoon salt
05 -
120 ml warm water (43°C)
06 -
240 ml warm milk
07 -
3 tablespoons olive oil
→ For Dusting
08 -
Semolina or cornmeal, as needed
# Steps To Follow:
01 -
In a large bowl, whisk together flour, instant yeast, sugar, and salt. Pour in warm milk, warm water, and olive oil. Stir to form a shaggy dough, then knead on a lightly floured surface for 8–10 minutes or use a stand mixer with a dough hook; continue until dough is smooth and elastic.
02 -
Transfer the dough to a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm environment until doubled in volume, approximately 60 to 90 minutes.
03 -
Roll dough out on a floured surface to 2 cm thickness. Cut rounds 7.5–10 cm wide using a cutter or drinking glass. Set the rounds onto a tray dusted with semolina or cornmeal. Cover and allow to rest for 20–30 minutes.
04 -
Preheat a heavy skillet or cast iron griddle on medium-low heat. Arrange muffins in the pan, spacing them apart. Cook for 6–8 minutes per side, turning once, until both sides are golden brown with crisp crusts.
05 -
If muffins need additional cooking, transfer to a 160°C oven for 5 minutes to finish baking through.
06 -
Let cool slightly. Split with a fork or serrated knife. Serve toasted with butter, jam, honey, or as a base for breakfast sandwiches.
# Notes and Tips:
01 -
Use semolina or cornmeal for dusting to help prevent sticking and achieve a traditional texture.
02 -
For the best rise, let dough rest in a consistently warm space, such as an oven with the light on.
03 -
Cut muffins out cleanly for uniform results—avoid twisting cutters, which can compress the edges.