English Muffins


Delicious English muffins can easily be made in the morning to enjoy with butter and jam, or as the vehicle for soft scrambled eggs.

I am a strong believer in splitting the process of bread-making between two days. The dough can be made the day before and proofed in the fridge for up to 24 hours. That makes it easy to bake these in the morning for breakfast.

This is a mostly hands-off recipe, with minimal ingredients, but maximum deliciousness.

What you will need:

bread flour
whole milk
active dry yeast
apple cider vinegar
medium ground cornmeal

Why Vinegar?

Vinegar helps with tenderizing bread dough, therefore making these English muffins ever so soft. You won't taste the vinegar at all since there is only one teaspoon in this recipe.


Medium-ground cornmeal is absolutely necessary. It prevents the dough from sticking to the baking sheet and the griddle. Cornmeal also gives English muffins their classic appearance and exterior taste.


I prefer to roll out the dough, much like you would with cinnamon rolls, that way you can get uniform circles. I used a circle cookie cutter for these. The diameter of the cutter I used is about 31/2 inches.

These babies rest on a bed of cornmeal for one hour. They will not double in size, but rather puff up slightly. The photos below show the muffins before and after their 1-hour nap.




Yield: about 9

  • 1 cup whole milk (243g)
  • 2 Tbsp. honey (40g)
  • 1 tsp. active dry yeast (3g)
  • 2 1/2 cups bread flour (364g)
  • 3/4 tsp. salt (4g)
  • 3 Tbsp. melted butter (42g)
  • 1 tsp. apple cider vinegar (4g)


  • The day before:
  • Warm up the milk until it reaches 110F°, add in yeast and honey, stir until combined.
  • In a medium-sized bowl pour your milk mixture, melted butter, salt, and apple cider vinegar. (make sure the butter isn't too hot, it could kill the yeast, should not be more than 110F°.)
  • Whisk until combined, then add in the bread flour, mix with a spatula until a dough forms.
  • The dough will be a little sticky to the touch, that's normal.
  • knead on a clean surface for about 3 minutes or until smooth.
  • Transfer the dough to a lightly greased bowl, cover, and rest in the fridge for up to 24 hours.
  • The following day:
  • Generously dust a baking sheet with cornmeal, set it aside.
  • Place the dough onto a lightly floured work surface.
  • With a rolling pin, roll out the dough to 1/2 inch thickness. Use a circle biscuit cutter or cookie cutter to cut rounds. Place each round onto the prepared baking sheet.
  • Push the leftover dough together and roll again to 1/2 inch thickness. If the dough is resisting being rolled out, allow it to rest for 15-20 mins.
  • Punch out more rounds until you are done with the dough. If you have scraps left over you can form the scraps into a ball and flatten using the palm of your hand to get a mini-leftover-scraps-tester-English-muffin.
  • Cover the English muffins and allow to rest for 1 hour. Make sure you leave space between them because they will puff up.
  • 15 mins before the English muffins are finished proofing, pre-heat the oven to 350F°, additionally preheat a griddle or cast iron pan over medium-low heat.
  • Place the English muffins on the griddle making sure they have 2 inches of space around each other. Cook the English muffins 5 minutes per side. It's best not to peek under them too much, that may cause uneven browning.
  • Once they are done, move them to a baking sheet and bake at 350F° for 5-7 mins. This is to make sure that the middle of the English muffin is cooked through. The internal temperature of the bread should be 190F °.
  • Place them on a wire rack and allow to cool before eating. The traditional way of slicing into these is by using a fork. Using a fork is what gives English muffins their signature nooks and crannies.
Enjoy! If you made this recipe post it to Instagram Instagram free icon using the #ingrainedkitchen hashtag and mentioning @ingrainedkitchen


Popular Posts