Soft & Fluffy Homemade English Muffins | No More Store-Bought!

Video Description

These soft, fluffy homemade English muffins have a golden exterior, a tender interior, and are full of nooks and crannies. They’re griddle-cooked for that classic texture, then finished in the oven to ensure they’re perfectly cooked through. Enjoy them warm with butter, toasted for breakfast, or freeze for later—these muffins are sturdy, flavorful, and better than store-bought. ⸻ Ingredients • 4 cups bread flour (520 g), plus more for dusting • 3 tablespoons granulated sugar (38 g) • 2¼ teaspoons instant yeast or active dry yeast (7 g) • 2 teaspoons kosher salt (10 g) • 1½ cups warm whole milk (360 ml) • In this video, I used evaporated milk diluted 1:1 with water to make whole milk • ⅓ cup Greek yogurt (80 g) • I used fat-free, but 2% or whole milk yogurt is recommended • 4 tablespoons unsalted butter, melted and cooled (56 g) • Neutral oil, for oiling the bowl • Cornmeal, for dusting the baking sheet and muffins ⸻ Instructions 1. In the bowl of a stand mixer, combine the bread flour, sugar, yeast, and kosher salt. 2. Add the warm milk, Greek yogurt, and melted butter. 3. Fit the mixer with a dough hook and mix on medium speed for 12–15 minutes, scraping down the sides of the bowl and the hook as needed. • The dough will be very soft, smooth, and sticky, but it should pull away from the sides of the bowl after kneading. 4. Transfer the dough to a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise at room temperature for 1½–2 hours, or until doubled in size. 5. Punch the dough down and divide it into 12 equal portions. Shape each piece into a smooth, taut ball by stretching the edges underneath, pinching to seal, and rolling gently on the work surface. 6. Dust a baking sheet generously with cornmeal. Place the dough balls on the sheet about 2 inches apart. Lightly dust the tops with cornmeal, cover loosely with plastic, and let rise again until slightly puffed, about 1 hour. 7. Preheat the oven to 350°F (175°C). 8. Heat a double-burner griddle or large skillet over medium heat. Once hot, gently transfer as many muffins as will fit onto the griddle. 9. Cook until the bottoms are deep golden brown, moving them as needed for even browning, about 4 minutes. Flip and cook the second side until golden and the muffins are cooked through, another 3–5 minutes. Transfer to a baking sheet. 10. Bake until the internal temperature reaches about 200°F (93°C). I baked mine for a total of 15 minutes. 11. Cool slightly, then split the muffins open with a fork to preserve the nooks and crannies. Serve warm with butter or your favorite topping. 12. For storage, split the muffins with a fork and freeze individually. They toast beautifully and are sturdy enough to go straight into the toaster once split. Amazon Affiliate Links to Products I Use As an Amazon Associate I earn from qualifying purchases through these affiliate links. There is no extra cost to you. I only provide links to products I use and love. Thank you for your support! Teakhaus Cutting Board: https://amzn.to/4o1udxK KitchenAid stand mixer: https://amzn.to/3UnzWAm Thermapen Instant Read Thermometer: https://amzn.to/4n7JgoF DI ORO Silicone Spatula Set: https://amzn.to/40sjgeH Digital Kitchen Scale:https://amzn.to/3H1o4B9 Silicone Pastry Mat: https://amzn.to/4ljTQrf OXO Measuring cup set: https://amzn.to/48w8iYC Caldo Cotton Apron: https://amzn.to/3IF7pUA Microphone used for filming: https://amzn.to/3Udjy5L