Soft, chewy yeast bread with a tender crumb and characteristic nooks and crannies, cooked on a griddle for a lightly golden exterior.
Dough should be soft and slightly sticky; do not overwork or add excess flour or muffins will be dense. Bulk fermentation time varies by room temperature; dough should roughly double in volume (60–90 minutes at 70–75°F).
Store cooled muffins in an airtight container at room temperature up to 3 days, or freeze up to 1 month. Use medium or medium-low heat on griddle to avoid burning bottoms before centers cook through.
Ingredients
Scale
Measurement units
- 1 ¼ cup warm water
- 2 ¼ teaspoon instant yeast
- 1 tablespoon sugar
- 3 ½ cup all-purpose flour
- 1 teaspoon salt
- 2 tablespoon unsalted butter
- English muffin rings
- griddle or large cast-iron skillet
- cornmeal or semolina
- wire rack
Ingredients
Scale
Measurement units
- 1 ¼ cup warm water
- 2 ¼ teaspoon instant yeast
- 1 tablespoon sugar
- 3 ½ cup all-purpose flour
- 1 teaspoon salt
- 2 tablespoon unsalted butter
- English muffin rings
- griddle or large cast-iron skillet
- cornmeal or semolina
- wire rack
Instructions
Mix dough
Combine warm water (1 ¼ cup), 110°F, instant yeast (2 ¼ teaspoon), and sugar (1 tablespoon) in a large bowl or stand mixer bowl.
Let mixture sit for 2 minutes until foamy.
Add all-purpose flour (3 ½ cup), salt (1 teaspoon), and unsalted butter (2 tablespoon), softened to the yeast mixture.
Mix on medium speed with stand mixer dough hook until dough comes together, about 3 minutes, or knead by hand until smooth and elastic, about 10 minutes.
Equipment: large bowl
Bulk fermentation
Transfer dough to a lightly oiled large bowl, cover with a damp kitchen towel or plastic wrap, and let rise at room temperature until doubled in volume, 60–90 minutes.
Equipment: large bowl, kitchen towel or plastic wrap
Shape muffins
Turn dough out onto a lightly floured surface and divide into 12 equal pieces.
Shape each piece into a ball by gently pulling the edges toward the center and rolling on the work surface.
Flatten each ball into a disc about 1 inch thick and place inside English muffin rings on a parchment-lined baking sheet.
Proof muffins
Cover shaped muffins with a damp kitchen towel and let rise at room temperature until puffy and nearly doubled, 30–45 minutes.
Cook muffins
Heat griddle or large cast-iron skillet over medium or medium-low heat and lightly dust with cornmeal or semolina if desired.
Carefully transfer muffin rings with dough to the hot griddle, working in batches if necessary.
Cook until the bottom is golden brown and set, 4–5 minutes, then gently remove the ring.
Flip muffin and cook the other side until golden brown, 3–4 minutes.
Equipment: griddle or large cast-iron skillet
Cool
Transfer cooked muffins to a wire rack and let cool completely before serving.
Equipment: wire rack
Before you cook
Cook notes
- • Dough should be soft and slightly sticky; do not overwork or add excess flour or muffins will be dense.
- • Bulk fermentation time varies by room temperature; dough should roughly double in volume (60–90 minutes at 70–75°F).
- • Use medium or medium-low heat on griddle to avoid burning bottoms before centers cook through.
- • Muffins cook best in rings; without them, shape by hand and flip carefully once bottom is set.
- • Store cooled muffins in an airtight container at room temperature up to 3 days, or freeze up to 1 month.
- • For extra nooks and crannies, use a slightly wetter dough and proof muffins longer before cooking.
- • Cornmeal or semolina dusted on the griddle prevents sticking and adds texture.
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