English Muffins

Melted butter and jam dropping into those nooks and crannies of a true English muffin with toasted edges and a wonderfully pleasing crisp bite followed by a sensational chew…Have I hooked you yet?

I also went a little lavish here with the truffle, but heck why not right?! If you’re interested in trying some delicious truffles and an amazing dining experience, let me know in the Hire The Chef Page!

I’d love to Cook for You…


Make a Starter:

  • 1 C Flour (Bread or AP)

  • 1 C Water

  • 1/2 tsp Dry Active Yeast: If you want to help your starter along faster

English Muffin Dough:

  • 1 C Active Starter

  • 1 C Milk (Whole or 2%)

  • 1 tsp Dry Active Yeast

  • 2 Tbsp Sugar

  • 2 Tbsp Melted Butter

  • 1 Tbsp Salt

  • 2 1/2 - 3 C Flour

  • Cornmeal or Semolina for dusting

Let your yeast and milk mixture get frothy after a quick mix to combine. This activates the chemicals in the yeast.

Let your yeast and milk mixture get frothy after a quick mix to combine. This activates the chemicals in the yeast.



  1. For a truly amazing english muffin with all those beautiful interior bubbles, you want to get a good starter. A starter is a natural mix of flour and water that harnesses the yeast in the air to make a beautiful sour and levain for baking breads and other baked goods. You’ll want to remember this for future recipes I will share. I may even do an entire post on Starters. For a quick starter I suggest making it in the morning and letting it sit loosely covered under a towel for the day in a warm spot. Roughly 12 hours. Now that you have your starter, let’s make some muffins :)

  2. In a stand mixer or separate bowl mix together milk, sugar and yeast and let sit for 5 minutes until frothy (Check picture above)

  3. Add in the butter, salt, and starter to combine. Slowly add in parts of the flour until your dough pulls away from the sides of the bowl and makes a smooth boule. This is about 10 minutes of kneading on high speed or good hard hand work. Try the poke test: Poke the dough to see if it springs back at you (Really wanted to add a video here of this, but couldn’t make it happen! Next post I’ll work on it for you all haha)


4. Leave the dough to rest and rise. About 1 1/2 hours in a warm dark place OR for optimal results I would cover it and place in the fridge overnight to really develop that delicious flavour. Great for a Friday night and ready for Saturday Breakfast or Brunch!

5. Heat up a large cast iron pan, non-stick pan or griddle pan. The goal here is to cook the english muffins dusted in cornmeal on either side for about 5 minutes a side until they’re golden brown and cooked through in the center. If your pan is too hot add in some butter/oil and turn the heat down to moderate the temperature. Additionally you can finish these in a 350F oven until the internal temp reads 200F on an instant read thermometer OR just dive into one and see how they look.


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