English muffins are a classic griddle-baked bread known for their soft texture and famous “nooks and crannies” that perfectly hold melted butter. An interesting fact: they were once sold in the streets of London by “muffin men,” who rang bells to announce fresh muffins for breakfast and afternoon tea. Today, they remain a beloved base for dishes like Eggs Benedict and many breakfast sandwiches.

Ingredients:

• salt	1 teaspoon
• All-purpose flour	3 cups (360 g)
• milk	1 cup (240 ml)
• active dry yeast	1 1/2 teaspoons
• sugar or honey	1 tablespoon
• butter, softened	2 tablespoons
• cornmeal or semolina (for dusting)	2 tablespoons

1. Warm milk (about 105–110°F / 40–43°C).

2. In a bowl mix warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy.

3. Add butter and salt. Mix in flour gradually until a soft slightly sticky dough forms.

4. Knead 8–10 minutes until smooth and elastic. The dough should remain soft, not stiff.

5. Place dough in a lightly oiled bowl. Cover and let rise 1–1.5 hours until doubled.

6. Roll dough to about 3/4 inch (2 cm) thick. Cut rounds with a 3–3.5 inch cutter.

7. Place on a tray dusted with cornmeal. Dust tops with cornmeal too. Let rise 30–40 minutes.

8. Heat a dry skillet or griddle on low-medium. Cook muffins 5–7 minutes per side until deep golden brown. They should cook slowly so the inside cooks without burning. Internal temperature: about 200°F / 93°C.

9. Let cool completely.

Important:

Split with a fork, not a knife.

This creates the famous nooks and crannies.

SERVING IDEAS:

- Butter and honey

- Jam or marmalade

- Eggs Benedict

- Breakfast sandwich with egg and cheese

- Toasted with cream cheese

TIPS:

- Cook slowly — rushing burns the outside.

- Dough should be soft and slightly sticky.

- Fork-split instead of cutting.

- A cast-iron skillet works best.

English Muffins