English Muffin Recipe [video]

With their fluffy crags and crisp exteriors, the English muffin has become a staple on the breakfast table. There is no better vehicle for rich Hollandaise sauce and the runny yolk of a poached egg. Or, simply slather one with melted, salted butter for a simple and delicious bite. The best part? You can easily make them at home with a few ingredients, some go-to kitchen tools, and a little patience. With this English muffin recipe, brunch extraordinaire Andrew McCormack will have you ditching your sleeve of store-bought muffins and breaking out the griddle.

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English Muffin Recipe by Chef Andrew McCormack

Yield: 17 60 g English muffins

540 g bread flour
415 g milk, warm
40 g butter, softened
7 g yeast
8 g salt
20 g sugar
1 ea egg yolk

+ Start by combining all ingredients in a stand mixer fitted with a paddle attachment. Turn on at medium high and mix until dough pulls away from the edges of the bowl cleanly for about 8 minutes. The dough will be very sticky.
+ Then, let the dough rise at room temperature for 3 hours. Preheat griddle to 325 F.
+ Dust a work surface and your hands lightly with flour, then portion into 60 g balls and spread into 6 cm wide discs. Place on a floured tray.
+ Put discs on the hot griddle and cover to bake until brown on one side and the other side has firmed from steam. Flip and bake for another 6 minutes. If muffins require more color, bake without being covered until done.
+ Toast halves before serving.

Liked Andrew’s English Muffin recipe? Make the whole eggs Benedict with his poached eggs recipe and his Hollandaise sauce recipe. 

Or, say hi to Andrew on  Instagram!

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