English Muffins 4

Homemade English muffins cooked on a buttered griddle have a texture and flavor that the plastic-wrapped grocery store packs can’t touch. This yeast bread recipe uses a sponge method where the batter rises for 90 minutes until it collapses, developing flavor and that signature open crumb full of nooks and crannies.

The clever hack here is using cleaned tuna cans with tops and bottoms removed as muffin rings. They hold the soft dough in a perfect circle on the griddle and give you that traditional flat-sided shape. Fill them halfway and let the dough rise until doubled before cooking.

Griddle cooking at medium heat is what gives English muffins their character. The direct contact with the hot surface browns the flat sides golden, while the interior steams and stays soft and spongy. Turn them once and resist pressing down. You want air trapped inside.

Three tablespoons of butter beaten into the dough adds richness without making the muffins heavy. The dough should be soft and slightly sticky after kneading in the remaining flour.

Kitchen Tips

• Scald the milk before combining with the other wet ingredients. This denatures whey proteins that would otherwise interfere with gluten development.
• Proof the yeast in 85°F (29°C) water for 10 minutes. If it doesn’t foam, your yeast is dead and you’ll need a fresh packet.
• Butter the griddle generously and keep the heat at medium. Too hot and the outsides char before the insides cook through.
• These are best eaten fresh and warm, split with a fork (never a knife) to preserve the nooks.

Variations

• Swap 2 cups of white flour for whole wheat flour and use brown sugar for a heartier, nuttier muffin.
• Knead in raisins and a teaspoon of cinnamon for a breakfast version that needs nothing but butter.
• Use metal biscuit cutters or mason jar lids if you don’t have empty tuna cans.