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Mary Berry English Muffins

Mary Berry English Muffins - recipe card
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Light, airy, and perfectly crisp on the outside, these classic English muffins have the signature nooks and crannies. Made with a simple yeast dough and cooked on a griddle, they are a staple for a leisurely breakfast or brunch. Serve split and toasted with butter.

Ingredients

Scale
  • 1 cup warm milk (about 110°F / 43°C)
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 tablespoon granulated sugar
  • 2 cups strong white bread flour (plus extra for dusting)
  • 1 teaspoon kosher salt
  • 2 tablespoons unsalted butter, softened
  • 1/4 cup fine semolina or cornmeal (for dusting)

Instructions

  1. In a small bowl, combine warm milk, yeast, and sugar. Stir gently and let stand for 5-10 minutes until frothy. This proofs the yeast and ensures it is active before proceeding.
  2. In a large mixing bowl, whisk together the flour and salt. Add the yeast mixture and softened butter. Mix with a wooden spoon until a sticky dough forms.
  3. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth, springy, and no longer sticky. Proper gluten development gives the muffins their chewy structure.
  4. Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 1-1.5 hours until doubled in size. The dough should be puffy and light when poked.
  5. Punch down the risen dough and turn onto a floured surface. Roll or pat to 1/2-inch thickness. Use a 3-inch round cutter (or a glass) to cut out 4-6 muffins. Re-roll scraps if needed.
  6. Sprinkle a baking sheet evenly with semolina or cornmeal. Place the cut muffins on the sheet, leaving space between them. Dust the tops with more semolina. Cover loosely with plastic wrap and let rise for 30-40 minutes until puffed.
  7. Meanwhile, preheat a heavy griddle or cast-iron skillet over medium heat. You can also preheat oven to 350°F / 177°C for finishing later.
  8. Carefully transfer the risen muffins to the hot, dry griddle (no oil). Cook for 6-8 minutes per side, until golden brown and slightly firm. The bottoms should be deep golden with a crisp crust. Flip gently using a spatula.
  9. After cooking both sides, optionally transfer the muffins to the preheated oven and bake for 5-7 minutes to ensure the centers are fully cooked (internal temperature about 200°F / 93°C). This step is crucial for a light, airy interior.
  10. Transfer muffins to a wire rack to cool completely. Once cool, they can be split with a fork (not a knife) to create the classic rough interior for toasting.

Notes

Store English muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed bag for up to 3 months. To reheat, split and toast in a toaster or under a broiler until golden. Alternatively, warm in a 350°F oven for 5 minutes.

Nutrition

Keywords: English muffins, Mary Berry, British breakfast, homemade muffins, griddle bread, yeast breads, breakfast recipe, toasted muffins, easy bread recipe, classic muffins

Find it online: https://maryberrycooks.co.uk/mary-berry-english-muffins-recipe/