king arthur english muffin recipe

Written BySheba G Updated On
king arthur english muffin recipe
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The Best king arthur english muffin recipe

I have been making this King Arthur English muffin recipe for years and it is a staple in our home. My kids love them toasted with butter for breakfast and they also make the best sandwiches for lunch. What I really appreciate is that these muffins are much healthier than store bought versions because you control the ingredients with no preservatives or extra sugar. They are perfect for a weekend brunch or a quick weekday breakfast and the whole family always asks for more. The recipe is simple and straightforward and the results are consistently delicious with that classic nooks and crannies texture.

The dough comes together easily with basic pantry ingredients. You do not need any special equipment just a griddle or skillet. The process of cooking them on the stovetop gives them that golden crust and soft airy inside. I love that I can make a batch ahead of time and freeze them for busy mornings. They toast up beautifully and taste just as fresh as the day I made them. This recipe has become a favorite in our house and I am sure it will be in yours too.

King Arthur English Muffins

King Arthur English Muffins

4.7 from 952 votes

These homemade English muffins are soft, airy, and full of those signature nooks and crannies. Made with simple ingredients, they are perfect for toasting and slathering with butter or jam.

Prep Time20 minutes
Cook Time15 minutes
Resting Time0 mins
Total Time2 hours 35 minutes (includes rising time)
Servings: 8 muffinsCuisine: InternationalCalories: 180 kcal per muffin

🥘Ingredients

For the Dough

3 cups all purpose flour
1 tablespoon sugar
1 1/2 teaspoons salt
1/4 teaspoon baking soda
1 packet active dry yeast (2 1/4 teaspoons)
1 cup warm milk (110°F)
1/4 cup warm water (110°F)
2 tablespoons unsalted butter, melted
1 large egg

For Cooking

Cornmeal or semolina flour for dusting
Butter or oil for the griddle

👨‍🍳Directions

1In a small bowl, combine the warm milk, warm water, and sugar. Sprinkle the yeast on top and let it sit for 5 to 10 minutes until frothy.
2In a large mixing bowl, whisk together the flour, salt, and baking soda.
3Add the melted butter, egg, and the yeast mixture to the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.
4Turn the dough out onto a lightly floured surface and knead for about 8 minutes until smooth and elastic. The dough should be soft but not sticky.
5Place the dough in a greased bowl, cover with plastic wrap or a towel, and let rise in a warm place for 1 to 1 1/2 hours until doubled in size.
6Turn the risen dough out onto a lightly floured surface. Gently deflate it and roll it out to about 1/2 inch thickness.
7Use a 3 inch round cutter to cut out muffins. Reroll scraps and cut more muffins. Place the cut muffins on a baking sheet dusted with cornmeal. Sprinkle the tops with more cornmeal. Cover and let rise for 30 minutes.
8Heat a griddle or large skillet over medium low heat. Lightly butter or oil the surface.
9Carefully transfer the risen muffins to the griddle. Cook for 6 to 8 minutes per side until golden brown and cooked through. The internal temperature should reach 200°F.
10Transfer the cooked muffins to a wire rack to cool completely. Use a fork to split them open before toasting.

🔧Equipment

Large mixing bowl
Whisk
Measuring cups and spoons
Griddle or large skillet
Spatula
3 inch round cutter or biscuit cutter
Baking sheet
Plastic wrap or clean kitchen towel

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 4g💛Saturated Fat: 2g❤️Cholesterol: 30mg🧂Sodium: 450mg🌾Total Carbs: 30g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 6g

📝Notes

For best results, use a thermometer to ensure the milk and water are at the right temperature. You can substitute whole wheat flour for up to half of the all purpose flour. These muffins freeze well for up to 3 months.

Watch Video Of How King Arthur English Muffins Works

This King Arthur English muffin recipe is a keeper that I come back to again and again. It is simple enough for a weekday breakfast but special enough to serve at a family brunch. I hope you give it a try and enjoy these homemade muffins as much as my family does.

❓ Frequently Asked Questions About King Arthur English Muffins

1. Why are my English muffins doughy in the middle?

Doughy centers often mean the heat is too high. Cook the muffins over medium low heat so the inside has time to cook through before the outside burns. Also make sure to cook them for the full time on each side. Using a thermometer to check for an internal temperature of 200°F helps ensure they are done.

2. Can I use instant yeast instead of active dry yeast?

Yes you can. Use the same amount of instant yeast. You do not need to proof it in the milk and water first. Just mix it directly with the dry ingredients. You may need to let the dough rise a little less time since instant yeast works faster.

3. How do I get those nooks and crannies?

The key is to not use a knife to cut the muffin open. Instead use a fork to split it apart. This creates the rough surface that gives you the nooks and crannies. Toasting the split muffin also helps open up those pockets for butter and jam.

4. Can I make these gluten free?

This recipe works best with all purpose flour. For a gluten free version you will need a good gluten free flour blend that includes xanthan gum. The texture will be different but you can still get a tasty muffin. You may need to adjust the liquid slightly as gluten free flours absorb moisture differently.

5. How do I store leftover English muffins?

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in a freezer bag and freeze for up to 3 months. Toast them directly from frozen. They taste best when toasted.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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