English Muffin Alton Brown

Delight in the homemade charm of Alton Brown’s English Muffin recipe—a perfect blend of simplicity and flavor that guarantees a bakery-quality result. These English muffins feature a soft, airy texture with signature nooks and crannies, ideal for soaking up butter, jam, or your favorite toppings. Made with wholesome ingredients like whole milk, honey, and bread flour, the dough comes together quickly and requires no oven baking, as they’re cooked to golden perfection on a skillet. A sprinkle of cornmeal adds that classic crisp exterior, while the gentle rise ensures a light, fluffy interior. Whether for breakfast, brunch, or snack time, these versatile muffins promise freshness and unbeatable taste.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

Ingredients

• 1 cup Whole milk
• 2 tablespoons Unsalted butter
• 1 tablespoon Honey
• 1 packet Active dry yeast
• 0.33 cup Water (lukewarm, 100°F–110°F)
• 2.5 cups Bread flour
• 1 teaspoon Kosher salt
• 3 tablespoons Cornmeal (for dusting)
• 1 tablespoon Neutral oil (for greasing)

Directions

Step 1

In a small saucepan, warm the whole milk over medium heat until it starts to steam but does not boil. Remove from heat and stir in the unsalted butter and honey until fully melted. Let the mixture cool to lukewarm (100°F–110°F).

Step 2

Meanwhile, dissolve the active dry yeast in 1/3 cup of lukewarm water in a small bowl. Let sit for 5–10 minutes, or until frothy.

Step 3

In a large mixing bowl, combine the bread flour and kosher salt. Add the cooled milk mixture and frothy yeast mixture. Stir the ingredients together until a dough forms.

Step 4

Transfer the dough to a floured surface and knead for about 5–7 minutes, or until smooth and elastic. Alternatively, this can be done using a stand mixer fitted with a dough hook for about 5 minutes on medium speed.

Step 5

Lightly grease a clean bowl with neutral oil and place the dough inside. Cover the bowl with plastic wrap or a kitchen towel, and let the dough rise in a warm place for 1–1.5 hours, or until doubled in size.

Step 6

Punch down the dough and roll it out on a lightly floured surface to about 1/2 inch thickness. Using a round cutter (approximately 3 inches in diameter), cut out circles. Re-roll the scraps of dough and cut additional muffins.

Step 7

Lightly dust a baking sheet with cornmeal and place the dough circles on top. Sprinkle additional cornmeal on top of the muffins, then cover loosely with a clean kitchen towel. Allow the muffins to rise again for 30 minutes.

Step 8

Preheat a large nonstick skillet or griddle over medium-low heat. Do not grease the pan. Carefully place the muffins into the skillet, ensuring they do not touch.

Step 9

Cook the muffins for 5–7 minutes on each side, flipping only once, or until the exteriors are golden brown and the interiors are cooked through (internal temperature should reach 200°F). Adjust the heat as needed to avoid over-browning.

Step 10

Cool the English muffins on a wire rack for at least 10 minutes before slicing them open with a fork to reveal the nooks and crannies. Toast and serve with butter, jam, or your topping of choice.

Nutrition Facts

Serving size	731.5 grams (731.5g)

Amount per serving	% Daily Value*
Calories	1784

Total Fat 52.30g	67%
Saturated Fat 21.80g	109%
Polyunsaturated Fat 0.30g
Cholesterol 91mg	30%
Sodium 698mg	30%
Total Carbohydrate 288.00g	105%
Dietary Fiber 12.20g	44%
Total Sugars 29.90g
Protein 50.90g	102%

Vitamin D 107IU	537%
Calcium 358mg	28%
Iron 15mg	81%
Potassium 885mg	19%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.8%

Protein: 11.1%

Carbs: 63.1%