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Damaris Phillips, the beloved host of Southern at Heart, shares her irresistible method for crafting classic homemade English muffinsperfect for elevating your breakfast game![1]
Photo: Penny De Los Santos
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"I first tasted homemade English muffins at a hotel in Cincinnati. They were so delicious, I knew I had to learn how to make them myself," says Damaris.
Photographs by Penny De Los Santos
get the recipe
Photo: Penny De Los Santos
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Damaris' Tip: "To achieve those signature holes inside, use a fork to split the muffins open."
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Prepare the dough: In the bowl of a stand mixer, whisk together the flour, sugar, yeast, and salt. Add the egg, but don't mix it in just yet.
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Warm the milk and coconut oil in a saucepan until a thermometer shows 110 degrees F. (If the milk is too hot when added to the flour, it could kill the yeast.)
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Pour the milk mixture into the flour mixture. Be careful not to pour it directly onto the egg, as you don't want the hot milk to cook it.
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Using the dough hook attachment, mix on medium speed until the dough forms and begins to pull away from the sides of the bowl, about 3 to 4 minutes. Scrape down the sides with a rubber spatula if necessary. The dough will have a slightly uneven texture.
Photo: Penny De Los Santos
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Knead the dough: Transfer the dough to a lightly floured surface and knead until it becomes smooth, soft, and elastic, about 3 to 4 minutes.
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Shape the dough into a ball and place it in a large bowl that has been lightly coated with coconut oil. Rub a bit more coconut oil over the top of the dough.
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Cover the bowl with plastic wrap and let the dough rise in a warm spot until it doubles in size, roughly 1 to 2 hours.
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Shape the muffins: Sprinkle two baking sheets with cornmeal and set them aside. Once the dough has risen, punch it down and divide it into 16 equal pieces.
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Roll each piece into a ball, then flatten it into a 3-inch disk.
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Place the disks on the prepared baking sheets.
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Cook the muffins: Heat a 12-inch cast-iron skillet over medium heat. Spray the skillet with cooking spray and generously sprinkle with cornmeal.
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Cook the muffins in batches until they are a deep golden brown, about 5 to 9 minutes per side.
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If the muffins begin to rise in a domed shape, gently flatten them with a spatula.
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To check if they're done, insert a thermometer into the center of a muffinit should read at least 200 degrees F. If not, finish baking in a 350 degrees F oven for about 10 minutes.
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Allow the English muffins to cool completely, then split them open, toast, and serve with butter and jam. Dive in and taste the magic of homemadeyour kitchen adventure awaits!
