English Muffins

English Muffins

Dinah Bucholz
It's so much fun to roast food over a fire, it hardly matters if it's s'mores or English muffins. During the Christmas holidays, Harry and Ron sit in front of the fireplace in the cozy Gryffindor common room, roasting everything from marshmallows to muffins.
Prep Time 25 mins
Cook Time 30 mins
Total Time 2 hrs 55 mins
Course Breakfast
Cuisine British
Servings 1 dozen


  • 1 cup milk whole
  • 1/2 stick butter
  • 1 cup water warm
  • 1 Tbsp. yeast active dry
  • 1 Tbsp. sugar
  • 4 cups all-purpose flour
  • 1 tsp. salt


  • Heat milk and butter in a small saucepan over low heat until the butter is melted. Set aside to cool.
  • Combine water, yeast, and sugar in a small bowl and let it stand until the yeast dissolves and the mixture puffs up.
  • Combine flour and salt in a large mixing bowl. Add milk and yeast mixtures. Stir to combine.
  • Knead dough until it cleans the sides of the bowl and is smooth and elastic, about 10 minutes.
  • Remove dough from bowl and oil bowl lightly. Return dough to bowl, turning to coat with oil. Cover with plastic wrap and set in a warm place until the dough doubles in bulk, about 1 1/2–2 hours.
  • On a lightly floured surface, roll out the dough 1/2" thick. Stamp out circles with a 3-inch cookie cutter.
  • Lightly spray a large skillet with cooking spray. Cook muffins over medium-low heat for 10–15 minutes, or until light brown, on each side.