By January, I’m tired of food that performs.

I don’t want bright flavors or clever twists. I want something that works quietly in the background of the day. English muffins are exactly that.

They’re practical. They belong to mornings when the heat hasn’t fully reached the kitchen yet and the light outside looks flat and undecided. I make them when I know we’ll be home. When breakfasts will repeat themselves. When the same pan will be used again tomorrow.

These aren’t sourdough. They’re not bakery-style. They’re the kind you make once and rely on, cooked slowly on the stovetop while the house wakes up.

A Note Before You Start

This is a patient recipe.
The dough is soft. The heat is low. Nothing should rush.

If you treat them gently, they reward you with the kind of crumb that only comes from time, not effort.

Tips

• Keep the heat low, slow cooking gives the best texture
• Freeze extras once cooled; toast straight from frozen
• Best served warm with butter or jam