English Muffins

Store in an airtight container or bread bag. Freeze individually wrapped muffins for longer storage. Thaw at room temperature before toasting.

Split with a fork (not a knife) along the natural seam for the best texture and appearance.

Toast before serving to warm through and crisp the exterior slightly.

English muffins absorb toppings well—butter, jam, or cream cheese work beautifully.

If baking at home, use cornmeal on the baking surface to prevent sticking and create the signature bumpy bottom.

Butter and jam

Poached or fried eggs (for Eggs Benedict)

Cream cheese and smoked salmon

Cheese and bacon

Honey and cinnamon

Using a knife to cut the muffin instead of forking—this crushes the delicate crumb.

Not toasting before eating—they're best warm and slightly crispy on the outside.

Storing in a sealed container while still warm, which traps steam and makes them soggy.