Homemade English Muffins
Homemade English Muffins are perfect when I want fresh bread that doesn't require an oven. When you split them open with a fork, all those nooks and crannies are ready to soak up melted butter and jam. The inside is soft, chewy, and airy while the cornmeal-dusted crust gets golden brown on the griddle and extra crispy when toasted. They're ideal for meal prep, weekend brunches, Christmas morning, and breakfast sandwiches throughout the week because they're so versatile and delicious. You'll find they taste so much better than store-bought.
Ingredients
- 2 cups whole milk
- 2 tablespoons honey
- 1 package instant dry yeast 0.25 ounce
- 5 cups bread flour
- ½ teaspoon salt
- 1 egg
- ¼ cup butter melted
- ⅓ cup cornmeal
- Oil for greasing pans
Instructions
- Warm the milk to 110°F (40°C). Stir in honey and yeast. Let sit for 10 minutes until foamy.2 cups whole milk, 2 tablespoons honey, 1 package instant dry yeast
- In a large bowl, combine flour and salt. Add in the milk mixture, egg, and melted butter. Mix and knead for 5 minutes using a stand mixer with a dough hook, or knead by hand until smooth and elastic.5 cups bread flour, ½ teaspoon salt, 1 egg, ¼ cup butter
- Place dough in a lightly oiled bowl. Turn it to coat, cover with a towel, and let rise in a warm spot for 1 hour, or until doubled in size.
- Punch down the dough and divide into 16 pieces. Roll into balls and flatten each into a 4-inch disc.
- Line baking sheets with parchment paper and sprinkle with half the cornmeal. Place muffin discs 2 inches apart. Sprinkle tops with remaining cornmeal. Cover and let rise 30 minutes.⅓ cup cornmeal
- Heat a greased skillet or griddle over medium heat. Cook muffins for 7–10 minutes per side, until golden brown and cooked through.Oil
- Let cool slightly. Split with a fork, toast, and enjoy with butter, jam, or your favorite spread.
Notes
Here are my best tips for making perfect English muffins at home.
Check your yeast freshness: If the milk mixture doesn't get foamy after 10 minutes, your instant dry yeast might be expired. If so, you'll need to start over with fresh yeast for the dough to rise properly.
Make them uniform: Try to flatten each disc to the same thickness so they all cook at the same rate on the griddle and you won't end up with some undercooked and others overdone.
Watch the griddle temperature: Medium heat is key because too high will burn the outside before the inside cooks through, and you'll be able to tell by how quickly they brown in the first 2 minutes.
Don't skip the fork-split: Cutting English muffins with a knife gives you smooth surfaces, but splitting them with a fork creates those signature nooks and crannies that catch toppings and get crispy when toasted.
Flash-freeze for easy storage: Freeze English muffins on a baking sheet for 1 hour, then transfer to a freezer bag so they don't stick together, and you can grab just one or two at a time for toasting. Store at room temp for up to 3 days or in the freezer for up to 3 months.
Toast from frozen: Split English muffins before freezing so you can pop them straight into the toaster from the freezer without waiting for them to thaw, and they'll taste just as fresh as the day you made them.
Nutrition
Calories: 210kcalCarbohydrates: 34gProtein: 6gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 22mgSodium: 112mgPotassium: 102mgFiber: 1gSugar: 4gVitamin A: 154IUVitamin C: 0.01mgCalcium: 46mgIron: 1mg
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