Skip the store-bought English muffins for breakfast and instead take a little extra time to make ’em homemade!—Unbelievably soft and chewy inside and so good with pat of butter and jam.
Eeeep!!! Homemade English muffins, YOU GUYS.
I’m stoked/peeing my pants with excitement.
The first time I made these muffins? I just about died from the yum.
The second time? Even better than the first.
Aaaand the third time? (obv these muffins required LOTS of testing) I had to break up with my skinny jeans so I could go steady with English muffins instead.
I mean, which is more important? Don’t answer that. You know the answer.
Homemade English muffins > Skinny jeans.
There. A scientific, untouchable conclusion.
Actually, it’s not untouchable. Because it’s literally impossible to keep your hands off of these muffins.
Let’s talk about the difference between storebought and homemade English muffins.
Storebought = Made in a factory or whatever. NOT made by loving hands. Tastes okay but just “meh.”
Homemade = Made in your own kitchen. Super-SUPER easy to make. Made with your own loving hands. (gag) And tastes like an English muffin DREAM.
Mhmm. I think you can guess which of the two I prefer.
Roll up ‘yer sleeves. Things are fixin’ to get pretty darn tasty around these here parts.
Okay, so I’m not gonna lie: English muffins aren’t the most time-friendly thing you could ever make. This entire recipe from start to finish takes just under 2 hours. But PUH-LEEZE trust me when I say they’re worth it—most of that time is inactive too. Waiting for rising, baking, ect.
I’m positive you have all the ingredients to make these EM’s too. Who doesn’t ALWAYS have milk, butter, honey, yeast, salt, eggs, flour, and cornmeal on hand regularly?!
So you have zero excuses not to run straight into the kitchen and make these little balls of sunshine and happiness right now. 😀
Have I ever mentioned my obsession with country-style breakfasts? Fried eggs, hash brown and veggie skillets, creamy oatmeal, and toasted English muffins with tons of butter and jam….I DID grow up in a small town pretty much in the country in Wisconsin after all, so country breakfasts were a must.
Calorie city but so what?!
Okay, I’ll admit that I didn’t eat all of that every single day. (we saved that fun stuff for weekend breakfasts) I’d probably weigh at least 1.5 million pounds if I had. But in my perfect world, I WOULD have English muffins for breakfast every single day.
With gobs of my best friend the butter and strawberry jam.
And I would feel zilch guilt. Because EM’s are worth it.
So worth it.
And I’m not gonna let anyone tell me otherwise. Like my family for instance, who I’m pretty sure are getting fed up with English muffins for breakfast every single morning for the past week.
Hey, they’re lucky I’m even sharing with them. 😉
Homemade English Muffins
- 1-3/4 cups milk
- 3 tablespoons butter
- 1 tablespoon honey
- 2-1/2 teaspoon active dry yeast
- 1-1/2 teaspoons salt
- 1 large egg
- 5 to 5-1/2 cups white whole wheat flour
- Cornmeal for sprinkling
In a medium saucepan over medium heat, combine milk, butter and honey. Stir occasionally until mixture registers 120F degrees (do not go over 120) Remove from heat and pour into the bowl of a stand mixer, fitted with a paddle attachment.
Dissolve yeast into warm milk mixture. Let stand 5 minutes then mix in salt and egg. Add 5 cups flour and mix on medium speed until dough pulls away from sides of bowl (add an additional 1/2 cup flour if dough seems too sticky) Remove dough from bowl and turn onto a floured surface. Knead until smooth and elastic.
Place dough in a greased bowl, turning once to grease top. Cover bowl with plastic wrap and let rise in a warm place until doubled (about 1 hour)
Punch risen dough down and divide into 12 pieces. Roll each portion into a ball and place on parchment paper-lined baking sheets. Use the heel of your hand to gently flatten balls.
Heat a greased skillet to 275F degrees (low heat) and sprinkle with cornmeal. Working in batches, Cook english muffins on skillet 6-7 minutes on each side, flipping once.
Return english muffins to baking sheets and bake at 350F 10 minutes to ensure that middles are cooked.
Serve english muffins warm or toasted with butter and jam.
Store english muffins in an airtight container at room temperature up to 6 days. Muffins may also be frozen up to 1 month.