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Homemade English Muffins

By Sarah On   |  Updated:

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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.

Homemade English Muffins -- so much better than storebought!

Eeeep!!! Homemade English muffins, YOU GUYS.

I’m stoked/peeing my pants with excitement.

Homemade English Muffins -- so much better than storebought!

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.

Homemade English Muffins -- so much better than storebought!

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 English Muffins -- so much better than storebought!

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. 

Homemade English Muffins -- so much better than storebought!

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. 😀

Homemade English Muffins -- so much better than storebought!

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?!

Homemade English Muffins -- so much better than storebought!

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.

Homemade English Muffins -- so much better than storebought!

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.

Homemade English Muffins -- so much better than storebought!

Hey, they’re lucky I’m even sharing with them. 😉

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Homemade English Muffins

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.

This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.

Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings 1 dozen english muffins

Ingredients

  • 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

Instructions

  • 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.

Notes

Store english muffins in an airtight container at room temperature up to 6 days. Muffins may also be frozen up to 1 month.
Tried this recipe?Leave a comment and rating below. Feel free to share a picture on Instagram and tag @wholeandheavenlyoven or hashtag it #wholeandheavenlyoven

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Comments

  5. Rachael | Spache the Spatula says

    Okay first if all, I don’t know how I didn’t know you were from Wisconsin, but that’s awesome! My mom is from Kenosha!

    Second of all, English muffins are one of my favorite things on this planet!!! NOTHING beats English muffins topped with butter and perfectly scrambled eggs.

    Oh, and at the store the other day, I had a mini freak out and may have yelped in the store because I found PUMPKIN SPICE English muffins, and now I’m freaking out even more over the thought of making my own.

    Reply

    • Sarah says

      Ahh! Too funny that your mom is from Kenosha! That’s about an hour north of where I’m at. 😉
      And OMG pumpkin spice EMs?! GIMME some of those!
      Thanks as always Rachael! 🙂

      Reply

  6. marcie says

    I’ve made homemade English muffins once, and they were so much better than anything I’d ever had before (and I’ve had A LOT)! Yours look perfect, Sarah, and they’re making me want to make more VERY soon!

    Reply

    • Sarah says

      Hahaha! Oh the humanity! Once you get home you should definitely push these EMs to the top of your to-do list, Lindsey! 😀 Thanks for pinning!

      Reply

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