Homemade English Muffins

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You'll never go back to the packaged version once you try homemade English muffins! These muffins have a soft and fluffy texture with all the classic nooks and crannies inside.

Prep Time 1 20

Cook Time 30

Rising Time 2

Total Time 3 50

Servings servings

Calories 195kcal

Ingredients

1-1/2 cups (350 g) 2% or skim milk (110F)
2-1/4 teaspoons (8 g) active dry yeast
1 tablespoon (19 g) honey
1 large (52 g) egg, lightly beaten
2 tablespoons (26 g) unsalted butter, melted and cooled
1-1/2 teaspoons (12 g) kosher salt
4 cups (530 g) bread flour
Yellow cornmeal for cooking

Instructions

Place warm milk in the bowl of a stand mixer fitted with a dough hook OR a large bowl. Dissolve yeast in milk and let stand 5 minutes until foamy.
Mix honey, egg, and melted butter into yeast mixture until smooth. Add salt and flour to bowl and mix on low speed OR with a wooden spoon if making dough by hand until dough pulls away from sides of bowl, about 2 minutes of mixing (dough will be a bit soft and sticky)
If making dough in stand mixer, knead dough in mixer on low speed 5-7 minutes until dough is stretchy and elastic. If making dough by hand, turn dough onto a lightly floured surface and knead by hand until dough is stretchy and elastic, about 10 minutes of kneading.
Place dough in a greased bowl, turning once to grease top. Cover bowl with plastic wrap and let rise in a warm place at room temperature 1 to 1-1/2 hours until dough is doubled in size.
Punch risen dough down and turn onto a lightly-floured surface. Divide dough into 12 pieces. Roll each portion into a smooth ball and place on a large flour-dusted parchment paper-lined baking sheet. Use the heel of your hand to flatten balls. Cover dough balls with plastic wrap and allow to rise 30 minutes until slightly puffy.
Heat a 9-inch nonstick pan over medium heat. Once pan is warm, sprinkle surface with about 1/2-1 tablespoon cornmeal. Working in batches of 3-4 muffins at a time, lay muffins in a single layer in pan. Cover pan, reduce heat to medium-low and allow muffins to cook 6-8 minutes until first side is golden-brown. Flip muffins, cover pan, and allow to cook an additional 4-6 minutes until opposite side is golden-brown. Transfer muffins to a cooling rack and repeat cooking method with remaining muffins, adding a sprinkle of additional cornmeal to pan as needed.
Serve English muffins toasted with butter or jam. Enjoy!

Video

Notes

Storing Instructions

Store English muffins in an airtight container at room temperature up to 4 days. Muffins may also be frozen up to 2 month.

Nutrition