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