Homemade English muffins are so much easier than you think! This recipe is simple and will give you soft, chewy muffins in no time. Enjoy them with butter or your favorite jam!
Some of my favorite breakfast items, when I feel like eating breakfast, are homemade cinnamon maple bagels, lemon blueberry muffins, English Muffins, and apple cinnamon scones. Until today, I had yet to make my own English muffins. This homemade English muffins recipe is sure to be a winner each and every time you make them. And they are actually quite simple.
Mix the ingredients in a stand mixer and you won’t have to do any kneading! Just mix and let rise, then shape and cook. Sounds too easy, right?!
Most of the recipes I’ve seen for homemade English muffins call for an overnight rise. I don’t have the patience for that. Not to mention, every time I let the dough rise in the refrigerator, it fails. I don’t know what I do wrong, but I can never get the dough to work that way. That is why this recipe is made from start to finish, all on the same day.
Traditional English muffins are made on the stovetop and you can certainly do that if you are able to cook them through without over-browning them. However, this recipe calls for a slight browning on the stovetop and then they get finished off in the oven. The muffins turned out perfect this way.
Homemade English Muffins
- 2 cups whole milk
- 3 tablespoons honey
- 2 and 1/4 teaspoons active dry yeast (1 packet)
- 1 large egg
- 4 tablespoons unsalted butter melted
- 5 and 1/2 cups bread flour
- 1 and 1/2 teaspoon salt
- cornmeal for dusting
In a small saucepan, heat the milk and honey over low heat until it reaches 105-115ºF. Remove from heat, stir in the yeast, and set aside for 5 mins. Whisk in the egg and melted butter.
Add the flour and salt to the bowl of a stand mixer. Fit the mixer with the dough hook attachment. with the mixer on low speed, gradually pour the milk mixture into the flour. Continue to beat on low until the flour is incorporated, stop and scrape down the sides and bottom as needed. Turn the speed up to medium and mix for 4 minutes, until dough is smooth and sticky.
Scrape the dough out into a lightly oiled bowl. Brush a little over the top of the dough. Cover and set in a warm pace to rise for 1 hour or until doubled in size.
Turn the dough out onto a lightly floured surface, using as little flour as possible, gently knead the dough together. (The dough is very sticky. Add just enough flour to make it easy to handle.) Divide the dough in half. Divide each half into 8 equal sized pieces. (If you want smaller muffins, divide each half into 12 pieces.) Roll each piece into a ball and flatten then ball into a disk. Place the disks on a baking sheet lined with parchment paper that has been dusted with cornmeal. Sprinkle more cornmeal over the tops. Cover with a lint-free towel and set in a draft-free place for 1 hour, or until doubled in size.
Preheat the oven to 325ºF.
Heat a griddle over medium-low heat. Gently lift each disk with a plastic spatula and place it on the griddle. (Handle the dough with care so you don't deflate it) Cook them for about 2 minutes on each side, until lightly browned on both sides. Work in batches. Place the muffins back on the cookie sheet and bake them for 10 minutes.
Split the English muffins with a fork and serve warm with your favorite jam or butter. Muffins are good for up 5 days stored in an airtight container. Muffins can also be wrapped in plastic wrap, sealed in a zip-top bag, and frozen for up to 3 months.
This recipe uses a stand mixer. If you don't have one, use a large bowl and a wooden spoon for mixing. Once the flour is well mixed in, turn it out on a lightly floured surface and knead it until it comes together, about 8 minutes. The muffins are quite large. If you would like smaller muffins, divide the dough into 24 pieces instead of 16.