Soft and chewy whole-wheat English muffins are going to become a family favorite. This homemade English muffin recipe is incredibly easy to make and taste so much better than anything store-bought.
In a small saucepan, warm 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. Turn the mixer on low speed and gradually pour the yeast mixture into the flour.
Continue to beat on low until all the flour is incorporated, stop and scrape down the sides and bottom of the bowl as needed. Turn the speed up to medium and mix for about 4 minutes, until the dough clears the sides of the bowl and is smooth and elastic. The dough should feel slightly tacky when gently pressed with your fingertip.
Scrape the dough into a lightly oiled bowl. Brush a little oil over the top of the dough. Cover with plastic wrap and set in a warm place to rise for 45 minutes or until doubled in size.
Line two baking sheets with parchment paper and generously dust the paper with cornmeal. Set aside.
Gently punch the dough down and turn it out onto a lightly floured surface. Gently knead the dough together into a ball and divide it in half. Divide each half into 8 equal-sized pieces. You should have 16 dough balls. Roll each piece into a ball then flatten the ball into a disk. (If the dough is too sticky, lightly oil your hands to make it easier to handle the dough.)
Place the disks on the prepared baking sheets. Sprinkle a little cornmeal over the tops. Cover with a lint-free towel and set in a draft-free place for 20 minutes.
Preheat the oven to 325ºF.
Heat a griddle over medium-low heat. Gently lift each disk with a 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 baking sheet and bake them for 10-15 minutes, until cooked through. Check for doneness with a probe thermometer. It should read 200°F.
Transfer the muffins to a cooling rack and let them cool completely.
Split the English muffins with a fork and toast them in a toaster until the edges are lightly browned. Serve warm with your favorite topping.
Notes
Active dry yeast can be used if you don't have instant yeast. The dough may take a little longer to rise.
Make ahead tip
English muffins are good for up 5 days stored in an airtight container at room temperature or in the refrigerator.
English muffins can also be wrapped in plastic wrap, sealed in a zip-top bag, and frozen for up to 3 months. Thaw overnight in the refrigerator and toast before serving.