After you taste these Homemade English Muffins, you’ll never want to go back to store-bought! English muffins are fun and very cheap to make at home. Store them in the freezer to have on hand whenever you want an English muffin.
Some Things Are Better Homemade
I love a good shortcut recipe. I am certainly not above buying many things already made from the store. But sometimes… homemade just wins.
In the case of the English Muffin, homemade wins.
I’ve wanted to make homemade English muffins for a long time and I finally got around to it. There are so many methods, but I went pretty traditional with the recipe. These delights are cooked on a griddle, not baked in an oven. I fork split them and then toasted and enjoyed with butter and jam.
Making Homemade English Muffins
Making English muffins does take a bit of time and patience. I would not say that it was difficult though. Next time I make them, I’m going to involve my 7 year old daughter so she can understand the process of making bread.
First, you’ll measure out the dry ingredients into a big bowl:
Next, you’ll combine warm milk with yeast and honey to allow the yeast to proof:
When the yeast is ready, you’ll mix the wet and dry ingredients together:
A KitchenAid mixer is so incredibly helpful for making the dough. I used the dough hook to mix and knead the dough:
Next comes the first rise. Oil a bowl and place the dough inside, turning it once to oil the top of the dough:
Set the dough aside in a warm place, covered with a clean towel, until it has doubled:
After the dough has risen, you’ll punch it down to deflate it:
I dusted cornmeal over a big cookie sheet lined with parchment paper, then I divided the dough into balls and flattened them with my hand.
A little extra cornmeal was sprinkled over the top of the dough rounds:
Now it’s time to let the muffins rise again. After 30 minutes, they’re ready for the griddle!
You will cook your Homemade English Muffins over medium heat for 7-10 minutes per side, until they are a deep golden brown. If they brown fast and are in danger of burning before 7 minutes, reduce your heat; they will not be done cooking inside in less than 7 minutes. Or, if they don’t get quite brown enough by almost 10 minutes, turn the heat up.
I cooked the English Muffins in small batches in one griddle. But you could use several griddles or a large electric griddle to get more done at once.
How to Cut an English Muffin
How does one cut an English muffin? Well, you don’t! An English muffin should be fork split.
To split your English muffins, use a fork to pierce through the side of the muffin, working your way all around until the muffin opens up.
Homemade English Muffins
Description
After you taste these Homemade English Muffins, you’ll never want to go back to store-bought! English muffins are fun and very cheap to make at home. Store them in the freezer to have on hand whenever you want an English muffin.
Ingredients
- 2 cups whole milk
- 2 tablespoons honey
- 1 package instant dry yeast (0.25 ounce)
- 5 cups bread flour
- ½ teaspoon salt
- 1 egg
- ¼ cup butter, melted
- 1/3 cup cornmeal
- Oil for greasing pans
Instructions
- Warm the milk to about 110F degrees. Add the honey and yeast to the warm milk and stir well. Set aside to allow the yeast to bloom for up to 10 minutes until frothy.
- In a large bowl, combine the flour and salt. Add the yeast mixture, egg, and melted butter. Use a stand mixer with dough hook to combine the ingredients and knead on medium speed for 5 minutes. If you do not have a stand mixer with dough hook, simply combine the ingredients by hand with a spatula, then turn the dough out onto a floured surface and knead by hand for 5 minutes.
- Generously grease a large bowl with oil. Place the dough in the bowl, then turn once to ensure the top of the dough is lightly oiled. Cover the bowl with a clean towel then place in a warm location and allow the dough to rise until doubled, about 1 hour.
- After the dough has doubled, punch it down in the center. Divide the dough into 16 equal portions and form each into a ball. Flatten each ball into a disc, approximately 4 inches in diameter.
- Cover a large baking sheet (or two medium baking sheets) with parchment paper and spread about half of the cornmeal over the paper. Place the discs of dough on the paper with 2 inches of space between them. Dust the tops with the remaining cornmeal. Set the English muffins aside to ride in a warm place for 30 minutes.
- Heat a large skillet or electric griddle over medium heat. Grease with a small amount of oil or non-stick cooking spray. Cook the English muffins in the skillet or on the griddle for 7-10 minutes per side until golden brown on each side.
- Split the English muffins in half with a fork. Toast them and serve with butter and jam. Store leftover muffins in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
Recipe Followup
After you make your own Homemade English Muffins, come back and tell us how they turned out! You can do that by leaving a comment below. You can also click here to see this on Pinterest and upload your own picture right to that pin.
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I didn’t know what to expect from the dough, I have a newKitchenAid mixer and am not used to it yet. The dough DID NOT come together in a ball, but crawled up the dough hook. I only ended up kneading it for 3-4 mins. I didn’t expect this to turn out, but MY GOSH!! These came out perfectly! Next time, I’ll make them smaller… ended with 15 and could have easily stretched it 17 or 18. Thanks for the recipe!!
★★★★★