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.
- 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
- 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.