Julie Clark
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Homemade English Muffins
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Easy Homemade English Muffins with a simple honey sweetened dough. These toasting muffins are cooked in a skillet instead of baked in the oven.
You know how much we love our breakfast breads such as orange cranberry bread, apple bread and blueberry bread. But what if you don’t want a sweet bread? You can make these easy homemade English muffins. Serve with jam or use them for a breakfast sandwich.
English muffins might seem intimidating to try to make at home, but they are really very easy! You don’t even need to turn on the oven. Today we’re talking all about how to make THE BEST homemade English muffins, with the perfect flavor and texture.
What are english muffins?
English muffins got their name in America to differentiate them from our traditional muffins baked in cupcake tins. In England, however, these flat yeast breads that are sliced horizontally and toasted are simply called “muffins”. They are sometimes also called “toasting muffins”, similar to toasting bread.
The English muffin recipe was born in the late 1800’s, making them over 130 years old. What started as an English breakfast treat was quickly adopted by Americans also.
Before you begin:
- Because the dough takes about 90 minutes to rise, you’ll want to plan over 2 hours to make this recipe. Thankfully, much of that time is hands-off so you can get other things done while the dough is rising.
- Although you can knead bread dough by hand, we find it easiest to use a stand mixer. You can also use your bread machine on the “dough” setting for less mess and more hands-off time.
- Don’t skip the cornmeal! Cornmeal is classic on English muffins so if you’d like them to taste similar to store-bought, dust the parchment paper with cornmeal.
- This may seem surprising since most bread is baked, but homemade English muffins are actually cooked in a skillet. If you have large griddle, you can cook these muffins almost all at once.
How to Make English Muffins
- Warm the milk to about 110-115ºF. Add the honey and yeast to the warm milk and stir well. Set aside to allow the yeast to bloom for up to 3-4 minutes until frothy.
- In the bowl of a stand mixer, 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 45 minutes. This will ensure the homemade english muffins have all of those air pockets you know and love.
- 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. Work in batches so you don’t overcrowd the pan. They’ll poof up a little and may even dome on top. If they start to dome you can use a spatula to flatten them. If you aren’t sure about their doneness, test them with a probe instant read thermometer. The homemade English muffins should read about 200º Fahrenheit.
Isn’t that rise beautiful???
How to Split English Muffins
You may be wondering how to get that classic “split” look on your homemade English muffins.
Simply take a fork and poke the tins in the middle of the muffin all around the outside. This will allow you to pull apart the muffin quite easily!
How to Store Homemade English Muffins
Store the homemade English muffins in an airtight container at room temperature. You’ll to eat them within 4 days of making them. They don’t need refrigerated.
If you want to make them ahead, they freeze well! Store them in an airtight container and freeze for up to 2 months.
What to Put on an English Muffin
- Homemade jellies and jams (like blueberry lemon jam) are so, so good on homemade breads like these toasting muffins.
- Slather with honey butter, letting it get in all those nooks and crannies.
- You can also make homemade english muffin pizzas, breakfast sandwiches with bacon, egg benedict, or top them with sausage gravy.
- Simply spread peanut butter or Nutella on top.
Other Muffin Recipes
A few of our other favorite breads are country white bread, honey wheat bread, potato bread and sourdough bread.
Homemade English Muffins
Homemade English Muffins are easier to make than you think! These toasting muffins is cooked in a skillet instead of baked in the oven. An easy breakfast bread.
Servings 16
Prep Time 25 minutes
Cook Time 20 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Ingredients
- 2 cups whole milk
- 2 tablespoons honey
- 1 package instant dry yeast 0.25 ounce (2 ¼ teaspoons)
- 5 cups all-purpose flour
- ½ teaspoon salt
- 1 large egg
- ¼ cup salted butter (melted)
- 1/3 cup cornmeal
- Oil for greasing pans
Instructions
- Warm the milk to about 110-115ºF. Add the honey and yeast to the warm milk and stir well. Set aside to allow the yeast to bloom for up to 3-4 minutes until frothy. 2 cups whole milk, 2 tablespoons honey, 1 package instant dry yeast
- In a large bowl, combine the flour and salt. Add the yeast mixture, egg, and melted butter. 5 cups all-purpose flour, ½ teaspoon salt, 1 large egg, ¼ cup salted 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 45 minutes.
- 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. ⅓ cup cornmeal
- 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.
- Once the toasting muffins are cool, split in half with a fork. Toast them and serve with butter and jam.
Notes
- If you use bread flour, the english muffins will have a sturdier texture, more like a chewy bakery style.
- Store leftover muffins in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
Nutrition
Calories: 211kcal | Carbohydrates: 35g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 117mg | Potassium: 97mg | Fiber: 1g | Sugar: 3g | Vitamin A: 155IU | Calcium: 43mg | Iron: 2mg
Can you use wheat flour or a combination of wheat and white?
I love the fact that you say that these can be made by hand where I don’t have a stand mixer. I have seen many recipes before that I think I could do by hand, I have tried a couple before. It just helps to know if there is a function only a mixer can attain. I have made bread by hand all my life. It would be easier without the kneading but can’t always be done! I am looking forward to trying these, I love English muffins!
Does the dough have to be sticky. I had to add some flour cause I could not knead it
Good recipe but they turned out very dense like a scone. Did I do something wrong?
Does it absolutely have to be whole milk?
I had to try I love English muffins
So i made them came out super and I justnstarted.making breads I sure will make again toasted or not super
Thanks for good recipe