Homemade English Muffins
Total Time
9 hours 10 minutes
Prep Time
8 hours, 45 minutes (includes dough rise)
Cook Time
25 minutes
Rating
4.8 out of 5 stars
(310)
Ingredients
12 muffins
- 1 and 1/4 cups (300ml) milk, warmed to about 100°F (38°C)*
- 2 teaspoons (6g) instant or active dry yeast*
- 3 Tablespoons (64g) honey*
- 2 Tablespoons (28g) unsalted butter, melted & slightly cooled
- 1 large egg, at room temperature
- 1 and 1/2 teaspoons salt
- 1 cup (130g) whole wheat flour (spooned & leveled)*
- 2 cups + 3 Tablespoons (280g) bread flour or all-purpose flour (spooned & leveled)*
- cornmeal or semolina flour for handling dough (at least 1/2 cup (60g))
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Preparation
Step 1
Prepare the dough by whisking warm milk, yeast, and honey in a mixing bowl. Cover and let sit for about 5 minutes or until foamy on top.
Step 2
Add butter, egg, salt, whole wheat flour, and 1 cup bread flour. Whisk to combine.
Step 3
Add another cup of bread flour and beat on low speed for 2 minutes. Dough will be sticky and loose.
Step 4
Add remaining flour, scrape down the bowl sides, and beat on low for 1 minute to combine. Fold the dough a few times with a spatula.
Step 5
Cover the dough with plastic wrap and let rise at room temperature until doubled, about 2 hours. Refrigerate for at least 6 hours for better flavor.
Step 6
Line two baking sheets with parchment paper.
Step 7
Sprinkle cornmeal on the dough surface and hands. Shape small handfuls of dough into 1-inch thick discs and place on lined sheet. Rest for 20 minutes.
Step 8
Heat a griddle to medium heat or use a skillet on medium-low heat. Sprinkle with cornmeal and start cooking muffins.
Step 9
Transfer muffins to the pan and gently flatten around the edges. Cook for 7-8 minutes, flip, and cook for another 7-8 minutes until golden brown.
Step 10
Preheat oven to 350°F (177°C).
Step 11
Bake muffins for 8-11 minutes or until an instant read thermometer reads 200°F (93°C) in the center.
Step 12
Cool muffins for 10 minutes before slicing and serving.
Step 13
Save recipe for the next time?
Chef's notes
For best flavor, refrigerate dough for up to 24 hours before shaping.
Store leftovers at room temperature for 2 days, then refrigerate for up to 3 days. Freeze for up to 3 months.
