Homemade English Muffins

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.

Add butter, egg, salt, whole wheat flour, and 1 cup bread flour. Whisk to combine.

Add another cup of bread flour and beat on low speed for 2 minutes. Dough will be sticky and loose.

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.

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.

Line two baking sheets with parchment paper.

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.

Heat a griddle to medium heat or use a skillet on medium-low heat. Sprinkle with cornmeal and start cooking muffins.

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.

Preheat oven to 350°F (177°C).

Bake muffins for 8-11 minutes or until an instant read thermometer reads 200°F (93°C) in the center.

Cool muffins for 10 minutes before slicing and serving.