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Homemade English Muffins Recipe

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★★★★★

4.8 from 70 reviews

This homemade English muffins recipe yields soft, airy, and flavorful muffins with a perfect golden crust. Made from a sticky, well-risen dough enriched with honey, butter, and egg, these muffins are cooked low and slow on a griddle before finishing in the oven for a tender, perfectly cooked interior. Ideal for slicing and toasting, they make a delicious base for breakfast spreads and sandwiches.

Ingredients

Scale

Wet Ingredients

  • 1 and 1/4 cups (300ml) milk, warmed to about 100°F (38°C)
  • 3 Tablespoons (64g) honey
  • 2 Tablespoons (28g) unsalted butter, melted & slightly cooled
  • 1 large egg, at room temperature

Dry Ingredients

  • 2 teaspoons (6g) instant or active dry yeast
  • 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)

For Handling

  • Cornmeal or semolina flour, at least 1/2 cup (60g)

Instructions

  1. Prepare the yeast mixture: In a large un-greased mixing bowl or stand mixer bowl with dough hook, whisk together the warm milk, yeast, and honey. Cover and let sit about 5 minutes until foamy, indicating yeast is activated.
  2. Mix dough ingredients: Add melted butter, egg, salt, whole wheat flour, and 1 cup of bread flour to the yeast mixture and whisk together. Then add 1 more cup bread flour and beat on low speed for 2 minutes. The dough will be very sticky and loose. Add remaining flour, scrape the bowl sides with a silicone spatula, and beat 1 more minute on low speed. Fold dough a few times with spatula; do not add more flour.
  3. First rise: Cover dough tightly with plastic wrap or foil and set at room temperature for about 2 hours until doubled in size with visible air bubbles. For best flavor and texture, refrigerate dough for 6 to 24 hours after initial rise to develop more flavor and improve texture.
  4. Prepare for shaping: Line two large baking sheets with parchment paper or silicone mats. One sheet will hold shaped uncooked muffins, the other will hold the cooked muffins before baking.
  5. Shape muffins: Remove cold dough from refrigerator; do not bring to room temperature. Sprinkle cornmeal or semolina on dough surface and hands. Pinch off about 1/3 cup (2.5–3 oz) dough, gently shape into 1-inch thick discs approximately 3.5 inches in diameter. Place on lined baking sheet spaced apart. Lightly sprinkle tops with cornmeal and cover to rest 20 minutes—not longer to avoid over-puffing.
  6. Heat griddle/pan: Preheat a griddle, large skillet, or cast iron skillet on medium (~325°F/163°C). If pan is nonstick/seasoned no need to grease; otherwise, lightly grease with butter. Sprinkle lightly with cornmeal before cooking.
  7. Cook muffins on stovetop: Using a flat spatula, transfer as many muffins as fit with 2-inch gaps onto griddle. Gently flatten edges with spatula without deflating. Cook 7-8 minutes until golden brown, flip, gently flatten edges again, and cook another 7-8 minutes. Adjust heat if browning too fast.
  8. Preheat oven: While cooking muffins on stovetop, preheat oven to 350°F (177°C).
  9. Bake muffins: Transfer cooked muffins to second baking sheet. Bake for 8-11 minutes or until internal temperature reaches 200°F (93°C). If no thermometer, test by slicing open; bake longer if doughy.
  10. Cool and serve: Remove muffins from oven and cool 10 minutes on baking sheet. Slice in half with serrated knife or pry halves apart with fork to preserve craggy texture. Toast before serving with butter, honey, jam, or use for sandwiches.
  11. Storage: Store leftovers covered at room temperature up to 2 days, then refrigerate up to 3 days. Freeze for longer storage.

Notes

  • Warming milk to 100°F is enough to activate yeast without killing it.
  • Dough is intentionally very sticky; avoid adding extra flour to maintain light texture.
  • Resting dough in the refrigerator for 6-24 hours enhances flavor and structure but is optional.
  • If no stand mixer, mix dough by hand using a wooden spoon or silicone spatula.
  • Cook muffins on a griddle or cast iron for best results.
  • Use cornmeal or semolina liberally to prevent sticking during shaping and cooking.
  • Freeze leftover muffins wrapped tightly in plastic and then foil; thaw before toasting.

Keywords: English muffins, homemade bread, breakfast bread, easy bread recipe, stovetop bread, honey wheat muffins

Find it online: https://thefoodrecipe.com/homemade-english-muffins-recipe/