Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Homemade English Muffins Recipe

★★★★★

4.9 from 544 reviews
  • Author: Mariam
  • Total Time: 2 hours 45 minutes to 26 hours (including rising and optional refrigeration)
  • Yield: About 12 English muffins 1x
  • Diet: Vegetarian

Description

This Homemade English Muffins recipe yields soft, fluffy, and delightfully chewy muffins with the perfect craggy texture inside. Made with a blend of whole wheat and bread flour, sweetened with honey, and cooked on a griddle before finishing in the oven, these muffins bring the classic bakery taste to your kitchen with a delicious honey wheat flavor.

Ingredients

Scale

Dough

  • 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 and slightly cooled
  • 1 large egg, at room temperature
  • 1 and 1/2 teaspoons salt
  • 1 cup (130g) whole wheat flour (spooned and leveled)
  • 2 cups + 3 Tablespoons (280g) bread flour or all-purpose flour (spooned and leveled)

For Handling and Cooking

  • At least 1/2 cup (60g) cornmeal or semolina flour for handling dough and sprinkling on pan

Instructions

  1. Prepare the dough. In a large ungreased mixing bowl or stand mixer bowl fitted with a dough hook, whisk together the warm milk, yeast, and honey. Cover and let sit about 5 minutes until foamy on top. This activates the yeast.
  2. Mix dough ingredients. Add melted butter, egg, salt, whole wheat flour, and 1 cup (130g) bread flour to the yeast mixture. Whisk to combine. Add one more cup (130g) bread flour and beat on low speed for 2 minutes. The dough will be very sticky, like loose batter.
  3. Incorporate remaining flour. Add remaining bread flour. Scrape the sides of the bowl and beat low speed 1 minute to combine. Scrape down again and fold dough a few times with a silicone spatula. The dough remains sticky; do not add extra flour.
  4. First rise. Cover dough tightly with plastic wrap or foil and let rise at room temperature until doubled, about 2 hours. For best flavor and texture, refrigerate covered dough for 6-24 hours before shaping.
  5. Prepare baking sheets. Line two large baking sheets with parchment paper or silicone baking mats: one for shaped raw muffins, one for baked muffins.
  6. Shape muffins. Remove dough from fridge; no need to warm. Sprinkle cornmeal/semolina on dough surface and hands. Pinch off about 1/3 cup (2.5-3 ounces) of dough and form a 1-inch thick, 3.5-inch diameter disc. Place on lined baking sheet. Repeat until ~12 muffins are formed. Sprinkle tops lightly with cornmeal and cover; rest 20 minutes.
  7. Heat griddle or skillet. Preheat griddle to medium (about 325°F/163°C) or use nonstick/seasoned skillet over medium-low heat. Lightly grease if necessary. Sprinkle a little cornmeal on the cooking surface.
  8. Cook muffins on griddle. Place muffins spaced at least 2 inches apart on hot surface. Gently flatten the edges with spatula without deflating. Cook 7-8 minutes until golden, then flip and cook another 7-8 minutes. Adjust heat if browning too quickly. Transfer cooked muffins to second baking sheet.
  9. Preheat oven. Set oven to 350°F (177°C) while muffins cook on griddle.
  10. Bake muffins. Bake griddled muffins 8-11 minutes until internal temperature reaches 200°F (93°C), ensuring fully cooked centers. If no thermometer, cut one open after 8 minutes to check doneness. Return to oven if doughy.
  11. Cool and serve. Let muffins cool 10 minutes on baking sheet. Slice with serrated knife to preserve craggy texture or pry apart with fork. Toast if desired; serve warm with butter, honey butter, jams, or use for breakfast sandwiches and eggs Benedict.
  12. Store leftovers. Keep covered at room temperature up to 2 days, then refrigerate up to 3 days. Freeze thereafter for longer storage; see notes.

Notes

  • The dough is very sticky; resist adding extra flour to maintain light texture.
  • Allowing the dough to rest in the refrigerator for 6-24 hours before shaping improves flavor and texture.
  • Use cornmeal or semolina flour generously to prevent sticking while shaping and cooking.
  • Cook muffins on medium heat to ensure golden color without burning.
  • Slice muffins with a serrated knife or pry apart with a fork to preserve traditional craggy texture.
  • Store leftover muffins at room temperature for up to 2 days, then refrigerate up to 3 days. Freeze muffins in an airtight container or freezer bag for up to 3 months.
  • Thaw frozen muffins at room temperature or toast directly from frozen.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Bread
  • Method: Stovetop
  • Cuisine: American

Keywords: homemade english muffins, english muffins recipe, homemade bread muffins, breakfast bread, honey wheat muffins

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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