These Homemade English muffins are so much easier than you think! This recipe is simple and will give you soft, chewy muffins in no time. Enjoy them with butter or your favorite jam!
This recipe turned out to be a winner and it’s actually quite simple. Simply mix the ingredients in a stand mixer and let the dough rise, then shape and cook.
WHY THIS HOMEMADE ENGLISH MUFFINS RECIPE WORKS
- Bread flour is used to give the muffins a chewy texture.
- The dough is sticky! A sticky dough means there’s optimal hydration to yield nooks and crannies that English muffins are known for.
- The muffins are toasted on the stovetop then baked in the oven. Baking them ensure the middle is completely done.
- 2 cups (480 ml) whole milk
- 3 tablespoons honey
- 2 1/4 teaspoons active dry yeast, (1 packet)
- 1 large egg
- 4 tablespoons unsalted butter, melted
- 5 cups (650 g) bread flour
- 1 and 1/2 teaspoon salt
- cornmeal for dusting
- In a small saucepan, heat the milk and honey over low heat until it reaches 105-115ºF. Remove from heat, stir in the yeast, and set aside for 5 mins. Whisk in the egg and melted butter.
- Add the flour and salt to the bowl of a stand mixer. Fit the mixer with the dough hook attachment. with the mixer on low speed, gradually pour the milk mixture into the flour.
- Continue to beat on low until the flour is incorporated, stop and scrape down the sides and bottom as needed. Turn the speed up to medium and mix for about 4 minutes, until the dough is smooth and sticky.
- Scrape the dough out into a lightly oiled bowl. Brush a little oil over the top of the dough. Cover and set in a warm place to rise for 1 hour or until doubled in size.
- Turn the dough out onto a lightly floured surface, using as little flour as possible, gently knead the dough together. (The dough is very sticky. Add just enough flour to make it easy to handle.)
- Divide the dough in half. Divide each half into 8 equal sized pieces. You should have 16 dough balls. (If you want smaller muffins, divide each half into 11 pieces to equal 22 dough balls.) Roll each piece into a ball and flatten the ball into a disk.
- Place the disks on a baking sheet lined with parchment paper that has been dusted with cornmeal. Sprinkle more cornmeal over the tops. Cover with a lint-free towel and set in a draft-free place for 1 hour, or until doubled in size.
- Preheat the oven to 325ºF.
- Heat a griddle over medium-low heat. Gently lift each disk with a plastic spatula and place it on the griddle. (Handle the dough with care so you don’t deflate it) Cook them for about 2 minutes on each side, until lightly browned on both sides. Work in batches.
- Place the muffins back on the cookie sheet and bake them for 10-15 minutes.
- Transfer the muffins to a cooling rack and let them cool completely.
- Split the English muffins with a fork and toast them a toaster until the edges are lightly browned. Serve warm with your favorite jam or butter.
MAKE AHEAD TIP:
- Muffins are good for up 5 days stored in an airtight container at room temperature or in the refrigerator.
- Muffins can also be wrapped in plastic wrap, sealed in a zip-top bag, and frozen for up to 3 months. Thaw overnight in the refrigerator and toast before serving.
- To get muffins that are uniform in size, I suggest weighing the dough. For 16 muffins, each portion of dough should weigh 60 grams.