Homemade English Muffins

Butter being spread on an english muffins.

These homemade English muffins are soft, fluffy, perfectly chewy, and have all those signature nooks and crannies you love.

Course Bread, Breakfast

Cuisine American

Prep Time 25

Cook Time 20

Rise Time 1 30

Total Time 2 15

Servings English Muffins

Calories 204kcal

Equipment

Stand mixer with dough hook (optional)
large mixing bowl
measuring cups and measuring spoons
Small saucepan or microwave-safe measuring cup
baking sheet
parchment paper
Clean kitchen towel
Large skillet or electric griddle
Spatula

Ingredients

2 cups whole milk
2 tablespoons honey
.25 ounce instant dry yeast
5 cups bread flour
½ teaspoon salt
1 large egg
¼ cup butter melted
⅓ cup cornmeal
Oil for greasing bowls and skillet

Instructions

Warm the milk to about 110 degrees Fahrenheit. Stir in the honey and instant dry yeast. Let the mixture sit for 5 to 10 minutes, or until it becomes frothy.
In the bowl of a stand mixer, combine the bread flour and salt.
Add the yeast mixture, egg, and melted butter to the flour.
Mix with the dough hook on medium speed for about 5 minutes until a smooth, elastic dough forms. If mixing by hand, stir everything together with a spatula, then knead on a lightly floured surface for about 5 minutes.
Lightly grease a large bowl with oil. Place the dough in the bowl, turning once to coat the top with oil.
Cover with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until doubled in size.
Punch down the risen dough and divide it into 16 equal pieces.
Roll each piece into a ball, then gently flatten into a disc about 4 inches in diameter.
Line a baking sheet with parchment paper and sprinkle half of the cornmeal over the parchment.
Arrange the dough discs on the prepared baking sheet, leaving about 2 inches between each one.
Sprinkle the tops with the remaining cornmeal.
Cover loosely with a towel and let the muffins rise for another 30 minutes.
Heat a lightly greased skillet or electric griddle over medium heat.
Cook the English muffins for 7 to 10 minutes per side, adjusting the heat as needed so they cook through without burning. The muffins should be golden brown on both sides and cooked through in the center.
Cool slightly, then split each muffin with a fork to create the classic nooks and crannies.
Toast before serving with butter, jam, or your favorite toppings.

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