My family is so wild for Homemade English Muffins that I’ve learned to double, and sometimes triple my recipe so we always have some on hand. They freeze beautifully, which means I usually have a couple dozen stashed away for lazy mornings or sudden Eggs Benedict cravings.
It’s easy enough to mix a single batch of homemade English muffins by hand using a big wooden spoon and bowl.
If you have a bread machine, add the ingredients in the order specified by your machine and set it to the “Dough” setting. Be sure to stick around so you can pull the dough out after the first rise. (If you’ve lost the instructions to your machine, it’s usually safe to add all of the liquid ingredients first, then the dry ingredients, saving the yeast for the last.)
If you plan to make a double or triple batch, though, I strongly encourage you to use a stand mixer.
Of course, you don’t have to eat English muffins on their own. They’re delicious in a variety of recipes:
Breakfast sandwiches: Slide a homemade sausage patty, a fried or scrambled egg, and a slice of cheese onto a muffin for breakfast you can eat on the go.
French Toast: Dip them in a batter of beaten egg, a splash of milk, and a pinch of sugar then fry both sides in butter until golden. Sprinkle with powdered sugar and add syrup. Yum!
Cinnamon Sugar Toast: Pop a homemade English muffin in the toaster while mixing 1 tsp. of ground cinnamon and 2 tsp. of white sugar. Slather the toasted muffin with butter and sprinkle on the sweet.
Mini-pizzas: Top homemade English muffin halves with pizza sauce, your favorite toppings, and grated mozzarella cheese. Bake in a 375°F oven until the cheese bubbles and enjoy.
BREAD, WITH A DIFFERENCE
You’ll notice as you read the recipe that there’s an extra step involved in making homemade English muffins. Most bread recipes go from the second rise straight into the oven. Not this one.
English muffins are unique in that they’re first cooked on a griddle (or skillet) for a few minutes before going into the oven. That’s what creates those airy nooks and crannies which make English muffins so different from American biscuits.
And the taste? Honest. No, I mean that: there’s just something very honest and humble about homemade English muffins.
From the smell of the bread baking to the crunch as you bite into a perfectly split, toasted muffin smeared with butter, this is what breakfast was meant to be. Comforting. Filling. Wholesome. Delicious.
Homemade English Muffins
All the nooks and crannies you love with a delicious, homemade flavor!
- 4 cups all-purpose flour or equal amounts whole wheat and all-purpose flour if you prefer
- 1 teaspoon table salt
- 1 teaspoon baking soda
- 1 tablespoon dry yeast
- 1 cup milk
- 1 tablespoon honey
- 3 tablespoons unsalted butter
- 1 egg beaten
- 1/2 cup cornmeal divided
- Combine flour, salt, baking soda and yeast in a medium bowl.
- In a small sauce pan, heat milk slowly. Stir in honey and butter and continue to cook, stirring constantly, until butter is melted. Do NOT scorch milk!
- Transfer milk mixture to the bowl of a stand mixture (or pour into bottom of large bowl). Add egg and continue mixing until well combined.
Leaving mixer running, or stirring constantly, add the dry ingredients a small amount at a time until fully mixed. Mix or knead one additional minute.
Lightly flour a work surface. Lightly grease two baking sheets and sprinkle them with half of the cornmeal. Tip the dough onto a floured surface and GENTLY roll or pat it to 1-inch thickness. Don't press hard or you'll ruin the nooks and crannies.
Using a 3-inch round cookie cutter, cut muffins and transfer them to the baking sheets. Reshape dough and continue cutting until all dough is used.
- Cover baking sheets with a clean kitchen towel and let the muffins rise in a warm, draft-free place for 20 minutes.
Preheat oven to 325° F. Also preheat a griddle or skillet over medium-low heat and lightly grease it. Sprinkle lightly with remaining cornmeal.
Cook muffins a few at a time, without letting the edges touch, around 2 minutes per side or until lightly golden. Transfer back to the baking sheets.
- Bake browned muffins in 325°F oven for 15 minutes or until fully risen and lightly golden brown. Let cool on wire rack.
To serve: split muffins by wedging the tines of a fork toward the center of the muffin, working all around the sides.
To store: keep in the refrigerator up to one week, or freeze on baking sheets and store in freezer up to 4 months.
More of my recipes:
Easy Baked Omelet for a Crowd – Great for meal-prep breakfasts!