Description
Soft, chewy, and filled with nooks and crannies, these homemade English muffins are perfect for breakfast or snacks. They are simple to make and taste amazing when toasted with butter, jam, or your favorite toppings!
Ingredients
Scale
- 1 and 1/4 cups (300ml) warm milk (about 100°F / 38°C)
- 2 teaspoons (6g) instant or active dry yeast
- 3 tablespoons (64g) honey
- 2 tablespoons (28g) unsalted butter, melted and cooled slightly
- 1 large egg, at room temperature
- 1 and 1/2 teaspoons salt
- 1 cup (130g) whole wheat flour
- 2 cups + 3 tablespoons (280g) bread flour or all-purpose flour
- Cornmeal or semolina flour, for handling dough (at least 1/2 cup)
Instructions
- Prepare the dough:
In a large mixing bowl, whisk together the warm milk, yeast, and honey. Let the mixture sit for about 5 minutes until it becomes foamy. Add melted butter, egg, salt, whole wheat flour, and 1 cup of bread flour. Mix well, then add 1 more cup of bread flour and mix until the dough is sticky. Add the remaining flour and stir for 1 minute until combined. The dough will remain sticky, which is normal. - Let the dough rise:
Cover the dough tightly with plastic wrap and let it rise at room temperature for about 2 hours, or until it doubles in size. For the best flavor, refrigerate the dough for at least 6 hours or up to 24 hours. - Shape the muffins:
Line two large baking sheets with parchment paper. Sprinkle cornmeal or semolina on your work surface and hands. Divide the dough into 12 equal pieces (about 1/3 cup each), shaping each piece into a 1-inch thick disc. Place the discs on the prepared baking sheet, sprinkle with more cornmeal, and let them rest for 20 minutes. - Cook the muffins on the stovetop:
Heat a griddle or skillet over medium heat (around 325°F / 163°C). If needed, lightly grease the pan. Cook the muffins in batches, about 7-8 minutes per side, until they are golden brown. Flatten them gently around the edges while cooking. - Bake the muffins:
Preheat the oven to 350°F (177°C). Transfer the cooked muffins to a baking sheet and bake for 8-11 minutes until an instant-read thermometer shows the center has reached 200°F (93°C). - Cool and serve:
Let the muffins cool on the baking sheet for 10 minutes. Slice with a serrated knife or fork and toast if desired. Enjoy with butter, jam, or your favorite toppings.
Notes
- For best flavor, allow the dough to rest in the refrigerator for at least 6 hours.
- To freeze, wrap cooled muffins tightly and store for up to 3 months. Thaw at room temperature or toast from frozen.
- Prep Time: 15 minutes
- Cook Time: 20 minutes (plus 2 hours for rising)