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16 homemade English muffins stacked in 3 columns with one in front. All on a wood board with a nutcracker who looks like a chef laying on his side peeking out behind them.

Homemade English Muffins

Stacey Mincoff
Homemade English Muffins are so much better than store bought, that it will be hard to eat commercial muffins ever again. 
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Passive 1 hour 45 minutes
Total Time 2 hours 15 minutes
Course Bread, Breakfast
Cuisine English
Servings 16 English Muffins
Calories 176 kcal

Equipment

  • Griddle
  • Stand Mixer

Ingredients
 
 

  • 1 3/4 Cups Milk luke warm or 110°F/43.33C - 115°F/46.11C
  • 3 Tablespoons Unsalted Butter room temp
  • 1 1/4 Teaspoons Salt
  • 1 Tablespoon Honey
  • 2 1/4 Teaspoons Active Dry Yeast or one packet
  • 1 Egg extra large
  • 4 1/2 Cups All Purpose Flour
  • Cornmeal for griddle to prevent sticking to griddle

Instructions
 

  • Blend all of the dry ingredients (except for the cornmeal) in a large bowl of a stand mixer.
  • Warm the milk in the microwave for 10-20 seconds at a time until it reaches 110°F/43.33°C - 115°F/46.11°C in a 2 cup glass measuring cup (use an instant read thermometer). Combine the honey and the milk and stir until honey has dissolved.
    Homemade English muffin dough on beater of a stand copper colored stand mixer with a nutcracker that looks like a chef to the left.
  • Transfer to the bowl, add the egg and the butter with the dry ingredients, and mix with the dough hook until dough starts to come away from the sides of the bowl (about 3 minutes). The dough will be very sticky and stretchy.
  • Gather the dough, scraping the sides of the bowl and form a ball. Place that ball of dough back into the bowl, cover and let it rise for 1 to 2 hours, or until almost double in size.
    Tip: Turn your oven on for one minute, then turn it off. This will create a nice warm (but not too warm) place for the dough to rise.
  • Sprinkle a light coating of cornmeal over 2 griddles. If you don’t have two griddles, you can use skillets or a combination of skillets and griddles, or you can cook them in shifts.
  • Gently, punch dough down and then divide the dough into half, then each half again, and again until you have 16 equal pieces. (you could weigh the dough and divide that amount by 16, then weigh each piece.)
    16 small balls of dough on a white cutting board with orange accents on each end.
  • Form each piece into a nice smooth ball then flatten the balls between your hands until they’re about 3” to 3 1/2” (7.62cm to 8.89cm) in diameter.
    3.5" piece of flattened dough in the palm of a woman's hand. Griddle with sprinkled cornmeal below and balls of dough ready to be flattened to the left.
  • Place these onto the griddles or skillets that you’ve prepared with cornmeal and sprinkle more cornmeal on top of each muffin. Cover with light kitchen towel and let them rise for 20 to 30 minutes. They are only going to rise a small amount.
    16 Raw round pieces of dough on two cornmeal sprinkled griddles.
  • Heat griddles (or skillets) between medium and medium high heat and cook for 8 to 15 minutes per side (Yes, I know, this is a crazy time zone of deliciousness but it’s real, even Pepé thinks it’s odd in that hollow wooden head of his).
    The second side will go faster. They will puff quite a lot when cooked properly. If they don’t start to brown after 12 minutes increase the temperature slightly.
    nce they’ve turned a golden brown on one side (see photos), gently flip them over and continue to cook on the other side until the that side has also browned and the internal temperature reads 180°F/82.22°C to 190°F/87.78°C with an instant read thermometer.
    If you don't have a thermometor, tap the top of the muffins. They will sound hollow. If muffins are getting too dark, you can put them on a sheet pan and continue cooking them in a 350°F/176.67°C oven for a few minutes.
    close up of partially cooked, and very puffy homemade English muffins on cornmeal sprinkled griddles.
  • Once thoroughly cooked, move to a cooling rack to cool.
    Homemade English muffins cooking on a pair of griddles.
  • Split open by poking a fork through the side and continue poking all the way around. Or you can cut them with a bread knife, but this is safer and shows off their fluffy texture. These English Muffins will be slightly crispy on the outside and moist and fluffy on the inside.
    close up image of split open homemade English muffin showing the texture inside and out.

Notes

Tip: Turn your oven on for one minute, then turn it off. This will create a nice warm (but not too warm) place for the dough to rise.
 
If you don't have a dough hook, you can still use the paddle beater. 

Nutrition

Calories: 176kcalCarbohydrates: 30gProtein: 6gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 19mgSodium: 199mgPotassium: 94mgFiber: 1gSugar: 3gVitamin A: 124IUVitamin C: 1mgCalcium: 38mgIron: 2mg
Keyword Better than Store Bought, Bread, English Muffin, Griddle, Homemade, No Knead, Yeast
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