Homemade English Muffins

March 24, 2017

Credit: Zestuous


  • 2 cups milk
  • 3 tablespoons butter
  • 2 1/2 cups whole wheat flour
  • 2 teaspoons instant yeast
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons sugar
  • 1 egg (each)
  • 1 cup cornmeal, grits, or semolina


  1. Warm the milk to about 110F, either in the microwave or on the stovetop
  2. Melt the butter and allow to cool slightly
  3. Place al dry ingredients, except for the cornmeal, into a stand mixer fitted with a paddle (this is unusual for making bread doughs, but this dough is very soft so the paddle works well in this case)
  4. Turn the mixer on low, and add the butter, egg, and drizzle in the milk while the mixer is mixing. The dough should come together and be very soft
  5. Increase the speed of the mixer to medium-high and continue to mix for 5 minutes. The dough should still be soft and should begin to pull away from the sides of the bowl
  6. Scrape down the dough and gather it into a ball in the middle of the bowl, cover with plastic wrap and place into the refrigerator overnight.
  7. The next day, prepare several sheet pans with parchment paper, a large skillet (or griddle), and a plate with the cornmeal or grits
  8. Preheat the oven to 350F and place the skillet on the stovetop on medium to medium-low heat to preheat while you are shaping the muffins
  9. Scrape the dough out onto a clean workspace, arrange it into a uniform mass, and cut into 20 equal pieces
  10. Roll each piece until round, cover with plastic and allow to rest for approx. 10 minutes
  11. Press each roll into the cornmeal on both sides, and flatten into a disc about 1/4 thick and 4″ in diameter. You may find it helpful to use a small rolling pin. Place the rounds onto a parchment-lined sheet pan. Cover and allow to rest for 10 minutes
  12. Fit as many rounds into your skillet as you can, cook for about 4 minutes on each side. The muffins should brown on the bottoms and rise while they are cooking. Adjust heat accordingly so that they do not burn
  13. Place the muffins onto a papered sheet pan and immediately place into the oven, while you cook the next round of english muffins. Make sure to wipe out the cornmeal from the skillet in between batches of muffins so that is does not burn
  14. When the next round of english muffins is ready to go into the oven, the first bath should be done. The interior temperature should be about 205F
  15. Allow english muffins to cool completely before freezing in a plastic ziplock bag. One option is to slice them 3/4 of the way through before freezing so that they are ready to go for a quick breakfast sandwich

Recipe credit: UNC Nutrition Research Institute and JWU Charlotte

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