Homemade English muffins made with fresh milled flour are so easy to make and enjoy at home. Whether you love them slathered with butter, topped with jam, or used for the ultimate breakfast sandwich, this recipe will bring them straight to your kitchen!
What You’ll Need To Make Homemade English Muffins Made With Fresh Milled Flour
Water
Milk– You could use a dairy alternative or omit the milk and use all water if you want. The milk overall helps with the flavor, but isn’t required.
Sugar– This is preferred for flavor, but isn’t necessary if you want to leave it out.
Fresh Milled Hard White Wheat Flour
Butter– You can substitute a dairy free alternative.
Salt
Cornmeal– For dusting the tops and bottoms.
Things To Know When Making Homemade English Muffins Made With Fresh Milled Flour
- This dough is supposed to be on the more hydrated and sticky side.
- You are NOT kneading until window pane. If you knead English Muffin dough like bread dough you are going to see a tighter crumb. You want to knead it until it is a smooth dough. (See pictures below)
- Don’t punch the dough down. I like to just gently transfer the dough from the bowl after rising to a lightly oiled silicone mat and gently shape it into a rectangle (as close as I can) and use a 3 1/4 inch biscuit cutter to cut the muffins.
- When cutting your English muffins, don’t twist the cutter. You want a clean cut so they puff and rise as much as possible. Twisting your cutter may seal the dough and hinder their rise.
- Handle them GENTLY. You don’t want to pop the dough when transferring to the frying pan after rising or when flipping them over. I try to be as gentle as possible when flipping them. If you can handle it you can grab them off of the spatula by the edge that was just fried and gently set them down to flip them so they don’t lose too much air.
- To traditionally open an English muffin with a fork, insert the tines of the fork into the edge of the muffin and gently twist or pull apart. This preserves the “nook and crannies” rather than a flattened texture from a knife.
Can I Just Fry These English Muffins And Skip Baking?
Yes, you can just fry these in a skillet! If you’re only frying in a skillet fry for 6-7 minutes over low heat on each side or until 190F inside.
I like to fry and bake them so they don’t get overdone on the outside and possibly stay gummy on the inside. Doing both steps helps ensure they are done all the way through.
Alternatively, you can skip the frying step and just bake them, too! For this method bake at 400F for 10 minutes, flip, and bake for 5 more minutes. This method is great because you can skip the frying step. The only “con” is if you want a more traditional browned top and bottom.
Ways To Enjoy Homemade English Muffins
- Butter & Honey
- Jam, Jelly, or Preserves
- Peanut Butter
- Avocado Toast
- Smoked Salmon & Cream Cheese
- Bacon/Sausage, Egg, and Cheese Muffin
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Homemade English Muffins Made With Fresh Milled Flour
Ingredients
- 360 grams warm water, (90-100F) (1 1/2 cup)
- 120 grams milk (1/2 cup)
- 1 tbsp instant yeast (I use SAF instant yeast)
- 2 tbsp sugar
- 570 grams fresh milled hard white wheat flour (approx. 4 1/2 cups)
- 57 grams butter, softened
- 1 1/2 tsp salt
- 1/3 cup cornmeal for dusting tops and bottoms
Instructions
- Put cornmeal onto a small plate or in a shallow bowl and set aside.
- In stand mixer add warm water, milk, yeast, and sugar and mix just until the yeast is hydrated.
- Add flour and salt and knead for 2 minutes. Then add in softened butter and knead 1 minute. (I like to add the butter in 1 tbsp. chunks so it incorporates easier.*I used a Bosch. If using a KitchenAid it may take a little longer. We are just looking for the dough to come together and be smooth. We are NOT kneading to reach window pane. The dough is very hydrated and may seem sticky, but that's okay.
- Move dough to a greased bowl to rise covered for about 30-45 minutes or until doubled.
- When dough is done rising, gently remove it from the bowl onto an oiled or floured surface. Gently spread the dough out and pat down until it’s about 3/4 inch thick.*I prefer to oil my hands and use a lightly oiled silicone mat or oiled counter top versus flour which may dry your muffins out.
- Using a biscuit cutter with a greased or floured edge cut your muffins. Don't twist the cutter. Dust the tops and bottoms of your muffins in the cornmeal and gently transfer them to a parchment lined baking sheet. Cover with plastic wrap and let rise for 20 minutes.
- Near the end of the rise, preheat a cast iron frying pan over low heat and your oven to 375F. Fry English muffins over low heat for 4 minutes on each side. Take care when flipping them so they don't deflate much. Move fried English muffins to the oven and bake for 4 minutes or until the center is 190F. *I like to fry 3 at a time in my 12 inch skillet so I have room to flip them. Then I work in batches when adding and removing from the oven while more are frying.
- Cool on a wire rack. Enjoy warm or let them cool.
Fry Only Directions
- Fry in a buttered cast iron skillet fry for 6-7 minutes over low heat on each side or until 190F inside.I like to wipe out the skillet and put fresh butter in between each round of muffins.
Bake Only Directions
- Bake at 400F for 10 minutes on a parchment lined baking sheet, flip, and bake for 5 more minutes.
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