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fresh milled flour homemade English muffins on plate with butter and jelly
Fresh Milled Mama

Homemade English Muffins Made With Fresh Milled Flour

5 from 4 votes
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!
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Prep Time 20 minutes
Cook Time 20 minutes
Rise Time 1 hour 15 minutes
Total Time 1 hour 55 minutes
Servings: 12 English Muffins
Course: Breakfast
Cuisine: American
Ingredients Method

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

Method
 

  1. Put cornmeal onto a small plate or in a shallow bowl and set aside.
  2. In stand mixer add warm water, milk, yeast, and sugar and mix just until the yeast is hydrated.
  3. 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.
  4. Move dough to a greased bowl to rise covered for about 30-45 minutes or until doubled.
  5. 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.
  6. 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.
  7. 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.
  8. Cool on a wire rack. Enjoy warm or let them cool.
Fry Only Directions
  1. 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
  1. Bake at 400F for 10 minutes on a parchment lined baking sheet, flip, and bake for 5 more minutes.