Homemade English Muffin Recipe
Recipe type: Breakfast
Serves: 14-18 muffins
  • 2 cups milk (we used whole)
  • 2 heaping tbsp honey
  • 1 packet instant active dry yeast
  • 1 egg
  • 4 tbsp unsalted butter
  • 5 cups bread flour
  • pinch of salt
  • cornmeal
  1. Microwave the milk for 15 seconds until warm to the touch (you don’t want it too hot! if you have a thermometer, you’ll want it about 110F). Stir in the honey & then add in the yeast. Gently stir it all together & let sit for 5 minutes.
  2. Melt the butter & let cool for 2 minutes. Add melted butter & egg to yeast mixture. Stir to combine.
  3. Stir in the salt & then add in the flour, one cup at a time. Once all the flour is mixed in, continue to mix dough for an additional 1-2 minutes.
  4. Spray large bowl with baking spray & add dough to that bowl. Cover with clean dish towel & set aside for 1 hour in a warm place to let the dough double in size.
  5. Sprinkle flour onto flat surface & divide the dough in half (it should be pretty sticky at this point). Divide each half of dough into 6-8 (depending on how big you want the muffins to be) equal sized pieces. Roll each ball into a circle & then press flat with your hands until English Muffin shape is formed.
  6. Place dough muffins onto parchment lined baking sheet & sprinkle with cornmeal. Flip each muffin over & sprinkle the other side with cornmeal as well.
  7. Preheat oven to 325F. Heat cast iron skillet over medium heat, spray lightly with baking spray & place 3 muffins (or however many you can fit) onto the skillet. Cook 1-3 minutes or until medium brown on the bottom, flip & repeat. Place muffins back onto baking sheet when done & bake for 10 minutes. Serve toasted with butter, jam, etc. Enjoy!
measuring cup
microwave safe bowl
baking spray
large bowl
dish towel
parchment paper
baking tray
cast iron skillet
Recipe by Public Lives, Secret Recipes at https://publiclivessecretrecipes.com/2019/03/homemade-english-muffin-recipe.html