Homemade English Muffins
Prep time
Cook time
Total time
Serves: 22 english muffins
  • 1¾ cups lukewarm milk
  • 2¼ tsp yeast
  • 3 Tbsp butter softened
  • 1¼ tsp salt
  • 2 Tbsp sugar
  • 1 large egg
  • 4½ cups flour
  • Olive oil
  • Cornmeal for dusting
  1. Warm milk slightly until just lukewarm.
  2. Pour milk into stand mixer bowl fitted with the dough hook attachment. Sprinkle yeast over top of milk and let sit for 10 minutes to activate.
  3. Once yeast is dissolved and foamy looking, add butter, salt, sugar, egg and flour to the bowl.
  4. Mix on low until all ingredients are incorporated. Increase mixer speed to medium and knead for another five minutes. The dough should be soft and sticky to the touch.
  5. Remove dough from mixing bowl and oil the same bowl.
  6. Return dough to oiled mixing bowl, cover with a clean dishcloth, lid, or saran wrap and let rise for two hours in a warm place.
  7. Once risen, pull off 2 oz pieces of dough (slightly larger than a golf ball for reference) and roll into balls. Flatten balls down slightly and place on a flat surface dusted with cornmeal.
  8. Cover with a clean dishcloth and let rest/rise for 20 minutes.
  9. Preheat oven to 250ºF.
  10. Heat cast iron grill/pan (regular grill/pan will work as well but cast iron is ideal) to medium-low, dust with cornmeal and cook english muffins until golden brown approximately 8-10 minutes per side.
  11. Once browned on both sides, transfer english muffins to cookie sheet in the oven and cook for another 10 minutes.
  12. Let cool completely on a wire rack before splitting open with a fork.
When grilling english muffins, place a greased cookie sheet on top to help keep the proper shape.
If your kitchen isn't particularly warm, let dough rise in the microwave with a cup of boiling hot water placed inside. Leave the door open so the light stays on.
Recipe by More Than Your Average Mom at https://morethanyouraveragemom.com/recipe-homemade-english-muffins/