Have you ever tried making homemade English muffins? They are so much better than store bought and aren’t too difficult to make.
When I make them I always double or triple the recipe and freeze the extras.
To make homemade English muffins that mimic the taste of fresh ones from the bakery, don’t skip the cornmeal. The cornmeal gives them a little crunch on the outside of the muffin and is so delicious.
In this recipe I used half white flour half and whole wheat flour but you can use all white or all wheat.
Homemade English Muffins
- 1 cup hot water
- 1/2 cup milk
- 2 teaspoon honey
- 2 teaspoon salt
- 4 cups flour I used 1/2 white 1/2 whole wheat
- 2 teaspoon instant yeast
- 3 tablespoon softened butter
- Mix together water, milk, honey and salt.
- Add 2 cups of flour and the yeast.
- Mix until you have a loose batter.
- Cover the mixture and let rise for about 1 hour. It will look like this after an hour.
- Add the butter and the remainder of the flour and mix.
- Roll out dough on a surface sprinkled with cornmeal to about 1/2 inch thick and cut into circles.
- Let rise until doubled.
- Cook on a hot (about 350 degrees), well buttered griddle until they are light brown.
- Turn once while cooking.
- Cool and eat… or eat while hot, I cut them in half but you can also pry them open with a fork.
These homemade English muffins will pull apart with a fork when they are warm. Reheat them in the toaster or oven on low temperature.
You can use a wide mouth glass to cut the bread dough into circles, however I use a circle biscuit cutter. These cutters only cost a few dollars and are worth having in the kitchen for biscuits, cookies, and other breads.
More Homemade Bread Recipes to Try:
- Homemade Bagels
- Sweet Cornbread (Whole Wheat)
- Homemade Sweet Whole Wheat Bread
- Tortillas (Delicious and Homemade!)
- Homemade Whole Wheat French Bread Rolls
- Yeast Cinnamon Rolls