Homemade English Muffins are unlike ANYTHING you have ever tasted before. Store bought pale in comparison and as a matter of fact, they have a completely different flavor.
I promise you will NEVER want to go back to those old, dry hockey pucks again (especially after you see how easy these are to make!).
If I had to name any one thing that I loved the most about our trip to to NYC, it would easily be the mile high Homemade English Muffins from Sarabeth’s.
I can remember it like yesterday – those tall, pillowy muffins where so incredibly tender and made that much better with a bit of Hollandaise sauce.
Thankfully NYC is only an hour flight north – and a trip up for brunch isn’t out of the question – but who has time for that?
I had never made these before so I headed to King Arthur Flour to grab a recipe. Turns out….it’s perfect. After reading some of the reviews to gather tips, I headed to the kitchen to begin my journey to make my first ever homemade English muffins.
When I said these homemade English muffins are easy to make I wasn’t lying. You literally just dump everything in a mixer and let the machine do all the work for you. One thing that I found rather odd was the use of a flat beater attachment rather than a dough hook but other than that, it’s no different from most other bread recipes here on out.
The first batch of homemade English muffins turned out okay but not great. They didn’t have the same amount of rise that this second batch did but they did taste delightful. Round two was much better since I warmed up my house prior to the rising step which made a HUGE difference.
These are best split with a fork (which is kinda mandatory with homemade English muffins) and served with freshly made butter and homemade jam. I also like to eat these like a sandwich with an egg, bacon and cheese!
Homemade English Muffins
- 3 tablespoons softened butter
- 1 3/4 cups lukewarm milk
- 4 1/2 cups bread flour
- 1 1/4 to 1 1/2 teaspoons salt, to taste
- 1 free-range egg, lightly beaten
- 2 tablespoons sugar
- 2 teaspoons instant yeast
- cornbread mix, for sprinkling the pan
- In the bowl of a mixer, add all of the ingredients except the cornmeal.
- Using a paddle hook, beat the dough on medium about 5 minutes. It will be rather sticky.
- Using floured hands, scrape dough from the sides of the bowl and form into a ball. Allow to rise for 1-2 hours.
- Prepare pans by sprinkling heavily with cornmeal. (I used one cast iron pan and one anodized nonstick but you can also use a griddle)
- Deflate the dough and portion into 16 equally sized pieces.
- Shape each piece of dough into a ball and then flatten to about 3" in diameter. Use cornmeal if you need to keep it from sticking from everything.
- Allow the Homemade English Muffins to rest for 30 minutes.
- Place however many will fit into your prepared pan (my cast iron held 4 each) and turn the heat to about medium-low. Pre-heat oven to 350°.
- Cook homemade English muffins for 10-15 minutes per side or until golden brown. They should reach 190°F on a thermometer. If the muffins brown too quickly before the center is done, place them in the pre-heated oven for 5-10 minutes until cooked through. (You will be able to tell they are finally done because the sides have firmed up a bit.)
- Cut in half with a fork and toast until golden. Serve with Canadian bacon, eggs and Hollandaise sauce OR your plenty of butter and jam!
I hope you get a chance to try these homemade English muffins and if you do, I’d love for you to tag me on social so that I can see them!