Homemade English Muffins Recipe

These honey wheat English muffins are completely homemade from a simple 8 ingredient dough. The sticky dough does not require kneading and you can skip the rolling pin entirely. Some homemade English muffin recipes call for a round biscuit/cookie cutter, but you don’t need it for these– your hands sprinkled with cornmeal or semolina flour are your best tool.

Though the dough rises and is ready in about 2 hours, I strongly recommend refrigerating it for at least 6 hours so your English muffins have better flavor.

Ingredients:

1 and 1/4 cups (300ml) milk, warmed to about 100°F (38°C)*

2 teaspoons (6g) instant or active dry yeast*

3 Tablespoons (64g) honey*

2 Tablespoons (30g) unsalted butter, melted & slightly cooled

1 large egg, at room temperature

1 and 1/2 teaspoons salt

1 cup (130g) whole wheat flour (spoon & leveled)*

2 cups + 3 Tablespoons (280g) bread flour or all-purpose flour (spoon & leveled)*

cornmeal or semolina flour for handling dough (at least 1/2 cup (60g))