Freshly Milled English Muffins
It's hard to beat a soft, fresh milled flour English muffin! This easy recipe makes a perfect addition to any breakfast.
Servings: 6 muffins
Calories: 291kcal
Ingredients
- 1 1/4 cups milk warmed to about 100°F
- 2 tsp active dry yeast
- 3 tbsp honey
- 2 tbsp butter melted
- 1 large egg
- 1 1/2 tsp salt
- 2 2/3 cups hard white wheat flour (350g) spooned & leveled
- Cornmeal for dusting
Instructions
- In the bowl of a stand mixer, combine the warm milk, yeast, and honey. Stir to dissolve the yeast and let it sit for about 5-10 minutes until it becomes frothy.
- Stir in the melted butter, salt, and 2 cups of whole grain flour.
- Add the remaining 2/3 cup flour and beat on low speed in the stand mixer for 1 minute. Stop, scrape down the sticky dough from the sides, and fold it in. Beat again for another 4-5 minutes on low. (I use speed 2.)
- Use a spatula to fold the dough in on itself, then cover the bowl with plastic wrap and let the dough rise for 2 hours, or until it has doubled in size.
- Once doubled, do not punch it down. Transfer the dough to the fridge to chill overnight. You can chill it for as little as 6 hours, or if needed, you can also skip the chill entirely, but it makes them taste so much better, and the dough is WAY easier to handle chilled.
- The next morning, remove the dough from the fridge. Sprinkle a little cornmeal on your workspace, and on the dough. Then, pull off a piece of dough and roll it into a ball, then flatten it before placing it on the countertop. Repeat for the remaining muffins and sprinkle a little more cornmeal on top of them.
- Cover and let the dough rest for up to 20 minutes. Do not extend this time.
- Preheat the oven to 350°F. While the oven is pre-heating, heat a skillet on medium-low. Once hot, melt about a 1/2 tbsp of oil or butter in the skillet, and cook the muffins for about 10-15 minutes, flipping once. Note: the sides should be golden brown and the edges can still be soft, but should be firmed up.
- Transfer the muffins to a parchment paper-lined baking sheet or prepared cast iron skillet and bake for 14 minutes, or until the internal temperature registers 200°F.
- After baking, let the muffins rest for 15-20 minutes before serving to allow them to set properly.
Notes
- The dough is super sticky—nothing like a regular bread dough! To keep it from sticking to your hands, try dusting them with cornmeal or wetting them slightly.
- You can gently press down the edges while they cook on the stovetop, but be careful not to overdo it.
- I don't usually need to add more oil before flipping, but you may want to. If you’re using butter, make sure the skillet isn’t too hot as it may burn the butter.
- The sides of the muffins should be golden brown, and the edges should feel firm before you transfer them to the oven.
- Oven and stovetop times can vary since every setup cooks a little differently. I bake mine for exactly 14 minutes, but you may need to adjust the time depending on your oven.
- English muffins can be stored in an airtight container at room temperature for up to 5 days or in the freezer for up to 6 months.