I absolutely love English muffins…give me an English muffin and a poached egg for breakfast and I am one happy gal!
For some reason, I had it in my head that making homemade English muffins would be a big pain in the butt. I don’t know why I thought that, but I just did. But then I stumbled upon this recipe and decided to try making them myself – and I will never buy them again (well – maybe when Giant puts them on sale Buy 1 Get 2 Free, as they do a few times per year.
This is just a plain english muffin recipe, but you can easily add some cinnamon and raisins if you like those varieties or experiment with different types of flour.
I usually make a triple batch of these and freeze them. They are perfect for when I am making my freezer breakfast egg sandwiches or just toasted with some jam.
I like to make these on my 2-burner griddle, because I can usually fit about 6 of them on at a time, but you can easily use a regular no-stick skillet!
This was a VERY easy recipe that was less than 1/2 the price of buying them in the store. Give it a try (and let me know how it goes for you!
Scroll down for my English Muffin recipe!
- 1 cup milk
- 2 tablespoons honey
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water (110 degrees F/45 degrees C)
- ¼ cup melted shortening or butter
- 6 cups all-purpose flour
- 1 teaspoon salt
- cormeal for dusting
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
- In a small bowl, dissolve yeast in warm water. Add honey and gently mix. Let stand for 10-15 minutes until bubbly and creamy..
- In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth.
- Add salt and the rest of the flour, or until a soft dough forms.
- Turn dough out on to a lightly floured cutting board and knead for a about a minute.
- Place in greased bowl, cover, and let rise.
- Punch down dough and roll out to about ⅜″ thick. Using a large biscoit cutter, cut dough in to rounds.
- Dust parchment paper with cornmeal and set the rounds on it to rise. Dust tops of rounds with cornmeal
- Cover and let rise 45 minutes to an hour.
- Heat a lightly-greased griddle. Cook muffins on griddle on top of stove over medium heat for about 10 minutes on each side
- To use, split and toast.