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English Muffins

We enjoy breakfast at our house. English muffins are always a treat, however, the store bought muffins seem to get thinner every year. This recipe will give you control over how thick your final product is.

1 3/4 cups lukewarm milk
3 tablespoons softened butter
1 1/4  teaspoons salt
2 tablespoons  sugar
1 large egg, lightly beaten
4  cups  bread flour
1/2 cup wheat flour
2 teaspoons instant yeast
cornmeal for dusting griddle

Begin by mixing all ingredients in your stand mixer. I use the flat paddle and mix until shiny.  Then change to the dough hook and knead for about 5 minutes.
Remove dough and place it in a well oiled bowl . It will be sticky. Cover and allow to rise about 2 hours.
Lightly punch down and divide into 16 equal dough balls. Cover and allow  to rest about 15 minutes.
Place a few balls on a grill preheated to medium low. Toast on for 10 to 15  minutes, until bottoms are nicely browned.
Flip and toast other side. Internal temperature should be about 205 degrees. If they are still doughy in the middle place in a 325 degree oven for about 5 to 10 minutes