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Homemade English Muffins

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Have you ever made homemade English Muffins before? It might sound intimidating, but they really are easy to make! I tested recipes, broke them down into easy steps, and came up with this delicious recipe. English Muffins are easy to prepare, and they are cooked on a griddle, not in the oven. Start your day right, pour a cup of coffee, and get ready to experience something special. Once you master this skill, breakfast will never be the same!

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Homemade English Muffins

Ingredients

  • 1 3/4 cups milk, lukewarm

  • 5 Tablespoons softened Unsalted Challenge Butter, divided

  • 1 1/2 teaspoons of salt

  • 2 Tablespoons sugar

  • 1 large egg, lightly beaten

  • 4 1/2 cups all-purpose flour

  • 2 teaspoons instant yeast

  • Cornmeal, semolina flour, or farina, for sprinkling on the griddle

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Note: Although using a stand mixer is the preferred method, if one is not available, you can stir dough by hand in a large mixing bowl.

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Directions

  1. Combine 4 Tablespoons of butter, salt, sugar, egg, yeast, and flour in the bowl of your stand mixer. At low speed, start mixing ingredients together. Slowly pour in the milk.

  2. Mix the dough for 5 minutes at medium-high speed. When finished, the dough will be very stretchy, shiny, and sticky.

  3. Form the dough into a ball and cover the bowl. Let the dough rise in a warm area for 1 to 2 hours until doubled in size.

  4. Gently divide the dough into 16 pieces. Shape each piece into a smooth ball. Flatten the balls until they are about 3 ½ -4 inches in diameter. Sprinkle a baking sheet with cornmeal, semolina flour, or farina. Place muffins on the pan. Sprinkle tops with additional cornmeal, semolina flour, or farina.

  5. Cover the muffins and let them rest for 30 minutes to slightly rise.

  6. Warm a griddle to low heat. If a griddle is not available, a large heavy skillet can be used. Melt the remaining 1 tablespoon of butter on the griddle and add muffins leaving some space around them, do not crowd.

  7. Cook the muffins over low heat for 10 to 15 minutes per side, or until their exterior is golden brown, and their interior is cooked all the way through. Be patient, muffins need time to rise and cook thoroughly.  Depending on your pan or griddle size, muffins may need to be done in batches.

  8. Muffins need to cool for at least 10 minutes before enjoying. Use a fork to split muffins in half.​

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Chef Tips:

  • If you ask us, English muffins are all about the butter, and how it melts into the muffin after toasting. Make sure to use a fork to split open your muffin, never cut them in half with a knife. A knife will smooth out the muffin and does not give you wonderful nooks and crannies for your butter to melt into!

  • How do you know your muffins are cooked? When done, the center of a muffin should register about 200°F on an instant-read thermometer. If you find the muffins have browned before they are cooked all the way through, no problem!  Place them into a preheated 350°F oven for about 10 minutes or so, or until they are thoroughly cooked.

  • Once you mastered this recipe, how about turning your muffins into Breakfast Sandwiches or Breakfast Pizzas? Make sure to check our great recipes and suggestions here on the site!

  • If you have extra muffins, no worries! Place split muffins in a freezer-safe zipper bag, label, and freeze! Thaw in the microwave, or simply pop them into your toaster for a breakfast treat. Muffins can be frozen for up to 6 months.

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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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