Like any overachieving baker, or wife (or husband) you need a good English muffin recipe in your back pocket. English muffins fall under the “you can make those at home” conundrums for my husband with a response of a smiling head shake from me.

Yes, you can make your very own English muffins at home, and they will taste better than anything you could buy in a store. The really cool thing about EM is that they don’t get baked! They are “pan-baked”; this created the iconic brown crusts on both sides. Cool huh?

Another sweet tip for EM is not to slice them with a knife. You need to poke around the muffin and gently pry it open. This way all the nooks and crannies of proper English muffins stay intact and don’t get squished by your knife.

This recipe, like all others, is modified from other sources. I strongly recommend that you do surf through a few recipes to understand the concepts of your current project. You can also get a more well-rounded recipe/ method if you see what others are doing too. There is really way too much about baking to fit into a tiny blog post.

Time: 5 hours and 30 minutes
Serves: about 16 muffins

Ingredients:

  • 1 cup (8oz, 224g) active sourdough starter
  • 3/4 cup (6 oz, 180 ml) warm water
  • 1 cup (8 oz, 240 ml) whole milk, warmed to 110F
  • 5 cups (25 oz, 700) all-purpose flour
  • ¼ cup (2.5 oz, 75g) honey
  • 1/4 cup (2 oz, 56g) olive oil
  • 2 teaspoons salt
  • cornmeal

Directions:

  1. In your mixer bowl add 2 cups of flour, starter, water, and milk. Mix until combined and let sit for 30 minutes. 
  2. Next, add your honey, olive oil and salt, and remaining flour (3cups) to the bowl. Using your dough hook, mix on low until combined. When flour can’t explode out of your mixer, knead on medium-low for about 2-3 minutes. The dough should come away from the bowl.
  3. Transfer dough to an oiled bowl, coating the dough-baby all over. Let rest for 30 minutes at room temperature. 
  4. Punch down your dough and let it rise again for another 30 minutes.
  5. Again, such down the dough, and let rest 60 minutes this time.
  6. Again, knead the dough and let rest for another 60 minutes. Total rising/ fermentation time should be 3 hours. This will vary if your room is warm or cold.
  7. Shape your dough into a ball and on a bead of cornmeal, roll the dough out to a thick 1/3 inch (I made mine 1/2″ thick and it was really too thick).
  8. Choose your size of cookie-cutter, or use a 3″ round cutter. Cut out your muffins and place them on an uncreased cookie sheet until doubled, about 1 hour.
  9. Preferred pan would be a cast-iron, but choose a tick-bottomed skillet and pre-heat on medium-high. My cast-iron was naturally greased, otherwise, be sure to lube up your pan!
  10. Turn the temperature down to medium-low and place your muffins on the pan. allow to “bake” for 6-8 minutes or until golden brown on the bottom. Flip and repeat so both sides are deep golden brown. 
  11. Adjust the temperature as needed to prevent burning or if the temperature is too low. Let cool on a baking rack.
  12. To serve, use your fork to go around the sides and puncture the muffin until you can gently open up to the world of nooks and crannies! Toast your open-face muffin and enjoy!

*Notes: You can freeze them and save them for another day! yummmmm
** Highly recommend pairing this with Eggs Benedict (recipe coming soon!).