English Muffin

Author Becky's Mindful Kitchen


  • 2 c whole milk or buttermilk
  • 3 T honey or sugar
  • 1 packet yeast (active or instant)
  • 1 egg beaten
  • 4 T melted butter, or oil
  • 5 1/2-6 c bread flour or all purpose flour (GF 1:1 flour can be used)
  • 1 1/2 tsp sea salt
  • coarse cornmeal


  • In a medium sauce pan warm up milk and honey (this step isn't needed if using instant/fast acting yeast).
     Stir in yeast and let sit for 5 minutes. Beat in egg and melted butter.
     In a stand mixer or large bowl mix together the flour and salt.  Stir in milk mixture and mix well.  The dough is relatively wet and heavy so I recommend using a stand mixer and mixing with the paddle for about 4 minutes until the dough pulls away from the side of the bowl.  You can definitely mix by hand with a wooden spoon and knead briefly with your hands.  
    Cover and let rise for an hour. Divide dough into about 4oz (I weighed mine) pieces and roll into balls.  You should get about 12 balls.  
    Feel free to make the muffins as big or small as you like.  To get an idea of the size of them press down with your hand on the ball to spread it out and then imagine it about 25% larger.  So roll into balls and sprinkle cornmeal on both sides, and place on parchment paper and let rise for another 30min-1hr.  
    Preheat oven to 350
    Now the slightly tricky part, if you have two griddles that is ideal, otherwise work with one at a time or use a cast iron pan.  Heat the griddles to medium heat and coat in cornmeal.  Place balls onto griddles ( I placed all of mine on two griddles) and place a cookie sheet on top of the balls.  
    I cooked mine for about 4-5 minutes, check the muffins to make sure they do not burn.  Flip muffins when they are golden brown and cook on the other side.  Transfer to cookie sheets and bake for 10-15minutes until they reach 200 degrees when you stick a digital thermometer  in through the side. 
    Remove and let cool for a few minutes.  Use a fork to split the muffins and enjoy! 
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