Delicious English Muffins with Freshly Milled Flour

There’s something enchantingly satisfying about freshly made homemade English muffins, especially when crafted from freshly milled flour. The process sort of transforms the kitchen into a mini bakery, filling the air with that inviting, warm aroma that promises great things to come. If you’ve ever wrestled with store-bought muffins that felt a bit too gummy or bland, making your own might just become your new favorite weekend project. These fresh milled English muffins are perfect topped with peanut butter, homemade jam, and even make the best, hearty breakfast sandwiches. So, next time you’re craving something cozy and homemade, this english muffin recipe might just become your go-to comfort food.

Course Breakfast

Cuisine American

Keyword english muffins

Prep Time 45

Cook Time 20

Rise Time 2

Total Time 3 5

Servings english muffins

Calories 156kcal

Ingredients

4 - 4 ½ cups freshly milled hard white wheat flour finely milled (520-585 grams)
¾ cup warm water 170 grams
1 cup whole milk 244 grams
3 tablespoons melted butter
2 tablespoons honey
2 teaspoons salt
2 ¼ teaspoons instant yeast
cornmeal for dusting

Instructions

In the bowl of a stand mixer, combine the water milk, butter, honey, and salt.
Add 3 ½ cups flour and combine. Let it rest for 15 minutes.
Add the yeast and remaining flour, if needed. Add a half cup at a time, watching to see when it starts to pull away from the sides of the bowl. Do not add anymore flour once it starts doing this.
Knead until the dough is smooth and you reach windowpane. The dough will be wet and moist, but not super sticky.
Place in a bowl and cover to rise until doubled, 1-1.5 hours.
Once risen, turn out on an oiled surface very gently. You don’t want to punch the dough down or be rough with it. Gently roll it out until it’s about ¾ an inch thick. Use a 3-inch biscuit cutter and cut out circles. Continue rolling and cutting the dough until it has all been used.
Dip both sides of the english muffins into a bowl of cornmeal to coat them, then place on a baking sheet lined with parchment paper. Allow to rise for about 20-30 minutes, until puffy.
Preheat your cast iron skillets over low-medium heat while the muffins are rising and coat the pans lightly with oil.
Once the pans are heated and the english muffins have risen, put them in the skillet and allow to cook on one side for 6-8 minutes, until browned. Gently flip them, being sure not to drop or hit them. Then cover the pan with a lid. Allow to cook for 8-16 minutes, depending on how your burner cooks. The bottoms should be browned and the internal temperature should be between 195-205 degrees F.

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