No kneading: only stirring. No mixer or bread machine: made completely by hand. You don’t even need baking rings. And speaking of baking, these aren’t baked: they fully cook on a griddle. But for as easy and fun as these homemade, light wheat English muffins are to make, they manage to taste better than store-bought … fresher and more complex.
Mix, rise, shape, proof, and then fry like pancakes.
Ingredients
11 oz. (2-3 cups) bread flour, plus more as needed
5 oz. (1 cup) wheat flour
1 Tbs wheat germ
1½ tsp salt
12-13 oz. (1.66 cups) milk
1/4 oz. active dry yeast
1/2 tsp sugar
1/2 oz. (1 Tbs) butter, plus more as needed
Directions
- Measure the bread flour, wheat flour, wheat germ, and salt into a large mixing bowl. Whisk by hand, 100 strokes.
- Heat the milk to 100°F, about 1 minute in the microwave. Measure out 2/3 cup of the milk; reserve the remainder. To the 2/3 cup of milk, add the yeast and sugar. Stir thoroughly and set aside for no less than 2 minutes, to proof. Meanwhile, melt the butter and stir it into the reserved cup of milk. Add the yeast mixture to the butter-milk mixture and stir to combine.
- Pour the milk mixture into the flour mixture. Use a sturdy wooden spoon to arduously stir the dough for 5 long minutes. The dough will be sticky, yet somewhat smooth and elastic. Scrape it out onto a floured surface, and use a bench scraper to help you shape it into a rough ball. It will be just barely able to hold its shape. Wash and dry the mixing bowl, and coat the inside with butter. Transfer the dough to the buttered bowl. Cover with a damp tea towel and set aside in a warm place to rise for 1 hour.
- Line a baking sheet with parchment and dust it liberally with cornmeal; set aside. Cut the dough into 9 equal pieces, weighing about 3⅜ oz. each. Tuck them into balls. (You may need to use well-floured fingertips for this.) Use your open palm to flatten them to 1/2-inch-thick rounds. Transfer the muffins to the prepared sheet, and dust them with additional cornmeal. Cover them loosely with buttered plastic wrap and allow to rise in a warm place for 30 minutes.
- Preheat a cast-iron griddle over med-low heat. Use scizzors to cut the parchment, so that each muffin is on its own piece. Use the parchment to lift the muffins, one at a time, and transfer them to the griddle, gently inverting each one onto the griddle and carefully peeling away the parchment. Cook for 7 minutes per side, rotating every few minutes to promote even cooking. Cool on a rack.
These muffins are gorgeous – even more than my humble photos reveal. Compared to store-bought, they’re much more tender and their nooks and crannies are less cavernous. They’re nonetheless so delicious; they taste exactly like the best, freshly-baked bread should taste. You’ll just want to eat them, by hand, without even splitting or toasting them. That’s how good they are. They’re very lightly wheaty, resembling more of a rustic white than a wheat, and they take beautifully to a lavish slathering of soft butter and the best jelly you can get your hands on.
Social Learning
To get them cooked through, the muffins will need at least seven minutes per side; longer is fine, so long as you don’t overcook the outside. On the outside, you want a warm, rich brown – but not a dark or blackened brown. Too dark, and they’ll be too crunchy (but still delicious). Don’t give in to the temptation to bite into one right off the griddle. They need cooling time, otherwise they’ll be doughy inside.
Once they’ve come to stone-cold room temperature, store them in a sealed container or plastic bag.
When it comes to toasting them, if you have a fancy toaster with a “bagel” setting that heats on only one side, that’d be ideal. Although they don’t have to be refrigerated, refrigeration helps with toasting, in as much as it helps you to get the exterior nice and crunchy while making is less likely that you’ll overcook the interior and turn the muffin into a cracker. But reconsider how you might enjoy these muffins. When they’re fresh, you might really like them untoasted, because they’re so satisfyingly delicious. You might want to enjoy them that way for a day or two, and then start toasting … in other words, treat them the way you would a fresh loaf of bread.
The Backstory
This is my first time making English muffins, so as I often do when making new foods, I looked them up in my favorite book, “On Food and Cooking,” by Harold McGee. I found them listed in a section on American flatbreads. American? Turns out, they’re not English! See this, although not everyone believes it. But wait, there’s more: those English muffin nooks and crannies are closely-kept secrets, protected by bimbos!
On one point, though, there is no discussion: English muffins must be fork-split, not sliced.
Light Wheat English Muffins
Credit for images on this page: Make It Like a Man! unless otherwise credited. This content was not solicited by anyone, nor was it written in exchange for anything. Thank you, Kesor. References: Christine Ingram and Jennie Shapter, “English Muffins,” in Bread. (London: Hermes House, 2002) 144. Make It Like a Man! is ranked by Feedspot as #14 in the Top 30 Men’s Cooking Blogs.
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Aw, darm – the bimbos link didn’t work. I am so curious! I made English muffins once using my mothers “Breads” cookbook – part of a series. I love how easy yours are – and I plan to make them soon. I do remember cooking them on a griddle – and I don’t think I had muffin rings. Thanks for the heads up on keeping them cold to get a better crunch – I would never had thought. I do have a toaster with the bagel setting – but have never used it. These are a fun excuse to try it!
Thanks for letting me know about the link, which I’ve now fixed. But here it is: https://www.nytimes.com/2010/08/07/business/07muffin.html I always assumed that English muffins would be hard to make, and I looked them up years and years ago, and stumbled onto a recipe that looked incredibly complicated. I’m glad I took a second look!
Thanks for fixing the link — really interesting story. You know, perhaps the nooks and crannies are overrated! I looked up the old recipe I tried — much more complicated than yours. No wonder I never made them twice. I’m excited to try these for the weekend.
Yeah, isn’t that an unexpected story? I hope you like them!
I loved them — and so did Mark and our guest! Thanks for the inspiration!
Awesome! So glad to hear it!
Il sont bien réussis ces muffins
Bravo
Thanks, Delphine!
¡¡Hola Jeff!! Me encantan los muffins ingleses, yo los hago de vez en cuando. Me gustan más con sabores salados y como más los preparo es con jamón cocido y lonchas de queso, ¡quedan riquísimos! Los tuyos te han quedado perfectos, es una receta para volver a repetir una y otra vez. Besitos.
Thank you!
Jeff, these turned out simply perfect. I have to try your method to make these since I don’t have muffin rings.
angiesrecipes recently posted…Snow Peas with Chorizo and Eggs
Yes! No rings! Thanks, Angie.
Beautiful recipe! I like that you used who grain flour and wheat germ for added flavor and nutrition.
Thanks, Marjorie. It a trick I learned from a bread baking book many years ago.
Deliziosi questi muffin! Mi piacciono tanto 🙂
Thank you, Daniela.
I’ve made them before and was surprised how simple they were!! These look amazing!
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Thanks, Heather!
I can tell that they are terrific. Way better then Thomas’ English Muffins, which don’t seem all that good to me.
They don’t have the kinds of nooks and crannies that apparently only bimbos can create, but they were incredibly delicious.
Hola. Nunca he probado los muffins ingleses, pero si son tan ricos como parecen los tuyos, seguro que me gustarían. Las fotos te han quedado muy bonitas.
Isabel
DE DULZANGAS, COMIDITAS Y OTRAS ZARANDAJAS recently posted…Tortillas de trigo con trucha ahumada, lechuga y huevos de codorniz
Thanks so much!
Making English muffins has been on my bucket list for years. And now you’ve provided me with a recipe that includes some whole wheat flour!!! Perfection!!
Liz recently posted…Red Velvet Cookies with White Chocolate Chips
I hope you enjoy them! I think a sourdough version would be fabulous. (hint hint)
I love breads / flatbreads that can be cooked in a cast-iron, but I’ve never attempted English muffins. Oh I guess I’m missing out a lot. These bad guys look terrific!
They’re really not difficult, and they’re addictingly delicious.
Oh yes, I do love English muffins, but being born in the UK, I knew that these aren’t actually English. Crumpets are more British 🙂 Despite the misnomer, I love them and need to make them again soon! Thanks for the reminder! Yours look fab, Jeff!
Thanks so much! I’ve always wanted to make crumpets, but they seem a bit more involved.
c’est trop bon ça, j’en ai déjà fait aussi
bonne journée, bises.
Thank you, Sandrine!
hello jeff, ils sont superbe et bien appétissant tes muffins!
à bientôt !!
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I wasn’t even aware one could make english muffins at home so I am duly impressed. They look delicious.
I wasn’t either. Turns out, it’s fun. And if you’re a bread baker, it’s not that difficult.
Oh for heaven’s sakes! I read the bimbo story!!! Goodness gracious! Who knew??!!! Anyway, great recipe, and they look absolutely perfect. I’ve always hated buying English muffins because there is something so addicting to them when they’re toasted and with butter…… Unfortunately yours have that same potential.
Mimi Rippee recently posted…Charlie Trotter
Very true. It’s hard to stop eating them. And isn’t that a great story!
Holy cow, Jeff – what pretty muffins you have! I eat an English muffin with an egg and a bit of shredded cheese almost every day for lunch. In a previous life (i.e. pre-Robbie), I used to make English muffins. It’s been years now, though. Super excited to try your recipe – and I bet those will be the best egg sammiches ever!
David @ Spiced recently posted…Muffaletta Olive Salad
Awesome! We should have an English muffin bake-off!
I have never eaten English muffins, but they look delicious 🙂
Lonna recently posted…Shish kebab (kofta) – pyszny i zdrowy obiad
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This recipe seems so much easier than ones that I have tried. I will be making these soon. I love egg and cheese on english muffins for breakfast. Thanks for sharing.
You’re welcome, Lori!
Wow! I love English muffins. They taste better than regular bread for breakfast, and yours came out beautiful.
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Love this, must try
Please do!
Love the English Muffins
Thanks!
Jeff your muffins look perfect and just like the store bought ones here, but I know they would taste a whole lot better. I love that these would be perfect with sweet or savoury combinations. I must try them, soon.
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Yum! I always make my own English muffins but with plain flour, not wheat flour. Must give this alternative recipe a try. Thanks Jeff!
You’re welcome, Neil!
Grazie per questa fantastica ricetta che non conoscevo!!!
You’re welcome!
They look SO good. I don’t know if I dare try them though. Yeast and I have been in a war pretty much for ever. I’ve won a few battles, but yeast is clearly winning the war.
Hahah! I know how that can be.
When my son lived in China and had no oven he used to make English muffins for himself. I still have yet to try them but you have given me plenty of inspiration!
Abbe@This is How I cook recently posted…Homemade Cherry Pie Recipe with Frozen Cherries
They’re very much worth making!
It’s hard to believe that these muffins were not baked in an oven. They look perfect just like English muffins from the store. Thanks for this easy recipe.
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Delicious breakfast!
Thank you!
Color me impressed that you make your own English muffins! I always thought they’d be impossibly complicated to make at home, And although it’s obviously a process, it actually sounds do-able. And btw I never knew English muffins were made on a griddle.. !
Frank | Memorie di Angelina recently posted…Capesante alla veneziana (Venetian Style Scallops)
Right? I didn’t know, either. They’re really pretty easy if you’re accustomed to bread baking.
Jeff, I would be all over these English muffins. I did not realize they are not as complicated to make, as I might have thought. I eat English muffins almost everyday for breakfast. Saving this recipe!!!
Thanks.
Velva
Oh well then, if you make these on the weekend, you’ll have breakfast all week!
Fork split, not sliced. That’s where I mess these up every time! I’d much prefer these homemade than store bought, where they almost always taste stale for some reason.
Theresa recently posted…Chili Corn Bread
They sure do, and these are so fresh it’s incredible.
I love homemade English muffins. Your links were very informative but unfortunately I couldn’t read the bimbo link.
Hmm. I wonder if it’s an issue with the NY Times being a subscription service, or you being one of our good neighbors to the north. Here’s something about it from the Village Voice. The gist of it is that the company that owns Thomas’ English Muffins is called Bimbo, and they’re so secretive about the recipe, that only seven high-level executives are allowed to know all the parts of it. One of those execs tried to jump ship and take a job with Hostess, and they were able to legally prevent him from doing so, even without an NDA. There were some sort of shady circumstances as well.
Jeff, these look so good. The texture looks perfect — especially with the butter melting over them. My dad has either a bagel or an English muffin every single day. I’ll try these for him. I’m happy to have a reason to use my bench scraper for something other than clearing off the butcher block. 😉 ~Valentina
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Excellent! I hope he likes them!
Oh heavens, I love English Muffins but have never made them at home. These beauties look bakery beautiful and I can’t wait to have a stash of them at home.
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I was unaware this delicacy existed! Going to find other information about it, I saw several photos and let me tell you that your english muffins look “textbook”. Just perfect!
I have to try them because in addition to making me curious, I rediscovered myself to look at their photos with the same transport of Gollum in front of the ring -_-.
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Haha! Yes, they’re little preciouses, aren’t they?