Homemade English Muffins

Sunday, March 22, 2015


This breakfast favorite is not English at all. In fact, the Brits never even heard of it until the 1990’s when Best Foods began shipping it to England.

What we know today as an English muffin was the invention of English immigrant, Samuel Bath Thomas. Yes—that Thomas. Sometimes called a “toaster crumpet” or “Union Jack”, it was first created in 1894 as a replacement for the very English “crumpet” and was immediately embraced by fine hotels and restaurants in New York as a more elegant alternative to toast. Ultimately, it became the quintessential American favorite for breakfast.

Homemade English muffins are so delicious that you won’t want to go back to store-bought ever again!  And, they are the perfect complement to your homegrown and homemade jams and preserves!  The only drawback—the process will keep you close to the kitchen for several hours. But, they are well worth the time and effort.

English Muffin Recipe


1 cup whole milk

¼ cup melted butter (salted or unsalted)

2 tbsp. white sugar

6 cups all-purpose flour

1 yeast package

2 tbsp. Wheat Germ

1 cup warm water (110 degrees)

1 teaspoon salt


Warm milk in a small saucepan until it bubbles; remove from heat.  Mix in sugar, stirring until dissolved. Let cool until lukewarm.  In a small bowl, dissolve yeast in warm water.  Let stand until creamy, about 10 minutes.

In large bowl, combine the milk, yeast mixture, wheat germ, butter, salt, and 3 cups of flour.  Beat until smooth, add salt and add the remaining three cups of flour, or enough to make a soft dough.  Knead.  Place in a greased bowl, cover with a towel, and let rise in a warm place.  About an hour.

Punch down. Roll out to ½-inch thick.  Cut rounds with biscuit cutter or an inverted drinking glass.  Sprinkle cookie sheet with cornmeal and set the rounds on top to rise.  Dust tops with cornmeal as well. Cover and let rise for ½ hour.

Heat a greased griddle to about 270.  Cook muffins on griddle for about 10 minutes on each side.  Keep baked muffins in a warm oven (no higher than 250) until all have been cooked. Each batch takes about 20 to 30 minutes.  Allow to cool and place in plastic bags for storage. They freeze well.

To serve, split and toast. Serve with butter and your favorite homemade jam, jelly or preserve.

For a great weekend breakfast, toast and top the muffin with a cooked sausage patty and a poached egg then smother the whole thing with homemade gravy for a fabulous Barnyard Benedict.

For a lighter treat, toast and spread with homemade cream cheese and sliced seasonal fruit.

For a kid friendly breakfast or snack, toast and spread with peanut butter and a drizzle of honey.






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