How To Make The BEST English Muffins With Fresh Milled Flour

Making English Muffins with fresh milled flour is such a fun and rewarding experience. There is just something special about filling all those nooks and crannies with some melted butter, farm fresh honey, homemade jam, or a generous spread Peanut butter. Whichever way you choose to top yours is fine with me, I am just so happy that there are so many options to choose from!

There are so many differing opinions out there about what makes a good English muffin, so in this post, I am going to share how you can easily alter the taste and texture to meet the desired results you are looking for.

How Do I Make My Fresh Milled Flour English Muffins More Sour?

So, to make your English muffins taste more sour, I recommend adding a Tablespoon of sourdough starter to your recipe, and this will provide that sharp sour flavor that you are looking for. If you don’t have sourdough starter or discard on hand, then you can simply sub the milk for buttermilk in the recipe, and this will provide a delicious tang to the English muffins.

How To Make My English Muffins Have More Nooks and Crannies?

This took me awhile to figure out, but I found if you make the English Muffins the night before, this will help increase the amount of nooks and crannies, as well as intensify the flavor! So, how I go about this is to make the dough as normal in the recipe, let it rise the first time, cut them out, and place them on a lined baking sheet that has either cornmeal or rice flour on the liner. This will help prevent sticking later. Then, cover those beauties, and place them right in the fridge overnight. The next morning, pull them out, preheat your cast iron skillet for 15-20 minutes while they warm up, and continue baking as described in the recipe below.

How Do I Make English Muffins Without A Cast Iron Skillet?

I love to use my cast iron skillet to make my English muffins, however I do realize that not everyone has a cast iron skillet. So, you will still need to preheat any skillet you are using to ensure a good even cook on your English Muffins. Therefore, I recommend on a thick bottom pan to preheat for 10-15 minutes, and on a thin bottom pan preheat for 5-10 minutes before cooking.

What About Flavored English Muffins?

If you find yourself pondering this question, you’ve undoubtedly captured my heart. Flavored English Muffins hold a special place in my soul! I LOVE cinnamon Raisin English Muffins, toasted with just an ever-so slight bit of blackened peaks. Then, generously slathered with melted butter right as they come out of the toaster oven, still warm! Oh my,.. I think I could eat that every morning!

Other Delicious English Muffin Flavors

Homemade English muffins can be customized with various flavors to suit your preferences. So, here are some delicious homemade English muffin flavor ideas:

1. Cinnamon Raisin: Add ground cinnamon and a generous amount of raisins to the dough for a sweet and aromatic English muffin.
2. Blueberry: Incorporate fresh, dried, or frozen blueberries into the dough to create a burst of fruity goodness in every bite.
3. Cheddar and Chive: Mix grated cheddar cheese and chopped chives into the dough for a savory and cheesy English muffin.
4. Chocolate Chip: Toss in chocolate chips to make a sweet and indulgent breakfast treat.
5. Savory Herb: Incorporate a blend of dried herbs like rosemary, thyme, and oregano into the dough for a savory, aromatic English muffin.
6. Pumpkin Spice: Infuse the dough with pumpkin puree and a mix of pumpkin pie spices for a cozy fall-inspired English muffin.
7. Lemon Poppy Seed: Mix in lemon zest and poppy seeds for a zesty and refreshing muffin.
8. Banana Nut: Mash ripe bananas and fold in chopped nuts (like walnuts or pecans) for a moist and flavorful muffin.

Also, remember to adjust the quantity of flavoring ingredients to suit your taste preferences, and enjoy experimenting with these homemade English muffin flavors!

Plain English Muffins

If you prefer a classic plain English Muffin, hey that is wonderful too! Especially when they can be topped with so many different tasty goodies!

What Should I Top My English Muffins With?

Topping English muffins is a delightful part of enjoying them. Here are some popular and delicious options:

1. Butter: Classic and simple, a generous spread of butter complements the nooks and crannies of an English muffin beautifully.
2. Jam or Jelly: Choose your favorite fruit jam or jelly for a sweet and fruity topping.
3. Honey: Drizzling honey over a warm English muffin adds natural sweetness and a touch of luxury.
4. Peanut Butter: Creamy or crunchy peanut butter can be a protein-packed and satisfying choice.
5. Cream Cheese: Spread some cream cheese for a rich and creamy topping.
6. Nutella: The hazelnut-chocolate spread pairs wonderfully with English muffins.
7. Avocado: Mash ripe avocado on top for a healthy and creamy option, possibly adding a sprinkle of salt and pepper or some red pepper flakes for extra flavor.
8. Poached Egg and Hollandaise Sauce: Create a delicious Eggs Benedict by topping your English muffin with a poached egg and hollandaise sauce.
9. Sliced Cheese and Bacon: Melted cheese and crispy bacon can turn your English muffin into a savory breakfast sandwich.
10. Sausage or Bacon and Egg: Create a breakfast sandwich by adding cooked sausage or bacon, eggs, and your favorite condiments.

So, feel free to mix and match these toppings to create your own favorite English muffin combinations. The possibilities are endless!

Ingredients To Make Fresh Milled Flour English Muffins

• 1&3/4 cup whole milk (very warm) 425g
• 3 TBSP butter (softened) 43g
• 1&1/4 tsp salt
• 2 TBSP sugar or honey 25g
• 1 egg
• 4&1/4 cup fresh milled flour 500g (I used half hard white and half Kamut)
• 2 tsp instant yeast
• cornmeal or rice flour for dusting

Instructions To Make English Muffins With Fresh Milled Flour

Making The dough

1. Firstly, Mill the flour
2. Heat up the milk until steamy, but NOT boiling!
3. Place softened butter, salt, sugar, and warmed milk into stand mixer.
4. Mix until combined, and add the egg, than mix again.
5. Slowly add the flour to the liquids and mix to incorporate the dry flour.
6. Cover, and let the dough sit for 15 minutes to allow the freshly milled flour to absorb the liquids.
7. After this rest period add in the instant yeast and start to mix the dough together.
8. Once all the yeast is incorporated, start kneading the dough. I knead on level 2. Watch the dough periodically while kneading. The dough should eventually come together, and appear smooth, but still sticky. This can take anywhere from 7-25 minutes depending on many variables.
9. Once the dough is smooth and stretchy, cover and let rise at room temperature for 1-1.5 hours or until the dough has doubled in size.

Cutting The English Muffins

1. Mill a little extra flour (any kind) and take it to a clean work surface. Sprinkle work surface with flour, and take dough out of the bowl. Try your best not to punch it down or deflate it too much. (It will deflate some with handling, that’s ok.)
2. Gently roll the dough out without pressing too much of the air out. (keeping this air in the dough helps create those nooks & crannies. Roll until it is about 3/4 inch thick.
3. Using a 3 inch biscuit cutter, dusted with flour on the cutting edge, cut out 3 inch circles.
4. Place dough circles onto a lined baking sheet that is also dusted with cornmeal or rice flour. Repeat until all dough is gone, you will need to reroll the dough and recut a couple times.
5. Cover the dough circles, and place in the fridge overnight to enhance the flavor, and the nooks & crannies. OR to make same day, let sit for 15-30 minutes.

Cooking The English Muffins

1. Make sure to preheat your pan to 350*F (Medium) before cooking, so remove from fridge the next morning, then preheat cast iron skillet for 15-20 minutes while English muffin dough warms up to room temperature. If making same day, preheat cast iron skillet during the second rise. (see blog post for cooking without cast iron.)
2. Once the skillet is preheated, sprinkle with a little rice flour or cornmeal.
3. Gently (try not to deflate too much) place 4 English Muffins in the pan, cornmeal or rice flour side down. Don’t overcrowd the pan, they should have 1-2 inches on all sides clear of other English Muffins, and the sides of the pan. Cook for about 7 minutes.
4. Then, gently turn them over and cook on the other side for 7 more minutes. The first side should be dark golden brown, if not you may need to adjust the heat, or preheat longer. Also, the internal temperature of the center of each English Muffin should be 200*F.
5. Once the first batch is done, remove them to a wire rack, and wipe out the cornmeal or rice flour from the skillet so it doesn’t burn onto your next batch.
6. Put fresh cornmeal or rice flour into the pan, and cook another batch the same way. Repeat until all cooked, making sure to wipe the skillet pan between each batch.
7. Once cooled, you can cut open with a fork around the edges (don’t just slice with a knife, that ruins your nooks & crannies!
8. Then, toast, top with your choice of toppings, and enjoy!

How To Cut An English Muffin

Make sure to take care in cutting your English Muffins, after all you put so much effort into making them, you want to preserve those beautiful nooks & crannies. So, to do this, I recommend you use a fork and insert it multiple places around the edge, then gently rip it open. So, don’t grab for that knife, you will loose some of the texture you worked so hard to create.

How To Store English Muffins Made With Fresh Milled Flour

To store these fresh milled flour English Muffins, place in airtight container or bag at room temperature for 1- 2 days. For longer storage, I recommend place in a freezer safe container or bag the same day they are made, but make sure they are completely cooled. They will be good for 3-4 months in the freezer. To enjoy, let them thaw at room temperature for a couple hours.

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English Muffins With Fresh Milled Flour Printable Recipe

English Muffins With Fresh Milled Flour

Making English Muffins with fresh milled flour is such a fun and rewarding experience. There is just something special about filling all those nooks and crannies with some melted butter, farm fresh honey, homemade jam, or a generous spread Peanut butter.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 14 minutes mins

rise time 1 hour hr 20 minutes mins

Total Time 2 hours hrs 19 minutes mins

Course bread, Breakfast

Cuisine American

Servings 12 English Muffins

Equipment

• 1 3 inch biscuit cutter

Ingredients

  

• 1&3/4 cup whole milk very warm 425g
• 3 TBSP butter softened 43g
• 1&1/4 tsp salt
• 2 TBSP sugar or honey 25g
• 1 egg
• 4&1/4 cup fresh milled flour 500g I used half hard white and half kamut
• 2 tsp instant yeast
• cornmeal or rice flour for dusting

Instructions

 

• Firstly, Mill the flour
• Heat up the milk until steamy, but NOT boiling!
• Place softened butter, salt, sugar, and warmed milk into stand mixer.
• Mix until combined, and add the egg, than mix again.
• Slowly add the flour to the liquids and mix to incorporate the dry flour.
• Cover, and let the dough sit for 15 minutes to allow the freshly milled flour to absorb the liquids.
• After this rest period add in the instant yeast and start to mix the dough together.
• Once all the yeast is incorporated, start kneading the dough. I knead on level 2. Watch the dough periodically while kneading. The dough should eventually come together, and appear smooth, but still sticky. This can take anywhere from 7-25 minutes depending on many variables.
• Once the dough is smooth and stretchy, cover and let rise at room temperature for 1-1.5 hours or until the dough has doubled in size.
• Mill a little extra flour (any kind) and take it to a clean work surface. Sprinkle work surface with flour, and take dough out of the bowl. Try your best not to punch it down or deflate it too much. (It will deflate some with handling, that’s ok.)
• Gently roll the dough out without pressing too much of the air out. (keeping this air in the dough helps create those nooks & crannies. Roll until it is about 3/4 inch thick.
  
• Using a 3 inch biscuit cutter, dusted with flour on the cutting edge, cut out 3 inch circles.
  
• Place dough circles onto a lined baking sheet that is also dusted with cornmeal or rice flour. Repeat until all dough is gone, you will need to reroll the dough and recut a couple times.
• Cover the dough circles, and place in the fridge overnight to enhance the flavor, and the nooks & crannies. OR to make same day, let sit for 15-30 minutes.
• Make sure to preheat your pan to 350*F (Medium) before cooking, so remove from fridge the next morning, then preheat cast iron skillet for 15-20 minutes while English muffin dough warms up to room temperature. If making same day, preheat cast iron skillet during the second rise. (see blog post for cooking without cast iron.)
• Once the skillet is preheated, sprinkle with a little rice flour or cornmeal.
• Gently (try not to deflate too much) place 4 English Muffins in the pan, cornmeal or rice flour side down. Don’t overcrowd the pan, they should have 1-2 inches on all sides clear of other English Muffins, and the sides of the pan. Cook for about 7 minutes.
  
• Gently turn them over and cook on the other side for 7 more minutes. The first side should be dark golden brown, if not you may need to adjust the heat, or preheat longer. The internal temperature of the center of each English Muffin should be 200*F.
  
• Once the first batch is done, remove them to a wire rack, and wipe out the cornmeal or rice flour from the skillet so it doesn’t burn onto your next batch.
  
• Put fresh cornmeal or rice flour into the pan, and cook another batch the same way. Repeat until all cooked, making sure to wipe the skillet pan between each batch.
• Once cooled, you can cut open with a fork around the edges (don’t just slice with a knife, that ruins your nooks & crannies!
  
• Then, toast, top with your choice of toppings, and enjoy!

Video

Notes

HOW TO STORE THEM: To store these fresh milled flour English Muffins, place in airtight container or bag at room temperature for 1- 2 days. For longer storage, I recommend place in a freezer safe container or bag the same day they are made, but make sure they are completely cooled. They will be good for 3-4 months in the freezer. To enjoy, let them thaw at room temperature for a couple hours.

MAKING THEM MORE SOUR: To make your English muffins taste more sour, I recommend adding a Tablespoon of sourdough starter to your recipe, and this will provide that sharp sour flavor that you are looking for. If you don’t have sourdough starter or discard on hand, then you can simply sub the milk for buttermilk in the recipe, and this will provide a delicious tang to the English muffin.

CUTTING YOUR ENGLISH MUFFIN: Make sure to take care in cutting your English Muffins, after all you put so much effort into making them, you want to preserve those beautiful nooks & crannies. So, to do this, I recommend you use a fork and insert it multiple places around the edge, then gently rip it open. So, don’t grab for that knife, you will loose some of the texture you worked so hard to create.

Keyword english muffin, english muffins, fresh ground flour, fresh milled flour, fresh milled flour english muffins, freshly milled flour

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