Homemade English Muffins {Large Batch}

If we don’t have any leftovers for lunch, Hubs & I default to an egg sandwich…on a homemade English muffin.

The first time English muffins, the recipe only made 6 muffins. What?!?

English muffins take a looooong time to make. Granted, much of it is rising time, but it’s still time stuck at home, waiting for bread to rise. I want a lot more English muffins for my time!

So I started quadrupling the recipe, using the entire quart of buttermilk in one shot! I also started switching out half the flour for whole wheat, because I like using whole grains (though 100% whole wheat is a bit much for English Muffins).

Even better, the English muffins freeze well! I toss most of the batch into a freezer bag and thaw them in the microwave for 30 seconds when I’m ready for lunch!

Now I only have to make English muffins every 3 months or so. It’s a win-win!

Homemade English Muffins {Large Batch}

Adapted from Brown Eyed Baker

5 cups unbleached bread flour

4 cups whole wheat flour

2 tbsp granulated sugar

1 tbsp salt

5 tsp instant yeast

¼ cup shortening

1 quart buttermilk at room temperature

Cornmeal, for dusting

Butter, for cooking

In the bowl of a stand mixer fitted with the paddle attachment, stir together the flours, sugar, salt, and yeast. Add the shortening and buttermilk and stir until the mixture comes together into a loose ball (if the dough is too sticky, slowly add another ¼ cup of flour. If it is not sticking, slowly add 1-2 tablespoons of milk.)

Switch to the dough hook and knead the dough for about 8 minutes, until the dough is smooth and a bit tacky. Spray a bowl with nonstick spray. Place the dough into the bowl, flip to coat, and cover the bowl with plastic wrap. Let the dough rise in a warm, draft free area for 1 – 1 ½ hours or until doubled in size.

Gently place the dough onto the counter. Use a knife or bench scraper to cut the dough into 2 ½ - 3 ounce portions. Gently form each portion into a ball, pinching the seam at the bottom.

Line a baking sheet with parchment paper or silicone mats. Lightly spray the parchment with cooking spray (I skip the cooking spray if using silicone mats) and dust it generously with cornmeal. Place the dough balls onto the prepared tray, seam side down. Spray the tops with cooking spray and dust them with more cornmeal. Cover the dough balls lightly with plastic wrap and set aside to proof at room temperature until they have doubled in size; 1 – 1 ½ hours.

Heat an electric skillet to 350 degrees F. Melt 1 tablespoon of butter in the skillet and brush to coat the skillet. Also preheat the oven to 350 degrees F.

Place the dough balls into the skillet, at least one inch apart. Cook the muffins for 5 minutes or until browned. Flip and cook for another 5 minutes or until that side is browned as well. Transfer the English Muffins immediately to a baking sheet and place into the preheated oven for another 5 minutes. Move to a wire rack to cool for at least 30 minutes before slicing.

Repeat the above steps, including rebuttering the skillet until all the English muffins are cooked.

To cut the English Muffins, use an English Muffin splitter or a fork to give the English Muffin its characteristic craggly appearance.

Makes 24-30 English Muffins

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