The Best Homemade Fresh Milled English Muffins

When I first started milling my own flour, there were several recipes I had to convert over from all purpose flour. These fresh milled English muffins were on the list for sure!

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You’re going to love these soft and chewy muffins for breakfast sandwiches! I’m sure these fresh milled English muffins will soon be a family favorite in your home!

Why you’ll love this recipe

• Whole Grains – Made with 100% fresh milled flour, these English muffins are packed with flavor and nutrition!
• Perfect make-ahead bread – These English muffins freeze so well! You can make a double recipe and have them on hand for several meals!
• Delicious – Even the pickiest eaters will love these muffins! The fresh milled flour adds even more flavor.

Looking for a sourdough version of this recipe? CLICK HERE!

What is fresh milled flour, anyway?

Fresh milled flour is flour that has been milled in a grain mill from wheat berries. It is far superior to white flour in nutrition and flavor.

If this concept is completely new to you, START HERE!

You will find that bread products made with fresh flour have so much more flavor and they are packed with vitamins, minerals, and fiber!

Looking for the best source for your wheat berries? SHOP HERE! They are clean, fresh, and grown through regenerative practices.

Ingredients you will need to make this recipe

• Fresh Milled Flour – You can use fresh milled hard white wheat, hard red wheat, Spelt, or Khorasan flour.
• Water – For best results, use filtered water.
• Yeast – I used instant yeast, however you can use active dry yeast. You will need to bloom active dry yeast by adding it to warm water (100 degrees F), stirring in, and waiting 5-10 minutes for it to become foamy. If it doesn’t get foamy, you will need some fresh yeast.
• Sugar or Honey – This recipe only uses 1 tablespoon of sweetener.
• Salt – I use a fine sea salt.
• Cornmeal – For dusting the muffins.

Full ingredient amounts are listed in the recipe card below

Tools you may need to make this recipe

For milling my wheat berries, I use the NUTRIMILL GRAIN MILL. (Use my coupon: rose20 at checkout for $20 off!)

To easily knead my dough, I use the BOSCH MIXER.

When you divide the dough, I find that using a BENCH SCRAPER makes the job so much easier.

I use a cast iron GRIDDLE PAN to cook these muffins. You could also use a large cast iron skillet.

Step by step instructions for making this English muffin recipe

Mill the wheat berries

Mill 3 cups of wheat berries. I used 1/2 hard white and 1/2 hard red wheat. This will make more than you will need, but you can store any extra flour in a jar in the fridge for a few weeks.

You can use the left over flour for kneading by hand if you prefer.

Mix the dough

Heat the water to 100 degrees F. This is similar to the temperature you would make a baby bottle for reference.

In the bowl of a stand mixer with a dough hook attachment, add the water, sugar, salt, flour, and instant yeast (on top).

Mix on speed 1 to combine the ingredients so that there are no dry bits of flour remaining and the dough cleans the sides of the mixing bowl.

Alternatively, you can mix the dough in a large bowl and use a wooden spoon or dough whisk.

Soak the dough

I prefer to do a quick autolyse of the dough since I’m using fresh milled flour. This process will help to soften the bran and germ for proper kneading.

Let the dough rest for 15 minutes, covered.

Knead the dough

Knead the dough on speed 2 for 6-8 minutes until it is glossy, smooth, and stretchy.

Alternatively, you can hand knead the dough for 6-8 minutes.

First rise

Place the dough in a lightly greased bowl. Cover with plastic wrap or a damp tea towel and let the dough rise for 1-1 1/2 hours or until doubled.

Shape the muffins

Punch down the english muffin dough and turn the dough onto a lightly floured surface.

Divide the dough into 12 equal pieces.

Take each piece and roll it against the table with the palm of your hand to make a round shape that is smooth.

Another option is to roll out the dough with a rolling pin to 1-1 1/2 inch thickness and use a biscuit cutter to cut out the muffins.

Place each muffin on a baking sheet lined with a piece of parchment paper.

Second rise

Cover with a damp tea towel or a piece of plastic wrap and let rise for 30 minutes.

Cook the muffins

Preheat the cast iron griddle pan on low heat.

In a small bowl, add 1 cup of cornmeal.

Take each muffin and dip it in the cornmeal on both sides to coat.

Spray the griddle with a little oil and place the cornmeal coated muffins in the pan.

(You will need to do this process in batches of 4-6 muffins)

Cook for 6-8 minutes and check for browning.

Flip the muffins when they are lightly golden brown and cook on the other side for an additional 6-8 minutes until cooked through.

Internal temperature should be between 195-205 degrees F.

Let the muffins cool on a cooling rack completely before storing.

Storage

Store cooled homemade English muffins in a plastic bag or airtight container on the counter at room temperature for 3-4 days.

For longer storage, freeze in freezer safe bags for up to 3 months.

Serving suggestions

Make the perfect eggs benedict with these fresh english muffins.

Top the fresh english muffins with homemade jam and serve along side eggs for a deliciously easy breakfast.