Go Back

Quick & Easy Fresh Milled English Muffins (made with yeast)

Acres and Aprons
Simple, delicious & hearty! Enjoy with homemade strawberry jam!
Print Recipe
Prep Time 45 minutes
Cook Time 10 minutes
rise time 1 hour 35 minutes
Total Time 2 hours 30 minutes
Course Breakfast
Servings 12 muffins

Equipment

  • 1 grain mill
  • 1 Mixing bowl
  • parchment paper
  • 1 Stand mixer
  • 1 Baking sheet
  • 1 Cast iron skillet

Ingredients
  

  • 380 g fresh-milled hard white wheat flour about 3½ cups
  • 290 g milk 1¼ cups
  • 20 g honey 1 Tbsp
  • 6 g fine sea salt 1 tsp
  • 2 tsp instant yeast
  • 40 g cornmeal ¼ cup, for sprinkling

Instructions
 

  • Mill the flour. Mill your wheat berries to yield 380g flour
  • In a large bowl, combine milk, honey, and yeast. Stir briefly. Add fresh milled flour, salt. Mix until rough dough forms. Cover and rest 20-30 minutes to fully hydrate the fresh milled flour. Knead by hand for 4-5 minutes (or with stand mixer on low) until smooth and elastic.
  • First rise. Place dough in a lightly greased bowl, cover, and let rise at 70–75°F for 60 minutes, or until puffy and nearly doubled.
  • Shape the muffins. Turn dough onto a lightly floured surface. Gently press to ½-inch thickness. Cut with a 3-inch biscuit cutter. Place on a parchment-lined baking sheet dusted with cornmeal. Sprinkle tops lightly with more cornmeal. Cover and rest 30–45 minutes. They won’t rise much, this is normal.
  • Cook the muffins. Preheat a skillet over low heat. Cook muffins (covered) for 4–5 minutes per side, low and slow. Internal temperature should reach ~200°F. Cool completely before slicing with a fork.

Notes

    • If the dough feels tight, add 1–2 tbsp milk during kneading
    • Low heat + covered skillet is key for fluffy interiors
    • Yeast version is softer and milder than sourdough, perfect for kids or sandwiches