Craving the perfect breakfast companion? These Homemade English Muffins are soft, chewy, and full of those classic nooks and crannies that soak up butter, jam, or eggs with every bite. They’re surprisingly simple to make and will easily outshine anything from the store.
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Why You’ll Love This Recipe
Classic Flavor – Mildly tangy and rich, just like traditional English muffins.
Perfect Texture – Crispy outside, chewy inside, and loaded with airy pockets.
Freezer-Friendly – Great for batch prep and storing.
Versatile – Delicious for breakfast sandwiches, toast, or eggs Benedict.
No Oven Needed – Cooked on a griddle or skillet right on the stovetop.
Ingredients You’ll Need
For the Dough:
- 4 cups all-purpose flour
- 1 tbsp granulated sugar
- 2 ¼ tsp (1 packet) active dry yeast
- 1 ½ tsp salt
- 1 ¼ cups warm milk (about 110°F)
- ¼ cup warm water
- 2 tbsp unsalted butter, melted
- 1 egg, lightly beaten
- Cornmeal, for dusting
Optional Add-Ins:
- 1 tbsp plain yogurt or sour cream (for extra tang)
- 1 tsp vinegar (to enhance flavor if no yogurt is used)
Tools You’ll Need
- Mixing bowl
- Stand mixer with dough hook (optional)
- Whisk and spatula
- Skillet or griddle
- Biscuit cutter or drinking glass
- Baking sheet and parchment paper
- Clean towel or plastic wrap
Step-by-Step Instructions
Step 1: Activate the Yeast
- In a small bowl, combine warm water, warm milk, and sugar.
- Sprinkle yeast over the top and let sit for 5–10 minutes until foamy.
Step 2: Make the Dough
3. In a large bowl, mix flour and salt.
4. Add the yeast mixture, melted butter, and beaten egg.
5. Stir until a sticky dough forms, then knead for 5–7 minutes by hand or with a stand mixer until smooth and elastic.
6. If the dough is too sticky, add 1 tbsp of flour at a time.
Step 3: First Rise
7. Place the dough in a lightly greased bowl and cover with a towel or plastic wrap.
8. Let it rise in a warm place for 1 to 1½ hours until doubled in size.
Step 4: Shape the Muffins
9. Turn dough out onto a floured surface and gently roll to about ¾-inch thickness.
10. Use a biscuit cutter or glass to cut out rounds.
11. Place each on a parchment-lined baking sheet dusted with cornmeal.
12. Sprinkle tops with more cornmeal and cover.
13. Let rest for 30 minutes for a second rise.
Step 5: Cook the Muffins
14. Heat a skillet or griddle over medium-low heat.
15. Carefully transfer muffins to the skillet (work in batches).
16. Cook each side for 5–7 minutes until golden brown and cooked through.
17. Flip gently and adjust heat as needed to prevent burning.
Step 6: Cool & Serve
18. Let muffins cool on a wire rack for 10 minutes.
19. Use a fork to split each muffin in half to preserve their signature texture.
20. Toast and serve with butter, jam, eggs, or your favorite spreads.
Tips for the Best English Muffins
Low Heat is Key – Cook slowly to ensure the centers are fully done.
Use Cornmeal – It prevents sticking and adds classic texture.
Fork-Split – Don’t cut with a knife to maintain the nooks and crannies.
Store or Freeze – Make extra and enjoy all week long.
Serving Suggestions
Breakfast Sandwich – Fill with eggs, cheese, and sausage or avocado.
Classic Butter & Jam – A timeless favorite.
Eggs Benedict – Top with poached eggs and creamy hollandaise.
Mini Pizzas – Toast, top with sauce and cheese, and broil.
How to Store & Reheat
Storing:
Room Temperature: Store in an airtight container for 3–4 days.
Refrigerate: For slightly longer shelf life, store for up to 6 days.
Freezing:
Freeze cooled muffins in a zip-top bag for up to 2 months.
To use, thaw and toast directly from frozen.
Reheating:
Toaster: Best for crisp edges.
Oven: Warm at 300°F for 5–7 minutes.
Microwave: 15–20 seconds, though it softens the texture.
Frequently Asked Questions
- Can I make the dough ahead of time?
Yes, refrigerate after the first rise and shape the next day. - Can I use whole wheat flour?
Yes, substitute up to half of the flour for whole wheat for a heartier muffin. - What’s the difference between English muffins and regular bread?
English muffins are cooked on a griddle, giving them their unique texture and taste. - Why use a fork to split them?
Fork-splitting helps expose the airy interior, perfect for toasting.
Final Thoughts
Homemade English Muffins are a delicious upgrade to your breakfast routine. With their golden crust, fluffy center, and perfect nooks for toppings, these muffins are worth every step. Once you make them from scratch, you may never go back to store-bought again!
Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how yours turn out.
Preparation Time: 25 minutes
Cooking Time: 20 minutes
Rising Time: 2 hours
Cuisine: English-American
Nutritional Information (Per Muffin):
Calories: 210 | Protein: 6g | Carbohydrates: 35g | Fat: 5g | Fiber: 2g | Sodium: 220mg
Homemade English Muffins
- Total Time: 45 minutes
Description
Craving the perfect breakfast companion? These Homemade English Muffins are soft, chewy, and full of those classic nooks and crannies that soak up butter, jam, or eggs with every bite. They’re surprisingly simple to make and will easily outshine anything from the store.
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.
Ingredients
For the Dough:
-
4 cups all-purpose flour
-
1 tbsp granulated sugar
-
2 ¼ tsp (1 packet) active dry yeast
-
1 ½ tsp salt
-
1 ¼ cups warm milk (about 110°F)
-
¼ cup warm water
-
2 tbsp unsalted butter, melted
-
1 egg, lightly beaten
-
Cornmeal, for dusting
Optional Add-Ins:
-
1 tbsp plain yogurt or sour cream (for extra tang)
-
1 tsp vinegar (to enhance flavor if no yogurt is used)
Instructions
Step 1: Activate the Yeast
-
In a small bowl, combine warm water, warm milk, and sugar.
-
Sprinkle yeast over the top and let sit for 5–10 minutes until foamy.
Step 2: Make the Dough
3. In a large bowl, mix flour and salt.
4. Add the yeast mixture, melted butter, and beaten egg.
5. Stir until a sticky dough forms, then knead for 5–7 minutes by hand or with a stand mixer until smooth and elastic.
6. If the dough is too sticky, add 1 tbsp of flour at a time.
Step 3: First Rise
7. Place the dough in a lightly greased bowl and cover with a towel or plastic wrap.
8. Let it rise in a warm place for 1 to 1½ hours until doubled in size.
Step 4: Shape the Muffins
9. Turn dough out onto a floured surface and gently roll to about ¾-inch thickness.
10. Use a biscuit cutter or glass to cut out rounds.
11. Place each on a parchment-lined baking sheet dusted with cornmeal.
12. Sprinkle tops with more cornmeal and cover.
13. Let rest for 30 minutes for a second rise.
Step 5: Cook the Muffins
14. Heat a skillet or griddle over medium-low heat.
15. Carefully transfer muffins to the skillet (work in batches).
16. Cook each side for 5–7 minutes until golden brown and cooked through.
17. Flip gently and adjust heat as needed to prevent burning.
Step 6: Cool & Serve
18. Let muffins cool on a wire rack for 10 minutes.
19. Use a fork to split each muffin in half to preserve their signature texture.
20. Toast and serve with butter, jam, eggs, or your favorite spreads.
Notes
Low Heat is Key – Cook slowly to ensure the centers are fully done.
Use Cornmeal – It prevents sticking and adds classic texture.
Fork-Split – Don’t cut with a knife to maintain the nooks and crannies.
Store or Freeze – Make extra and enjoy all week long.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Cuisine: English-American
