Why You’ll Love This Recipe
Homemade English Muffins taste far better than store-bought and are surprisingly simple to make. You’ll love the soft interior, slightly crisp exterior, and satisfying texture that toasts beautifully. They freeze well, work great for sandwiches, and give you full control over ingredients—perfect for those who love baking or are looking for a fun weekend kitchen project.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
active dry yeast
warm milk
warm water
sugar
salt
butter or oil
cornmeal or semolina (for dusting)
Directions
- In a bowl, mix warm water, warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add flour, salt, and melted butter to the yeast mixture. Mix to form a soft dough.
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
- Punch down the dough and roll it out to about ½ inch thick. Cut into rounds using a biscuit cutter or glass.
- Sprinkle a baking sheet with cornmeal or semolina and place the rounds on it. Dust the tops with more cornmeal. Cover and let rise for 30 minutes.
- Heat a skillet or griddle over medium-low heat. Cook muffins for 6–8 minutes per side, or until golden brown and cooked through.
- Let cool slightly. Split with a fork to reveal the nooks and crannies, then toast and enjoy.
Servings and timing
This recipe makes about 8–10 English muffins.
Prep time: 15 minutes
Rising time: 1 hour 30 minutes
Cook time: 15–20 minutes
Total time: 2 hours
Variations
- Whole wheat: Substitute half the flour with whole wheat flour for extra fiber.
- Dairy-free: Use plant-based milk and oil instead of dairy.
- Sweet version: Add cinnamon and raisins for a breakfast twist.
- Savory herbs: Mix in dried herbs like rosemary or thyme for a flavorful upgrade.
- Mini muffins: Use a smaller cutter for bite-sized English muffins.
Storage/Reheating
Store cooled English muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
To freeze, split and place in a freezer bag for up to 3 months.
Reheat by toasting until warmed and golden.
FAQs
Can I make English muffins without a griddle?
Yes, a nonstick skillet or cast iron pan on the stovetop works just as well.
Why are my muffins dense?
Overworking the dough or not letting it rise enough can cause dense muffins. Make sure your yeast is active and dough is well-proofed.
How do I get the nooks and crannies?
Use a fork to split the muffins instead of slicing with a knife. A well-risen dough also helps create the iconic texture.
Can I bake English muffins in the oven?
Traditional English muffins are griddle-cooked, but you can finish them in the oven at 350°F (175°C) for 5–7 minutes if needed.
What’s the best way to shape them?
Use a round biscuit cutter or the rim of a glass to get uniform shapes.
Can I let the dough rise overnight?
Yes, you can let the first rise happen in the fridge overnight. Just bring it to room temperature before shaping.
Do I have to use cornmeal?
Cornmeal adds texture and prevents sticking, but you can use semolina or flour as an alternative.
Are English muffins the same as crumpets?
No, crumpets are made from a looser batter and cooked only on one side. English muffins are dough-based and cooked on both sides.
Can I add cheese or other mix-ins?
Yes, shredded cheese, herbs, or even bits of cooked bacon can be kneaded into the dough for variation.
How do I serve English muffins?
They’re perfect toasted with butter, jam, or cream cheese. You can also use them for breakfast sandwiches or mini pizzas.
Conclusion
English Muffins are a rewarding and versatile homemade bread that’s perfect for breakfast or snacking. With their chewy texture, golden crust, and endless topping options, they’re bound to become a favorite in your kitchen. Once you try making them from scratch, you may never go back to store-bought again.
Print
English Muffins
- Total Time: 2 hours
- Yield: 8–10 English muffins
- Diet: Vegetarian
Description
Homemade English Muffins are soft, chewy breakfast breads with signature nooks and crannies, perfect for toasting and spreading with butter, jam, or using in sandwiches.
Ingredients
- 3 1/2 cups all-purpose flour
- 2 1/4 tsp active dry yeast
- 1 cup warm milk (about 110°F/43°C)
- 1/2 cup warm water
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp butter or oil (melted)
- Cornmeal or semolina, for dusting
Instructions
In a bowl, combine warm milk, warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
- Add flour, salt, and melted butter to the yeast mixture. Mix until a soft dough forms.
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
- Punch down the dough and roll it out to 1/2 inch thick. Cut into rounds using a biscuit cutter or glass.
- Place the rounds on a baking sheet sprinkled with cornmeal or semolina. Dust the tops with more cornmeal. Cover and let rise for 30 minutes.
- Heat a skillet or griddle over medium-low heat. Cook the muffins for 6–8 minutes per side until golden brown and cooked through.
- Cool slightly. Split with a fork to reveal nooks and crannies, toast, and enjoy.
Notes
- Use a fork to split for the best texture and appearance.
- Don’t rush the rise—it’s key to a light, airy texture.
- Finish cooking in the oven at 350°F for 5–7 minutes if the center isn’t fully cooked.
- Freeze extras for a quick homemade breakfast later.
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Category: Breakfast
- Method: Griddle-Cooked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 1g
- Sodium: 230mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg
