Homemade English muffins have a fresher flavor and better texture than store-bought versions. They’re surprisingly simple to make, require basic ingredients, and can be customized to your preferred size and thickness. Once you try them fresh off the griddle, it’s hard to go back.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Milk
Active dry yeast
Sugar
Butter
Salt
Cornmeal
Directions
Warm the milk until just warm to the touch and dissolve the yeast and sugar in it.
Let the mixture sit until foamy.
Stir in melted butter, salt, and flour to form a soft dough.
Knead until smooth, then cover and let rise until doubled in size.
Roll the dough out and cut into rounds.
Dust both sides lightly with cornmeal.
Let the rounds rest briefly while heating a griddle or skillet.
Cook on a dry griddle over low heat until golden on both sides and cooked through.
Cool completely before splitting with a fork.
Servings and timing
This recipe makes about 10 to 12 English muffins. Preparation time is approximately 20 minutes. Rising and resting time is about 1½ hours. Cooking time is about 15 minutes.
Variations
You can make whole wheat English muffins by replacing part of the flour with whole wheat flour. Add cinnamon and raisins for a sweet version or mix in herbs and shredded cheese for a savory option. Mini muffins work well for sliders or smaller portions.
Storage/Reheating
Store English muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. They also freeze well for up to 2 months. Toast before serving to refresh the texture.
FAQs
Why are English muffins cooked on a griddle?
Griddle cooking creates the classic texture and prevents a thick crust from forming.
How do I get the nooks and crannies?
Split the muffins with a fork instead of a knife after cooling.
Can I bake them instead?
They are traditionally griddled, but baking will change the texture.
Do I need cornmeal?
Cornmeal prevents sticking and adds the classic exterior texture.
Can I make the dough ahead of time?
Yes, refrigerate the dough overnight and cook the muffins the next day.
Why are my muffins dense?
Overworking the dough or not allowing enough rise time can cause density.
Can I use instant yeast?
Yes, instant yeast works well and does not require proofing.
How do I know they’re fully cooked?
They should sound hollow when tapped and feel light for their size.
Can I make them dairy-free?
Yes, use plant-based milk and dairy-free butter.
Are English muffins better toasted?
Yes, toasting enhances flavor and highlights the nooks and crannies.
Conclusion
English Muffins are a classic homemade bread that’s both comforting and versatile. With their soft interior and crisp edges, they’re perfect for breakfast, brunch, or any time you want a freshly made, satisfying base for sweet or savory toppings.
English Muffins are soft, chewy griddle-cooked breads known for their signature nooks and crannies. Perfect for toasting, breakfast sandwiches, or slathering with butter and jam, they’re a homemade classic that’s simple and satisfying.
Ingredients
3 1/2 cups all-purpose flour
1 cup milk, warmed
2 1/4 teaspoons active dry yeast (1 packet)
1 tablespoon sugar
2 tablespoons butter, melted
1 teaspoon salt
Cornmeal, for dusting
Instructions
Warm the milk until just warm to the touch (about 100–110°F), then stir in the sugar and yeast. Let sit for 5–10 minutes until foamy.
Add the melted butter and salt to the mixture, then gradually stir in the flour to form a soft dough.
Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
Roll the dough out to about 1/2 inch thickness and cut into 3-inch rounds using a biscuit cutter or glass.
Lightly dust both sides of the rounds with cornmeal and place on a baking sheet. Cover and let rest for 20–30 minutes.
Heat a dry griddle or skillet over low heat. Cook the muffins for 6–8 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent over-browning.
Transfer to a wire rack to cool completely. Split with a fork before toasting and serving.
Notes
Use a fork to split the muffins and preserve the nooks and crannies.Letting the dough rise properly is key to light, airy texture.Whole wheat flour can be substituted for part of the all-purpose flour.Cook over low heat to ensure muffins cook through without burning.Freeze extras for later—just toast straight from frozen.
