Homemade English Muffins Recipe

Why You’ll Love This Recipe

I like making English muffins at home because they taste fresher and more flavorful than store-bought ones. I can control the ingredients, and the process is simple enough for any day I want to bake. I also enjoy that these muffins cook on the stovetop, which makes them different from typical baked breads.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 to 4 cups all-purpose flour, divided
2 tablespoons sugar
2 1/4 teaspoons instant yeast
3/4 teaspoon salt
3 tablespoons softened butter
1 ¼ cup warm milk
1 egg, beaten
Cornmeal

Directions

1. I combine 2 cups of flour, sugar, yeast, and salt in a bowl. I add the softened butter and warm milk, stirring to mix, then stir in the beaten egg.

2. I gradually add the remaining flour until I have a soft but slightly sticky dough.

3. I shape the dough into a rough ball, cover it, and let it rise in a warm spot for about 1 hour.

4. I line a baking sheet with parchment paper and sprinkle it evenly with cornmeal.

5. I divide the dough into 12 pieces, shaping each one by tucking the edges under and rolling into a smooth ball. I place them on the prepared baking sheet, cover with a towel, and let them rest for about 10 minutes.

6. I heat a skillet or griddle over low to medium-low heat (around 300°F).

7. Working in batches, I cook the muffins for 8–10 minutes per side. If they brown too quickly, I reduce the heat.

8. If the insides need more cooking, I transfer them to a 350°F oven for 8–10 minutes.

9. I cool the muffins completely on a wire rack before splitting and toasting.

Servings and Timing

This recipe makes about 12 English muffins. Prep time is 15 minutes, cook time is 20 minutes, rise time is 1 hour 15 minutes, and total time is about 1 hour 50 minutes.

Variations

Sometimes I like to add a handful of whole wheat flour for extra texture and nutrition. I’ve also made these with a sprinkle of cinnamon and raisins for a sweet twist. For savory muffins, I mix in shredded cheese or fresh herbs to the dough before shaping.

Storage/Reheating

I store my English muffins in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week. They also freeze well for up to 3 months. To reheat, I simply toast them until warm and crisp.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, I dissolve it in ¼ cup warm milk for 5–10 minutes until foamy, then continue with the recipe using 1 cup milk.

Why do English muffins cook on a skillet instead of baking?

Cooking them on the stovetop gives them their signature golden crust and chewy texture.

How do I get the signature “nooks and crannies”?

Letting the dough rise properly and not over-kneading helps create that airy texture inside.

Can I make the dough ahead of time?

Yes, I refrigerate the dough overnight and cook the muffins the next day.

Do I need cornmeal on the baking sheet?

Yes, it prevents sticking and gives the muffins their traditional crusty bottom.

Can I make these gluten-free?

Yes, I use a gluten-free all-purpose flour blend, though the texture will be slightly different.

Why are my muffins browning too fast?

That usually means the skillet is too hot—I keep the heat low and steady.

Can I make mini English muffins?

Yes, I divide the dough into smaller portions and cook them the same way.

How do I split them open properly?

I use a fork instead of a knife to keep the inside textured for better toasting.

Can I use plant-based milk and butter?

Yes, I’ve made them with almond milk and vegan butter with good results.

Conclusion

These homemade English muffins are one of my favorite breads to make because they’re simple, versatile, and taste amazing fresh from the skillet. I like how they store and freeze well, making them perfect for meal prep or quick breakfasts. Once I started making them from scratch, I found it hard to go back to store-bought.