There’s nothing quite like the anticipation of that first bite into a golden, crackly, homemade English muffin, the nooks and crannies ready to cradle your favorite butter and jam. Making these tender, slightly tangy classics from scratch is so much easier than you think, and the result is leaps and bounds above any store-bought version. With sourdough magic, a touch of honey, and a pillowy interior, these muffins will steal the show at your breakfast table—and leave everyone marveling that you made them at home.

Homemade English Muffins Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of kitchen staples, you can whip up a batch of homemade English muffins that rival your favorite bakery. Each ingredient is essential and brings its own magic to the final taste, texture, and golden hue.

Active sourdough starter (1 cup, 100% hydration): This is the secret ingredient for depth of flavor, chew, and those signature English muffin holes.
Honey (2 tablespoons): Adds a subtle sweetness that perfectly balances the tang of the sourdough.
Milk (2 cups): Brings softness and moisture, giving you a tender crumb that’s deliciously addictive.
All-purpose flour, unbleached (4 cups plus up to 2 cups extra): The foundation of structure—start with four cups and use extra as needed for kneading.
Baking soda (1 teaspoon): Gives an extra lift and encourages those classic nooks and crannies.
Salt (2 teaspoons): Essential for balancing flavor and enhancing the tanginess of the starter.
Cornmeal (for dusting): Prevents sticking on the griddle and provides that traditional English muffin crunch. You can swap for semolina or farina if you like.

How to Make Homemade English Muffins

Step 1: Start the Dough

Grab a medium-sized bowl and combine your active sourdough starter, milk, honey, and four cups of flour. Stir everything together—the mixture will look pretty shaggy, but don’t worry, it all comes together beautifully after its overnight rest.

Step 2: Ferment Overnight

Cover your bowl and leave it on the counter at room temperature for 8 to 10 hours, or overnight. This long, slow ferment infuses your homemade English muffins with big, bold flavor and irresistible texture.

Step 3: Mix in the Remaining Ingredients

The next morning, sprinkle in the baking soda and salt, plus one cup of flour. Stir to incorporate, then decide if you need a bit more flour—the dough should be soft and slightly sticky, but workable.

Step 4: Knead Until Smooth

Knead the dough for about five minutes in a stand mixer or ten minutes by hand. This step develops the gluten and ensures your homemade English muffins can rise and create perfect nooks and crannies. Add more flour as needed if it’s too sticky.

Step 5: Rest and Shape the Dough

Give the dough a breather—about 10–15 minutes. Then, with a rolling pin, roll it out to about half an inch thick. Use a 3 to 4 inch round cutter (or even a glass) to cut out circles, re-rolling scraps to get as many muffins as you can.

Step 6: Prepare for the Final Rise

Dust a greased baking sheet with cornmeal, then arrange the dough rounds on top. This not only prevents sticking but adds an authentic crunchy bite to the edges. Cover them loosely with sprayed or oiled plastic wrap.

Step 7: Let Rise

Let your English muffins rise for about one hour, just until puffed and light. You’ll see them start to look like the real deal—this stage is pure magic.

Step 8: Cook on the Griddle

Preheat your griddle to 325°F (or use a heavy skillet over medium-low). Working in batches, cook the muffins for 5–6 minutes per side. Cover the pan if you’re using a skillet to help them puff up evenly and cook through. The glorious scent will let you know you’re on the right track!

How to Serve Homemade English Muffins

Garnishes

A classic pat of salted butter is never wrong, but homemade English muffins are also delectable with a drizzle of honey, a generous spread of marmalade, or a spoonful of berry jam melting into those famous nooks. For a savory touch, cream cheese, chive butter, or smashed avocado take these muffins to breakfast-luxe levels.

Side Dishes

Pair these muffins with fluffy scrambled eggs, crispy bacon, or a fresh fruit salad for a breakfast platter that will wow your family or friends. They’re also the ultimate base for eggs Benedict—with some sautéed spinach and poached eggs, you have brunch perfection on your hands.

Creative Ways to Present

Try splitting and toasting your homemade English muffins, then stacking them with smoked salmon and herby cream cheese for a sophisticated snack. Or, turn them into mini pizzas for a fun family dinner—kids and adults alike will love personalizing their own toppings.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your homemade English muffins in an airtight container at room temperature for up to three days. If you know you won’t finish them that quickly, move them to the fridge to keep them fresh a bit longer.

Freezing

Homemade English muffins freeze beautifully! Let them cool fully, then slip into a freezer bag or container. They’ll stay fresh for up to three months—just what you need for a quick, delicious breakfast anytime.

Reheating

For best results, split your muffins and toast them straight from the freezer or fridge. A few minutes in the toaster or on a hot griddle brings them right back to life, ready for your favorite toppings.

FAQs

Can I make homemade English muffins without a sourdough starter?

While sourdough adds depth and that signature tang, you can try a yeast-based version. Just use instant yeast and adjust rising times as needed—though the flavor will be a bit milder.

Why do homemade English muffins need to rise twice?

The first overnight rise develops complex flavors and a beautiful texture, while the second helps achieve that iconic airy structure with perfect nooks and crannies.

Do I have to use cornmeal on the griddle?

Cornmeal gives classic crunch and helps prevent sticking, but semolina or farina work well too. In a pinch, skip it, but you’ll miss that signature texture on the outside.

Can I make bigger or smaller muffins?

Absolutely! Use a larger cutter for bakery-style jumbo muffins, or go smaller for hand-held sliders or snacks. Just adjust the cooking time accordingly to ensure the centers are done.

Why are my muffins doughy in the middle?

Homemade English muffins need gentle, relatively low heat to cook through without burning the outside. If they’re doughy, try lowering your griddle temperature and cooking a bit longer on each side, covering with a lid if needed.

Final Thoughts

Homemade English muffins are truly one of life’s simple pleasures and such a fun, satisfying way to elevate breakfasts and brunches at home. Give them a try—once you taste your own, you might never go back to store-bought again!

Homemade English Muffins Recipe

★★★★★

5.2 from 26 reviews

Author: anna
Total Time: 3 hours
Yield: 18 English Muffins 1x
Diet: Vegetarian

Print Recipe

Description

Learn how to make delicious Homemade English Muffins from scratch with this easy recipe. These fluffy muffins are perfect for breakfast or snacks!

Ingredients

Scale

Sourdough Starter Mix:

1 cup active sourdough starter (100% hydration*)
2 tablespoons honey
2 cups milk
4 cups all-purpose flour, unbleached

Additions:

1 teaspoon baking soda
2 teaspoons salt
1–2 cups all-purpose flour, unbleached (for kneading)
Cornmeal for dusting griddle (or semolina or farina)

Instructions

Mix Sourdough Starter: Combine sourdough starter, milk, honey, and 4 cups flour. Let sit at room temperature for 8-10 hours.
Add Ingredients: Sprinkle in baking soda, salt, and 1 cup flour. Knead until smooth, adding more flour if needed.
Rest and Roll: Rest dough, then roll out to 1/2 inch thickness.
Cut Out Muffins: Use a cutter to make circles and place on a baking sheet dusted with cornflour.
Let Rise: Allow muffins to rise for 1 hour under lightly oiled plastic wrap.
Cook: Cook muffins on a griddle for 5-6 minutes per side over medium heat.

Notes

You can customize by adding ingredients like raisins or herbs to the dough.
These muffins freeze well for future use.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Bread
Method: Baking, Stovetop
Cuisine: British

Nutrition

Serving Size: 1 English Muffin
Calories: 180
Sugar: 4g
Sodium: 320mg
Fat: 1g
Saturated Fat: 0.5g
Unsaturated Fat: 0.5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 5g
Cholesterol: 3mg

Keywords: English Muffins, Breakfast, Bread Recipe, Homemade Muffins