Name: Homemade English Muffins Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: British
Ingredients: 3 cups all-purpose flour (plus extra for kneading); 1 tbsp sugar; 1½ tsp salt; 1 tbsp active dry yeast; 1 cup warm milk (110°F); ¼ cup warm water (110°F); 2 tbsp butter, melted; ¼ cup cornmeal (for dusting); Butter or oil (for greasing the skillet); ½ tsp cinnamon and ¼ cup raisins; ¼ cup whole wheat flour (replace part of all-purpose flour)

Jump to Recipe

There’s nothing quite like sinking your teeth into warm, fluffy Homemade English Muffins fresh from the skillet. These delightful breakfast treats boast those famous nooks and crannies that soak up butter and jam like little sponges, making every bite an irresistible combination of chewy and tender. Whether you enjoy them toasted at sunrise or layered in a cozy sandwich, this recipe captures the magic of traditional English muffins with simple ingredients and a bit of love. Trust me, once you’ve made Homemade English Muffins yourself, store-bought versions will never satisfy again.

Homemade English Muffins Recipe - Recipe Image

Ingredients You’ll Need

The beauty of making Homemade English Muffins lies in the simplicity of the ingredients. Each plays a vital role in crafting the perfect texture, flavor, and that classic crumb that gives these muffins their signature charm.

3 cups all-purpose flour: The sturdy base that brings structure and chewiness to your muffins, plus a little extra for kneading helps to keep things smooth.
1 tbsp sugar: A touch of sweetness to feed the yeast and enhance the flavor without overpowering.
1½ tsp salt: Balances the taste while strengthening gluten for the right texture.
1 tbsp active dry yeast: The magic agent responsible for that lovely rise and airy crumb.
1 cup warm milk (110°F): Adds richness and moisture, helping the dough stay soft and tender.
¼ cup warm water (110°F): Activates the yeast and keeps the dough hydrated.
2 tbsp butter, melted: A little fat for a tender crumb and lovely flavor.
¼ cup cornmeal: Used for dusting, it prevents sticking and adds a subtle crunch to the muffin bottoms.
Butter or oil for greasing the skillet: Ensures a golden, non-stick cooking surface for perfect muffins every time.
Optional add-ins: Consider adding ½ tsp cinnamon and ¼ cup raisins for a cozy twist or substitute some flour with ¼ cup whole wheat for a heartier bite.

How to Make Homemade English Muffins

Step 1: Activate the Yeast

Start by mixing warm water, warm milk, sugar, and your yeast in a small bowl. Stir everything gently and let it sit for 5 to 10 minutes until the top becomes foamy and bubbly. This little frothy sign means your yeast is alive and ready to work its magic in your dough.

Step 2: Make the Dough

In a large mixing bowl, whisk together the flour and salt. Then, pour in the activated yeast mixture along with melted butter. Mix it well—either with a sturdy spoon or a dough hook on your mixer—until everything comes together into a soft, slightly sticky dough.

Step 3: Knead the Dough

Turn your dough onto a floured surface and knead it for 6 to 8 minutes until it becomes smooth, elastic, and a joy to work with. If you have a stand mixer, a 5-minute knead on medium speed works perfectly to develop the gluten needed for a bouncy texture.

Step 4: Let the Dough Rise

Place your kneaded dough into a lightly greased bowl, cover it with a clean towel or plastic wrap, and tuck it somewhere warm. Let it rise for about 1 to 1½ hours, or until it doubles in size, creating that lovely airy structure that defines great Homemade English Muffins.

Step 5: Shape the Muffins

Once risen, gently punch down the dough and divide it into 8 to 10 equal pieces. Shape each into a ball, then flatten slightly into discs approximately half an inch thick. Lay the discs on a cornmeal-dusted baking sheet and sprinkle a little more cornmeal on top to keep the muffins from sticking. Cover loosely and let them rest for 20 to 30 minutes, which helps them puff slightly before cooking.

Step 6: Cook the Muffins

Heat a skillet or griddle over medium-low heat, greasing it lightly with butter or oil. Cook the flattened dough discs in batches if needed, for 6 to 8 minutes on each side until they turn a beautiful golden brown and cook through. Keep your heat low and steady—rushing this step can lead to burnt outsides and doughy centers, so patience is key.

Step 7: Cool & Serve Your Homemade English Muffins

Once cooked, transfer the muffins to a wire rack to cool completely. When you’re ready to enjoy, split them open gently with a fork to reveal all those gorgeous nooks and crannies, the hallmark of perfect Homemade English Muffins made right at home.

How to Serve Homemade English Muffins

Garnishes

Butter slathered on a warm, toasted English muffin is pure comfort, but don’t stop there. Drizzle honey, spread your favorite jam, or add cream cheese and fresh fruit. For a savory touch, avocado slices or melted cheese coupled with cracked pepper make for simple yet decadent toppings.

Side Dishes

Homemade English Muffins pair beautifully with a wide variety of sides. Think crispy bacon, scrambled eggs, or a fresh fruit salad to brighten your morning. For a heartier meal, serve with sausage patties or a hearty stew for a cozy twist any time of day.

Creative Ways to Present

Try using your Homemade English Muffins as a base for mini breakfast pizzas, layering them with eggs Benedict toppings, or crafting your own breakfast sandwiches with sausage, egg, and cheese. Their sturdy yet tender texture makes them endlessly versatile for both sweet and savory delights.

Make Ahead and Storage

Storing Leftovers

If you have leftover Homemade English Muffins, store them in an airtight container at room temperature for up to 2 days. This keeps them soft enough to enjoy throughout the day without drying out.

Freezing

For longer storage, wrap individual muffins tightly in plastic wrap and place them in a freezer bag. Frozen Homemade English Muffins keep well for up to 3 months, ready to brighten your breakfast whenever you crave that fresh-baked goodness.

Reheating

To reheat, simply toast your muffins directly from frozen or at room temperature. This revives their signature crispiness on the outside while keeping the interior soft and chewy, just like the day you made them.

FAQs

Can I make Homemade English Muffins without a mixer?

Absolutely! Kneading by hand works beautifully and lets you connect more with your dough. Just be sure to knead long enough until the dough feels elastic and smooth.

Why use cornmeal for dusting the baking sheet?

Cornmeal prevents the muffins from sticking during the resting and cooking phases, and it adds a slight crunchy texture to the muffin bottoms, elevating the traditional experience.

Can I add flavors or mix-ins to the dough?

Definitely! Cinnamon and raisins are classic add-ins, or try substituting some flour with whole wheat for a nuttier, more wholesome muffin. Just remember to keep the balance so the texture stays light.

How do I know when the muffins are cooked through?

The best test is a golden-brown exterior and a hollow sound when tapped. Using a thermometer, aim for about 200°F in the center to ensure they are fully cooked without being dry.

Why split English muffins with a fork instead of a knife?

Splitting with a fork preserves those iconic nooks and crannies, creating perfect pockets for butter and spreads. Knives tend to cut cleanly and compress the muffin, losing that unique texture.

Final Thoughts

Making Homemade English Muffins may take a bit of patience, but the reward is more than worth your time. Every step brings you closer to warm, fresh muffins with that signature texture and flavor no store-bought version can match. Give this recipe a try and treat yourself to breakfasts that truly feel made with love.

Homemade English Muffins Recipe

★★★★★

5.1 from 26 reviews

Author: anna
Total Time: 1 hour 45 minutes
Yield: 8–10 muffins 1x
Diet: Vegetarian

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Description

Homemade English Muffins bring the classic bakery taste to your kitchen with their signature nooks and crannies, fluffy yet chewy texture, perfect for toasting. This recipe walks you through easy steps to make these breakfast favorites from scratch using simple ingredients, resulting in delicious muffins that are far superior to store-bought.

Instructions

Activate the Yeast: In a small bowl, combine warm water, warm milk, sugar, and yeast. Stir and let sit for 5–10 minutes until foamy on top. This means the yeast is active.
Make the Dough: In a large mixing bowl, mix flour and salt. Add the yeast mixture and melted butter to the flour. Stir with a spoon or mix with a dough hook until a soft dough forms.
Knead the Dough: Transfer the dough to a floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, knead with a mixer on medium speed for 5 minutes.
Let the Dough Rise: Place dough in a greased bowl, cover with a clean towel or plastic wrap. Let rise in a warm place for 1–1.5 hours, or until doubled in size.
Shape the Muffins: Punch down the dough and divide into 8–10 equal pieces. Shape each piece into a ball, then flatten slightly into discs about ½ inch thick. Dust a baking sheet with cornmeal and place the discs on it. Sprinkle more cornmeal on top, cover loosely, and let rest for 20–30 minutes.
Cook the Muffins: Heat a skillet or griddle over medium-low heat and lightly grease it. Place the dough discs on the skillet (in batches if needed). Cook for 6–8 minutes per side, until golden brown and cooked through. If muffins brown too fast, lower the heat to avoid burning before the centers cook.
Cool & Serve: Remove from skillet and let cool on a wire rack. Split with a fork to reveal all those classic nooks and crannies. Toast and enjoy with butter, jam, or your favorite toppings.

Notes

Don’t Rush the Rise – Proper proofing gives them that airy texture.
Fork Split – Never cut with a knife; a fork keeps the texture intact.
Low & Slow Cooking – Prevents burnt outsides and undercooked centers.
Cornmeal Base – Adds texture and prevents sticking on the cooking surface.
Use a Thermometer – Muffin centers should reach about 200°F when fully cooked for best texture.

Prep Time: 15 minutes (plus 1.5 hours rise time)
Cook Time: 15 minutes
Category: Breakfast, Brunch, Snack
Method: Yeast Dough, Griddle Cooking
Cuisine: British