Homemade English Muffins
These homemade English muffins are soft and chewy inside, crisp and golden on the outside, with plenty of those classic little nooks and crannies for butter and jam.
Makes: 10–12 muffins
Prep time: 25 minutes
Rise time: 1½–2 hours
Cook time: 20 minutes
Total time: About 2½ hours
Ingredients
- 3½ cups (440 g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2¼ teaspoons (1 packet) active dry yeast
- 1¼ cups (300 ml) warm milk
- 2 tablespoons unsalted butter, melted
- 1 large egg
- ½ cup cornmeal, for dusting
Instructions
1. Activate the yeast
Warm the milk to approximately 105–110°F (40–43°C). It should feel warm but not hot.
Pour the milk into a large mixing bowl.
Add the sugar and yeast.
Stir gently and let it sit for 5–10 minutes, until the surface becomes foamy.
If using instant yeast, you can skip this step and mix it directly with the flour.
2. Make the dough
Add the melted butter and egg to the milk mixture.
Whisk briefly to combine.
Add the flour and salt.
Stir until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for about 6–8 minutes, until smooth and elastic.
You can also knead the dough with a stand mixer fitted with a dough hook for about 5 minutes.
The dough should feel soft and slightly tacky but shouldn’t stick heavily to your hands.
3. Let the dough rise
Place the dough in a lightly greased bowl.
Cover with plastic wrap or a clean kitchen towel.
Let it rise in a warm, draft-free place for 1–1½ hours, or until approximately doubled in size.
4. Prepare the work surface
Sprinkle a baking sheet or large tray generously with cornmeal.
Lightly flour your work surface.
Turn the risen dough onto the surface and gently press out some of the air.
5. Cut the muffins
Roll or gently pat the dough to approximately ½ inch (1.25 cm) thick.
Using a 3–4 inch round cutter, cut out circles.
Transfer each circle to the cornmeal-covered baking sheet.
Sprinkle the tops with additional cornmeal.
Gather the scraps, gently press them together, and cut additional muffins.
Avoid repeatedly kneading the scraps, as this can make the last few muffins tougher.
6. Let them rest
Cover the muffins loosely with a clean kitchen towel.
Let them rest for 20–30 minutes.
They should become slightly puffy.
7. Cook the English muffins
Heat a large cast-iron skillet, griddle, or heavy frying pan over medium-low heat.
Lightly grease it with butter or oil.
Carefully transfer the muffins to the pan, leaving space between them.
Cook for approximately 5–7 minutes per side.
The muffins should develop a beautiful golden-brown crust.
If they’re browning too quickly, reduce the heat.
The goal is to cook them slowly enough that the centers become fully cooked without burning the outside.
8. Check for doneness
The internal temperature should be around 200°F (93°C) when fully cooked.
If the outside is browned but the centers aren’t done, transfer the muffins to a 350°F (175°C) oven for about 5–8 minutes.
9. Cool
Transfer the English muffins to a wire rack.
Allow them to cool for at least 15–20 minutes before splitting.
For the classic nooks and crannies, use a fork to gently split each muffin around the edge rather than cutting straight through with a knife.
The Secret to Nooks and Crannies
Don’t flatten the dough too much.
The dough should be approximately ½ inch thick before cooking and should puff slightly as it rests.
Cooking over medium-low heat allows the inside to develop while the outside becomes golden.
And when they’re done, fork-split them. This creates all those little irregular pockets that hold butter and jam.
Delicious Serving Ideas
Try your homemade English muffins with:
- Butter and strawberry jam
- Cream cheese and honey
- Peanut butter and banana
- Avocado and a fried egg
- Scrambled eggs and cheddar
- Bacon, egg, and cheese
- Smoked salmon and cream cheese
- Poached eggs and hollandaise
Breakfast Sandwiches
For an easy breakfast sandwich, split an English muffin and toast it.
Add:
- 1 fried or scrambled egg
- 1 slice cheddar or American cheese
- 2 slices cooked bacon or sausage
Close the sandwich and serve hot.
Cinnamon Raisin English Muffins
Add to the dough:
- 1 teaspoon cinnamon
- ½ cup raisins
- 2 tablespoons brown sugar
Mix the raisins in near the end of kneading.
These are fantastic toasted with butter.
Garlic & Herb English Muffins
For a savory version, reduce the sugar to 1 tablespoon and add:
- ½ teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ¼ cup grated Parmesan
Serve warm with butter.
Storage
Store cooled English muffins in an airtight container or bread bag at room temperature for 2–3 days.
For longer storage, freeze them for up to 3 months.
It’s best to split them before freezing so you can put them directly into the toaster.
Tip: Don’t microwave them to reheat. Toasting brings back that wonderful crisp exterior while keeping the inside soft and chewy.
