Homemade English Muffins

There’s something extra special about baking your own English Muffins from scratch. With their signature nooks and crannies, these fluffy yet chewy breakfast favorites toast up beautifully and taste so much better than store-bought. Whether slathered with butter and jam, topped with eggs, or used for sandwiches, homemade English Muffins are worth every bit of effort.

Why You’ll Love This Recipe

• Fresh, homemade taste with soft, chewy centers and crisp edges

• Perfect nooks and crannies to soak up butter, jam, or honey

• Versatile for breakfast sandwiches, eggs Benedict, or snacking

• Easy to make with simple pantry ingredients

• A great make-ahead bread that stores and freezes well

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:
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

For cooking:
¼ cup cornmeal (for dusting)
Butter or oil (for greasing the skillet)

Optional add-ins:
½ tsp cinnamon and ¼ cup raisins
¼ cup whole wheat flour (replace part of all-purpose)

Directions

1. In a small bowl, combine warm water, warm milk, sugar, and yeast. Stir and let sit for 5–10 minutes until foamy.

2. In a large mixing bowl, mix flour and salt. Add the yeast mixture and melted butter, stirring until a soft dough forms.

3. Knead the dough on a floured surface for 6–8 minutes until smooth and elastic (or use a stand mixer for 5 minutes).

4. Place dough in a greased bowl, cover, and let rise for 1–1.5 hours until doubled in size.

5. Punch down the dough and divide into 8–10 equal pieces. Shape into balls and flatten into discs about ½ inch thick. Place on a cornmeal-dusted baking sheet. Cover and let rest 20–30 minutes.

6. Heat a skillet or griddle over medium-low and lightly grease it. Cook muffins for 6–8 minutes per side until golden brown and centers reach about 200°F. Adjust heat if browning too quickly.

7. Remove and cool on a wire rack. Split with a fork, toast, and serve.

Servings and timing

Servings: 8–10 muffins
Preparation time: 15 minutes
Rise time: 1.5 hours + 30 minutes resting
Cooking time: 15 minutes
Total time: About 2 hours 15 minutes

Variations

• Cinnamon Raisin English Muffins – add cinnamon and raisins to the dough for a sweet twist.

• Whole Wheat English Muffins – replace part of the all-purpose flour with whole wheat.

• Cheesy English Muffins – fold shredded cheddar or parmesan into the dough.

• Herb English Muffins – add fresh herbs like rosemary, thyme, or chives for a savory version.

Storage/Reheating

• Room temperature: Store in an airtight container for up to 3 days.

• Freezing: Wrap individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature or toast directly from frozen.

• Reheating: Always split with a fork and toast to bring back crisp edges and warm centers.

FAQs

How do I get the classic nooks and crannies?

Splitting the muffins with a fork instead of slicing with a knife preserves the signature texture.

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast and skip the proofing step, but allow enough rise time.

Why do my muffins burn before cooking through?

Your heat may be too high. Cook low and slow to ensure the centers are done without burning the outsides.

Can I bake these in the oven instead of a skillet?

Yes, bake at 350°F for about 12–15 minutes, but the texture is best when cooked on a skillet.

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate overnight, then shape and cook the next day.

Do I need to use cornmeal?

Cornmeal adds texture and prevents sticking, but you can use flour as a substitute.

Can I make them gluten-free?

Yes, by using a 1:1 gluten-free flour blend, though the texture may differ slightly.

How do I know when the muffins are done inside?

Use a thermometer—muffins are done when the centers reach about 200°F.

Can I double the recipe?

Absolutely, this recipe doubles well for larger batches.

What’s the best way to toast them?

Use a toaster or broiler after fork-splitting for golden edges and fluffy insides.

Conclusion

Homemade English Muffins are a true breakfast classic with endless versatility. With a simple dough and a little patience, you’ll create soft, chewy muffins full of flavor and those iconic nooks and crannies. Whether you enjoy them plain with butter, as part of an eggs Benedict, or transformed into a breakfast sandwich, these muffins are sure to become a favorite in your kitchen. Making them from scratch is not only rewarding but also guarantees a fresher, tastier result than anything store-bought.

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