Homemade English Muffins are so simple to make that you’ll never want to buy store-bought again. Fluffy English muffin recipe full of nooks and crannies! You’ll love everything from the smell to the textures and flavors.
We all know English muffins are unique in textures and flavor, and that they are ideal for so many different recipes from an English muffin breakfast sandwich to an easy toaster oven pizza. They can be dressed up and dressed down and taste great no matter what. With this homemade English muffin recipe in hand, you can enjoy your muffins no matter what the mood might be!
About These English Muffins
I adapted a recipe from King Arthur’s flour website. I didn’t change much but I did convert the recipe to a whole wheat English muffin recipe which is healthier.
Something to remember about making English muffins is that you don’t use a greased pan to cook them. You simply sprinkle some cornmeal on the pan. This helps to give them that non-stick bottom and that traditional look we’re all used to.
How Do You Cut English Muffins?
To keep the nooks and crannies intact inside of your English muffin, you can split them in half using the fork method. This is when you poke the sides of the muffin with a fork and then pull them apart. Using a knife will cut away the delicious texture.
What do you Put On English Muffins?
You can put practically anything on an English muffin but some great ideas include butter and jam, or make a savory breakfast sandwich with egg, bacon, and cheese. Ham and sausage work well too!
If you’re aiming for healthy toppings, try avocado and Pico de Gallo, hummus, fresh mozzarella and tomato slice, nut butter and fresh berries or ham and cheese.
Homemade English Muffin Ingredients
Here’s what you’ll need:
-1 3/4 cups (14 ounces) milk, warm
-3 tablespoons butter
-1 1/4 teaspoons salt
-2 tablespoons granulated sugar
-1 large egg, lightly beaten
-4 to 4 1/4 cups flour – you can use all purpose, bread flour or whole wheat flour- or any combination of the 3!
-2 teaspoons instant yeast
-1 tsp baking powder
-about 3-4 TBSP cornmeal- cornmeal is ONLY used during the cooking process to coat the pan/ rolls!
How to Make Homemade English Muffins
In a large bowl, combine the warm milk, sugar, and yeast, allowing the yeast to proof for a few minutes, until bubbly. Add in the remaining ingredients and then mix thoroughly, for about 5 minutes. Do not add more flour, the dough will be very sticky.
Once mixed, scrape the dough from the bowl onto a lightly floured countertop. Fold the dough over a few times, until you make a nice, smooth ball. Place the dough in a greased bowl and allow it to rise in a warm place for about 1 hour.
Punch down the dough and lay it out on a surface sprinkled with cornmeal. Roll out to your desired thickness. The muffins do rise somewhat, so roll them out about 1/4″ thinner than what you would like the final product to be. Cut out circles with a floured 3-inch cutter. Use the leftover dough to re-roll and cut out more muffins. Cover the muffins with a damp cloth and let them rest for about 20 minutes.
Heat a frying pan or griddle to very low heat. Do not grease, but sprinkle with some cornmeal. Cover the pan and cook for 6-7 minutes on each side. I grab my book and a chair, and get comfortable, setting the timer to keep track of the muffins.
Cool on a cooling rack. Store muffins in an airtight container.
Homemade English Muffins
- 1 3/4 cup warm milk
- 3 tbsp butter
- 1 1/4 tsp salt
- 2 tbsp granulated sugar
- 1 large egg lightly beaten
- 4- 4 1/2 cups flour
- 2 tsp instant yeast
- 1 tsp baking powder
- 3 TBSP cornmeal
- Combine the warm milk, sugar and yeast, allowing the yeast to proof for a few minutes, until bubbly. Add remaining ingredients (EXCEPT cornmeal!) and mix thoroughly, for about 5 minutes. Do not add more flour, the dough will be very sticky.
- Once mixed, scrape dough from bowl onto a lightly floured counter top. Fold dough over a few times, until you make a nice, smooth ball. Place in a greased bowl and allow to rise in a warm place for about 1 hour.
- Punch down dough and lay out on a surface sprinkled with cornmeal. Roll out to desired thickness. the muffins rise somewhat, so roll them out about 1/4" thinner than what you would like the final product to be. Cut out circles with a floured 3-inch cutter. Re-roll and cut out the leftover dough. Cover the muffins with a damp cloth and let rest for about 20 minutes.
- Heat a frying pan or griddle to very low heat. Do not grease, but sprinkle with 1-2 tsp cornmeal. Place muffins in pan, on top of cornmeal. Cover and cook for 6-7 minutes on each side. I grab my book and a chair, and get comfortable, setting the timer to keep track of the muffins.
- Remove from pan & cool on a cooling rack. Store muffins in the fridge or freezer.
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Should You Refrigerate English Muffins?
To maximize the shelf life of your English muffins, placing them in the fridge inside of an airtight container is a great way to get them to last longer without spoiling. Because there is no preservatives in these English muffins, they don’t last too long at room temperature.
Can You Freeze English Muffins?
English muffins do great in the freezer whether they were storebought or homemade. This si a great way to get them to last even longer too! Just toss your cooled English muffins into an airtight storage container and keep them in the freezer for up to 2 months.
How Do You Reheat English Muffins?
Get your muffin back to the freshly baked smells and flavors by reheating it. Simply slice it in half and place it on a microwave safe plate. It should be good to go after about 45 sec-1 min in the microwave.
Need more biscuit and dinner roll recipes? Here you go!
- How to make Homemade Biscuits
- Easy Parmesan Garlic Dinner Rolls
- Easy 30-Minute Dinner Rolls
- Raspberry Honey Butter spread
- Cheesy Cornbread Muffins
- Best Blueberry Muffins
- Sweet Potato Biscuits
- Strawberry Butter recipe
- Homemade English Muffins
- Nutella Banana Muffins recipe
- Banana Nut Muffins
You are going to really enjoy this fluffy English muffin recipe for Homemade English Muffins. They’re better than store-bought and so simple to make that you’ll never want to buy them again!
I made these today. Turned out great. My 7 yr old had a good time rolling out his own and cutting circles. I used whole wheat white and unbleached AP, recipe made 25 for me. Thank you for recipe.
Amber Brady says
These look fantastic! Found the recipe on My Recipe Magic. Thanks for sharing!<br />Amber @ Dessert Now, Dinner Later!<br />dessertnowdinnerlater.blogspot.com
Beattie Family says
THese were wonderful! I had a "baking morning" and started these at the beginning and finished cooking them as I was cleaning up. Thank you for the great recipe!
Teresa Elizondo says
Wonderful, delicios, soft…….. i make it and put some in freezer when i want some just put in the table an then in the pan…. yummy!!!! thank´s
When you freeze these should they be raw or cooked. Thank you. Happy holidays
I freeze them after I cook them Beverley. 🙂
I made the English Muffins yesterday, they turned out very good. I’ve been baking & cooking since I was 13 so I feel confident in saying that I have experience. I followed the recipe / instructions as written. However after adding the 4 & 1/2 cups of flour the dough literally poured out of the bowl. Not giving up, I did what you said NOT to do, I added more flour. I must have added an additional
3 & 1/2 cups of flour if not more till I had a dough that I could work with. After letting it rest for 50 min. I decided to check it, it had risen to about 1 1/2 ” over the top of my bowl! I then finished the muffins per the directions and ended up with 17 muffins. They were delicious. My yeast was good, it proofed nicely, the milk was fresh., fresh bag of flour also. Just can’t figure out why I needed twice the amount flour. Any idea what may have happened? Will try the recipe again soon, they were that good!
It may have to do with your altitude. I know when we lived higher up my baking was thrown off from recipe measurements I’ve been using my whole life and now that we’re back at sea level they’re working just as they should again🤷🏼♀️
Thank you Jessica I’m going to make these tomorrow
Happy new years
Jessica made these today they are awesome. Thank you
I’m so glad you liked them!
Heather M. says
These are simply A-M-A-Z-I-N-G! The dough comes together so easy in my stand mixer. 7 minutes each side in a cast iron skillet. I can’t stop eating them. Thank you so much for sharing this. I will never buy English muffins in the store again.
Jane A Foster says
These look so good. One minor suggestion- put cornmeal in the list of ingredients. Maybe it’s common knowledge to some, but it’s helpful when prepping to go shopping.
Great suggestion- I added it! Thank you!
What if you don’t have any cornmeal? Can your make them without it ?
You can- just use butter or non-stick spray.
So…the cornmeal is just for the frying? Just asking because step one says “add remaining ingredients” so it reads like the cornmeal should be added then. Can’t wait to see how these turn out!
It is supposed to be used just for the cooking process, but it’s certainly not going to hurt anything to add it. Hope you liked them!! (I did update the recipe to make it more clear!)
They turned out AMAZING! I did add a bit more salt to the second batch I made, as the first was rather bland, but even my bread disliking fiancé said he wants me to keep making them–that means they were a hit for sure!
Sharon Roye says
Calorie count seems high
I double checked it- most of the calories comes from the flour.
Love this recipe! I have made it 3 times now plus shown a friend how to make it. I usually get about 12 out of the recipe. They taste delicious and the kids love them.
A question though, is the cornmeal mentioned just for the pan when you cook them or does this go in the mix with all theother ingredients? I have been adding it to the mix with everything else and they still work a treat but wasnt sure.
I just use the cornmeal for the pan Claudia! Glad you enjoy them!
This was yummy and really easy.When I was eating one it took me back to a memory of staying at a Inn that had home cooked pastries and breads♥️My question is can you cook up 1/2 and either freeze or put dough in fridge to make remaining 2 days later? Thank you for sharing 😊
I’d cook them all and then freeze. Not sure how the dough would hold up if frozen before being cooked!
Rich Taber says
Excellent recipe that produces superb results. Here are some suggestions that worked for me: Let the butter soften in a plastic bag in warm water; start with 4 cups flour; use a mixer with a dough hook; briefly knead dough for about two minutes before first rising; use a cast iron griddle set over very low heat.
Ladd Barado says
I’m new at this but want to try them. I just have one question about the butter. Do I melt it, let it soften, shred it before I add it? Thanks,
The warm milk softens the butter!
Made these a few times starting the dough in my bread machine and it’s been great every time. Thank you
Ooh- I love the idea of using your bread machine!! So glad you like it Alexandra.