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!
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.
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.
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.
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!
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.
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.
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!