Homemade English Muffins (Better Than Store-Bought!)
Who else loves a great English muffin? Because honestly, you know how incredibly satisfying it is to open one and see all those nooks and crannies just waiting to soak up melted butter or runny egg yolk. Once you make them from scratch, you’ll realize immediately—there’s no going back.
We’ve made these English muffins so many times, and every single time, they disappear fast. In fact, the kids devour them within a couple of days. This last time, however, we made them for a very specific reason. My son was begging for eggs benedict. And yes—what a guy with big taste. So naturally, we got to work.
Even better, these English muffins are really so simple. You’re working with real food, real ingredients, and absolutely zero additives or preservatives. As a result, you get a soft, flavorful muffin with that classic texture—crispy on the outside, airy on the inside.
So if you’ve ever thought making English muffins at home sounded complicated, think again. Because with just a handful of pantry staples, you can create something truly special.
Why You’ll Love These English Muffins
First of all, this recipe is easy. There are no complicated steps or hard-to-find ingredients. Instead, you’re using the basics like milk, yeast, and flour.
Secondly, the texture is exactly what you want. Thanks to a simple fermentation and stovetop cooking method, you get those iconic holes inside without needing special equipment.
Also, these muffins cook in a skillet—not the oven. Therefore, you don’t need to worry about baking times or uneven heat.
And finally, they’re perfect for so many uses. Whether you’re making eggs benedict, breakfast sandwiches, or just toasting them with butter and jam, they’re exactly what you’re looking for every single time.
Ingredients (Makes 12 English Muffins – 4 inch)
- warm milk
- instant yeast
- sugar
- bread flour
- sea salt
- olive oil
- Cornmeal, for dusting
That’s it. Simple, clean, real ingredients.
Step-by-Step Instructions
1. Activate the Yeast
Pour the warm milk into a stand mixer. Then, sprinkle the yeast and sugar over the top. Give it a gentle stir and let it sit a few minutes.
During this time, the mixture should become slightly foamy.
2. Make the Dough
Next, add the bread flour, sea salt, and olive oil to the bowl. Mix everything together until a soft dough forms.
Using the dough hook, knead it for about 8–10 minutes, or until it becomes smooth and elastic.
3. First Rise
Once your dough is ready, place it into a lightly oiled bowl. Cover it with a clean towel.
Then, let it rise in a warm spot for about 2 hours, or until it doubles in size.
This step is essential. Because as the dough rises, it develops flavor and structure.
4. Shape the Muffins
After the dough has risen, gently punch it down. Separate 12 equal portions and flatten them into 4 inch discs.
5. Second Rise
Now, sprinkle cornmeal onto a baking sheet or tray. Place the muffins on top, leaving space between each one.
Dust the tops lightly with more cornmeal.
Then, cover them and let them rest for about 45 minutes. During this time, they will puff up slightly.
6. Cook on the Skillet
Heat a large skillet or griddle over low to medium-low heat.
Carefully place a few muffins onto the skillet, making sure not to overcrowd.
Cook them for about 6–8 minutes per side. Flip gently once the bottoms are golden brown.
Because these cook slowly, the insides have time to fully set while the outside develops that perfect crust.
If they brown too quickly, lower the heat.
7. Cool and Split
Once cooked, transfer the muffins to a wire rack and let them cool completely.
Tips for Perfect English Muffins
First, keep your heat low. If the skillet is too hot, the outside will cook too fast while the inside stays doughy.
Also, don’t skip the second rise. This step ensures a lighter texture.
In addition, use a fork—not a knife—to split them. This makes a big difference in texture.
And finally, be patient. Because slow cooking is key to getting that signature result.
Serving Ideas
Of course, these are perfect for eggs benedict. The soft interior holds up beautifully under poached eggs and hollandaise.
However, that’s just the beginning.
- Toast with butter and jam
- Breakfast sandwiches with egg and cheese
- Peanut butter and honey
- Avocado and sea salt
- Mini pizzas using the halves
English Muffins Storage Options
Room Temperature
Store the muffins in an airtight container for up to 2 days. However, for best freshness, toast before serving.
Refrigerator
You can refrigerate them for up to 5 days. Just make sure they’re sealed to prevent drying out.
Freezer
For longer storage, freeze them. First, let them cool completely. Then, place them in a freezer-safe bag.
They’ll keep for up to 2 months.
To use, toast straight from frozen or let them thaw at room temperature.
Real Food, Real Ingredients
One of the best parts about making English muffins at home is knowing exactly what’s in them.
There are no preservatives. No additives. No unnecessary ingredients.
Instead, you’re using simple pantry staples to create something fresh, flavorful, and satisfying.
And once you taste the difference, store-bought versions just won’t compare.
Frequently Asked Questions
Why didn’t my muffins get nooks and crannies?
This usually comes down to how they’re split. Use a fork instead of a knife. Also, proper fermentation and gentle handling help create that airy interior.
Can I use all-purpose flour instead of bread flour?
Yes, you can. However, bread flour gives a slightly chewier texture, which is ideal for English muffins.
How do I know when they’re fully cooked?
They should be golden brown on both sides and feel firm to the touch. If you’re unsure, you can check the internal temperature—it should be around 200°F.
Can I make the dough ahead of time?
Absolutely. After the first rise, you can refrigerate the dough overnight. Then, bring it to room temperature before shaping.
Why are my muffins dense?
This can happen if the dough didn’t rise enough or if too much flour was added. Make sure your yeast is active and give the dough enough time.
Excited to Try English Muffins?
Once you make these homemade English muffins, it’s hard to go back. Because not only are they simple, but they’re also incredibly rewarding.
From the moment the dough comes together to the smell of them cooking on the skillet, every step feels worth it.
And when your family starts reaching for seconds—or thirds—you’ll know you’ve got a recipe worth keeping.
So go ahead, make a batch. And maybe, just maybe, you’ll have someone in your house requesting eggs benedict again soon.
See More Exciting Breakfast Recipes!
Cinnamon Rolls
Waffles
Sourdough Discard Pancakes
English Muffins
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Ingredients
- 1¼ cup Milk, warm
- 2¼ tsp Instant yeast
- 1 tbsp Sugar
- 3½ cups Bread flour
- 1 tsp Sea salt
- 2 tbsp Olive oil
- 2 tbsp Cornmeal
Instructions
- Pour the milk, yeast, and sugar into the stand mixer and allow to rest for 3-4 minutes.
- Add the bread flour, sea salt, and olive oil to the mixer.
- Using the dough hook, knead the dough for 8-10 minutes on medium low speed.
- Cover and allow to rise for 2 hours or until double in size.
- Punch down the dough and separate into 12 equal portions.
- Using your hands, make each portion into a flat 4 inch circle.
- Cover and allow to rise for 45 additional minutes.
- Preheat the cast iron skillet over medium low heat.
- Sprinkle the cornmeal onto the skillet.
- Place 3-4 muffins into the skillet and allow to cook for 7-8 minutes or until lightly browned. Flip and cook on the other side for the same amount of time.
- Cool cooked muffins on a cooling rack for 15 minutes before slicing.
Nutrition
