Homemade English Muffins

Introduction

English Muffins are one of the most popular breakfast breads, loved for their soft interior, chewy texture, and lightly crisp crust. Unlike regular bread rolls, these muffins are cooked on a skillet or griddle, creating their signature golden exterior and airy inside filled with little pockets that hold melted butter and jam perfectly.

Making English muffins from scratch is easier than many people think. With a few simple pantry ingredients, you can create fresh, homemade muffins that taste far better than store-bought versions. They’re perfect for breakfast sandwiches, eggs Benedict, or simply toasted with your favorite spread.

Why You’ll Love This Recipe

• Made with simple everyday ingredients
• Soft and chewy texture
• Perfect for toasting
• Great for sweet or savory toppings
• More flavorful than packaged muffins
• Budget-friendly and freezer-friendly

Ingredients

Makes approximately 8–10 muffins.

• 3½ cups (420g) all-purpose or bread flour
• 1¼ cups (300ml) warm milk
• 2 tablespoons melted unsalted butter
• 1 tablespoon sugar
• 2 teaspoons instant yeast
• 1 teaspoon salt
• 1 egg (optional, for a richer dough)
• Cornmeal for dusting

Instructions

Step 1: Mix the Dough

In a large bowl, combine the warm milk, sugar, and yeast. Allow the mixture to sit for a few minutes until slightly foamy if using active dry yeast.

Add the melted butter, salt, flour, and egg if desired. Mix until a rough dough begins to come together.

Transfer the dough to a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. You can also use a stand mixer fitted with a dough hook.

Step 2: First Rise

Place the dough in a lightly greased bowl and cover it with a clean towel or plastic wrap.

Let it rise for 1–2 hours in a warm place until doubled in size.

Step 3: Shape the Muffins

Gently press down the risen dough and roll it out to about ½ to ¾ inch thickness.

Using a round cutter or glass, cut circles from the dough. Gather any remaining dough, reroll, and continue cutting until all dough is used.

Sprinkle a baking tray with cornmeal and place the dough rounds on top. Dust the tops with additional cornmeal.

Cover and allow them to rest for 30–45 minutes until puffy.

Step 4: Cook the Muffins

Heat a large skillet or griddle over medium-low heat.

Cook the muffins in batches for about 6–7 minutes per side. They should develop a rich golden-brown color while cooking through the center.

Adjust the heat if needed to prevent the outside from browning too quickly.

Transfer the cooked muffins to a wire rack and let them cool slightly.

Step 5: Serve

For the best texture, split the muffins open using a fork rather than a knife. This helps create the classic nooks and crannies English muffins are known for.

Toast and serve with butter, honey, jam, peanut butter, eggs, cheese, or your favorite breakfast fillings.

Helpful Tips

• Bread flour produces a slightly chewier texture.
• Cook over medium-low heat so the centers cook completely.
• A fork creates better texture than slicing with a knife.
• English muffins freeze well for up to 3 months.

Final Thoughts

Homemade English Muffins are soft, flavorful, and surprisingly easy to prepare. Their golden crust and tender interior make them perfect for breakfast, brunch, or snacks. Once you’ve tasted a freshly made English muffin straight from the skillet, you’ll understand why they’re a timeless breakfast favorite.