Soft, fluffy, and filled with signature nooks and crannies, these homemade English muffins are perfect for breakfast sandwiches or simply toasted with butter and jam. They are cooked on a skillet instead of baked, making them surprisingly easy to prepare at home.
Prep Time
- Prep: 25 minutes
- Rise Time: 1½–2 hours
- Cook Time: 20 minutes
- Total Time: About 2½ hours
Servings
Makes 10–12 English muffins
Ingredients
- 3½ cups (420g) all-purpose flour
- 1 cup (240ml) warm milk (about 110°F/43°C)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon honey or sugar
- 2¼ teaspoons (1 packet) active dry yeast
- 1 teaspoon salt
- 1 large egg
- 2–3 tablespoons cornmeal, for dusting
Instructions
Step 1: Activate the Yeast
Pour the warm milk into a large mixing bowl. Stir in the honey (or sugar) and sprinkle the yeast over the top. Let it sit for 5–10 minutes until the mixture becomes foamy. This means the yeast is active and ready to use.
Step 2: Make the Dough
Add the melted butter, egg, and salt to the yeast mixture. Stir until combined.
Gradually mix in the flour, one cup at a time, until a soft dough forms. The dough should be slightly sticky but easy to handle.
Step 3: Knead the Dough
Transfer the dough to a lightly floured surface.
Knead for 8–10 minutes until smooth, soft, and elastic. If using a stand mixer, knead with the dough hook on medium speed for about 6 minutes.
Step 4: First Rise
Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap.
Let it rise in a warm place for 1 to 1½ hours, or until doubled in size.
Step 5: Shape the Muffins
Punch down the risen dough and transfer it to a lightly floured surface.
Roll it out to about ½-inch thickness.
Using a 3-inch round cutter or drinking glass, cut out circles of dough.
Gather any scraps, gently reroll, and cut more circles until all the dough is used.
Step 6: Second Rise
Sprinkle cornmeal generously onto a baking tray or parchment-lined pan.
Place the dough rounds on the tray, leaving a little space between them.
Dust the tops lightly with more cornmeal, cover, and let them rise for another 30–40 minutes until slightly puffy.
Step 7: Cook the English Muffins
Heat a large cast-iron skillet or non-stick pan over low to medium-low heat.
Lightly grease the pan if needed.
Cook the muffins for about 7–9 minutes on the first side until golden brown.
Flip carefully and cook for another 6–8 minutes.
If they brown too quickly before cooking through, reduce the heat. The centers should reach about 200°F (93°C).
Step 8: Cool and Split
Transfer the cooked muffins to a wire rack and let them cool completely.
For the classic English muffin texture, split them open with a fork instead of slicing with a knife. This creates the famous nooks and crannies.
Tips for Perfect English Muffins
- Cook over low heat so the centers bake through without burning the outside.
- Dust generously with cornmeal for the traditional bakery-style finish.
- A fork works much better than a knife for opening the muffins.
- Freeze cooled muffins in an airtight bag for up to 3 months. Toast directly from frozen.
- Add a little whole wheat flour for a heartier flavor if desired.
Serving Ideas
- Toast with butter and strawberry jam.
- Top with peanut butter and sliced bananas.
- Make breakfast sandwiches with eggs, cheese, and bacon or sausage.
- Serve with avocado, smoked salmon, or cream cheese.
- Use them as the base for homemade eggs Benedict.
Enjoy these soft, golden homemade English muffins fresh from the skillet or toasted the next day—they’re far better than store-bought and perfect for any breakfast or brunch.
