English Muffins

Why You’ll Love This Recipe

Homemade English Muffins are fresher, tastier, and more satisfying than anything store-bought. They’re surprisingly easy to make and can be enjoyed in many ways—sweet or savory. The golden crust, tender crumb, and those iconic nooks and crannies make these muffins irresistible straight off the skillet or toasted to perfection.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Active dry yeast
• Warm milk
• Warm water
• Sugar
• Salt
• Butter
• Cornmeal (for dusting)
• Optional: a pinch of baking soda for extra rise

Directions

1. Make the dough: In a bowl, combine warm milk, warm water, sugar, and yeast. Let sit until foamy, about 5–10 minutes. Add flour, salt, and butter. Mix until a sticky dough forms.
2. Knead and rise: Knead the dough until smooth and elastic, about 8–10 minutes by hand or 5 minutes with a mixer. Cover and let rise in a warm place for 1–1.5 hours, or until doubled in size.
3. Shape the muffins: Punch down the dough and roll it out to about ½ inch thick. Use a round cutter to cut out circles. Sprinkle a baking sheet with cornmeal and place the dough rounds on it. Dust tops with more cornmeal. Cover and let rest for 30 minutes.
4. Cook the muffins: Preheat a skillet or griddle over low-medium heat. Cook the muffins for 5–7 minutes per side, or until golden brown and cooked through. Adjust heat as needed to avoid burning.
5. Cool and serve: Let muffins cool on a wire rack. Split with a fork to reveal the craggy interior and toast before serving.

Servings and timing

Servings: 8–10 muffins
Prep Time: 20 minutes
Rise Time: 1.5–2 hours
Cook Time: 15 minutes
Total Time: 2.5–3 hours

Variations

• Substitute whole wheat flour for part of the all-purpose for added fiber.
• Add herbs, cheese, or garlic for a savory twist.
• Mix in raisins or cinnamon for a sweet variation.
• Use sourdough starter in place of yeast for tangy flavor.
• Make mini English muffins for snacks or sliders.

Storage/Reheating

Store cooled English muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze them for up to 3 months. Reheat by toasting straight from the fridge or freezer for the best texture and flavor.

FAQs

What makes English muffins different from regular bread?

English muffins are cooked on a griddle instead of baked and have a chewy texture with lots of holes inside for holding butter or spreads.

Why do English muffins have cornmeal on them?

Cornmeal prevents sticking during the final rise and cooking, and adds a pleasant texture to the crust.

Can I bake English muffins instead of cooking on a griddle?

Yes, though the texture will be slightly different. Bake at 350°F (175°C) for 10–12 minutes after browning both sides in a skillet.

Do I have to use a round cutter?

No, you can shape the dough into rounds by hand, but a cutter ensures uniform size and even cooking.

How do I get the “nooks and crannies” inside?

A high-hydration dough and not overworking it after the rise helps create those signature holes. Also, split muffins with a fork instead of a knife.

Can I make English muffins without yeast?

You can use baking powder or baking soda in quick versions, but traditional English muffins use yeast for their airy texture and flavor.

Can I make these dairy-free?

Yes, substitute the milk with a plant-based milk and use dairy-free butter or oil.

How do I know if the muffins are cooked through?

They should be golden brown on both sides and sound hollow when tapped. You can also insert a thermometer—look for 200°F (93°C) internally.

Can I add toppings or fillings?

Yes, try folding in shredded cheese, bits of cooked bacon, or dried fruit into the dough before shaping.

What’s the best way to serve English muffins?

Toast them and top with butter, jam, avocado, eggs, or use them in breakfast sandwiches or eggs Benedict.

Conclusion

English Muffins are a delightful homemade treat that deliver on both flavor and texture. With their iconic crispy crust and tender, hole-filled crumb, they’re the perfect canvas for endless breakfast and brunch creations. Make a batch from scratch and experience just how satisfying this classic can be when made at home.

English Muffins

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English Muffins are soft, round, griddled breads with a tender crumb and signature nooks and crannies—perfect for toasting and slathering with butter or jam. These homemade versions are fresher and more flavorful than store-bought, making them ideal for breakfast sandwiches, eggs Benedict, or just a simple toast.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 2.5–3 hours
• Yield: 8–10 muffins
• Category: Breakfast
• Method: Griddle
• Cuisine: British
• Diet: Vegetarian

Ingredients

1. 3 cups all-purpose flour
2. 1 tablespoon sugar
3. 2 1/4 teaspoons active dry yeast (1 packet)
4. 3/4 cup warm milk (about 110°F/43°C)
5. 1/4 cup warm water
6. 1/2 teaspoon salt
7. 2 tablespoons butter, softened
8. Cornmeal, for dusting
9. Optional: 1/4 teaspoon baking soda (for extra rise)

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Instructions

1. In a large bowl, combine warm milk, water, sugar, and yeast. Let sit until foamy, about 5–10 minutes.
2. Add flour, salt, butter, and baking soda (if using). Mix until a sticky dough forms.
3. Knead on a floured surface for 8–10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 5 minutes.
4. Place dough in a greased bowl, cover, and let rise until doubled—about 1 to 1.5 hours.
5. Punch down dough and roll out to 1/2 inch thick. Cut into rounds using a 3-inch biscuit cutter.
6. Place rounds on a baking sheet dusted with cornmeal. Dust tops with cornmeal as well. Cover and let rise for 30 minutes.
7. Preheat a griddle or skillet over medium-low heat. Cook muffins for 5–7 minutes per side, adjusting heat as needed to avoid burning. The muffins should be golden brown and cooked through.
8. Cool on a wire rack. Split with a fork and toast before serving for best texture.

Notes

• Use day-old dough or chill overnight for more flavor and better structure.
• Split with a fork, not a knife, to preserve the signature nooks and crannies.
• For extra rise, add 1/4 tsp baking soda to the dough after the first rise.

Nutrition

• Serving Size: 1 muffin
• Calories: 180
• Sugar: 2g
• Sodium: 190mg
• Fat: 4g
• Saturated Fat: 2g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 10mg