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When you split these Homemade English Muffins open, you get all those perfect nooks and crannies ready to soak up melted butter and jam. They’re light and airy inside, with golden-brown cornmeal crusts that get beautifully crispy when toasted. You’ll wonder why you ever bought them premade.
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I make them for weekend brunches, Christmas morning, and breakfast sandwiches throughout the week because they’re so much better than store-bought. They’re perfect for meal prep since they stay fresh at room temperature for up to 3 days or in the freezer for up to 3 months. You’ll love having a batch ready to go whenever you need them without turning on the oven.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Homemade English Muffins with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
This homemade English muffin recipe is easier than you think, and the results taste so much better than anything you’ll find in stores.
Activate the Yeast
Warm the whole milk to 110°F (40°C), then stir in honey and yeast. Let the warm milk-yeast mixture sit for about 10 minutes until foamy. You’ll know it’s ready when the surface gets bubbly and smells slightly sweet.
Use an instant read thermometer to get the milk temperature just right, since too hot will kill the yeast and too cold won’t activate it properly.
Make the Dough
In a large mixing bowl, combine the bread flour and salt. Pour in the milk mixture, egg, and melted butter.
Mix and knead the dough for 5 minutes using a stand mixer with a dough hook, scraping down the sides of the bowl with a silicone spatula or a sturdy wooden spoon, or knead by hand until smooth and elastic.
The dough should feel soft and slightly tacky but not overly sticky. If you’re kneading by hand, transfer it to a large cutting board dusted with flour for the best surface and easier handling of the sticky dough.
First Rise
Place the dough in a lightly oiled bowl. Turn it to coat, cover with a clean kitchen towel or plastic wrap, and let the dough rise in a warm spot for 1 hour, or until doubled in size.
A warm kitchen counter works great, or you can place the bowl in a turned-off oven with just the light on for gentle warmth.
Shape the Muffins
Punch down the dough and divide evenly into 16 pieces. Roll into balls between your palms and flatten each into about a half-inch thick with a rolling pin.
Shape them into 4-inch discs, making them as uniform as possible, so they cook evenly on the griddle. You can use a 4-inch round cutter or shape them by hand.
Second Rise
Line large baking sheets with parchment paper and sprinkle with half the cornmeal. Place muffin discs 2 inches apart on the prepared baking sheets so they rise properly. Use a rimmed baking sheet to keep everything contained while they rise.
Sprinkle tops with remaining cornmeal, then cover, and let rise again for 30 minutes. The cornmeal prevents sticking and creates that classic English muffin texture on the outside.
Griddle Cook
Heat a greased large skillet or griddle over medium heat. Cook muffins for 7–10 minutes per side, until golden brown and cooked through.
Don’t rush this step by turning up the heat of the pan, or the outsides will burn before the insides cook. A cast iron skillet gives the most even browning and holds heat beautifully for batch cooking.
Cool and Serve
Let the muffins cool slightly. Split with a fork, toast in a toaster oven, and serve with butter, jam, or your favorite spread. Splitting with a fork instead of slicing creates those nooks and crannies that make English muffins special.
Finally, enjoy!
If you’re bringing English muffins to a brunch or breakfast gathering, let them cool completely before packing. Stack them in an airtight container lined with parchment paper between layers to prevent sticking.
They travel well at room temp for a few hours, or you can transport them in an insulated carrier if you want to keep them slightly warm.
Homemade English Muffins
Ingredients
- 2 cups whole milk
- 2 tablespoons honey
- 1 package instant dry yeast 0.25 ounce
- 5 cups bread flour
- ½ teaspoon salt
- 1 egg
- ¼ cup butter melted
- ⅓ cup cornmeal
- Oil for greasing pans
Instructions
- Warm the milk to 110°F (40°C). Stir in honey and yeast. Let sit for 10 minutes until foamy.2 cups whole milk, 2 tablespoons honey, 1 package instant dry yeast
- In a large bowl, combine flour and salt. Add in the milk mixture, egg, and melted butter. Mix and knead for 5 minutes using a stand mixer with a dough hook, or knead by hand until smooth and elastic.5 cups bread flour, ½ teaspoon salt, 1 egg, ¼ cup butter
- Place dough in a lightly oiled bowl. Turn it to coat, cover with a towel, and let rise in a warm spot for 1 hour, or until doubled in size.
- Punch down the dough and divide into 16 pieces. Roll into balls and flatten each into a 4-inch disc.
- Line baking sheets with parchment paper and sprinkle with half the cornmeal. Place muffin discs 2 inches apart. Sprinkle tops with remaining cornmeal. Cover and let rise 30 minutes.⅓ cup cornmeal
- Heat a greased skillet or griddle over medium heat. Cook muffins for 7–10 minutes per side, until golden brown and cooked through.Oil
- Let cool slightly. Split with a fork, toast, and enjoy with butter, jam, or your favorite spread.
Notes
Nutrition
How to Store Leftovers
Keep English muffins at room temperature in an airtight container for up to 3 days. They’ll stay soft inside while the cornmeal crust keeps its texture. Pop them in the toaster straight from the container for a quick breakfast.
For longer storage, freeze them in a freezer-safe bag for up to 3 months. You can toast them straight from frozen without thawing in the fridge, or defrost them quickly in the microwave.
They’ll taste just as fresh as the day you made them, with all those nooks and crannies ready to catch your butter and jam.
What to Serve With Homemade English Muffins
Split and toast them for breakfast sandwiches with fried eggs, sausage, bacon, and cheese. The nooks and crannies hold the scrambled eggs perfectly, and they make great bases for eggs Benedict, too.
Spread them with butter and jam for a simple breakfast, or top with avocado and tomato for a savory option. Serve them alongside soup or salad for lunch, or use them as burger buns for a fun twist.
They’re also perfect for mini pizzas when you split them, add sauce and toppings, and broil until the cheese melts. The sturdy texture holds up to wet ingredients better than regular bread.
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