There’s nothing quite like biting into a warm, freshly made homemade English muffin—lightly crispy on the outside, soft and airy on the inside. These muffins are perfect for breakfast sandwiches, slathered with butter and jam, or simply enjoyed on their own.
This easy English muffin recipe requires just a few simple ingredients and delivers bakery-quality results. Unlike store-bought versions, these muffins have that signature nooks-and-crannies texture, perfect for soaking up melted butter or your favorite toppings.
Whether you’re a baking beginner or a seasoned home cook, this step-by-step guide will help you make the best English muffins right in your own kitchen. Let’s get started!
FAQs
Can I make these English muffins without a stand mixer?
Yes! Simply knead by hand for 8-10 minutes until smooth and elastic.
Can I use instant yeast instead of active dry yeast?
Yes, but you can mix instant yeast directly with the dry ingredients—no need to activate it first.
Why do English muffins need cornmeal?
Cornmeal prevents sticking and gives that classic slightly gritty texture on the outside.
How do I store homemade English muffins?
Keep in an airtight container for 2-3 days or freeze for up to 1 month. Toast before serving.
Homemade English Muffins
Ingredients
Equipment
Method
- In a microwave-safe bowl, combine the milk and water. Heat for 30-40 seconds until lukewarm (80°F-100°F / 27°C-37°C). Stir in the yeast and let it sit for 5 minutes until foamy.
- In a stand mixer bowl, whisk together the flour and salt.
- Using the dough hook attachment, mix the dry ingredients with the yeast mixture on medium-low speed until combined. Increase to high speed and knead for 3 minutes until smooth and tacky.
- Shape the dough into a ball, lightly grease the bowl with oil, and cover with a damp towel. Let it rise for 2-3 hours at room temperature.
- Dust a baking sheet with cornmeal.
- Divide the dough into 6 equal portions, shape into balls, and flatten to 3-3.5 inches wide and 1.25 inches thick.
- Place on the baking sheet, cover, and let rise for 45 minutes.
- Preheat a large skillet on low heat, melt butter, and cook muffins in batches for 5-6 minutes per side until golden brown.
- Finish in a preheated oven (350°F / 180°C) for 6-8 minutes to ensure they’re fully cooked.
- Cool on a wire rack before splitting with a fork.
Notes
Recipe Notes
- For extra flavor, substitute 1 tbsp honey or sugar in the yeast mixture.
- For whole wheat English muffins, replace half the flour with whole wheat flour.
- Best served toasted with butter, jam, or as a breakfast sandwich base.
🍴 Want to bake this too?
I’ve added everything I use — mixing bowls, pans, and even my apron — inside my Amazon shop here »
