English Muffins are soft, chewy, and lightly crisp on the outside, with those classic little nooks and crannies that are perfect for holding butter, jam, or your favorite spread. Made with simple ingredients, these homemade muffins have a fresh, warm flavor that you just don’t get from store-bought ones. They’re easy to prepare and make a delicious addition to any breakfast table.
These English Muffins are perfect for breakfast, brunch, or a quick afternoon snack. Toast them until golden and serve with butter and honey, or use them to make breakfast sandwiches with eggs, cheese, and bacon. They can also be made ahead and stored for busy mornings, making them a simple homemade option the whole family can enjoy.
Table of Contents
English Muffin Ingredients
- 3 cups all-purpose flour
- 1 cup warm milk
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 1/4 teaspoons active dry yeast
- 1 large egg
- Cornmeal, for sprinkling the pan and muffins
- A little extra butter or oil for cooking
How to Make English Muffin
Step 1: Prepare the Dough
In a small bowl, combine the warm milk, sugar, and yeast, then let the mixture sit for 5–10 minutes until slightly foamy. In a large bowl, mix the flour and salt, then add the yeast mixture, egg, and melted butter. Stir until a soft dough forms, then transfer it to a lightly floured surface and knead for 5–8 minutes until smooth and soft. Place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for about 1–1 1/2 hours, or until doubled in size.
Step 2: Shape the Dough
Once the dough has risen, gently transfer it to a lightly floured surface and roll it out to about 1/2 inch thick. Use a round cookie cutter or drinking glass to cut the dough into circles. Place the circles on a baking sheet lightly sprinkled with cornmeal, sprinkle a little more cornmeal on top, cover them, and let them rest for another 20–30 minutes.
Step 3: Cook the English Muffins
Heat a large skillet or griddle over medium-low heat and lightly grease it with butter or oil. Carefully place the dough circles into the skillet, leaving some space between them. Cook for about 5–7 minutes on one side, then gently flip and cook for another 5–7 minutes, keeping the heat low so the outside becomes golden while the inside cooks completely.
Step 4: Cool and Serve
Transfer the cooked English muffins to a wire rack and let them cool for a few minutes. Use a fork to gently split each muffin around the edge to keep the inside light and full of small holes. Serve them warm with butter, jam, honey, eggs, cheese, or any of your favorite toppings.
Why You’ll Love This Recipe
- Easy to Make: This recipe uses simple ingredients and easy steps, making it great even if you are new to baking.
- Soft and Fluffy: The muffins have a soft, tender inside with a lightly golden outside that makes every bite delicious.
- Perfect for Breakfast: They make a quick and tasty breakfast when served warm with butter, jam, honey, or eggs.
Tips and Shortcuts
- Use Warm Milk: Make sure the milk is warm, not hot. Very hot milk can stop the yeast from working properly.
- Do Not Add Too Much Flour: Add flour slowly if the dough feels sticky. Too much flour can make the English muffins heavy and dry.
- Cook Over Low Heat: Keep the skillet on medium-low heat so the outside does not brown before the inside is fully cooked.
What to Serve with English Muffin
This English muffin is soft, warm, and perfect for a simple breakfast or brunch. I like serving it with butter, jam, eggs, or avocado, and it pairs wonderfully with a hot cup of coffee, fresh orange juice, or a creamy smoothie.
Frequently Asked Questions
Can I use whole wheat flour ?
Yes. You can replace some of the all-purpose flour with whole wheat flour. Using too much may make the muffins a little heavier.
Why should I use cornmeal ?
Cornmeal helps keep the dough from sticking and gives the outside of the English muffins a slightly crisp, traditional texture.
Can I add different flavors to the dough ?
Absolutely. You can add herbs, cinnamon, raisins, or small pieces of cheese to create different flavors.
Can I make English muffins without butter ?
Yes. You can replace the butter with a small amount of neutral oil. The flavor and texture may be slightly different, but they will still be delicious.
How to Store Leftovers
Refrigerator Storage
Place completely cooled English muffins in an airtight container or resealable bag. Store them in the refrigerator for 4–5 days. When ready to eat, split the muffin and toast it until warm and lightly crispy.
Freezer Storage
For longer storage, place the cooled English muffins in a freezer-safe bag or airtight container. Separate them with small pieces of parchment paper if needed. Freeze for up to 3 months. Thaw them at room temperature, then toast before serving, or toast them directly from frozen with a little extra time.
English Muffin
Course: BreakfastCuisine: AmericanDifficulty: Easy8
servings20
minutes20
minutes180
kcal2
hours10
minutesThese homemade English muffins are soft, light, and golden on the outside. They are cooked in a skillet instead of an oven and are perfect with butter, jam, honey, eggs, or cheese.
Ingredients
3 cups all-purpose flour
1 cup warm milk
2 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
1 teaspoon salt
2 1/4 teaspoons active dry yeast
1 large egg
Cornmeal, for sprinkling the pan and muffins
A little extra butter or oil for cooking
Directions
- Step 1: Prepare the Dough ,In a small bowl, combine the warm milk, sugar, and yeast, then let the mixture sit for 5–10 minutes until slightly foamy. In a large bowl, mix the flour and salt, then add the yeast mixture, egg, and melted butter. Stir until a soft dough forms, then transfer it to a lightly floured surface and knead for 5–8 minutes until smooth and soft. Place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for about 1–1 1/2 hours, or until doubled in size.
- Step 2: Shape the Dough ,Once the dough has risen, gently transfer it to a lightly floured surface and roll it out to about 1/2 inch thick. Use a round cookie cutter or drinking glass to cut the dough into circles. Place the circles on a baking sheet lightly sprinkled with cornmeal, sprinkle a little more cornmeal on top, cover them, and let them rest for another 20–30 minutes.
- Step 3: Cook the English Muffins ,Heat a large skillet or griddle over medium-low heat and lightly grease it with butter or oil. Carefully place the dough circles into the skillet, leaving some space between them. Cook for about 5–7 minutes on one side, then gently flip and cook for another 5–7 minutes, keeping the heat low so the outside becomes golden while the inside cooks completely.
- Step 4: Cool and Serve ,Transfer the cooked English muffins to a wire rack and let them cool for a few minutes. Use a fork to gently split each muffin around the edge to keep the inside light and full of small holes. Serve them warm with butter, jam, honey, eggs, cheese, or any of your favorite toppings.
Notes
- Keep the milk warm, not hot, so the yeast stays active.
- Measure the flour carefully to avoid making the dough too dry.
- Use cornmeal to give the muffins a classic texture.
- Preheat the skillet gently instead of making it very hot.
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