Why You’ll Love This Recipe
- Simple Ingredients: No preservatives or weird additives — just wholesome pantry staples.
- Unbeatable Freshness: Homemade English muffins are soft inside, perfectly chewy, and have that signature “nook and cranny” texture.
- Freezer-Friendly: Make a big batch, freeze, and enjoy fresh muffins anytime.
- Customizable: Add whole wheat flour, seeds, or even cinnamon and raisins for variety.
- Better for You: No mystery ingredients, just real food.
- Budget-Friendly: Homemade is much cheaper than buying high-quality muffins at the store.
- Perfect for meal prep, these easy English muffins are a make-ahead breakfast that the whole family will love. This recipe is ideal for anyone looking for a healthy breakfast bread without preservatives.
Some History
⚖️ Comparisons
Homemade vs. Storebought
📢 Fun Facts about English Muffins
- English muffins aren’t actually baked in the oven—they’re cooked on a griddle or skillet!
- The signature “nooks and crannies” are created by a high-hydration dough and gentle handling.
- In the UK, English muffins are simply called “muffins” — what Americans call “muffins” are called “fairy cakes” or “American muffins” there.
- English muffins were a favorite of Victorian-era street vendors, who sold them door-to-door in London.
- They’re an essential part of Eggs Benedict, a brunch classic.
- The original Thomas’ English Muffins recipe is a closely guarded secret.
- Homemade English muffins can be split with a fork for maximum texture — never use a knife if you want those craggy edges!
- Try using your homemade English muffins for breakfast sandwiches, mini pizzas, or even as a base for eggs florentine. They’re incredibly versatile!
💡Tips & Tricks and Variations
- Don’t Overwork the Dough: Gentle mixing and handling keep the muffins light and full of air pockets.
- Use Cornmeal: Dusting the muffins with cornmeal before cooking gives them that classic crust.
- ✅ Cook Low and Slow: Keep the heat medium-low so the muffins cook through without burning.
- ✅ Customize: Add whole wheat flour for fiber, or mix in cinnamon and raisins for a sweet twist.
- ✅ Split with a Fork: For the best texture, poke a fork all the way around the edge and pull apart—don’t slice!
- ✅ Freeze for Later: Cool completely, then freeze in a ziplock bag. To reheat, just toast straight from the freezer.
➡️ For gluten-free English muffins, use a gluten-free flour blend. For dairy-free, substitute plant-based milk and vegan butter. You can also add seeds or dried fruit for extra nutrition and flavor.
🥜 Substitutions & Allergy Info
- Dairy-Free: Use plant-based milk and vegan butter.
- Egg-Free: This recipe is naturally egg-free.
- Whole Wheat: Substitute up to half the flour with whole wheat for a heartier muffin.
- Gluten-Free: Use a gluten-free flour blend, but expect a slightly different texture.
➡️ This English muffin recipe is easy to adapt for most dietary needs, making it a great choice for families and anyone with food allergies.
Ingredient Spotlight
- Bread Flour: Gives the muffins structure and chew.
- Yeast: Creates the rise and the classic “nooks and crannies.”
- Milk: Adds richness and tenderness.
- Butter: For flavor and a soft crumb.
- Sugar: A touch helps feed the yeast and browns the crust.
- Salt: Balances the flavors.
- Cornmeal: For dusting and that classic English muffin crunch.
➡️ High-quality, fresh ingredients make all the difference in homemade English muffins. Use bread flour and active yeast for the best results.
‼️ Pro Tips
- For the best flavor, let the dough proof for 4–8 hours, though 1 hour works if you’re short on time.
- A stand mixer is recommended since the dough is sticky and can be tricky to handle by hand.
- Using bread flour instead of all-purpose will give your English muffins a chewier texture.
- Let the dough rise in a warm, draft-free place (not hot or in direct sunlight) for optimal results.
- No round cutter? Shape the dough into rounds by hand.
- If your muffins are under-baked and too soft in the middle, bake them at 350°F for about 3 minutes to finish.
- If the muffins stick to the pan, add a tiny bit of butter to help release them.
- A cast-iron skillet or griddle is ideal for even cooking.
- Cook the muffins in batches, brushing away excess semolina or cornmeal between each batch to prevent burning.
- Use a fork to split the muffins before serving for those signature nooks and crannies.
- English muffins are best enjoyed toasted for maximum flavor and texture.
- Storage: Keep cooked English muffins in an airtight container for 3–5 days, or freeze for up to 3 months.
🫙Storage and Freezing
- Room Temp: Store in an airtight container for up to 5 days.
- Freeze: Cool completely, place in a ziplock bag, and freeze for up to 2 months. Toast straight from the freezer — no thawing needed!
- Homemade English muffins are perfect for meal prepping — just make a big batch, freeze, and enjoy a homemade breakfast any day of the week.
FAQ – about English Muffins
- Can I make English muffins ahead of time?
Yes! They freeze beautifully. Just cool, zip, and freeze. - Why are my muffins dense?
Overworking the dough or not letting it rise enough can make them dense. Be gentle and patient! - Can I cook these in the oven?
They’re best on a skillet, but you can finish them in a 350°F oven for 5 minutes if you’re worried about the centers being underdone. - How do I get the “nooks and crannies”?
A sticky, well-hydrated dough and gentle handling are key. Always split with a fork! - What’s the best way to toast them?
Slice (or fork-split), then toast until golden. They’re delicious with butter, honey, or jam. - Can I add flavors?
Absolutely! Try cinnamon-raisin, whole wheat, or even cheese and herbs. - Do I need special equipment?
Nope! A skillet or griddle and a round cutter (or glass) are all you need. - Can I use regular all-purpose flour?
Yes, but bread flour gives a slightly chewier texture.
➡️ If you have more questions about making homemade English muffins, leave a comment below—I’m happy to help!
Troubleshooting Tips
- Muffins too pale or doughy inside:
Lower the heat and cook longer, or finish in the oven for a few minutes. - Muffins too flat:
Make sure your yeast is fresh and let the dough rise fully. - Burnt bottoms:
Use medium-low heat and check often; every stove is different. - For perfect results, always let your muffins cool before splitting and toasting.
Related Recipes
Wrapping Up
Homemade English Muffins: Better Than Store-Bought!
These homemade English muffins are easy to make, freeze beautifully, and are perfect for breakfast with butter and honey.
Ingredients
Instructions
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In a medium bowl or large glass measuring cup, combine the milk, water, and sugar. Stir until the sugar dissolves, then warm the mixture in the microwave until it reaches 110°F. Sprinkle the yeast over the warm liquid, stir gently, and set aside for 5–7 minutes, or until a foamy layer forms on top.
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Meanwhile, add the flour and salt to the bowl of your stand mixer and whisk together. Attach the paddle to your mixer.
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Whisk the egg and melted butter into the milk and yeast mixture. With the mixer running on low speed, slowly pour the wet ingredients into the flour mixture. Once combined, increase the mixer speed to medium-high and mix for about 7 minutes, or until the dough is smooth and elastic.
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Transfer the dough to a large, lightly oiled bowl and cover with plastic wrap. Let it rise in a warm place until doubled in size, about 1 hour. For even more flavor, you can refrigerate the dough overnight; just let it come to room temperature for an hour before using.
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Turn the dough out onto a floured surface and gently pat it out to just under 1 inch thick. Line two baking sheets with parchment and dust with cornmeal.
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Using a 3-inch round cutter, cut out your English muffins. Gently transfer each round to the prepared baking sheets with a spatula or your hands. Re-roll and cut the remaining dough as needed. Cover the muffins loosely with plastic wrap or kitchen towel and let them rise in a warm spot for about 30 minutes.
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Heat a large skillet or griddle over very low heat. When the surface feels warm a few inches above, sprinkle with cornmeal and carefully arrange 3–4 muffins in the pan. Cover and cook for 5–6 minutes, then gently flip and cook for another 5–6 minutes until golden and cooked through.
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Brush away any old cornmeal and add a fresh sprinkle before cooking the next batch. Enjoy the muffins warm! If it’s your first time, try cooking a test muffin to get the timing just right.
