English Muffins

English muffins are soft, round, yeast-risen breads known for their chewy texture and signature “nooks and crannies.” Cooked on a griddle instead of baked in the oven, they’re perfect for toasting and topping with butter, jam, or eggs for breakfast sandwiches.

Why You’ll Love This Recipe

• Deliciously soft inside with a golden, crisp crust
• Perfect for breakfast, brunch, or sandwiches
• Made from basic pantry ingredients
• Freezer-friendly for easy meal prep
• Cooked on the stovetop—no oven needed
• Better taste and texture than store-bought
• Great for making ahead
• Versatile and customizable
• Fun and satisfying to make from scratch
• Impressive homemade bread with minimal equipment

Ingredients

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

• all-purpose flour
• active dry or instant yeast
• granulated sugar
• salt
• warm milk
• warm water
• unsalted butter, melted
• egg
• cornmeal or semolina (for dusting)

Directions

this recipe

1. In a bowl, stir together warm water, warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
2. In a large bowl, combine the flour and salt.
3. Add the yeast mixture, melted butter, and egg. Mix until a sticky dough forms.
4. Knead the dough for 5–7 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
6. Punch down the dough and roll out to ½ inch thick on a floured surface.
7. Cut out rounds with a 3-inch cutter and place on a parchment-lined baking sheet dusted with cornmeal.
8. Sprinkle more cornmeal on top, cover loosely, and let rise for 30 minutes.
9. Heat a skillet or griddle over medium-low heat.
10. Cook muffins for 5–7 minutes per side, until golden brown and cooked through.
11. Cool completely on a wire rack before splitting and toasting.

Servings and Timing

• Servings: 12 English muffins
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Rise Time: 1 hour 30 minutes
• Total Time: About 2 hours 10 minutes

Variations

• Whole Wheat Version: Substitute half the flour with whole wheat flour.
• Sweet English Muffins: Add raisins and a bit of cinnamon to the dough.
• Cheese Muffins: Mix in shredded cheddar or parmesan before shaping.
• Sourdough Version: Replace yeast with sourdough starter and let rise overnight.
• Mini Muffins: Use a smaller cutter for bite-sized versions.

Storage/Reheating

• Storage: Store cooled muffins in an airtight container at room temperature for up to 4 days.
• Refrigeration: Not necessary but can extend shelf life slightly.
• Freezing: Freeze muffins in a zip-top bag for up to 3 months. Split them first for easy toasting.
• Reheating: Toast in a toaster or warm in a skillet or oven.

FAQs

What makes English muffins different from regular bread?

They’re cooked on a griddle, not baked, which gives them a distinct texture and appearance with a soft interior and crisp exterior.

Can I use instant yeast?

Yes, instant yeast works just as well and doesn’t require proofing—just mix it directly into the dry ingredients.

Why do English muffins have cornmeal on them?

The cornmeal keeps them from sticking during the second rise and cooking, and it adds a bit of crunch.

Do I need a muffin ring to shape them?

No, a round cookie cutter or even a drinking glass works well for cutting the dough.

How do I get the “nooks and crannies”?

Use a fork to split the muffin open instead of a knife to preserve the airy interior texture.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough overnight after the first rise. Let it come to room temperature before shaping and cooking.

What flour is best?

All-purpose flour gives a balanced texture, but you can mix in bread flour for a chewier muffin.

Why are my muffins doughy inside?

They may be too thick or cooked at too high a temperature. Keep the heat low and ensure each side cooks long enough.

Can I bake these in the oven?

Traditional English muffins are griddle-cooked, but they can be finished in the oven at 350°F for 5–10 minutes if needed.

Can I use plant-based milk and butter?

Yes, non-dairy milk and vegan butter substitutes work well for a dairy-free version.

Conclusion

Homemade English muffins are well worth the time and effort. With their classic chewy texture, golden crust, and signature nooks and crannies, they’re far better than anything you’ll find in a package. Perfect for toasting, layering, or eating fresh off the griddle, they’ll quickly become a breakfast favorite in your kitchen.

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