Homemade English Muffins

These homemade English muffins are soft, fluffy, and perfect for toasting. Whether you enjoy them hot with butter and jam or use them for a classic breakfast sandwich, making them from scratch is easier than you think! With a slightly crispy exterior and a tender, chewy interior, these English muffins are a delicious addition to your morning routine.

Why You’ll Love This Recipe

• Better than store-bought – Freshly made English muffins have a superior taste and texture.
• No oven needed – Cooked on a griddle or stovetop for an easy, rustic preparation.
• Perfect for meal prep – Make a batch and freeze for quick breakfasts.
• Versatile – Enjoy with sweet or savory toppings, or use them for sandwiches.
• Simple ingredients – Uses pantry staples with no preservatives.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 teaspoons active dry yeast
• 4 cups all-purpose flour
• 2 tablespoons cornmeal
• 1 teaspoon salt
• 2 tablespoons shortening
• 1 tablespoon sugar
• 2 tablespoons butter
• 1 cup whole milk
• ½ cup water

Directions

Step 1: Activate the Yeast

1. Warm the milk and water to about 110°F (43°C) (not too hot, or it will kill the yeast).
2. Dissolve the sugar and yeast in the warm liquid. Let it sit for about 5-10 minutes until foamy.

Step 2: Make the Dough

1. In a large bowl, mix the flour and salt.
2. Cut in the shortening using a fork or your fingers until the mixture resembles coarse crumbs.
3. Pour in the yeast mixture and mix until a dough forms.
4. Knead for about 5-7 minutes until smooth and elastic.

Step 3: First Rise

1. Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Step 4: Shape the Muffins

1. Roll out the dough to about ½-inch thickness on a lightly floured surface.
2. Cut into rounds using a 3-inch cookie cutter or a glass.
3. Sprinkle cornmeal on a baking sheet and place the rounds on top. Let them rest for 30 minutes.

Step 5: Cook the Muffins

1. Preheat a griddle or skillet over medium-low heat.
2. Place the muffins on the skillet, cooking for about 7-10 minutes per side until golden brown and cooked through.
3. Transfer to a wire rack and let cool before slicing.

Step 6: Serve and Enjoy

1. Split the muffins with a fork for the best nooks and crannies.
2. Toast and serve with butter, jam, or as part of a sandwich.

Servings and Timing

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

Variations

• Whole Wheat – Replace half of the all-purpose flour with whole wheat flour.
• Sourdough – Use sourdough starter instead of yeast for extra flavor.
• Honey Sweetened – Swap the sugar for honey for a natural sweetness.
• Cheesy Muffins – Mix in shredded cheddar for a cheesy twist.
• Cinnamon Raisin – Add cinnamon and raisins to the dough for a sweet version.

Storage/Reheating

• Room Temperature – Store in an airtight container for up to 3 days.
• Refrigeration – Keeps fresh in the fridge for up to a week.
• Freezing – Wrap individually and freeze for up to 2 months. Thaw at room temperature before toasting.
• Reheating – Slice and toast in a toaster or under the broiler until warm and crispy.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes! You can substitute equal amounts of instant yeast, but no need to proof it—just mix it into the flour.

Why are my English muffins dense?

They may not have risen long enough, or the heat was too high during cooking. Let them rise fully and cook on low heat.

How do I get more “nooks and crannies”?

Use a fork to split the muffins instead of cutting with a knife to create those signature craters.

Can I bake these instead of cooking on a skillet?

Yes! Bake at 375°F (190°C) for about 10-12 minutes, flipping halfway through.

What’s the best way to shape the muffins?

A round cutter, glass, or even a biscuit cutter works well to get uniform sizes.

Can I make these dairy-free?

Yes! Use plant-based butter and milk substitutes like almond or oat milk.

Can I double the recipe?

Absolutely! Just ensure you use a large enough bowl for the dough to rise.

How do I know when the muffins are done cooking?

They should be golden brown on the outside and sound hollow when tapped.

Can I add toppings?

Yes! Try sesame seeds, poppy seeds, or even a sprinkle of parmesan cheese before cooking.

Are English muffins the same as crumpets?

No, crumpets are softer and spongier with more holes, while English muffins are firmer and meant to be split before toasting.

Conclusion

Making homemade English muffins is easier than you think, and the results are so much better than store-bought! With a golden crust, soft interior, and classic nooks and crannies, these muffins are perfect for breakfast sandwiches, jam, or just butter. Try this simple recipe today and enjoy fresh, warm English muffins straight from your kitchen!

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