There’s something magical about homemade English muffins—their golden, slightly crisp exterior giving way to a soft, airy interior filled with nooks and crannies. Perfectly toasted, they’re a canvas for butter, jam, or your favorite breakfast toppings, offering a comforting texture and rich, buttery flavor. With just 15 minutes of prep and a quick 18-minute cook time, these muffins are surprisingly simple to make, yet they feel like a special treat.
These muffins are not only delicious but also wholesome, packing 6g of protein and 2g of fiber per serving. The dough rises in just 30 minutes, filling your kitchen with a warm, yeasty aroma that’s irresistible. Whether enjoyed fresh from the griddle or stored for later, they’re a versatile, satisfying addition to any meal.
Ingredients for Homemade English Muffins
- ½ cup (118 ml) water
- ½ cup (118 ml) milk
- 2 ½ teaspoons active dry yeast (or substitute with instant yeast; see FAQ for details)
- 2 Tablespoons (25 g) granulated sugar
- ¾ teaspoon salt
- 3 Tablespoons unsalted butter, melted
- 1 large egg, lightly beaten (room temperature preferred)
- 2 cups (250 g) all-purpose or bread flour
- For Cooking:
- 3 Tablespoons unsalted butter
- 2 Tablespoons cornmeal (optional but recommended for dusting)
Step-by-Step Instructions for Perfect English Muffins
- Activate the yeast: Combine water and milk in a heat-proof dish and warm to 105-115°F (40-46°C). Pour into a large mixing bowl, add yeast and 1 teaspoon of sugar, and stir. Let sit until foamy (5-10 minutes).
- Mix the dough: Add the remaining sugar, salt, melted butter, egg, and flour to the yeast mixture. Stir until fully combined (avoid over-mixing).
- Let the dough rise: Cover the bowl and place it in a warm, draft-free spot for 30 minutes.
- Prepare for cooking: Preheat the oven to 350°F (175°C). Dust a parchment-lined baking sheet with cornmeal (if using).
- Cook the muffins: Melt ½ Tablespoon of butter in a skillet over medium/low heat. Place two English muffin rings on the pan and pour about ⅓ cup of batter into each. Use a spoon to spread the batter evenly. Cook until golden brown (about 60 seconds), then flip and cook the other side. Transfer to the prepared baking sheet.
- Repeat: Wipe the skillet clean with a paper towel and repeat the process, melting ½ Tablespoon of butter each time, until all the batter is used.
- Bake: Place the baking sheet in the oven and bake for 10-15 minutes, or until the internal temperature reaches 205°F (96°C).
- Serve: Let the muffins cool, then split them open with a fork (not a knife) and enjoy!
Perfect Pairings: Sauce and Topping Ideas
English muffins are incredibly versatile! For a classic breakfast, slather them with butter and jam or honey. For a savory twist, try avocado spread with a sprinkle of sea salt and red pepper flakes. If you’re feeling indulgent, top with poached eggs and hollandaise sauce for a homemade Eggs Benedict.
Storing and Reviving Your Muffins
Store your English muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a resealable bag for up to 2 months. To reheat, toast them lightly in a toaster or warm them in a skillet for that fresh-from-the-oven taste.
Time-Saving Tips for Busy Bakers
If you’re short on time, prepare the dough the night before and let it rise in the fridge overnight. In the morning, bring it to room temperature before cooking. You can also double the batch and freeze extras for quick breakfasts throughout the week.
Essential Equipment for Perfect Muffins
While not mandatory, using English muffin rings helps achieve that classic shape. A cast-iron skillet is ideal for even cooking, but any non-stick pan will work. Don’t forget a kitchen thermometer to ensure your liquids are at the perfect temperature for activating the yeast.
Common Questions Answered
Can I use instant yeast instead of active dry yeast?
Yes! Just add it directly to the dry ingredients. Why use cornmeal? It prevents sticking and adds a subtle crunch.
an I make these gluten-free?
Substitute with a 1:1 gluten-free flour blend, but note the texture may vary slightly.
English Muffins
Ingredients
- ½ cup water
- ½ cup milk
- 2 ½ teaspoons active dry yeast see FAQ section above to substitute instant yeast
- 2 Tablespoons granulated sugar
- ¾ teaspoon salt
- 3 Tablespoons unsalted butter melted
- 1 large egg lightly beaten, room temperature preferred
- 2 cups all-purpose or bread flour
For Cooking
- 3 Tablespoons unsalted butter
- 2 Tablespoons cornmeal optional, but recommended
Instructions
- Combine water and milk in a heat-proof dish (I use my Pyrex measuring cup) and heat until temperature is between 105-115F (40-46C) (make sure to stir before checking the temperature).
- Pour into a large mixing bowl and add yeast and a teaspoon of your sugar. Stir and let sit until foamy, approximately 5-10 minutes.
- Once yeast is foamy, add remaining sugar, salt, melted butter, egg, and flour. Stir until completely combined (but don’t over-mix).
- Cover and place in a warm, draft-free place to rise for 30 minutes.
- Once dough has risen, preheat oven to 350F (175C) and dust a parchment paper lined baking sheet with the cornmeal (if using). Set aside.
- Meanwhile, Place a skillet over medium/low heat and melt ½ Tablespoon of butter.
- Once butter is melted and skillet is warm (you should feel heat radiating off of it if you hold your hand several inches from the surface), place two English muffin rings on the pan (if using) and portion approximately ⅓ cup of the batter into the center of the ring (batter will deflate and be similar to a sticky pancake batter). Use the back of a spoon to nudge the batter gently towards the edges of the ring so it is evenly distributed (if not using a ring, use the back of a spoon to try and gently shape the dough into a circle-ish shape).
- Cook until golden brown (about 60 seconds but this will can vary drastically depending on your stove and the type of pan you use) then remove the ring and carefully flip. Cook until golden brown on the other side and then remove to cornmeal-dusted baking sheet.
- Use a paper towel to (carefully) wipe the pan clean and then repeat steps above (starting by melting ½ Tablespoon butter) until you have cooked all of your batter, spacing English muffins at least 2” apart.
- Transfer baking sheet to oven and cook 10-15 minutes or until internal temperature reaches 205F (96C). Allow to cool then use the tines of a fork (don’t use a knife) to split open each muffin. Enjoy!