If you’ve only ever had English muffins from a package, you haven’t truly experienced what they can be. I used to keep a pack in my freezer for quick breakfasts, but they always came out bland and dry. The difference is night and day! These Homemade English Muffins are soft and chewy on the inside, golden and crisp on the outside, and full of flavor even before you slather on the butter or jam.
I love this recipe because it’s surprisingly simple, and you don’t even need to turn on the oven. Everything comes together with basic pantry staples, and the cooking happens right on a skillet or griddle. If you’ve got a bit of time and a warm kitchen, you’ll be rewarded with bakery-quality muffins that beat anything you can buy in a store.
You make these English Muffins in a skillet, if you can believe it! Yes, there’s some yeast in these tasty eats, so you’ll need to allow yourself some extra time for the yeast to do its work.
Ingredients
- Whole milk – Cow’s milk will give the best texture. I’ve tested this recipe with almond milk and it wasn’t as good.
- Honey – The natural sugars in the honey feed the yeast. It’s essential.
- Instant dry yeast – Yes, you’ll need yeast. Ensure that your yeast hasn’t expired.
- Bread flour – Bread flour is the best for this recipe. It produces better gluten and flavor for the muffins.
- Salt
- Egg – Just 1 large egg.
- Butter – You can use salted or unsalted butter.
- Cornmeal – The cornmeal helps keep the muffins from sticking.
- Oil – For greasing pans.
How To Make Homemade English Muffins
Scroll down for the full recipe card with exact measurements and printable instructions.
Warm the milk in a saucepan or microwave-safe cup until it’s around 110°F. A digital thermometer makes this easy because if your water is too hot, the yeast won’t activate. Stir in the honey and yeast and let it sit for 10 minutes until foamy.
Combine the flour and salt. Pour in the yeast mixture, egg, and melted butter. If you’ve got a stand mixer with a dough hook, knead on medium speed for 5 minutes. No mixer? A bowl and wooden spoon will work. I love these no-slip bowls. They’re stainless steel, nearly indestructible, and have a grippy base.
Grease a big bowl with oil (a silicone pastry brush works well), add the dough, flip to coat, and cover with a clean towel. Let it rise in a warm spot until doubled, about 1 hour.
Punch down the dough and divide into 16 pieces. Shape into balls and flatten into 4-inch discs. Line a baking sheet with parchment, sprinkle with cornmeal, and place the discs on top. Sprinkle more cornmeal over the tops and let rise again for 30 minutes. Don’t confuse parchment paper with waxed paper. They’re not the same! I love these pre-cut parchment paper sheets – they make baking so much easier!
Heat a skillet or griddle over medium. I prefer an electric griddle for steady heat and space. Lightly oil the surface and cook the muffins for 7–10 minutes per side until golden.
Split using a fork to get those perfect craggy edges, then toast and enjoy warm with butter, jam, or whatever makes your morning better.
Chef Jenn’s Tips
- If your kitchen is chilly, let the dough rise in a turned-off oven with the light on
- Use bread flour for better texture and those signature nooks and crannies
- Don’t rush the skillet cook. Low and steady gives you the perfect golden crust without burning
- Make a double batch and freeze half; you’ll thank yourself on busy mornings
Recommended
Make It A Meal
Toast your muffins and layer on scrambled eggs, bacon, and cheese for a breakfast sandwich that beats any drive-thru. Spread them with smashed avocado and a sprinkle of chili flakes for a simple brunch. Or go old-school and enjoy them with butter and your favorite jam alongside a hot cup of tea. However you serve them, these muffins hold their own.
Storage
Once cooled, store your English muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. To freeze, wrap them individually or place them in a single layer in a zip-top bag with parchment paper between each muffin. Toast straight from the freezer when you’re ready to enjoy.
Homemade English Muffins
Ingredients
- 2 cups whole milk
- 2 tablespoons honey
- 0.25 ounce instant dry yeast
- 5 cups bread flour
- ½ teaspoon salt
- 1 egg
- ¼ cup butter melted
- ⅓ cup cornmeal
- oil for greasing pans
Instructions
- Warm the milk to about 110°F. Then stir in the honey and yeast, and set aside for 10 minutes or until frothy.
- Combine the flour and salt in a large bowl, then add the frothy yeast mixture, egg, and melted butter.
- Mix with a stand mixer fitted with a dough hook for 5 minutes on medium speed, or knead by hand for 5 minutes on a floured surface.
- Grease a large bowl with oil then transfer the dough to the bowl, turn to coat the top, and cover with a clean towel. Let the dough rise in a warm place until doubled in size, about 1 hour.
- Punch down the dough and divide it into 16 equal portions. Shape each into a ball, then flatten into a 4-inch disc.
- Line a large baking sheet with parchment paper and sprinkle half the cornmeal over it. Arrange the discs on the sheet, spaced 2 inches apart, and dust the tops with the remaining cornmeal. Let them rise for 30 minutes in a warm spot.
- Heat a large skillet or griddle over medium heat and grease it lightly with oil or spray.
- Cook the muffins 7–10 minutes per side, until golden brown.
- Split the muffins with a fork, toast, and serve with butter and jam.
Notes
Chef Jenn’s Tips
- If your kitchen is chilly, let the dough rise in a turned-off oven with the light on
- Use bread flour for better texture and those signature nooks and crannies
- Don’t rush the skillet cook. Low and steady gives you the perfect golden crust without burning
- Make a double batch and freeze half; you’ll thank yourself on busy mornings
What do you do with the cornmeal? Recipe calls for 1/3 cup but doesn’t say how to use it.