Homemade English Muffin Recipe in just 4 Easy Steps

Hey there, friend! Are you daydreaming about those soft, golden English muffins with their perfectly round shape and all those magical little nooks and crannies? You know, the ones that soak up melty butter and your favorite jam like a dream? Well, I’ve got some delicious news for you; now you can make your very own batch of authentic English muffins right at home, and they’re easier than you might think!

This foolproof recipe has been tested, tweaked, and loved by home bakers just like you, and it delivers that classic English muffin texture and flavor every single time. Whether you're enjoying them toasted with a pat of butter, topped with eggs for a hearty breakfast sandwich, or simply fresh off the skillet, these homemade English muffins are the real deal. Forget store-bought; once you try making English muffins from scratch, there’s no going back. Let’s get baking and fill your kitchen with that comforting, bakery-fresh smell!

A stack of golden-brown, homemade English muffin bread rounds, pan-fried to perfection with crisp edges and soft, airy interiors, served on a white plate with syrup drizzling down the sides.

**What Are English Muffins, Anyway?**

Let’s talk about one of breakfast’s most underrated stars; English muffins! These round, flat yeast breads are a morning staple for good reason. Unlike traditional muffins, English muffins aren’t baked in the oven; they’re cooked on a griddle or skillet, which gives them that golden, slightly crisp exterior and chewy inside. But what really makes English muffins so special? It’s all about the texture: soft, airy, and filled with those signature nooks and crannies that are just begging to be filled with melting butter, jam, or even a runny poached egg.

English muffins have a mild, slightly tangy flavor thanks to the yeast fermentation process, which makes them the perfect blank canvas for sweet or savory toppings. And here’s a little pro tip: always split them open using a fork instead of a knife! That way, you preserve all those lovely, craggy surfaces that toast up to perfection.

Why This English Muffin Recipe Just Works

A lot of people assume making English muffins at home is tricky or time-consuming; but trust me, once you try this recipe, you’ll wonder why you ever bought them at the store. This easy, no-fuss method gives you bakery-style English muffins with that authentic texture and taste… right from your own kitchen!

Here’s why this English muffin recipe works so well:

It uses pantry-friendly ingredients you probably already have on hand
You don’t need any fancy equipment; just a griddle or heavy skillet
The muffins are preservative-free and taste fresher than anything store-bought
You can make them ahead and freeze for quick, delicious breakfasts
They toast up beautifully and hold toppings like a dream
And yes… you’ll get those iconic nooks and crannies every time!

Plus, the dough rests overnight in the fridge, which not only saves time in the morning but also gives your English muffins that extra depth of flavor. This recipe has been tested and perfected, so even if it’s your first time, you’re in good hands. Let’s make some magic; and breakfast; happen!might just become your new favorite go-to.

Jump to:

Ingredients
Instructions
Variations
Equipment
Storage & Meal Prep Tips
The Baker’s Little Secret
FAQ
From Scratch, With Love: The Magic of Homemade Muffins
Related
Pairing
Homemade English Muffin Recipe

Ingredients

All-purpose flour – Provides the structure for your muffins
Active dry yeast – Creates rise and helps develop those air pockets
Sugar – Feeds the yeast and adds a touch of sweetness
Salt – Enhances flavor and controls yeast activity
Warm milk (about 110°F) – Activates the yeast and creates the right dough texture
Butter, melted – Adds richness and flavor
Egg, lightly beaten – Provides structure and helps with rising
Cornmeal for dusting – Creates that classic English muffin coating and prevents sticking

See recipe card for quantities.

Ingredient Tips and Substitutions

Flour options: For a heartier version, substitute up to 1 cup of the all-purpose flour with whole wheat flour. For gluten-free English muffins, use a quality 1:1 gluten-free flour blend plus ½ teaspoon xanthan gum.
Milk alternatives: Unsweetened almond milk, oat milk, or buttermilk all work well. Using buttermilk will give your English muffins a tangier flavor.
Yeast types: Instant yeast can be used instead of active dry – you can mix it directly with the dry ingredients without proofing first.
Egg-free option: Replace the egg with ¼ cup unsweetened applesauce or mashed banana for a vegan version.

Instructions

Make the Dough

In a large bowl, whisk together 3 cups of flour, sugar, salt, and yeast.
Warm the milk to about 110°F (warm but not hot to touch), then add the melted butter and beaten egg.
Pour the wet ingredients into the dry ingredients and mix until a soft, sticky dough forms.
Add the remaining flour a little at a time until you have a soft, tacky dough that pulls away from the sides of the bowl but still sticks slightly to the bottom.
Knead the dough on a floured surface for about 5 minutes until smooth and elastic.

First Rise and Rest

Place the dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 1-2 hours, or until doubled in size.
After the first rise, gently deflate the dough and transfer it to a cornmeal-dusted surface.
Roll the dough to about ½-inch thickness.
Use a 3-inch round cutter or the rim of a glass to cut out rounds. Re-roll scraps as needed.
Place the rounds on baking sheets heavily dusted with cornmeal, sprinkle more cornmeal on top, cover loosely, and refrigerate overnight (or at least 12 hours).

Cook the Muffins

Remove the muffins from the refrigerator and let them sit at room temperature for 20 minutes.
Preheat a skillet or griddle over medium-low heat.
Place the muffins on the dry (ungreased) skillet, a few at a time, leaving space between them.
Cook for 7-8 minutes on each side until golden brown. If they're browning too quickly, lower the heat.

Finish in the Oven

Preheat your oven to 350°F while cooking the last batch.
Place all the stovetop-cooked muffins on a baking sheet and bake for 5-8 minutes to ensure they're fully cooked through.
Let cool on a wire rack for at least 30 minutes before splitting with a fork (not a knife) to preserve those nooks and crannies.

Mixing sticky dough for English muffins in a bowl

Step 1: Make the Dough
Mix the ingredients until a soft, sticky dough forms.

English muffin dough rising in a covered bowl

Step 2: First Rise and Rest
Let the dough rise until doubled and chill overnight.

English muffins cooking on a griddle until golden brown

Step 3: Cook the Muffins
Cook the muffins on a griddle until golden on both sides.

English muffins baking in the oven on a tray

Step 4: Finish in the Oven
Finish the muffins in the oven for a light, fluffy center.

Pro Tips For Perfect English Muffins

Cold fermentation is key – The overnight rest in the refrigerator develops flavor and creates better texture
Use a fork to split – Never use a knife to cut English muffins; the fork preserves the nooks and crannies
Keep the heat moderate – If your skillet is too hot, the outside will brown before the inside cooks
Don't rush the process – The slow rise and cooking methods are what create that perfect texture
Use a thermometer – The internal temperature should reach 200°F when fully cooked
For extra tangy flavor, add ½ teaspoon of apple cider vinegar to your dough

Variations

Once you’ve mastered the classic version, you’ll love how easy it is to customize your English muffins to suit your taste or dietary preferences. Here are some delicious variations to try:

Sourdough English Muffins
Looking for a tangier flavor? Replace ½ cup of the flour and ¼ cup of the milk with ½ cup of active sourdough starter. The natural fermentation adds depth and enhances the chewy texture; perfect for sourdough lovers. Sourdough English muffins have that signature bite and pair beautifully with savory toppings.
Whole Grain English Muffins
For a heartier, more wholesome version, swap in some whole wheat flour. Use 2 cups of all-purpose flour and 1½ cups of whole wheat flour. These whole grain English muffins offer extra fiber, a nutty flavor, and a more rustic bite; great for a nutritious start to your day.
Cinnamon Raisin English Muffins
Craving something a little sweeter? Stir 1 teaspoon of cinnamon and ¾ cup of raisins into the dry ingredients before mixing in the wet. Bump up the sugar to 2 tablespoons to enhance the natural sweetness. These cinnamon raisin English muffins are amazing toasted with butter; or even cream cheese!
Herb and Cheese English Muffins
Add some savory flair with this cheesy twist! Mix ½ cup of shredded cheese (cheddar or parmesan are great options) and 1 tablespoon of dried herbs like rosemary, thyme, or Italian seasoning into your dry ingredients. These English muffins are perfect for breakfast sandwiches or served warm with soup.

Equipment

3-inch round cutter – Creates perfectly uniform muffins (though a drinking glass works in a pinch)
Cast iron skillet or griddle – Provides even cooking and the perfect amount of browning
Digital thermometer – Helps ensure your muffins are fully cooked inside
Wire cooling rack – Allows air circulation so muffins don't get soggy bottoms
Kitchen scale – For precise measuring that leads to more consistent results

Storage & Meal Prep Tips

Room Temperature Storage

Store completely cooled English muffins in an airtight container or bag at room temperature for up to 3 days.

Freezer Instructions

Cool the English muffins completely.
For best results, split them with a fork before freezing.
Place in a freezer bag with parchment paper between layers.
Freeze for up to 3 months.
Toast frozen English muffins directly from the freezer – no need to thaw first!

The Baker’s Little Secret

Okay, want to know a secret? Like, the kind of trick passed down quietly from one home baker to another? Here it is...

If you’re after those dreamy, deep nooks and crannies in your English muffins; the kind that soak up butter like magic; there’s one tiny trick that makes a big difference: dissolve ¼ teaspoon of baking soda in 1 tablespoon of water, and mix it right into your dough.

It’s subtle. It won’t change the flavor. But when those muffins hit the griddle? Boom; extra air pockets, perfect texture, bakery-level results. This little-known tip has been tucked away in old baker’s notebooks for years… and now it’s yours.

Go on, try it. Just don’t be surprised when everyone starts asking for your “secret.”

FAQ

Why do Americans call it an English muffin?

Great question! The term English muffin was coined in the United States to distinguish this griddled, yeast-raised bread from the sweeter, cake-like muffins more common in American baking. The style of muffin is inspired by traditional English crumpets and griddle cakes, which is why the name stuck. In short: it’s a nod to its British roots; but with an American twist!

Are English muffins healthier than bread?

It depends on the type of bread you’re comparing it to, but generally, yes; English muffins can be a healthier option. They’re typically lower in calories and sugar than many commercial sliced breads, and the portion size is more controlled. Plus, when made at home, you can use whole grains, limit additives, and skip the preservatives, making them a wholesome choice for breakfast or snacks.

What are English muffins called in the UK?

In the UK, what Americans call English muffins are usually just called muffins. But don’t confuse them with American-style muffins (the sweet, cake-like ones); in the UK, those are called fairy cakes or buns depending on the region. It’s all about context!

What is the stuff on the bottom of the English muffin?

That slightly gritty coating on the bottom (and often the top) of an English muffin is usually cornmeal or semolina flour. It prevents the dough from sticking during proofing and cooking, and it gives the muffins a pleasant texture and light crunch when toasted. It’s one of those small details that adds to the charm; and authenticity; of real-deal English muffins.

From Scratch, With Love: The Magic of Homemade Muffins

These homemade English muffins truly are a breakfast game-changer! Once you’ve felt the joy of making them from scratch and tasted that perfectly chewy texture with all those dreamy nooks and crannies, you’ll wonder how you ever settled for store-bought. Toasted and topped with melty butter, a spoonful of jam, or layered with poached eggs for a classic eggs Benedict; English muffins bring comfort and versatility to every bite.

And if you’re loving the homemade vibe, don’t stop here! You’ll also want to check out our Blueberry Muffins Recipe with Lemon for a burst of fruity freshness, and our Soft & Moist Banana Chocolate Chip Muffins for a cozy, chocolatey treat. Whether you're team sweet or savory, there's a muffin recipe waiting to make your mornings even better.

So; have you made English muffins before? What’s your favorite way to enjoy them? Let’s chat in the comments; I’d love to hear how they turn out in your kitchen!

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this English Muffin recipe: