There is something special about homemade English Muffins. They are soft and chewy inside, lightly crisp on the outside, and filled with all those little nooks and crannies that are perfect for catching melted butter, jam, or honey.
This recipe uses simple ingredients you probably already have in your pantry. The dough is easy to mix together, then it gets a little time to rise before the muffins are shaped and cooked right in a skillet.
Once you make English muffins from scratch, you may find yourself wanting to keep a batch in the freezer for easy breakfasts.
Why You’ll Love These
These muffins are a great recipe to have on hand when you want something homemade for breakfast.
- Made with simple ingredients
- No special equipment required
- Cooked right on the stovetop
- Soft and chewy on the inside
- Lightly crisp and golden on the outside
- Delicious toasted with butter and jam
- Easy to freeze for later
Ingredients
You only need a handful of basic ingredients to make these muffins.
Warm water activates the yeast and provides the liquid for the dough.
Sugar gives the yeast something to feed on and adds a small amount of sweetness to the muffins.
Instant dry yeast helps the dough rise and gives the English muffins their light texture.
Melted butter adds richness and flavor to the dough.
All-purpose flour creates the structure for the English muffins.
Salt balances the flavor and enhances the other ingredients.
Cornmeal is sprinkled underneath and over the dough rounds to give the muffins their traditional texture.
How to Make
Start by adding the warm water to a large mixing bowl. Sprinkle the sugar over the water, followed by the yeast. Let the mixture sit for about 10 minutes until the yeast becomes foamy.
Next, stir in the melted butter, flour, and salt. Mix everything together until a soft dough forms.
Transfer the dough to a lightly floured countertop and knead it for about 5 minutes. Add only enough flour to keep the dough from sticking excessively.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover it and let it rise for about an hour, or until it has doubled in size.
While the dough rises, prepare a piece of parchment paper or a clean kitchen towel by sprinkling it generously with cornmeal.
Once the dough has doubled, turn it onto a lightly floured surface and knead it a few times. Divide the dough into 10 equal pieces.
Roll each piece into a ball and place the dough balls onto the prepared parchment. Gently flatten each ball into a thick round.
Sprinkle the tops with more cornmeal, cover them with a clean towel, and let them rise for another 20 minutes.
Cooking
Heat a large skillet over low heat and lightly grease the pan.
Cook the English muffins in batches, leaving enough room between them for the dough to puff up. Cover the skillet and cook the first side for about 9 minutes.
Carefully flip each muffin and continue cooking, covered, for another 8–9 minutes.
The English muffins should be puffed and golden brown on both sides and cooked through in the center.
Because English muffins are thicker than many other types of skillet breads, keeping the heat low is important. If the pan is too hot, the outside can become dark before the center has finished cooking.
The Best Way to Split
For those classic nooks and crannies, try splitting your English muffins with a fork instead of cutting them with a knife.
Insert a fork around the edge of the muffin and gently pull it apart. This creates a rougher interior with plenty of little spaces for butter, jam, honey, or other toppings to melt into.
Then toast the muffin until the edges are golden and crisp.
How to Serve
Try them with:
- Butter and strawberry jam
- Honey and butter
- Peanut butter
- Cream cheese
- Scrambled eggs and cheese
- Bacon and eggs
- Sausage and eggs
- Avocado and a fried egg
- Your favorite homemade jam
They also make a great base for breakfast sandwiches.
How to Store
Allow them to cool completely before storing them.
Keep them in an airtight container or storage bag at room temperature for several days.
For longer storage, freeze the English muffins in a freezer-safe bag or container. You can thaw them and toast them when you’re ready for breakfast.
Tips for Making
Don’t add too much flour.
The dough should be soft and slightly tacky. Adding excessive flour can make the finished muffins dense.
Keep the skillet on low heat.
This gives the English muffins enough time to cook through without burning the outside.
Don’t skip the second rise.
The short rise after shaping helps the muffins become lighter and puffier.
Use plenty of cornmeal.
The cornmeal helps keep the dough from sticking and gives the finished muffins their familiar texture.
Let them cool before splitting.
Freshly cooked English muffins are delicate. Allowing them to cool slightly makes them easier to split and toast.
Frequently Asked Questions
Can I make English muffins without an oven?
Yes. One of the best things about this recipe is that the English muffins are cooked in a skillet on the stovetop rather than baked in the oven.
Why are my English muffins not cooked in the middle?
The skillet may have been too hot. English muffins need to cook slowly over low heat so the centers have enough time to cook before the outside becomes too dark.
Do I have to use cornmeal?
Cornmeal gives homemade English muffins their traditional texture, but you can still make the recipe without it. You can lightly dust the parchment with flour instead.
Why should I split English muffins with a fork?
Splitting them with a fork creates the rough, uneven interior that gives English muffins their famous nooks and crannies.
Can homemade English muffins be frozen?
Yes. Once completely cooled, place the English muffins in a freezer-safe bag or container. They can be thawed and toasted whenever you need an easy breakfast.
Homemade English Muffins for Breakfast
These homemade English muffins are simple enough for a weekend breakfast but special enough to make from scratch for family and friends. With their golden edges, soft centers, and classic nooks and crannies, they are especially good when toasted and spread with butter.
If you have never made English muffins at home before, this is a great recipe to try. Once you get the hang of cooking them slowly in a skillet, homemade English muffins can become a regular part of your breakfast routine.
More bread recipe.
English Muffins
Equipment
- griddle large skillet
Ingredients
- 1 1/4 cups warm water
- 1 tbsp granulated sugar
- 1 ts instant dry yeast
- 2 tbsp butter melted
- 2 3/4 cups all-purpose flour
- 1 ts salt
- Cornmeal for dusting
- Cooking spray or additional butter for cooking
Instructions
- Pour the warm water into a large mixing bowl. Add the sugar and sprinkle the yeast over the top.
- Add the flour, salt, and melted butter, Stir with a wooden spoon, rubber spatula or dough hook on kitchen aid mixer until a soft dough forms.
- Transfer the dough to a lightly floured surface. Knead for about 5 minutes, adding only enough flour to keep the dough from sticking excessively to the counter.
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel and let the dough rise for about 1 hour, or until it has doubled in size.
- While the dough is rising, sprinkle a few tablespoons of cornmeal over a piece of parchment paper.
- Once the dough has doubled, transfer it to a lightly floured surface and knead it a few times. Divide the dough into 10 equal pieces.
- Shape each piece into a ball by gently rolling it between the palm of your hand and the countertop.
- Place the dough balls on the prepared parchment paper or towel. Gently press each ball into a thick, slightly flattened round.
- Sprinkle additional cornmeal over the tops of the English muffins. Cover loosely with a clean towel and let them rise for another 20 minutes.
- Heat griddle, large skillet or frying pan over low heat and lightly grease it with cooking spray, butter or cornmeal to keep them from sticking.
- Cook the English muffins in batches so they have enough room to puff up. Cover the skillet and cook on low heat for about 9 minutes on the first side.
- Carefully flip the English muffins and continue cooking, covered, for another 8–9 minutes, or until they are puffed, golden brown, and cooked through.
- Transfer the cooked English muffins to a wire rack and allow them to cool slightly before serving.
- For the classic English muffin texture, split them open with a fork rather than cutting them with a knife. Toast and serve with butter, jam, honey, or your favorite breakfast toppings.
Notes
* The dough should be soft and slightly tacky but manageable. Avoid adding too much extra flour.
* Cornmeal gives homemade English muffins their classic lightly crunchy coating.
* Splitting the muffins with a fork helps preserve the nooks and crannies that make English muffins so good for holding melted butter and other toppings.
* Store cooled English muffins in an airtight container for several days. They can also be frozen for longer storage.
