This Homemade English Muffins recipe is so much easier than you think! It's so simple and will give you soft, chewy muffins in no time. Enjoy them with butter or your favorite jam!
Homemade English Muffins Anyone Can Make
This recipe turned out to be a winner and it's actually quite simple. Simply mix the ingredients in a stand mixer and let the dough rise, then shape and cook. If you're looking for a whole wheat version, try my 100% whole wheat English muffins.
Who doesn't love a toasted English muffin for breakfast?
Unlike banana bran muffins and cinnamon raisin muffins, English muffins are leavened with yeast. They are typically served sliced and toasted with a sweet or savory topping. You can even make sandwiches with them.
With this tutorial, you can make English muffins at home any time you want.
Why this Homemade English Muffins recipe works
- Bread flour is used to give the muffins a chewy texture.
- The dough is sticky! A sticky dough means there's optimal hydration to yield nooks and crannies that English muffins are known for.
- The muffins are toasted on the stovetop then baked in the oven. Baking them ensure the middle is completely done.
How to make English Muffins
The dough needs two rises. Once right after it's prepared and once after it's divided and shaped into English muffins. Let’s go over how to make it. Or you can scroll all the way down to get the full printable recipe with ingredients.
The Dough – This dough recipe is soft and chewy. It’s a basic dough recipe using flour, yeast, milk, sugar, and salt. The dough will be sticky but avoid excess flour. This sticky dough will yield muffins filled with nooks and crannies.
Here’s how to put it together…
Proof the yeast. Warm milk and honey to 105-115°F. Stir in the yeast and set aside for 5 minutes. Then whisk in egg and butter.
Make the dough. Use a stand mixer to make it easier since this dough will be sticky. With the dough hook attached, mix flour and salt together then gradually pour in the yeast mixture. Let the dough mix for about 4 minutes until it turns smooth but is still sticky.
Proof the dough. Scrape the dough into a lightly greased bowl, cover it with plastic wrap and let it rise in a warm place until it's doubled in size. This can take about 45 minutes to 1 hour.
Divide the dough. Turn the dough out onto a lightly floured surface and divide it into 16 equal-sized pieces. Or you can pinch off pieces of dough and weigh them for more uniform muffins. Each piece of dough should weigh about 78 grams.
You can make smaller muffins by dividing the dough into 22 pieces, each weighing about 57 grams.
Shape the dough. Roll each piece of dough into a ball then flatten the ball into a disk.
Rise again. Place the disks of dough on baking sheets with parchment paper that has been sprinkled with cornmeal. Sprinkle more cornmeal over the top and cover them with a lint-free towel. Let the dough rise in a draft-free area for 1 hour, until doubled in size.
Cook. On a griddle over medium-low heat, brown both sides of each disk of dough. Return the muffins to the baking sheet and bake for 10 minutes.
Cool. Let the muffins cool completely before slicing or the centers will appear doughy. Once cooled, use a fork to split them open. You can toast them in a toaster or toaster oven and serve them with your choice of toppings.
How to store English Muffins?
Keep muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Can you freeze English Muffins?
English muffins freeze well for up to 3 months. Thaw overnight in the refrigerator then warm before serving.
How to toast English Muffins?
Split the muffins open with a fork. This guarantees nooks and crannies! Place each half of the muffin in a toaster and toast until the edges are lightly browned. The end result will be a crunchy and chewy texture. YUM!
If you like this English Muffin recipe, try these other breakfast recipes:
Homemade English Muffins
Homemade English muffins are so much easier than you think! This recipe is simple and will give you soft, chewy muffins in no time. Enjoy them with butter or your favorite jam!
Ingredients
- 2 cups (480 ml) whole milk
- 3 tablespoons honey
- 2 1/4 teaspoons active dry yeast, (1 packet) SEE NOTE 1
- 1 large egg
- 4 tablespoons unsalted butter, melted
- 5 cups (650 g) bread flour
- 1 and 1/2 teaspoon salt
- cornmeal for dusting
Instructions
- In a small saucepan, heat the milk and honey over low heat until it reaches 105-115ºF. Remove from heat, stir in the yeast, and set aside for 5 mins. Whisk in the egg and melted butter.
- Add the flour and salt to the bowl of a stand mixer. Fit the mixer with the dough hook attachment. with the mixer on low speed, gradually pour the milk mixture into the flour.
- Continue to beat on low until the flour is incorporated, stop and scrape down the sides and bottom as needed. Turn the speed up to medium and mix for about 4 minutes, until the dough is smooth and sticky.
- Scrape the dough out into a lightly oiled bowl. Brush a little oil over the top of the dough. Cover and set in a warm place to rise for 1 hour or until doubled in size.
- Turn the dough out onto a lightly floured surface, using as little flour as possible, gently knead the dough together. (The dough is very sticky. Add just enough flour to make it easy to handle.)
- Divide the dough in half. Divide each half into 8 equal sized pieces. You should have 16 dough balls. (If you want smaller muffins, divide each half into 11 pieces to equal 22 dough balls.) Roll each piece into a ball and flatten the ball into a disk.
- Place the disks on a baking sheet lined with parchment paper that has been dusted with cornmeal. Sprinkle more cornmeal over the tops. Cover with a lint-free towel and set in a draft-free place for 1 hour, or until doubled in size.
- Preheat the oven to 325ºF.
- Heat a griddle over medium-low heat. Gently lift each disk with a plastic spatula and place it on the griddle. (Handle the dough with care so you don't deflate it) Cook them for about 2 minutes on each side, until lightly browned on both sides. Work in batches.
- Place the muffins back on the cookie sheet and bake them for 10-15 minutes. The internal temperature should be about 200°F on an instant-read thermometer.
- Transfer the muffins to a cooling rack and let them cool completely.
- Split the English muffins with a fork and toast them a toaster until the edges are lightly browned. Serve warm with your favorite jam or butter.
Notes
- This recipe doesn't call for proofing the yeast in water before you use it. Because of this, it's important to use brand new yeast that's well within its expiration date. If you are worried about whether your yeast is good, you can add it to 1/4 cup of warm water (105-115°F) with 1 teaspoon of sugar and let it sit for 5 minutes. If it foams, it's good to use. Omit 1/4 cup of milk (so you'd only use 1 and 3/4 cups) and add the yeast mixture to the warmed milk mixture as you would in step 1.
To get muffins that are uniform in size, I suggest weighing the dough. For 16 muffins, each portion of dough should weigh 78 grams. For 22 muffins, each portion of dough should weigh 57 grams.
Make ahead tip
- Muffins are good for up 5 days stored in an airtight container at room temperature or in the refrigerator.
- Muffins can also be wrapped in plastic wrap, sealed in a zip-top bag, and frozen for up to 3 months. Thaw overnight in the refrigerator and toast before serving.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 229Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 91mgCarbohydrates: 41gFiber: 2gSugar: 3gProtein: 6g
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.
Adapted from Laura in the Kitchen
RaeAnn Anderson says
Could you proof overnight in fridge?
Jen Sobjack says
I've never had luck with proofing in the refrigerator so I never recommend it.
Mary says
I just finished making this recipe and the muffins turned out really well and taste delicious. They were a lot easier to make than I thought they would be. Glad I can finally mark English muffins off my list of items I want to make. Bagels are next!
Fred Prager says
Active dry yeast is almost impossible to find here in Thailand, also good English muffins!, while instant yeast is readily available. Can I substitute the instant for the active and would there be any change in the recipe?
Thanks!
Jen Sobjack says
Instant yeast can be used. No changes needed to the recipe except the rise times may be less.
Katrina says
Made this today using all purpose flour and they still turn out great.
I don't a mixer, I mixed it by hand, it's a little sticky to handle but I manage it😁😁.
Definitely be making it again. Thanks for the recipe🥰🥰
Joanne Langley says
I have tried a few recipes, including sourdough muffin recipes, and I have found this to be the best one. I currently have a batch proofing right now. (baked a batch last night too). I don't think I'll ever buy english muffins again. Just love them. Thank you!
Cary says
Hi, Jen.
I’m a total novice at baking, but I’ve made some basic recipes, pretzels, bagels, etc., and my co-worker suggested your English Muffin recipe. I killed the yeast because i added it when the milk and honey was too hot and had to start over. I’m glad I stuck with it. The next batch came together easily and it was really fun to make. On top of that, these were the best English muffins I have ever had in my life. The texture and chew is fantastic! Thanks for making me feel like I can bake! I can’t wait to try out some of your other recipes. I’d love to hear your thoughts on what my next baking challenge should be that is at a similar skill level. Thanks again for the great recipe. I will definitely be making these again!
Jen Sobjack says
I'm so glad you enjoyed the muffins! I have few yeast bread recipes you could try. The Hawaiian sweet rolls and cinnamon monkey bread are pretty popular and similar in skill level.
Linda Schmidt says
These are wonderful. I make bread every 2 weeks and these are starting to be an every 2 week item also. My husband and son love them as breakfast sandwiches. I love them toasted with peanut butter. They are wonderful.
Mary Walker says
I have made your English Muffin recipe several times now. I have some on the second rise as we speak. If I could give this recipe. a 10 ? rating I would they are that good! I've been doing a lot of baking during the corona virus quarantine and nothing smells better than homemade bread. So if your looking for a delious English Muffin these are the ones!
Mary says
I have been baking a lot during this time in quarantine. I have made your english muffin recipe several times now. They are on my to do list for tomorrow. They are without a doubt the best english muffins I have ever had! I have shared them with our son and friends everyone agrees with me. In the past we had bought muffins at our city's farmers market. They have a high school culinary class that made them and sold at the market. Yours are every bit as good if not better.
April says
I read all the reply's, and now I can't wait to make these English Muffins!! I need to go to the grocery store to get staples. Will probably will make them tomorrow! Will let you know how they came out!!!
Anna-Marie Mars says
I made these a couple of quarantine weeks ago and have made them 5 times since! They are that good - and easy.
The only thing I did differently was use buttermilk instead of regular milk because I like that flavor. Thanks for an amazing recipe! Some more are actually rising as we speak....
Nicole says
My husband loved these! Mine ended up needing extra time in the oven because they were massive but no one is complaining about that!
June Breese says
My first time making English Muffins. (I'm 83 years old!) True to the notes, it was a sticky dough and I had to add extra flour. They are cooling now, so they haven't been tasted yet. They look authentic.
Nichole says
I’m on my third batch of these now and they are SO delicious. They have become a breakfast ritual for me now every morning (and sometimes an afternoon snack, too)! I highly recommend this recipe.
Gloria says
This is my go-to recipe for English muffins. I have make them many times and they always turn out great. I live in Costa Rica and don’t have access to bread flour, so I use 3 cups all-purpose and 2 cups whole wheat. Delicious!
Jesslyn says
Hi..Jen
I jesslyn may I ask if I use all purpose flour can make this muffin bun..
Jen Sobjack says
Bread flour will give you the best results. All-purpose flour is softer and will change the texture of the muffin.