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.
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.
The printable recipe card with full ingredient amounts and instructions can be found at the bottom of this post.
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 weight 60 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:
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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)
- 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.
- 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.
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.
Notes
To get muffins that are uniform in size, I suggest weighing the dough. For 16 muffins, each portion of dough should weigh 60 grams.
Adapted from Laura in the Kitchen
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 229 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 22mg Sodium: 91mg Carbohydrates: 41g Net Carbohydrates: 0g Fiber: 2g Sugar: 3g Sugar Alcohols: 0g Protein: 6g
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Allison Williams says
Made these today and they turned out so good! They’re time consuming to make but well worth it.
Jen Sobjack says
There’s nothing like homemade English Muffins! I’m so happy you enjoyed them.
Susan says
Love love love this recipe. Followed it precisely and it works perfectly. Then I changed out a cup of flour for whole wheat, again spot on results. I’m going to fork split and not pull them apart before I freeze them…next time I’ll try parmaesan cheese in them. Thanks so much for all the great details in the method. Well done 😊
Elisha says
Have you tried these using a whole wheat flour.. we go through a ton of wheat English muffins for egg sandwiches at our house this would be a great alternative…but I like the wheat option for the kids.
Jen Sobjack says
I’m in process of testing a whole wheat version. It will be on the blog in October.
Amy says
Do you have any recommendations for a “whole milk” replacement? Would almond or soy milk work the same?
Jen Sobjack says
While I haven’t made these with anything other than whole milk, almond or soy milk should work okay.
Kara R. says
My stand mixer is currently in storage, any recommendations for mixing without one?
Jen Sobjack says
Just mix the dough with a wooden spoon then knead it until it’s smooth. Keep in mind this is a sticky dough and it will be challenging without a stand mixer. You need to avoid adding excess flour which is hard to do when kneading by hand.
Anne Snow says
Giving your recipe 5 stars even if I haven’t made it yet but I’m sure it’s great. I want to know how I get the holes in my muffins AND the extra crispiness that I’ve been used to from commercial muffins. If I put some baking SODA in them would I achieve that?
Jen Sobjack says
I’ve never used baking soda in addition to yeast. I would think it’s completely unnecessary. Just make sure you are not adding excess flour to keep the hydration high and you’ll have the holes you desire. Also, the crispiness comes from cooking them on the griddle or toasting them in the toaster when you are ready to consume them.
Susan Dubiel says
These are absolutely dee-licious!! Everything went smoothly with the recipe until I got to step 9 when apparently I wasn’t “gentle” enough and the muffins did deflate. Seems as though they stuck to the parchment. I want to make them again ASAP so wondering if you have any hints to help with the transition from pan to griddle? Thank you!!
Jen Sobjack says
Make sure to use corn meal on the parchment paper. This prevents the dough from sticking. I always just slide the spatula underneath them and transfer them to the griddle. This should be easy if the parchment is well dusted with the cornmeal.
Tricia M. says
I used your recipe today to make these, and they were phenomenal! I never knew homemade English muffins were easy to make and even more delicious to enjoy! Thank you so much for sharing this!!!