Finding the perfect english muffin recipe changed my morning routine forever. After years of buying store-bought muffins that lacked flavor and texture, I discovered how simple it is to make these breakfast staples at home.
Why Make English Muffins at Home?
Store-bought English muffins often taste bland and have a rubbery texture. Homemade versions are soft, chewy, and packed with flavor. Plus, you control every ingredient that goes into them.
The best part? You don’t need professional baking skills. This recipe uses basic ingredients you probably already have in your kitchen.
What Makes Perfect English Muffins?
Great English muffins have three key features:
- Soft, chewy texture that’s not too dense
- Nooks and crannies for holding butter and jam
- Mild, slightly tangy flavor that complements toppings
The secret lies in the sticky dough and proper cooking technique. Unlike regular bread, English muffins cook on a griddle, not in an oven.
Essential Ingredients
You’ll need these simple ingredients:
- 2 3/4 cups all-purpose flour (bread flour works too for chewier texture)
- 2 1/4 tsp instant yeast (one standard packet)
- 1 tsp salt for flavor enhancement
- 2 tbsp sugar to activate yeast and add sweetness
- 3/4 cup whole milk (any milk works)
- 1/2 cup water
- 3 tbsp melted butter for richness
- 1 large egg at room temperature
- Cornmeal or semolina for dusting
Step-by-Step Instructions
- Activate the Yeast. Mix milk, water, and sugar in a bowl. Warm the mixture to 110°F (lukewarm to touch). Add yeast and stir once. Let it sit for 5-7 minutes until foamy.
- Make the Dough. Combine flour and salt in a stand mixer bowl. Mix the egg and melted butter into the yeast mixture. Pour this liquid into the flour while mixing on low speed.
- Mix Until Smooth. Increase to medium-high speed. Mix for 7 minutes until the dough becomes elastic and smooth. The dough will be sticky, which is normal.
- First Rise. Transfer dough to an oiled bowl. Cover with plastic wrap. Let it double in size in a warm spot (about 1 hour). For better flavor, you can refrigerate overnight and let it warm for an hour before continuing.
- Shape the Muffins. Place dough on a floured surface. Gently pat it down until just under 1 inch thick. Use a 3-inch round cutter to cut circles. If you don’t have a cutter, shape them by hand.
- Second Rise. Place cut muffins on parchment-lined baking sheets sprinkled with cornmeal. Cover loosely and let rise for 30 minutes.
- Cook the Muffins. Heat a large skillet over very low heat. Sprinkle cornmeal on the surface. Place 3-4 muffins in the pan, leaving space between them.
- Flip and Finish. Cover and cook for 5-6 minutes. Flip carefully and cook another 5-6 minutes. The muffins should be golden brown and sound hollow when tapped.
- Clean Between Batches. Clean the pan between batches to prevent burnt cornmeal.
Pro Tips for Success
- Temperature matters. Keep heat low to prevent burning the outside while leaving the inside raw. If they’re too soft in the middle, bake at 350°F for 3 minutes.
- Don’t skip the cornmeal. It prevents sticking and adds authentic texture.
- Test one first. Cook a single muffin to check your heat level before making the whole batch.
- Use a cast-iron skillet for even heat distribution.
Storage and Serving
Store cooled muffins in an airtight container for 3-5 days. They freeze well for up to 3 months.
Always use a serrated knife to split them open. This creates the signature nooks and crannies. Toast before serving for the best texture.
Perfect Pairings
English muffins shine with:
- Butter and jam for a classic breakfast
- Eggs Benedict for weekend brunch
- Breakfast sandwiches with eggs and bacon
- Cream cheese and smoked salmon
Why This Recipe Works
This recipe creates the perfect balance of flavors and textures. The sticky dough develops gluten for chewiness, while the griddle cooking creates the characteristic flat top and bottom.
The overnight rise option develops deeper flavors, making these muffins taste even better than store-bought versions.
Final Thoughts
Making English muffins at home is easier than you think. With basic ingredients and simple techniques, you can enjoy fresh, flavorful muffins whenever you want.
Once you taste homemade English muffins, you’ll never go back to store-bought. They’re perfect for busy mornings, weekend brunches, or anytime you want a delicious breakfast treat.
Try this recipe and discover why homemade always beats store-bought.
Homemade English Muffins
Ingredients
Equipment
Method
- Activate the Yeast: Mix milk, water, and sugar in a bowl. Warm the mixture to 110°F (lukewarm to touch). Add yeast and stir once. Let it sit for 5-7 minutes until foamy.
- Make the Dough: Combine flour and salt in a stand mixer bowl. Mix the egg and melted butter into the yeast mixture. Pour this liquid into the flour while mixing on low speed.
- Mix Until Smooth: Increase to medium-high speed. Mix for 7 minutes until the dough becomes elastic and smooth. The dough will be sticky, which is normal.
- First Rise: Transfer dough to an oiled bowl. Cover with plastic wrap. Let it double in size in a warm spot (about 1 hour). For better flavor, you can refrigerate overnight and let it warm for an hour before continuing.
- Shape the Muffins: Place dough on a floured surface. Gently pat it down until just under 1 inch thick. Use a 3-inch round cutter to cut circles. If you don’t have a cutter, shape them by hand.
- Second Rise: Place cut muffins on parchment-lined baking sheets sprinkled with cornmeal. Cover loosely and let rise for 30 minutes.
- Cook the Muffins: Heat a large skillet over very low heat. Sprinkle cornmeal on the surface. Place 3-4 muffins in the pan, leaving space between them.
- Flip and Finish: Cover and cook for 5-6 minutes. Flip carefully and cook another 5-6 minutes. The muffins should be golden brown and sound hollow when tapped.
- Clean Between Batches: Clean the pan between batches to prevent burnt cornmeal. Repeat with remaining muffins.