Easy Homemade English Muffin Recipe

This Homemade English Muffin Recipe totally delivers when it comes to creating soft and chewy goodness with all its nooks and crannies. Just picture that butter melting on those English Muffins or having them as part of your Eggs Benedict for breakfast or brunch. Bonus: it’s even easier to make these delicious treats and they are so much better than store-bought ones.  

Let’s face it there really is no better option for soft melting butter seeping into the English Muffins nooks and crannies or for being the base for a delicious eggs benedict. I’m a fan of both. However my favorite breakfast is to have these muffins of yumminess just toasted with some butter on it because oh my. It’s a little more effort to make eggs benedict which I also love but toasted English muffins with melted butter are a family favorite.

Making your own English muffins is straightforward and I admit I thought it would be a lot harder than it actually was; it’s quite simple. 

Make sure to PIN this recipe. 

Free E-Cookbook

Sign up for our emails and get our free Simply Sweet E-Cookbook?

Name Email Address

By subscribing, I consent to receiving emails.

Make sure to check out our other scrumptious recipes like:

• Blueberry Croissant Breakfast Bake Recipe
• Easy Cream Cheese Cherry Danish Recipe
• Easy Sourdough Discard Banana Bread Recipe
• Waffle Cake, WaffleCakes – Waffle Cupcakes Recipe

What you’ll need to make this recipe.

INGREDIENTS

Go to the recipe card for measurements and full instructions.

• whole milk – this gives you best flavor and it can aid it keeping them moist
• honey – also adds flavor
• instant dry yeast – you can also use active dry yeast but adjust accordingly
• bread flour – you can use all purpose flour but I prefer bread flour
• salt – important to have in the dough to enhance flavors
• egg
• melted butter – it adds flavor but it also helps produce those nooks and crannies for that English muffin texture
• cornmeal – you can also use semolina instead 

• Warm the milk and add the honey and yeast to it, stir well. Set aside to allow the yeast to bloom until frothy.

• In a large bowl, combine the flour and salt. Add the yeast mixture, egg, and melted butter. Use a stand mixer with dough hook to combine the ingredients and knead on medium speed for 5 minutes. If you do not have a stand mixer with dough hook, simply combine the ingredients by hand with a spatula, then turn the English muffin dough out onto a floured surface and knead by hand for 5 minutes.

• Generously grease a large bowl with oil. Place the dough in the bowl, then turn once to ensure the top of the dough is lightly oiled. Cover the bowl with a clean towel then place in a warm location and let the dough rise until doubled.

•  After the dough has doubled, punch it down in the center. Divide the dough into 16 equal portions and form each into a ball. Flatten each ball into a disc, approximately 4 inches in diameter.

• Bread flour over all purpose flour gives you a chewier texture.
• The dough is very sticky, I find it much easier to use a stand mixer vs handheld or mixing by hand. 

• When proofing the dough it needs to be warm not hot. I use the proofing option in our oven but remember ovens will vary. 

• If for any reason you English muffins are too soft in the middle you can place them on a cookie sheet in the oven at 350F for 2-3 minutes. 
• I prefer using a cast-iron skillet vs any other type of pan.

What do you think are you ready to give this recipe a try and have the best English muffins you’ve ever had? Well we hope you think they’re the best, we do but either way we think you’ll enjoy eating them.

Let’s get to this recipe shall we?

Continue to Content

Yield: 16

Easy Homemade English Muffin Recipe

Print

This Homemade English Muffin Recipe totally delivers when it comes to creating soft and chewy goodness with all its nooks and crannies. Just picture that butter melting on those English Muffins or having them as part of your Eggs Benedict for breakfast or brunch. Bonus: it's even easier to make these delicious treats and they are so much better than store-bought ones.  

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 8 hours

Total Time 8 hours 30 minutes

Ingredients

• 2 cups whole milk
• 2 tablespoons honey
• 1 package instant dry yeast (0.25 ounce)
• 5 cups bread flour
• ½ teaspoon salt
• 1 egg
• ¼ cup butter, melted
• 1/3 cup cornmeal
• Oil for greasing pans

Instructions

1. Warm the milk to about 110F degrees. Add the honey and yeast to the warm milk and stir well. Set aside to allow the yeast to bloom for up to 10 minutes until frothy.
2. In a large bowl, combine the flour and salt. Add the yeast mixture, egg, and melted butter.
3. Use a stand mixer with dough hook to combine the ingredients and knead on medium speed for 5 minutes. If you do not have a stand mixer with dough hook, simply combine the ingredients by hand with a spatula, then turn the dough out onto a floured surface and knead by hand for 5 minutes.
4. Generously grease a large bowl with oil. Place the dough in the bowl, then turn once to ensure the top of the dough is lightly oiled. Cover the bowl with a clean towel then place in a warm location and allow the dough to rise until doubled, at least an hour.
5. After the dough has doubled, punch it down in the center. Divide the dough into 16 equal portions and form each into a ball. Flatten each ball into a disc, approximately 4 inches in diameter.
6. Cover a large baking sheet (or two medium baking sheets) with parchment paper and spread about half of the cornmeal over the paper. Place the discs of dough on the paper with 2 inches of space between them. Dust the tops with the remaining cornmeal. Set the English muffins aside to rise in a warm place for 30 minutes.
7. Heat a large skillet or electric griddle over medium heat. Grease with a small amount of oil or non-stick cooking spray.
   Cook the English muffins in the skillet or on the griddle for 7-10 minutes per side until golden brown on each side.
8. Split the English muffins in half with a fork. Toast them and serve with butter and jam. Store leftover muffins in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 229Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 108mgCarbohydrates: 37gFiber: 1gSugar: 4gProtein: 7g

Please note that we can not guarantee the accuracy of the nutritional information. They are a best guess calculation.