English Muffins
Prep Time: 25 minutes
Cooking Time: 20 minutes
Resting & Rising Time: 1½–2 hours
Total Time: About 2 hours 45 minutes
Yield: 10 English muffins
Servings: 10
Difficulty: Easy
Classic Homemade English Muffins
These homemade English muffins are soft and chewy inside with a lightly crisp, golden exterior. Cooked on a skillet or griddle rather than baked in the oven, they develop the signature nooks and crannies that make them perfect for butter, jam, eggs, or breakfast sandwiches.
The dough is simple to prepare and can be made ahead for an easy breakfast. For the best texture, split the muffins with a fork rather than cutting them with a knife.
Ingredients
- 480 g all-purpose flour
- 240 ml warm milk
- 120 ml warm water
- 2 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 teaspoon fine salt
- 2¼ teaspoons active dry yeast
- Cornmeal or semolina, for dusting
Instructions
1. Activate the Yeast
Combine the warm milk, warm water, sugar, and yeast in a large bowl.
Let the mixture stand for 5–10 minutes, until the yeast becomes foamy.
2. Make the Dough
Add the melted butter and salt.
Gradually add the flour, stirring until a soft, slightly sticky dough forms.
Turn the dough onto a lightly floured surface and knead for approximately 6–8 minutes, until smooth and elastic.
You can also knead the dough using a stand mixer fitted with a dough hook.
3. First Rise
Place the dough in a lightly greased bowl and cover it with a clean towel or plastic wrap.
Leave it in a warm, draft-free place for approximately 1 hour, or until doubled in size.
4. Shape the Muffins
Lightly flour your work surface and turn out the dough.
Gently flatten it to approximately 1.5 cm / ½ inch thick.
Using a round cookie cutter or drinking glass approximately 8–9 cm wide, cut out 10 rounds.
Gather the scraps, gently reshape them, and cut additional muffins if necessary.
5. Second Rise
Sprinkle a baking sheet generously with cornmeal or semolina.
Place the muffins on the prepared sheet and sprinkle the tops lightly with more cornmeal.
Cover loosely and allow them to rest for 30–45 minutes.
They should become visibly puffy but do not necessarily need to double in size.
6. Cook the English Muffins
Heat a large heavy skillet or griddle over low to medium-low heat.
Lightly grease the surface if needed.
Place the muffins in the skillet, leaving enough room between them.
Cook for approximately 7–10 minutes per side, turning carefully once the bottoms are golden brown.
The muffins should cook slowly enough for the centers to cook before the outside becomes too dark.
If the muffins brown too quickly, reduce the heat.
7. Check for Doneness
The muffins should be golden brown on both sides and feel firm when gently pressed.
If you have an instant-read thermometer, the center should reach approximately 93°C / 200°F.
Transfer the cooked muffins to a wire rack and allow them to cool for at least 15 minutes before serving.
8. Split and Serve
For the classic English muffin texture, use a fork to pierce around the edge of each muffin and gently pull it apart.
This helps preserve the irregular holes and nooks that hold butter, jam, and other toppings.
Nutrition Information
Estimated per muffin:
- Calories: 220 kcal
- Protein: 6 g
- Carbohydrates: 39 g
- Fat: 5 g
- Saturated Fat: 2.5 g
- Fiber: 2 g
- Sugar: 3 g
- Sodium: 240 mg
Nutrition information is approximate and will vary depending on ingredient brands and portion sizes.
Baker’s Tips
- Use warm, not hot, milk and water. Excessive heat can damage the yeast.
- Keep the skillet at low to medium-low heat so the centers cook properly.
- Do not press down on the muffins while cooking.
- A fork-split muffin will have better nooks and crannies than one cut with a knife.
- Cornmeal or semolina gives the outside a traditional texture and helps prevent sticking.
- Allow the muffins to cool slightly before splitting.
Serving Ideas
Serve warm English muffins with:
- Butter and strawberry jam
- Honey
- Peanut butter
- Cream cheese
- Scrambled eggs and cheese
- Fried eggs and bacon
- Smoked salmon and cream cheese
- Avocado and poached eggs
They are also excellent toasted until golden brown and served with your favorite breakfast spread.
Storage
Store completely cooled English muffins in an airtight container or bread bag at room temperature for up to 3 days.
For longer storage, freeze them for up to 3 months. Split them before freezing so they can be placed directly into a toaster from frozen.
For the best texture, toast rather than microwave after thawing.
Quick Recipe Summary
Activate yeast: 5–10 minutes
Make dough: 10–15 minutes
First rise: About 1 hour
Shape: Cut into 10 rounds
Second rise: 30–45 minutes
Cook: 7–10 minutes per side
Cool: 15 minutes
Serve: Fork-split and toasted
Best result: Soft, chewy English muffins with a lightly crisp exterior and plenty of classic nooks and crannies for butter, jam, or breakfast toppings.
