These made-from-scratch English muffins are soft and delicious using my simple step-by-step instructions. Perfect for breakfast, brunch, or as an addition to a breakfast board!
These English Muffins made from scratch with easy to follow instructions are soft and delicious. Great for breakfast, brunch or on a array of breakfast board items.
Breakfast is the most important meal of the day, and we love starting it with homemade English muffins! They’re simple to make—aside from the rising time—and pair perfectly with jam, jelly, honey, or as the base for a delicious breakfast sandwich.
Unlike traditional bread, these English muffins are cooked in a skillet instead of baked in the oven. Made with a lightly sweetened honey dough, they have the perfect balance of flavor and texture.
Not only do they taste better than store-bought, but they’re also a budget-friendly option. Use them for homemade breakfast sandwiches and skip the drive-thru, or make a batch ahead of time and freeze for quick, easy mornings!
Looking for easy breakfast prep ideas? Check out this list of 70 make-ahead breakfasts—perfect for busy school mornings or weekends on the go!
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Ingredients
- Milk: Warmed to to 110°F. Whole milk will give you the best flavor but you can also use low fat milk too.
- Honey: Any brand of honey will work.
- Yeast: Instant yeast is what I used in this recipe. Make sure to check package so you don’t buy the wrong kind.
- Flour: Bread flour or all-purpose flour can be used.
- Salt: Used to salt the dough to add flavor.
- Egg: Used for the dough mixture.
- Butter: Melted and can be salted or unsalted.
- Cornmeal: This is optional to prevent sticking and give it that store-bought similarity. You can choose to skip if you’d like.
- Oil: For greasing pans.
How to Make English Muffins
Prepare the Yeast Mixture. Warm the milk to 110°F. Stir in the honey and yeast. Let it sit for 10 minutes until it becomes frothy.
Make the Dough. In a large bowl, mix the flour and salt. Add the yeast mixture, egg, and melted butter.
Knead the Dough. With a stand mixer: Use a dough hook on medium speed for 5 minutes. By hand: Stir with a spatula, then knead on a floured surface for 5 minutes.
Let the Dough Rise. Grease a large bowl with oil. Place the dough in the bowl, turning once to coat with oil. Cover with a towel and let rise in a warm place for 1 hour, until doubled in size.
Shape the Muffins. Punch down the risen dough. Divide into 16 equal portions and shape each into a ball. Flatten each ball into a 4-inch disc.
Second Rise. Line a large baking sheet with parchment paper. Sprinkle half of the cornmeal over the paper. Place the dough discs on the sheet, spacing them 2 inches apart. Sprinkle the tops with the remaining cornmeal. Let them rise in a warm place for 30 minutes.
Cook the English Muffins. Heat a skillet or griddle over medium heat and lightly grease it. Cook the muffins for 7-10 minutes per side, until golden brown.
Split and Serve. Split the muffins in half with a fork. Toast and serve with butter and jam.
Tips for Making Homemade English Muffins
- I recommend using a stand mixer as the dough can be hard to handle by hand.
- Cook in batches and get rid of cornmeal residual so it doesn’t burn in the pan.
- Make sure to not place rising dough in direct sunlight.
- To get perfect round shapes you can also use a 3 inch round cookie or biscuit cutter.
- To taste similar to store-bought, don’t skip the cornmeal.
Storing Leftovers
Place remaining leftovers in an airtight container or resealable bag in the fridge for up to 2 days.
Can you freeze English muffins?
Yes, you can freeze English muffins! To do so, slice them in half before freezing and place in a resealable bag removing as much air as possible. Place in freezer for up to 2 months. To defrost an English muffin, set out on counter for about an hour, in fridge overnight or in microwave on defrost setting.
Recipe
Homemade English Muffins
Ingredients
- 2 cups whole milk
- 2 tablespoons honey
- 1 (0.25 ounce) package instant dry yeast
- 5 cups bread flour
- ½ teaspoon salt
- 1 egg
- ¼ cup butter melted
- ⅓ cup cornmeal
- Oil for greasing pans
Instructions
- Prepare the Yeast Mixture. Warm the milk to 110°F. Stir in the honey and yeast. Let it sit for 10 minutes until it becomes frothy.
- Make the Dough. In a large bowl, mix the flour and salt. Add the yeast mixture, egg, and melted butter.
- Knead the Dough. With a stand mixer: Use a dough hook on medium speed for 5 minutes. By hand: Stir with a spatula, then knead on a floured surface for 5 minutes.
- Let the Dough Rise. Grease a large bowl with oil. Place the dough in the bowl, turning once to coat with oil. Cover with a towel and let rise in a warm place for 1 hour, until doubled in size.
- Shape the Muffins. Punch down the risen dough. Divide into 16 equal portions and shape each into a ball. Flatten each ball into a 4-inch disc.
- Second Rise. Line a large baking sheet with parchment paper. Sprinkle half of the cornmeal over the paper. Place the dough discs on the sheet, spacing them 2 inches apart. Sprinkle the tops with the remaining cornmeal. Let them rise in a warm place for 30 minutes.
- Cook the English Muffins. Heat a skillet or griddle over medium heat and lightly grease it. Cook the muffins for 7-10 minutes per side, until golden brown.
- Split and Serve. Split the muffins in half with a fork. Toast and serve with butter and jam.
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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