Homemade English Muffin Recipe (from Scratch)
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Homemade bread of any kind is delicious, and this Homemade English Muffin Recipe will prove beyond a shadow of a doubt that made-from-scratch is always better.
If your memories of English muffins include sandpapery bread you’d rather not replicate, have no fear. This is a must-try recipe, so put it on your list and pick up the ingredients from the store. If you love English muffins as we do, take a look at our English Muffin Bread and our Sourdough English Muffins recipes. They’re amazing too.
English muffins are soft and doughy and may even be chewy with lots of nooks and crannies in the texture, while biscuits are light and fluffy.
We break down this recipe into simple steps, with easy-to-follow directions, to make it so easy you won’t even blink the next time someone in your family asks for this delightful breakfast bread.
Why You’ll Love Homemade English Muffins
- I was very intimidated making English muffins, so we made several batches before I photographed them. Here’s what I have learned from this experience. Don’t be intimidated. They are easy and delicious; kids can even help make and cut the dough.
- Great grab-and-go breakfast for kids of all ages!
- They are filled with nooks and crannies to soak up toppings!
Ingredients you need for this recipe
- Warm Water. Getting your water warm (to about 80ºF) will help the yeast act more effectively. You can use an Instant Read Thermometer and take the water straight from the tap. You can also microwave it quickly if needed. Just a few seconds is all it takes. Do not overheat the water, or you could kill the yeast! Stir microwaved water before testing the temperature to make sure it isn’t too hot.
- Instant Dry Yeast. Do not buy the wrong kind of yeast. If yeast varieties confuse you, our baking article can help.
- White Granulated Sugar. You can use raw sugar or turbinado sugar.
- All-Purpose Flour. This keeps the finished bread a little softer than bread flour.
- Salt. For chemistry. Just use regular table salt or fine sea salt. Coarse salt does not work well in this recipe.
- Warm Milk. Whole milk adds flavor and necessary fat to the bread making the English muffins soft and tender. Just like the water, we warmed the milk.
- Butter. I used full-fat salted, but you can use unsalted as well.
- Cornmeal. This is optional just so the dough does not stick to the cookie sheet after the second rise. In my humble opinion, makes a big difference in this recipe.
How To Make Homemade English Muffins Recipe
Please note, that the printable recipe card has the full list of ingredients, quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.
Step One. Proof the yeast.
In a large mixing bowl, mix the warm water, yeast, and sugar together. Let it sit for 3 to 4 minutes until the mixture foams up.
Step Two. Mix the English Muffin Dough.
Add the flour and salt. Mix, alternating with the milk. Once the flour is almost all incorporated, add the melted butter. Mix until you have a ball form. For this step, use a wooden spoon or Danish whisk or use your hands.
Step Three. Let your homemade English Muffin recipe rise.
Once you have a dough ball, no more dry flour is visible; cover the bowl with plastic wrap and place it in a warm, draft-free place to let the dough rise for 60 to 90 minutes. Once the dough has risen, double in size and place it on a lightly floured work surface.
Step Four. Roll out your English Muffins.
Roll the dough about ½ inch thick. Using a 3-inch round biscuit cutter, cut into eight circles. Place them on a prepared baking sheet pan. Allow to rise again.
Step Five. Fry your English Muffins in a cast iron skillet.
Use a non-stick pan or a well-seasoned cast-iron skillet with a lid. Cover and heat it up on medium heat. Once the English muffins are in the hot skillet, cover and cook the first side for 5 minutes. Carefully flip them onto the second side and cook for an additional 4 to 5 minutes until golden brown. Cool on a wire rack.
What to Serve with English Muffins
- Serve them warm or lightly toasted. Add a pat of butter or your favorite jam. A toasted English muffin is delicious with our Italian Sausage and Potatoes.
- You are going to love these for an egg sandwich. Add bacon, sausage, or ham for meat, and cheese for extra special breakfasts at home. Breakfast sandwiches using Microwave Scrambled Eggs. They make a delicious make-and-take lunch too.
- Kids love making English muffin pizzas. Take a half, and top it with all your favorite toppings. We love peanut butter, Nutella, or strawberry jam.
- Get fancy and add a poached egg or make eggs benedict.
Frequently Asked Questions
Can I use an electric mixer?
Yes, you can use an electric stand mixer but I would not recommend using a hand mixer as the dough is very thick.
How long do English Muffins last?
Our homemade English muffins will last as long as one week in the refrigerator. If you store them at room temperature, they need to be used within three to four days.
Can English Muffins be made ahead of time?
Yes, you can make them ahead of time. Here are three scenarios:
Make-Ahead (Overnight) English Muffin Timing:
1. Night Before:
Follow the recipe up to the point where the dough is mixed. Instead of letting it rise at room temperature, place the dough in a greased bowl, cover tightly with plastic wrap or a lid, and refrigerate overnight (8–12 hours).
2. Next Morning:
Take the dough out of the fridge and let it sit at room temperature for 30–45 minutes to take the chill off.
Continue with shaping, resting, and cooking as directed in the recipe.
Alternative (Shaped Overnight Rise):
If you want to shape the muffins the night before:
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1. Let the dough rise at room temperature for 1 hour before shaping into muffins.
2. Arrange them on the baking sheet dusted liberally with cornmeal, cover, and refrigerate overnight.
3. In the morning, let them warm up for 30–45 minutes, then cook as usual.
This method lets you wake up and go straight to cooking! Let me know if you want it adjusted further for your schedule.
Freeze Shaped English Muffin Dough:
- Shape the dough following the recipe’s instructions.
- Place the shaped dough on a baking sheet lined with parchment paper or a silicone mat. Freeze for 1 to 2 hours or until they’re solid.
- Remove them from the baking sheet and place the frozen muffins in an airtight container or zip-top bag, separating layers with parchment paper. Freeze for up to 3 months.
How to Thaw & Bake frozen dough:
Option 1: Overnight Thaw (Best for Flavor & Texture)
• Arrange frozen muffins on a baking sheet, cover, and let them thaw in the fridge overnight (8–12 hours).
• In the morning, let them sit at room temp for 30–45 minutes before cooking as usual.
Option 2: Quick Thaw (Same-Day Baking)
• Place frozen muffins on a baking sheet, cover, and let them sit at room temp for 2–3 hours until soft and puffy.
• Cook as usual.
Note: I don’t recommend cooking frozen English muffins. They won’t rise properly.
How To Reheat & Store Homemade English Muffins
What Is The Best Way to Store English Muffins?
Once they are completely cooled, place them in an airtight container or ziplock bag at room temperature for 3 to 4 days or in the fridge for up to 1 week.
Can I Freeze Homemade English Muffins?
Yes! Freeze the muffins individually for about twenty minutes and then move them to a freezer-quality bag so that you can still grab what you need and go. Thaw them in the fridge overnight or at room temperature. If you’ve sliced them before freezing, you can even thaw them in the toaster or toaster oven.
How Do I Reheat Homemade English Muffins?
Toasted is our recommendation for the best results, with even heating and the perfect level of crunch.
Variations and Substitutions
If you have a bigger cutter, you can use it. You will have fewer English muffins as a result.
Have fun with the recipe with these variations.
- Make it spicy: We add some spicy cheese or a sprinkle of red pepper flakes to the dough mix.
- Make it kid-friendly: Add cheese and bacon to the dough mixture.
- Raisins or dried cranberries would be delicious too!
- Add some herbs, such as rosemary or dill, to the dough for a more savory taste.
- Add some cinnamon or pumpkin pie spice to the dough for a warm, fall-like flavor.
Where And How To Add Mix-Ins
The best time is in Step 2 – when mixing the dough. After you’ve added the flour, salt, milk, and melted butter and the dough comes together into a ball, that’s when you’d fold in your extras.
For chocolate chips, raisins, or dried cranberries:
- Add about 1/2 to 3/4 cup of chocolate chips right after the dough forms a ball
- Mini chocolate chips work better than regular size – they spread out more evenly. Gently fold them in so you don’t overwork the dough.
For Cinnamon Brown Sugar. You have two yummy options:
Option 1: Mix it into the dough
- Mix together 2 tablespoons brown sugar + 1-2 teaspoons cinnamon
- Add this when you add the regular sugar and flour in Step 2
- This gives you cinnamon swirled throughout
Option 2: Cinnamon sugar swirl
- Roll out the dough as usual
- Sprinkle a cinnamon-sugar mixture on top before cutting the circles
- This creates a pretty swirl pattern.
Hostess Tips and Tricks
- Cover when cooking. This is very important because it helps create steam and the perfect crust.
- I would not recommend using a regular whisk or a hand mixer as the dough is very thick. If you have a stand mixer, you can use it, but don’t over-mix.
- If the butter is too hot and added to the water and yeast mixture, you may risk overheating the yeast, which won’t bloom.
- Be careful when moving the English muffins after the second rise. They are full of air bubbles, and you don’t want to break them out. I used two hands and carefully lifted them up from the cookie sheet and placed them in the hot pan. Because my cast iron is well seasoned, I did not need to oil the pan at all. However, I did test it, and if you add a thin layer of oil before putting the muffins in, it won’t change the outcome.
- See the recipe card for more tips as you go! I’ve included a lot of tips for making your own homemade English muffins.
The key is adding mix-ins after the dough comes together but before the first rise. I hope you enjoy experimenting!
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Homemade English Muffin Recipe
Equipment
Ingredients
- ½ cup warm water
- 2¼ tsp instant dry yeast or 1 envelope
- 2 tbsp granulated sugar you can use raw sugar
- 2¾ cups all-purpose flour
- 1 tsp salt
- ⅔ cup milk
- 2 tbsp butter melted, cooled (I used salted but you can use unsalted as well)
- Cornmeal optional so the dough does not stick to the cookie sheet after the second rise
Instructions
- In a large mixing bowl, mix the warm water, yeast, and sugar. Let it sit for 3 to 4 minutes until the mixture foams up. This is a sign your yeast is active.
- Add the flour, and salt mix alternating with the milk.
- Once the flour is almost all incorporated, add the melted butter.*NOTE* I add the butter at this stage so it is nice and melted and has cooled off. If the butter is too hot and added to the water and yeast mixture you may risk overheating the yeast which won’t bloom.
- Mix until you have a ball form. For this step, use a spoon or Danish whisk, or use your hands.*NOTE* I would not recommend using a regular whisk or a hand mixer as the dough is very thick. If you have a stand-up mixer you can use it, but don’t over-mix.
- Once you have a dough ball, no more dry flour is visible, cover the bowl with plastic wrap and place it in a warm, draft-free place to rise for 60 to 90 minutes.
- Once the dough has risen, double in size, and place it on a lightly floured surface.*NOTE* When I say lightly, I add about 2 tablespoons of flour on my baking mat.
- Roll the dough about ½ inch thick. Using a 3-inch round cutter, cut into 8 circles. You will need to cut a few, roll the dough, and cut more until you get 8.*NOTE* Once the dough is rolled, lift it from the mat to “relax it” then cut the circle.
- Sprinkle cornmeal on a cookie sheet and once the English muffins are cut place them on the cookie sheet and cover with a towel.*NOTE* This is, in my opinion, very important. Cornmeal acts as little beads that will not modify the composition of the English muffin but will help with the dough not sticking to the cookie sheet. I used a silicone mat, and just with the movement of lifting the dough from the silicone mat, the muffins lost some of their air bubbles and were flatter. So every time I put the cut dough on the cookie sheet pan I make sure there is enough cornmeal under it so it moves easily. When you pick them up from the pan to cook, don't worry about brushing off the cornmeal.
- Allow the dough to rise in a warm, draft-free place for 45 minutes.
- Use a non-stick pan or a well-seasoned cast iron skillet with a lid. Cover and heat it up on medium.*NOTE* This is important. Covering when cooking helps with the steam. If not covered they don’t cook perfectly and the crust will burn.
- Add 3 or 4 English muffins at a time depending on the size of your skillet.*NOTE* CAREFUL when moving the English muffins after the second rise. They are full of air bubbles and you don’t want to break them out. I used 2 hands and carefully lifted them up from the cookie sheet and placed them in the hot pan. Because my cast iron is well seasoned I did not need to oil the pan at all. However, I did test it and if you add a thin layer of oil before putting the muffins in it won’t change the outcome.
- Once the English muffins are in the hot skillet, cover and cook for 5 minutes.
- Carefully flip them and cook for an additional 4 to 5 minutes.
- The English Muffins are cooked when the internal temperature has reached 190 °F.
- Cool on a cooling rack.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
If you enjoyed the Best Homemade English Muffins recipe, I think you’ll enjoy these too!
Try a few of our recipes, like these yummy cinnamon rolls or the blueberry hand pies. Want something super easy? Try this recipe for basic homemade muffins you can customize as you like! On the other hand, if you want to impress, make this Chocolate Babka bread.
Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!
*** butter and jam
These turned out great! My kids loved them! I made them for burger night instead of classic buns. I was hoping to have one with toast and jam but they were gone before I could! =p I will definitely be using this recipe again! Thank you for all the notes and tips! They really helped.
Thank you so much, Vanessa! What a great idea to use them as buns to soak up all those beef juices! We have the same issue here – They never last long.
These are amazing! As a newbie cook, I converted the flour measurement to grams and it came out like pancake batter so I increased the flour until it was right. Can you convert your flour measurement to the accurate count in grams? thanks in advance!
Hi, Karin, thank you for your comment! If you look at the recipe card right before the ingredients is a button showing US Customary and a button for Metric. It should do it for you.
Thank you! It’s a great recipe!! 🙂
I made these English muffins yesterday and they turned out amazing. I did use buttermilk(from making fresh butter) instead of regular milk. Thank you for the recipe! I’ll be making these again.
Thanks, Dawn! Homemade buttermilk? Fresh Butter? Wow, I’ve got some grocery envy going on here! I bet they were amazing.
Made this for the first time today. They were amazing. Better than store bought in my option. Going to make this recipe regularity from now on. Was super easy to follow too.
Thank you so much, Emily, for the comment and rating! I’m with you. I think homemade is so much better and love making a batch of these and having them for the week.
I have never successfully made english muffins until now! They were delicious and easy to make. The detailed instructions were super helpful along with the photos. Thank you for helping me overcome my muffin fears!
I love it, Robin! That sounds like me and my fear of sourdough. It’s so satisfying getting over those hurdles and I’m so glad I could help with one of yours! We love English muffins and it’s amazing how good homemade is.
This Recipe is awesome. It’s the first time I’ve ever made English muffins. They turned out beautiful and yummy. I’m new at baking for sure but if like to know if i can add anything like chocolate chips or cinnamon with brown sugar? If you could help me that would be great.
Congratulations, Cathy! I’m so glad that you had success! Also, thank you for helping me make this post better for everyone! I’ve added a section on adding mix ins, where and how to do it. I hope you’ll stop back and let me what you try and how it goes.
I can’t even believe how good these were! So inexpensive to make and much better home made! Plus no whack ingredients that the store bought ones have. I did the recipe exactly as written and used all the hints provided. this will now be a staple in my house!
Thank you so much, Teryn! We love our homemade bread in our house. It always tastes better and I feel good about nixing the preservatives.
Can I use fresh buttermilk instead of regular milk?
I never have Starr but since there isn’t any baking powder or soda in this recipe there wouldn’t be a chemical change so yes, I would say you can. Stop back and let me know how it goes!
Omg these English muffins are so delicious. Soft and so good
I flopped the first batch using cast iron skillet. I didn’t give up I made them in an electric frying pan using the second rise. It worked and I’ll continue making this recipe. Just wanna say thank u for sharing the recipe and I kinda wanna know can I use it for English muffin bread ?
It’s an easy recipes not fussy and so worth barely any effort.
Thank you so much, Sharon! Your comment will be a great tip for others. The English muffin bread wouldn’t work using a skillet because it needs the structure of the pan for rising and baking.
First time making English muffins and this recipe was perfect! So easy to follow and they are delicious. Will be a new regular in my rotation.
Thank you, Stephanie! We love having English muffins in the freezer for a delicious homemade breakfast during the week and this recipe is one of our favorites.
Question; can I make the English muffins up ready to cooking ready the night before and then cook in the morning?
Can the muffins be cooked ahead and then frozen for future use?
Thank you so much Roben for such excellent questions! I actually added two scenarios for making the English muffins dough ahead of time so you can cook them the next morning. And, you can definitely cook the muffins ahead of time. Let them cool and then freeze. Take a look at the post and let me know if you have any questions.
My dough won’t rise. It’s in a cooled off oven so it’s warm but not too warm because I had in in what I thought was an ok place but might not have been so I tried something different.I don’t know what happened. I never have this problem. My yeast bloomed fine. Please help!
If your yeast bloomed, that’s not the issue. My first instinct is that it’s too cool so it’s acting sluggish. Even if it’s been 90 minutes, you may need more time. If you have a light in your oven, turn it on. The inside of your oven can be too cool. Sometimes I’ll heat a cup of water in the microwave and put the dough in there for a nice warm heat. If you’ve got it in a warm area, it could be because too much flour was added? English muffin dough should be sticky. If salt was added right on top of the yeast before mixing, it could have slowed down or damaged the yeast’s activity even though I usually don’t have that as an issue. These are just some reasons that it might not be performing for you and I sincerely hope that it ends up working for you. Let me know.
My dough was far too wet to form a ball, so I ended adding a full cup and a half of extra flour. Were you not supposed to use all the milk?
I’ve always found this to be a thick dough Cristine. Are you in an area with high altitude or could your yeast have been inactive?
Mine was very thin as well…. I will add more flour next time. Was difficult working with the sticky dough and was hard moving it to the pan without destroying the air
Turned out pretty tasty but mine didn’t have the nooks and crannies. Where do you think it went wrong?
I think what probably happened is when they were moved after the second rise that they lost a few of their bubbles. I actually use a fish spatula to do it so I can keep them flat.
Easy to make and even better than store bought! A++
Thank you so much, mandy! I’m glad you enjoyed this recipe as much as we do.
I expected these to be super difficult to make. But they were actually pretty easy! The cornmeal tip was perfect!
Thank you, Janelle! The cornmeal is definitely a must in mho.
I’ve wanted to try making English muffins for awhile now. And this looks like the perfect recipe to make. Thank you! Is 2% milk ok, or should I use whole milk?
You can use either 2% or whole but to be honest, I like the extra fat in my bread recipes. It doesn’t add much for calories but the taste is divine.
I am sucker for all those nooks and crannies! They hold so much butter:)
Thank you! That melty butter is what I love about these English Muffins.
Forget store-bought…these were AMAZING!! We loved these for breakfast!
I’m so glad that you enjoyed them! We make plenty so we have them in the freezer for when we crave these delicious English Muffins.
I usually make my English muffins with sourdough starter, so it was fun to make a different kind! So good and great with my breakfast sandwiches for the week 🙂
They make amazing breakfast sandwiches, Lynn. Thank you!
I, too, have been intimidated about making English muffins,but all of your tips and tricks help me make them perfectly! Scrumptious!
Thank you, Kathleen! It took me a while to perfect them and once I got my head around them it was a lot easier!
Homemade English Muffins are so much fun! A great weekend activity and they impress my family! I highly recommend this recipe.
My family loves them too. I always make extra and put them in the freezer.
We love trying new bread recipes and this one was a hit! Thanks so much Julie!
Thank you, Sue! It’s fun and delicious.
I’m glad that you enjoyed it! Thank you.
I’ve been experimenting with making English muffins. I appreciate some of your ideas, like adding butter to the dough, and covering the muffins while they cook. I don’t usually do those things, but I’m curious to give them a try.
Thank you, Jeff! I hope it works for you!