Perfect English Muffins Recipe Every Time

In a world where everything is pre-packaged and factory-made, there’s something satisfying about making your food from scratch. That’s why in this article, we will be providing you with a recipe that yields the most delicious homemade English muffins you’ll ever taste. This recipe guarantees perfectly golden brown muffins with fluffy texture on the inside and a crisp crust on the outside worthy of gourmet cafes.

What makes English muffins stand out among other breakfast pastries is their unique cooking process that involves being cooked on a griddle instead of being baked like regular bread. As a chef specializing in British cuisine, I have mastered the art of making these iconic muffins and I’m excited to share my secret recipe with you.

The soft texture of these fresh homemade English muffins is perfect for breakfast sandwiches or accompanying eggs Benedict, but they are versatile enough to add jam or butter for a sweeter feel. I guarantee that by following my-step-by-step instructions, you can make these at home quickly and without any fuss.

So why settle for store-bought when you can make your homemade English muffins just as good (if not better) at home? Get your apron on and let’s get started!

Why You’ll Love This Recipe

Homemade English Muffins
Homemade English Muffins

Attention all breakfast enthusiasts! Do you find yourself uninspired by the store-bought English muffins that simply lack the homely warmth and comfort of freshly baked bread? Are you a fan of homemade goodies that are easy to prepare? Look no further, because this homemade English muffin recipe is the answer to all of your breakfast cravings.

What makes English muffins so special, you may ask? It’s the distinct flavor and texture that cannot be found in any ordinary sliced bread. Thanks to the use of both white and whole wheat flour, these muffins boast a nutty flavor with a subtle sweetness from the honey. The recipe calls for fast-rising yeast which cuts down on proving time, making the process significantly easier and hence a perfect choice to make even on busy mornings. The dough is finished with a coating of cornmeal that adds a satisfying crunch with every bite.

Making these muffins fresh at home is an experience in itself. With each batch yielding twelve warm, fluffy, and beautifully golden-brown pieces of heaven, this recipe is perfect for sharing with friends and family alike. After all, who doesn’t love to wake up to a hearty breakfast that feels as though it’s come straight from their local artisan bakery?

And let’s not forget about how versatile English muffins can be. They’re perfect when toasted and spread with butter for a simple morning meal or sandwiched between two eggs for a delicious breakfast sandwich. So why settle for mediocre store-bought options when you could have homemade ones that bring joy to your taste buds?

In summary, this easy English muffin recipe boasts fantastic flavor and takes only minimal effort from start to finish. It’s perfect if you’re looking for a hassle-free way to elevate your breakfast game or impress your guests with some warm, fluffy goodness straight from your own oven. Trust me; this recipe will quickly become your go-to on lazy Sunday mornings and hectic weekday routines alike. Don’t settle for less; try it out for yourself and taste the difference!

Ingredient List

 Hot off the griddle, ready to be slathered with butter!
Hot off the griddle, ready to be slathered with butter!

Recipe Ingredients

In this recipe, you will need the following ingredients:

  • 4 cups of all-purpose flour
  • 2 tablespoons of cornmeal
  • 2 teaspoons of fast-rising yeast
  • 1/4 cup of honey
  • 1 teaspoon of salt
  • 1 and 3/4 cups of warm water
  • 2 tablespoons of butter, melted

Tips for Perfect Ingredient Selection

When it comes to flour, I recommend using bread flour for the best results. If you don’t have bread flour on hand, you can use all-purpose flour as a substitute.

For the yeast, you can use either active dry yeast or instant yeast. However, instant yeast is the better option if you want to make easy English muffins.

The honey adds a touch of sweetness to the muffins, but if you prefer them less sweet, you can reduce the amount or omit it altogether.

Last but not least, make sure your water is warm to help activate the yeast.

The Recipe How-To

 Light, fluffy, and perfect for breakfast or a midday snack.
Light, fluffy, and perfect for breakfast or a midday snack.

Now that we have covered why you will love this recipe and the ingredient list, let’s dive into the recipe how-to.

Step-by-Step Instructions

  1. In a bowl of stand mixer fitted with paddle attachment, mix 4 cups of all-purpose flour, 2 tablespoons of sugar, 1 teaspoon of salt, and 2 teaspoons of fast-rising yeast together until everything is fully combined.

  2. Warm up a mixture of 1 1/2 cups warm water, 1/2 cup warm milk, and 2 tablespoons honey in a saucepan over low heat.

  3. Pour this mixture slowly into the dry ingredients and knead the dough for about 6 to 7 minutes until it is soft and smooth.

  4. Shape the dough into a ball shape and transfer it to a lightly floured surface.

  5. Using your hands or with the help of a rolling pin, flatten the dough to about 1/2 inch thickness.

  6. Cut out as many circles as possible using a plain round cutter measuring approximately 3 inches in diameter.

  7. Sprinkle cornmeal or semolina flour on each side of the circle shaped english muffins.

  8. Cover loosely with plastic wrap or towel and let them rise until doubled in size for about an hour.

  9. Preheat griddle over medium-high heat and melt some butter on top of it.

  10. Place English muffins onto preheated griddle and cook for about 6 minutes or until nicely browned on both sides.

  11. Remove cooked English muffins from griddle, let them cool down on wire rack before slicing with fork or serrated knife gently.

Tips for Perfect Results

  • Use fresh yeast to make sure english muffins rise properly.
  • Always mix dry ingredients before pouring in water or milk mixture.
  • Medium-low heat works best on the griddle to cook english muffins evenly without burning.
  • Do not over-knead the dough, which can make it too heavy.
  • Semolina flour or cornmeal adds a nice texture and flavor to homemade english muffins.

Follow these simple instructions with the helpful tips to get the perfect batch of English muffins every time you make them.

Substitutions and Variations

 Once you make these homemade English muffins, you won't want store-bought again.
Once you make these homemade English muffins, you won’t want store-bought again.

Now that you’ve seen the recipe, you may be wondering how you can personalize your homemade English muffins. Well, fear not! There are a variety of substitutions and variations that can be made for this recipe to ensure it’s the perfect fit for you.

For a healthier option, you can substitute some or all of the white flour with whole wheat flour. This swap will give your muffins a slightly denser texture and a heartier flavor profile.

If you’re looking to infuse some extra flavor into your muffins, try adding in 1-2 tablespoons of cornmeal to the dough. Cornmeal adds a nice crunch and slightly sweet taste that complements the savory softness of the muffin.

For a sweeter take on English muffins, consider adding 1/4 cup of honey to the recipe. This will give them a subtle sweetness that pairs perfectly with butter or jam.

If you find yourself without fast-rising yeast, don’t panic! You can substitute it with one packet (or 2 1/4 teaspoons) of active dry yeast. Additionally, if you prefer to use instant yeast instead, reduce the amount to 2 teaspoons and let the dough rise for an additional 10 minutes.

Finally, if you’re looking to switch up how you cook your muffins, consider using a muffin pan instead of cooking them on a griddle. This will give them a more uniform shape and size and make them perfect for breakfast sandwiches or simply as an on-the-go breakfast option.

The beauty of this recipe is that it’s forgiving and versatile enough to handle any substitutions or variations you choose to make. So have fun experimenting in the kitchen and finding what works best for your taste buds!

Serving and Pairing

 The aroma of fresh English muffins in the morning is irresistible.
The aroma of fresh English muffins in the morning is irresistible.

Now that we have our freshly baked English muffins in hand, it’s time to decide how to serve them best. The warm, toasted aroma emanating from these little beauties is enough to make anyone’s mouth water. The first thing that comes to mind when I think of English muffins is, of course, breakfast. Halve and toast your muffin and add a slathering of softened butter or your favorite jam for a classic start to the day.

But why stop there? English muffins can be an incredibly versatile base for many different savory dishes. They are the perfect size for making mini pizzas or open-faced sandwiches. Toast your halved muffin and top it with slices of ripe avocado and smoked salmon for a tasty light lunch. For something heartier, try using English muffins as a substitute for buns in your burgers or sandwiches.

If you have the time and inclination, you can even go all out and turn your homemade English muffins into Eggs Benedict – one of brunch’s most beloved dishes. Top your toasted English muffin with bacon or ham, add poached eggs, and smother everything generously with hollandaise sauce.

In terms of pairing, English muffins are incredibly versatile and work well with a range of drinks. Traditionally served with coffee or tea at breakfast, English muffins also pair well with rich hot chocolate or cold fruit smoothies. If you are making a savory dish like burgers or pizzas, consider serving them alongside an ice-cold beer or dry cider.

There are no rules when it comes to serving and pairing your homemade English muffins; let your imagination run wild!

Make-Ahead, Storing and Reheating

 Making your own English muffins is easier than you think!
Making your own English muffins is easier than you think!

Once you have prepared your homemade English muffins, you may find yourself with plenty of leftovers. Luckily, these muffins can be stored easily and reheated to enjoy at a later time.

If you’re planning to make the muffins ahead of time and store them, make sure they have cooled completely before placing them in an airtight container. They can be kept at room temperature for up to two days, but it’s best to store them in the refrigerator if you plan on keeping them for longer than that.

To reheat the muffins, simply split them in half and toast them in a toaster or on a skillet until they are warm and lightly browned. You can also microwave them for about 20-30 seconds if you’re short on time.

If stored properly, these homemade English muffins can last up to five days in the refrigerator or even longer if kept in the freezer. To freeze the muffins, wrap each one individually in plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy them again, simply take out as many as you need and thaw them at room temperature before reheating.

Remember that nothing beats the taste of freshly baked English muffins, so try not to store them for too long before enjoying them!

Tips for Perfect Results

 These golden-brown beauties are begging to be toasted and topped with your favorite jam.
These golden-brown beauties are begging to be toasted and topped with your favorite jam.

As a chef who has plenty of experience in making English muffins, I can assure you that this Homemade English Muffin recipe will be a delight to make and devour. However, to achieve perfect results with this muffin recipe, I recommend following these tips:

1. Use Bread Flour: To achieve a perfectly chewy texture in your English muffins, I recommend using bread flour instead of all-purpose flour. Bread flour has a higher protein content than all-purpose flour, which helps to create the gluten network needed for rising and forming a good crumb structure.

2. Cornmeal Adds Texture: Adding cornmeal to the bottom of the muffins before grilling them gives a delicately crispy texture to each bite.

3. Quick Mixing: Don’t overmix the dough. When making this muffin recipe, mix only until just combined. Over-kneading can lead to tough muffins.

4. Monitor Proofing Time: Proofing your dough refers to allowing it to rise before grilling them. Do not allow your dough to over-proof or rise for more than 30 minutes as this could cause the muffins to deflate while cooking.

5. Use Warm Water: Ensure your water is lukewarm when adding it to the yeast. This is essential as too hot water will kill the yeast, and too cold water will not activate it enough.

6. Give Enough Room Between Muffins: It’s important to give enough space between each muffin in the pan or grill for even cooking on both sides.

7. Flavor with Butter: Spread some melted butter on top of each cooked English Muffin while they are still warm. The butter will melt into the nooks and crannies forming a delectable flavor and aroma of pure perfection.

8. Store at Room Temperature: Once you’ve cooked your homemade English muffins, store them at room temperature in an airtight container for up to two days. You can also fridge for up to a week or freeze them for up to two months.

By following these tips, you’ll soon be making your very own Homemade English Muffins like a pro!


Now, let’s address some frequently asked questions about this homemade English muffin recipe. Don’t worry if you have any doubts or queries before trying it out, as we’ve got you covered with all the answers you need. From ingredient substitutions to cooking process clarifications, we’ve gathered some of the most common doubts you might have about this recipe. So, read on to see if your question is already answered in our FAQ section.

What makes an English muffin an English muffin?

When creating a batch of English muffins, it’s important to note that the dough should have a firm consistency. A classic recipe for English muffins typically calls for either sourdough or yeast, but no milk is included. These muffins are often pre-cut prior to being toasted and served with a myriad of tasty toppings spread on both halves.

What makes English muffins different from bread?

When making English muffins, the dough should not be expected to have the same consistency as regular bread dough. It is much wetter and cannot be shaped in the same manner. Instead, it is formed into rings and cooked on a griddle or pan until done. The muffins must be allowed to cool before being cut in half. Once split open, you’ll notice the texture is unique with a small crumb, quite unlike that of regular bread dough.

What is the best flour for English muffins?

When making English muffins, it’s important to balance the ratio of whole wheat and white flour. Using too much whole wheat flour can negatively alter the texture of the muffins. It’s best to stick to a specific ratio of these two flours to achieve the perfect texture. For the white flour, both bread flour and all-purpose flour can work, but for optimal results, I suggest using bread flour.

Are English muffins better for you than toast?

English muffins are considered to be a better option than bread in terms of health as they contain fewer calories, carbs, fat, and sugar. However, both English muffins and bread are high in carbohydrates, which can provide the necessary energy for the day and various essential nutrients.

Bottom Line

In conclusion, this recipe for homemade English muffins is a must-try for any passionate cook. The combination of simple ingredients and straightforward steps means that anyone can make professional-looking and great-tasting English muffins at home. Using high-quality ingredients such as King Arthur Flour and active dry yeast, you can take your baking to the next level and impress your family and friends.

Additionally, making your own English muffins has other advantages, such as controlling the ingredients and tailor-made to suit individual preferences. Plus, it’s a fun and tasty way to get creative in the kitchen.

So why not give this homemade English muffin recipe a try? It’s sure to add a delicious touch to your breakfast or brunch plate. Trust me; once you whip up a batch of these deliciously fresh muffins straight from your oven, you won’t be turning back.

Homemade English Muffins

Homemade English Muffins Recipe

This recipe is a cumulative adventure into the art of making a homemade English Muffin. After much research and recipe reading I believe I have learned not only about this muffin but about Bread Making in general. It has been a long time desire to make these little gems however I believe I thought I would be making the same muffin I was used to buying in the store. Instead I have gained a new appreciation for this delightful breakfast bread that can be both sweet, creamy and buttery, done with whole wheat or it can be done with the taste of sourdough. Not one lets you down, a taste so unique in its own way. I hope you explore all the options of this tasty treat whether used for breakfast or to make a little treat like a personal sized lunch pizza.....its uses are limited only to your imagination.
Course Breakfast or brunch
Cuisine English/British
Keyword < 4 Hours, Breads, Breakfast
Prep Time 2 hours
Cook Time 13 minutes
Servings 12 muffins
Calories 254.5kcal


  • 1/2 cup water (@ 110 degrees)
  • 2 tablespoons honey
  • 3 1/2 teaspoons fast rising yeast
  • 1 teaspoon malt drink powder (optional)
  • 1/2 cup whole milk, scalded
  • 1/4 cup butter
  • 1 teaspoon salt
  • 3 cups flour
  • 1/2 cup cornmeal
  • 1/2 cup butter (clarified)


  • In a small bowl take water 110 degrees add Yeast, Malt if using and Honey and whisk to combine, set aside for 15 to 20 minutes until foamy.
  • Heat Milk to scalding, I did mine in the Microwave for approximately 1 min 20 seconds. Use your own judgement you don't want to burn the milk but you want to get it to a boiling stage that's why the microwave works better. Add Butter and allow to melt and cool down.
  • Take Yeast mixture and add to your Stand Mixer with the dough hook attached, making sure to scrap anything at the bottom of the bowl out if not dissolved. Add 1/2 of the flour and mix very well, starting out slowly so as not to spray flour everywhere. Add your beaten egg and on medium beat the dough for 3 to 4 minutes. Add salt, Milk and Butter mixture and add 1 cup flour. Mix slowly until flour is absorbed and then beat on medium until your dough comes together 4 minutes at least -- if it is slightly stick that is fine, if its very sticky add Flour 1Tbsp at a time. You do not want a hard dough. Remove the dough hook and transfer to a large bowl cover with Plastic wrap and towel. Let rise for 1 hour or until doubled in volume in a warm non drafty area.
  • Transfer dough to a lightly floured surface. Deflate dough and roll gently with the heel of the palm of your hand rolling forward into the dough catching some flour to make a very elastic dough. Shape into a ball and divide in half and than half again until you get to 10 large or 12 slightly smaller pieces. The most important part is to get them equal size, they will cook more evenly.
  • Line a cookie sheet with parchment paper and sprinkle with an even amount of Cornmeal, not to cover but so that you can get it on the bottom of the English Muffin (I did both sides you chose what you like of course if you do both sides you will need more Cornmeal). Take your equal portions of the dough and roll as though you were making a dinner roll. Place on the cookie sheet and squish into the cornmeal with your palm -- they should be about 1/2 inch thick.
  • Cover with a dry, clean towel and allow to double in volume.
  • Meanwhile prep your Cast Iron Pan (I used a 12 inch pan), heat to medium low -- you don't want it at medium but medium low this is a slow process. You want to get a crisp on the bottom and top but you also want to cook the dough thru and thru. Add Clarified Butter to make a little layer on the bottom of the pan add your proofed Muffins being careful not to over crowd your pan or to deflate your precious little muffins, I used a very sharp metal spatula. Cook for 7 minutes on the first side and flip, cook for 6 more minutes. I am going to suggest you do what I did since this was my first time making them, I took one muffin and cooked it 7 on one side - if you are smelling something burning your pan is too hot. Flip and try 6 minutes on the second side - if you see its not getting browned adjust your heat according likewise if its smelling burnt lower it. Set this test Muffin to the side, remove your pan from the stove and allow muffin to cool. With a fork separate the muffin in half -- you don't want a doughy center. Adjust all times and temps accordingly. Bring your pan back to temp and repeat for all muffins. I will also suggest you do what I did and just take a paper towel and clean the Cast Iron after each set of your English Muffins. Re add your Clarified Butter and repeat till done. Transfer your cooked Muffins to a cooling rack. I couldn't wait for that first muffin -- but please don't use a knife to cut your muffin or squish it -- use the fork technique and open it gently.
  • Lastly enjoy your accomplishment -- butter and jam or an egg sandwich. Freeze well.


Serving: 76g | Calories: 254.5kcal | Carbohydrates: 31.6g | Protein: 4.6g | Fat: 12.4g | Saturated Fat: 7.6g | Cholesterol: 31.5mg | Sodium: 302.9mg | Fiber: 1.5g | Sugar: 3.5g

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