This English Muffins Recipe delivers perfectly soft, chewy muffins with a lightly crisp exterior and those signature nooks and crannies. Whether you’re making breakfast sandwiches or toasting them with butter and jam, homemade English muffins taste far better than store-bought. If you’ve never tried making them from scratch, this English Muffins Recipe will completely change your breakfast game.
Why You’ll Love This Recipe
- Soft, fluffy interior with golden crust
- Perfect nooks and crannies for butter and jam
- Made with simple pantry ingredients
- No oven required – cooked on the stovetop
- Freezer-friendly and meal-prep approved
Ingredients
- ¾ cup milk (180 ml)
- ½ cup water (120 ml)
- 2 tablespoons granulated sugar
- 1 packet (7g) active dry yeast
- 3 cups all-purpose flour (360g)
- 1 teaspoon salt
- 3 tablespoons butter, melted and slightly cooled (42g)
- 1 large egg, room temperature
- Cornmeal or semolina, for dusting
Instructions
- Combine milk, water, and sugar in a measuring cup. Warm to about 110°F. Stir in yeast and let sit 5–7 minutes until foamy.
- In a stand mixer bowl, whisk together flour and salt.
- Mix egg and melted butter into the milk mixture. Slowly pour into the flour while mixing on low speed.
- Increase speed to medium-high and mix for about 7 minutes until dough is smooth, elastic, and pulls from the bowl.
- Transfer to a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour until doubled in size.
- Turn dough onto a floured surface and gently pat to just under 1 inch thick.
- Line baking sheets with parchment and sprinkle with cornmeal or semolina.
- Cut rounds using a 2½-inch cutter and transfer to prepared sheets. Re-roll scraps as needed.
- Cover loosely and let rise again for about 30 minutes until puffed.
- Heat a large skillet over medium. Sprinkle with cornmeal and place 3–4 muffins in the pan.
- Cover and reduce heat to medium-low. Cook 6–8 minutes until browned on the bottom and dry on top.
- Flip and cook another 6–8 minutes until golden.
- Repeat with remaining muffins, adding fresh cornmeal as needed.
This English Muffins Recipe creates bakery-style results right at home.
Tips & Tricks
- Test-cook one muffin first to adjust heat properly.
- Keep heat moderate to ensure the centers cook fully.
- If muffins brown too quickly, lower heat slightly.
- For extra flavor, substitute part of the milk with buttermilk.
- Use a fork, not a knife, to split muffins for better texture.
Details
- Prep Time: 20 minutes
- Rise Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 5 minutes
- Yield: 10–12 muffins
- Category: Breakfast
- Method: Stovetop
- Cuisine: British-inspired
- Difficulty: Intermediate
- Dietary Notes: Vegetarian, Halal-friendly
Notes
- Dough can be refrigerated overnight for slow fermentation.
- Muffins should sound hollow when tapped once fully cooked.
- Serve with butter, honey, jam, or use for breakfast sandwiches.
Nutrition (Approximate Per Muffin)
- Calories: 180
- Protein: 5g
- Carbohydrates: 28g
- Fat: 5g
- Fiber: 1g
FAQ
Can I bake these instead of cooking on the stovetop?
Traditional English Muffins Recipe methods use stovetop cooking for texture, but you can finish them in a 350°F oven for 5 minutes if needed.
How do I know they’re fully cooked inside?
They should feel firm and sound hollow when tapped. You can also check internal temperature (about 200°F).
Can I freeze English muffins?
Yes, they freeze beautifully for up to 2 months.
Why don’t mine have nooks and crannies?
Always split with a fork instead of slicing with a knife.
Can I make this recipe without a stand mixer?
Yes, knead by hand for about 8–10 minutes until smooth and elastic.
Storage
- Room Temperature: Store in an airtight container for 2 days.
- Refrigerator: Up to 5 days.
- Freezer: Freeze in a sealed bag for up to 2 months.
- Reheating: Toast directly from frozen or warm in oven at 300°F for 5–7 minutes.
Similar Recipes
English Muffins Recipe – Soft & Fluffy Homemade
Ingredients
- ¾ cup milk 180 ml
- ½ cup water 120 ml
- 2 tablespoons granulated sugar
- 1 packet 7g active dry yeast
- 3 cups all-purpose flour 360g
- 1 teaspoon salt
- 3 tablespoons butter melted and slightly cooled (42g)
- 1 large egg room temperature
- Cornmeal or semolina for dusting
Instructions
- Combine milk, water, and sugar in a measuring cup. Warm to about 110°F. Stir in yeast and let sit 5–7 minutes until foamy.
- In a stand mixer bowl, whisk together flour and salt.
- Mix egg and melted butter into the milk mixture. Slowly pour into the flour while mixing on low speed.
- Increase speed to medium-high and mix for about 7 minutes until dough is smooth, elastic, and pulls from the bowl.
- Transfer to a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour until doubled in size.
- Turn dough onto a floured surface and gently pat to just under 1 inch thick.
- Line baking sheets with parchment and sprinkle with cornmeal or semolina.
- Cut rounds using a 2½-inch cutter and transfer to prepared sheets. Re-roll scraps as needed.
- Cover loosely and let rise again for about 30 minutes until puffed.
- Heat a large skillet over medium. Sprinkle with cornmeal and place 3–4 muffins in the pan.
- Cover and reduce heat to medium-low. Cook 6–8 minutes until browned on the bottom and dry on top.
- Flip and cook another 6–8 minutes until golden.
- Repeat with remaining muffins, adding fresh cornmeal as needed.
- This English Muffins Recipe creates bakery-style results right at home.
Notes
- Dough can be refrigerated overnight for slow fermentation.
Conclusion
This English Muffins Recipe proves that homemade bread doesn’t have to be intimidating. With simple ingredients and stovetop cooking, you’ll enjoy fresh, fluffy muffins with perfect texture every time. Once you try this recipe, you may never go back to store-bought again.