English Muffin Recipe

If breakfast had a celebrity, it would be English muffins, crispy on the outside, fluffy inside, and full of those perfect butter-hugging pockets. Once you learn how to make English muffins at home, you’ll never reach for the store-bought kind again. And don’t worry, this recipe is simple, fun, and won’t require a PhD in baking.

Why You’ll Love This Recipe

Homemade English muffins are soft, chewy, and full of flavor. They’re perfect for breakfast, sandwiches, or as a base for eggs Benedict. You can also control the ingredients, making them fresher and healthier than most packaged ones. Plus, it’s a great workout if you want to know , you’ll get strong arms and delicious bread in one go.

Prep Time

• Prep: 20 minutes
• Rest: 1 hour 30 minutes
• Cook: 20 minutes
• Total: 2 hours 10 minutes

Servings

Makes 8 English muffins

English Muffin Nutrition Content

• Calories: 180
• Protein: 6g
• Carbs: 32g
• Fat: 3g
• Fiber: 2g

If you’re asking, “Are English muffins healthy?” , they can be! They’re lower in sugar than most pastries and a good source of carbs and protein, especially if you choose whole-grain flour.

Kitchen Tools

• Large mixing bowl
• Wooden spoon or spatula
• Measuring cups and spoons
• Whisk
• Skillet or griddle
• Biscuit cutter or round glass (about 3 inches wide)
• Fork for splitting muffins

Ingredients

• 2 ¼ teaspoons active dry yeast (1 packet)
• 1 cup warm milk (about 100°F)
• 1 tablespoon sugar
• 2 tablespoons butter, melted
• 1 egg
• 3 cups all-purpose flour
• ½ teaspoon salt
• Cornmeal for dusting

How to Make English Muffins

Step 1: Activate the yeast

In a bowl, mix warm milk, sugar, and yeast. Let it rest for 5–10 minutes until foamy. If nothing happens, your yeast may be sleepy, start again with fresh yeast.

Step 2: Make the dough

Add melted butter and egg to the yeast mix. Whisk to combine. Add flour and salt, then stir until a soft dough forms.

Step 3: Knead by hand

Now for the fun part, how can I mix English muffin fough by hand? Sprinkle flour on a clean surface and knead the dough for 5–7 minutes until smooth and elastic. If it’s too sticky, add a little more flour. The goal is a soft, stretchy dough that doesn’t cling to your hands.

Step 4: Let it rise

Place the dough in a greased bowl, cover, and let it rise for 1 hour or until doubled in size.

Step 5: Shape the muffins

Punch down the dough gently. Roll it out to ½ inch thick. Cut circles using a biscuit cutter or glass. Place them on a cornmeal-dusted tray, sprinkle the tops with more cornmeal, cover, and rest for 30 minutes.

Step 6: Cook the muffins

Heat a skillet or griddle over medium-low heat. Cook each muffin for 6–7 minutes per side until golden brown and firm. If they brown too fast, lower the heat, good things take time.

Step 7: Cool and split

Let the muffins cool for 10 minutes. Use a fork to split them open for that classic texture. Toast before eating for the perfect crunch.

Serving Ideas

• Spread with butter and jam for breakfast.
• Add egg, cheese, and bacon for a hearty sandwich.
• Use as a base for mini pizzas or eggs Benedict.

Final Thought

Homemade English muffins are the kind of breakfast magic that makes mornings better. Once you’ve tasted one fresh off the griddle, you’ll never go back to the store-bought version. And remember, every hole in that muffin is just more room for butter! 😜

Continue to Content

English Muffins

Prep Time: 20 minutes

Cook Time: 20 minutes

Additional Time: 1 hour 30 minutes

Total Time: 2 hours 10 minutes

These English muffins are golden, soft, and filled with irresistible little air pockets that soak up butter like magic. Each bite is warm, chewy, and slightly crisp on the edges—so good you’ll want to eat them straight off the griddle.

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Ingredients

• 2 ¼ teaspoons active dry yeast (1 packet)
• 1 cup warm milk (about 100°F)
• 1 tablespoon sugar
• 2 tablespoons butter, melted
• 1 egg
• 3 cups all-purpose flour
• ½ teaspoon salt
• Cornmeal for dusting

Instructions

1. Mix warm milk, sugar, and yeast in a bowl. Let it sit until foamy, about 10 minutes.
   
2. Add melted butter, egg, flour, and salt. Stir until a soft dough forms.
   
3. Knead on a floured surface for 5–7 minutes until smooth and elastic.
   
4. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
   
5. Roll out dough to ½ inch thick. Cut circles and place on cornmeal-dusted tray. Cover and rest for 30 minutes.
   
6. Heat a skillet on medium-low. Cook muffins 6–7 minutes per side until golden and firm.
   
7. Cool 10 minutes. Split with a fork and toast before serving.
   

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 180Total Fat: 3gCarbohydrates: 32gFiber: 2gProtein: 6g