Learn how to make soft, chewy, and absolutely delicious English Muffins filled with those classic nooks and crannies!
This easy recipe creates muffins that are perfect for spreading with butter, jam, or using as the base for your favorite breakfast dishes like eggs benedict.
Once you try these, they’ll surely become a staple in your kitchen!
English Muffins are one of my all-time favorite breakfast choices — whether toasted with a layer of butter and jam or turned into hearty breakfast sandwiches with sausage, bacon, or eggs.
The best part? You don’t need to be a professional baker to make them at home!
This recipe is super simple, and the results are soft, chewy muffins packed with flavor.
Once you see how easy and tasty they are — and so much healthier than store-bought — you’ll want to make them again and again!
Ingredients You’ll Need for This Recipe
All-Purpose Flour:
Regular all-purpose flour works perfectly for this recipe — no need to use bread flour!
Butter:
Melted butter adds rich flavor and helps create those classic nooks and crannies for the perfect English muffin texture.
Yeast:
You can use either active dry yeast or instant yeast. It gets activated in warm milk and water before adding to the dough.
Milk:
Whole milk gives the best taste and keeps the muffins soft and moist. If needed, you can also use low-fat or dairy-free milk.
Sugar:
Adds a touch of sweetness and helps activate the yeast. Avoid using brown sugar, as it will change the flavor of the muffins.
Salt:
Salt is essential to bring out the flavors in the dough — don’t skip it!
Semolina or Cornmeal:
Sprinkled on the muffins before cooking to give them that classic texture on the outside.
Step-by-Step Guide to Making English Muffins
Step 1:
In a bowl, add yeast to warm milk, water, and sugar. Let it sit for about 6 to 7 minutes until it becomes foamy.
Step 2:
Once the yeast mixture is bubbly, stir in the egg and melted butter.
Step 3:
In the bowl of a stand mixer, combine flour and salt. Slowly pour in the milk and yeast mixture.
Step 4:
Mix everything together until the dough turns smooth and elastic.
Place the dough in a large greased bowl, cover it, and let it rise until it doubles in size.
Step 5:
Transfer the dough to a floured surface and gently flatten it until it’s just under 1 inch thick.
Step 6:
Use a 3-inch round cutter to cut out the muffins.
Step 7:
Place the cut muffins on a baking sheet sprinkled with semolina, leaving space between each. Cover them and let them proof for about 30 minutes.
Step 8:
Once risen, cook the muffins on a hot skillet for about 5 to 6 minutes per side until golden brown and cooked through.
Secret Tips to Get Perfect English Muffins at Home
1. Let the Dough Rest Longer for More Flavor:
Although you can proof the dough for just 1 hour, letting it rest for 4 to 8 hours will give the muffins a richer, deeper flavor.
2. Use a Stand Mixer for Easy Kneading:
Since the dough is quite sticky, a stand mixer makes the kneading process much easier and less messy.
3. Bread Flour for a Chewier Texture:
If you prefer chewier muffins, you can swap all-purpose flour with bread flour for a slightly different texture.
4. Find a Warm but Safe Spot to Proof:
Place the dough in a warm, draft-free area to rise faster. Avoid hot spots or direct sunlight, as too much heat can stop the dough from rising properly.
5. No Cutter? No Problem:
If you don’t have a round cutter, simply shape the muffins by hand into round discs.
6. Fix Undercooked Muffins Easily:
If your muffins feel too soft or slightly under-baked inside, pop them into a 350°F (175°C) oven for about 3 minutes to finish cooking.
7. Prevent Sticking in the Pan:
If muffins stick to the skillet while cooking, just add a tiny bit of butter to help them release easily.
8. Use Cast-Iron or Griddle for Best Results:
A cast-iron skillet or griddle works perfectly to give muffins that beautiful golden crust.
9. Cook in Batches & Manage Semolina:
Cook the muffins in small batches, and don’t forget to brush off extra semolina from the pan between batches to prevent burning.
10. Slice with a Serrated Knife:
When ready to serve, use a serrated knife to slice the muffins open smoothly — this helps keep those lovely nooks and crannies intact.
11. Best Served Toasted:
English muffins taste best when toasted — serve them warm with butter, jam, or your favorite toppings!
Frequently Asked Questions About Making English Muffins
1. Why is my dough so sticky?
Don’t worry — the dough is meant to be sticky!
This stickiness is what helps create those classic nooks and crannies that make English muffins so unique and delicious.
2. Can I prepare English muffins in advance?
Yes, absolutely!
You can prepare the dough ahead of time and let it rise in the fridge overnight. Just remember to bring it back to room temperature for about 1 hour before moving on to the next step.
You can also bake the muffins in advance and simply toast them when you’re ready to serve.
3. What’s the best way to serve English muffins?
English muffins are best enjoyed toasted with butter or jam as a breakfast or snack.
They’re also great for making Eggs Benedict, breakfast sandwiches (like McMuffins), or served with scrambled eggs and bacon.
4. How long do they last, and can I freeze them?
You can store English muffins in an airtight container for 3 to 5 days.
If they start to dry out, just toast them before serving.
To keep them longer, freeze for up to 3 months. Make sure to thaw them fully before eating.