These homemade English muffins are tender and fluffy on the inside with that classic golden, toasted exterior. Cooked on the stovetop instead of baked, they’re perfect for breakfast sandwiches, butter and jam, or toasting straight from the freezer.
Servings & Timing
Yield: 10–12 English muffins
Prep Time: 20 minutes
Rise Time: 1½–2 hours
Cook Time: 15–20 minutes
Total Time: ~2½ hours
Ingredients
- 3 cups all-purpose flour
- 2¼ tsp (1 packet) instant or active dry yeast
- 1 tbsp sugar or honey
- 1 tsp salt
- 1 cup warm milk (about 110°F / 43°C)
- 2 tbsp melted butter or neutral oil
- Cornmeal, for dusting
Tools You’ll Need
- Large mixing bowl
- Wooden spoon or spatula
- Rolling pin
- Biscuit cutter or glass (3-inch)
- Large nonstick skillet or griddle
- Spatula
- Clean kitchen towel
How to Make Homemade English Muffins
1. Activate the Yeast
In a large bowl, combine warm milk and sugar. Sprinkle yeast over the top and let sit for 5 minutes until foamy (skip this step if using instant yeast—mix directly with flour).
2. Make the Dough
Add melted butter and salt. Gradually stir in flour until a soft, slightly sticky dough forms.
Turn dough onto a lightly floured surface and knead gently for 3–4 minutes until smooth.
3. First Rise
Place dough in a lightly greased bowl, cover, and let rise in a warm place for 1–1½ hours, or until doubled in size.
4. Shape the Muffins
Punch down dough and roll out to about ½–¾ inch thick. Cut into rounds using a biscuit cutter or glass.
Dust both sides lightly with cornmeal and place on a baking sheet. Cover and let rest 20–30 minutes.
5. Cook on the Stovetop
Heat a dry skillet or griddle over low heat. Cook muffins 6–8 minutes per side until deeply golden and cooked through. Keep heat low so they cook inside without burning.
Internal temperature should reach about 200°F / 93°C.
6. Cool & Split
Cool completely on a rack. Split with a fork (not a knife) to preserve the nooks and crannies.
Texture & Flavor
- Interior: Soft, airy, full of nooks
- Exterior: Lightly crisp and golden
- Flavor: Mild, buttery, classic English muffin taste
Tips for Best Results
- Low heat is essential—rushing causes burned outsides and doughy centers
- Fork-splitting gives the best texture
- If muffins brown too fast, reduce heat and extend cooking time
- Dough should be soft, not dry
Variations
- Whole Wheat: Replace 1 cup flour with whole wheat flour
- Sourdough: Replace yeast with ½ cup active sourdough starter (adjust flour/liquid slightly)
- Cinnamon Raisin: Add 1 tsp cinnamon + ½ cup raisins to dough
- Egg Muffin Style: Make slightly thicker rounds for breakfast sandwiches
Storage & Freezing
- Room Temp: 2 days, tightly covered
- Refrigerator: Up to 5 days
- Freezer: Split, freeze up to 2 months; toast straight from frozen
Serving Ideas
- Toasted with butter & jam
- Breakfast sandwiches (egg, cheese, bacon or sausage)
- Mini pizzas
- Eggs Benedict base
Why This Recipe Works
English muffins rely on gentle fermentation and low, slow stovetop cooking to create their signature crumb. Cornmeal prevents sticking and adds classic texture, while resting before cooking ensures even rise and softness.
