This post may contain affiliate links. Please read our disclosure policy.
An English muffin recipe was a no-brainer. English muffins are a timeless breakfast staple known for their crisp edges, soft interior, and signature “nooks and crannies”. They go perfectly with melted butter, jam, or savory toppings. Though the store-bought ones are not anything to write home about, the freshly baked ones are amazing. Whether you’re enjoying them toasted or using them as the base for a hearty breakfast sandwiches, English muffins are as versatile as they are delicious.
In this comprehensive guide, we’ll explore everything you need to know about English muffins—from their origins to how to make English muffins at home, plus tips, and variations.
Ready to make the recipe? Check out my Bread Baking Essentials List for all your bread needs.
Table of Contents
A Brief History of English Muffins
English muffins date back to 10th-century Wales, where they were originally known as “bara maen,” meaning “bread on stone.” However, the modern version we know today became popular in the 19th century.
They were introduced to the United States by Samuel Bath Thomas, a British immigrant, who began selling them in New York City in the late 1800s. Today, they remain a breakfast favorite across the globe.
Keep reading to learn my step-by-step English muffin recipe as it will teach you how to make English muffins perfect every time.
4 Tips for Perfect English Muffins
Low and slow cooking: Prevents burning while ensuring the inside cooks through.
Use a fork to split: This preserves the iconic texture.
Don’t rush the rise: Flavor develops during proofing.
Dust with cornmeal: Adds texture and prevents sticking.
Learning how to make English muffins can be very rewarding and once you make them from scratch, you will not want another store-bought English muffin again. Just like my other bread recipes, you will want to keep them and add them to your family’s table. Keep reading to learn how to make English muffins using my recipe.
Are English Muffins Healthy?
English muffins can be a part of a balanced diet. Compared to bagels, they are often lower in calories and carbs. However, if you prefer bagels, you can check out my classic savory bagels or my sweet blueberry bagels.
Health Benefits of English Muffins:
- Lower calorie option for breakfast
- Available in whole grain varieties
- Good source of carbohydrates for energy
To make them healthier:
- Choose whole wheat versions
- Add protein-rich toppings like eggs or nut butters
- Watch added sugars in flavored varieties
Remember homemade English muffins are not like the ones you buy in the supermarket. Homemade English muffins are very flavorful and also have no preservative or added sugars. My English Muffin recipe will help you get the fluffiest and tastiest English muffins that you have ever had.
10 Delicious Ways to Enjoy English Muffins
English muffins are a blank canvas for creativity. Here are some tasty ideas:
Sweet Toppings:
- Butter and honey
- Strawberry jam
- Peanut butter and banana
- Nutella and berries
Savory Options:
- Egg and cheese breakfast sandwich
- Avocado toast
- Eggs Benedict
- English Muffin Pizzas
- Eggs Florentine
- Eggs Royale
The English Muffin recipe on this post is all about being a canvas for many types of sauces, like thick savory hollandaise to delicious jams. You will learn how to make English muffins at the end of this post.
Storing and Freezing English Muffins
English muffins store beautifully, making them ideal for meal prep.
- Room Temperature: 2–3 days in an airtight container
- Refrigerator: Up to 1 week
- Freezer: Up to 3 months
To reheat, simply toast straight from frozen—no thawing needed.
Save This Recipe!
Enter your email address and we’ll send it straight to your inbox.
Before You Start!! If you make this, please leave a review and rating letting us know how you liked the recipe. This helps our business to do well and continue providing free recipes.
English Muffins (No Oven Needed)
Video
Equipment
- cast-iron skillet w lid
- 2½ in Round biscuit cutter
- stand or hand mixer
- large bowl
- Baking sheet
Ingredients
- 3 cups all-purpose flour 360g
- 2 tsp salt 12g
- ¼ cup water, warmed (no more than 110℉) 59g
- 1 cups whole milk, warmed (no more than 110℉) 240g
- 2 tbsp granulated sugar 25g
- 2 tbsp honey 42g
- 2¼ tsps active dry yeast 1 packet, 7g
- 4 tbsp butter, melted but not hot ½ stick, 57g
- 2 large egg
- cornmeal or semolina for dusting
Instructions
- Line a large baking sheet with parchment paper and sprinkling with cornmeal. Set aside.
Making the Dough
- In a large bowl or stand mixer bowl, combine the flour and salt. Set aside.
- To a medium bowl, combine the water, milk, sugar, honey, and yeast. Mix until well combined. Allow to bloom for 5 mins or until mixture is foamy.
- Once the milk mixture is foamy, add in the egg and butter. Stir until slightly combined.
- Pour the wet mixture into the dry mixture. Using your mixer, fitted with a paddle attachment, begin mixing until a very soft sticky dough forms.
- Continue to beat until dough is elastic and pulls away from the sides of the bowl. About 10 minutes or so.
- Grease mixing bowl with some neutral oil. Roll dough around making sure it is coated with oil. Cover and let rise in warm place for about 1-3 hours or until dough has double in size.
- At the 1 hour mark, do the first coil folds. Rest for another hour. At the 2nd hour mark, do the next coil folds. Rest another hour. Do the 3rd coil folds at the 3rd hour. (See video for demonstration)
Form the English Muffins
- Lightly flour your work surface and pour your dough out onto the work surface. Flour the top of dough and cut dough in half. Begin stretching each dough half out until it is about a 1 inch thick disks.
- If using cutter: Using your cutter, begin cutting out circles of dough and place them onto your parchment paper and cornmeal lined baking sheet. Sprinkle the tops with additional cornmeal. Cover and let rise again for about 10 minutes or until doubled.
- If using Bench Scraper: begin cutting each disk of dough into 8 equal pieces. You should have 16 pieces in all. Roll the pieces into balls and place on cornmeal lined cookie sheet, leaving space to grow. Cover and let rise for 10 minutes or until doubled.
Cooking English Muffins
- Over medium heat, add your skillet. Sprinkle in a little cornmeal to coat the surface. Now place your English muffins in the pan doing 2-3 at a time. I like working in batches. Be careful not to deflate the English muffins
- Cook the English muffin on 1 side 6-8 minutes. Flip onto the other side. Cover and let cooks for about 6-8mins on the other side. Test for doneness. English muffins should be golden brown on both sides.
- Make the rest of your English muffins.
- Enjoy!
Notes
Nutrition
More Delicious Recipes
This post may contain affiliate links. Please read our disclosure policy. There’s just something special about a good pound cake—it’s simple, comforting, and always hits the spot. But this 5 flavor pound cake? It takes everything you love about a classic pound cake and turns it into something unforgettable. This southern pound cake recipe will mentally…
This post may contain affiliate links. Please read our disclosure policy. If you’ve ever dreamed of indulging in a treat that feels both luxurious and timeless, Turkish delight is exactly that. Known for its delicate texture, fragrant flavors, and dusting of powdered sugar, this centuries-old confection has captured hearts (and taste buds) around the world. Whether…
This post may contain affiliate links. Please read our disclosure policy. You don’t know how to make chocolate cream cheese frosting? Well you are in the right place. This recipe is made with a good quality cocoa powder and is super simple to make. This recipe is guaranteed to work every time, and is rich and…
Continue Reading Amazingly Creamy Chocolate Cream Cheese Frosting
This post may contain affiliate links. Please read our disclosure policy. It is truly amazing how moist and chocolatey this cake is! There are few desserts as universally loved as a rich, moist, fudgy chocolate cake. Whether you’re celebrating a birthday, hosting a holiday dinner, or simply satisfying a chocolate craving, this fudge chocolate cake recipe…
This post may contain affiliate links. Please read our disclosure policy. Unlike overly dry bakery or store-bought scones, homemade pumpkin scones strike the perfect balance: soft and moist on the inside with lightly crisp edges. They’re rich without being heavy, warmly spiced without being overpowering, and endlessly customizable depending on how cozy you want to go.…
This post may contain affiliate links. Please read our disclosure policy. There’s something deeply comforting about making sourdough bread from scratch. It’s not just bread—it’s a process, a routine, and for many home bakers, like myself, a little daily ritual. From feeding your starter to pulling a golden, crackly loaf from the oven, sourdough baking feels…
