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Homemade English Muffins are incredibly easy to make with simple pantry ingredients, and they're cooked right on your stovetop–no oven and no special equipment!
English Muffins you'll want to make every week.
English Muffins you'll want to make every week.I can't tell you how delicious these homemade English muffins are. They are soft, chewy, and perfect for toasting and slathering with butter and jam, or using in your favorite breakfast sandwiches and Eggs Benedict.
I also love that they don't have any of artificial preservatives. You can make them right on your stovetop in a skillet, or use an electric griddle to cook up a whole batch at once. I love how well they freeze, so I always make extra and stash them away for busy mornings. I am convinced this is the best english muffins recipe!
Make sure to use them for Eggs Benedict, Freezer Breakfast Sandwiches, Eggs Florentine, Crab Cake Benedict, or just slather in butter and Strawberry Jam, however you eat them, you won't be disappointed!
How to make English Muffins:
Make Dough: For this quick english muffins recipe, I just use a simple dough hook and a mixing bowl to combine the ingredients. Cover it and let it rest for 20 minutes.
Shape and Rise: Sprinkle cornmeal on two parchment lined baking sheets. Spray a ¼ cup measuring cup then drop scoops of the batter into blobs on the pan. Press each one with your hands to get it to a flat, round disc (about 3 inches in diameter). Coat both sides in cornmeal then cover and let them rise for about 1 ½ hours.
Cook: You can use a hot griddle or a skillet, just cook each english muffin for about 7-10 minutes on each side, until cooked through.
Enjoy: Eating at least one warm english muffin is a MUST! Split it open by poking a fork all around the outside then carefully pulling it apart. Toast it if you'd like, then slather in butter and your favorite jam. I tend to reach for Peach Jam, Blackberry Jam, or Chia Seed Jam!
English Muffins
Equipment
- Griddle optional
- Instant-read digital thermometer. optional
Ingredients
- 2 ¼ teaspoons instant yeast*, (1 packet)
- 1 3/4 cups buttermilk, , warmed (or use regular milk)
- 2 Tablespoons honey
- 1 egg, , lightly beaten
- 3 Tablespoons butter, , melted
- 1 teaspoon kosher salt
- 3 1/3 cups all-purpose flour
- 1/3 cup cornmeal, , for coating on the outside of the muffins
Instructions
- Mix dough: Add yeast, milk, honey, egg, butter, salt, and 1 cup flour to a mixing bowl and mix well. Add remaining flour and stir everything until very well combined, to form a soft, sticky dough. Cover bowl and rest for 20 minutes.2 ¼ teaspoons instant yeast*, 1 ¾ cups buttermilk, 2 Tablespoons honey, 1 egg, 3 Tablespoons butter, 1 teaspoon kosher salt, 3 ⅓ cups all-purpose flour
- Scoop onto baking sheets: Line two sheet pans with parchment paper and sprinkle cornmeal between the two. Grease a ¼ cup measuring cup with non-stick cooking spray and scoop batter into equal portioned “blobs” onto the cornmeal on the sheet pans.⅓ cup cornmeal
- Press and shape each batter blob into a flat, round disk, around 3 inches in diameter, then flip to the other side, to coat both flat sides lightly in cornmeal. Space the dough discs at least an inch apart along both baking sheets to give them room to rise.
- Rise: Cover the pans with a light kitchen towel or plastic wrap and allow to rise for 1 ½ hours.
- Cook: Heat a griddle to about 325 degrees (or a cast iron or nonstick skillet over medium/medium low heat). Use a spatula to gently pick up the English muffin disks and place them on the hot pan. Cook for 7-10 minutes. They will puff up, and the bottom will get golden. Flip to the other side (they will deflate a little) and cook for another 7-12 minutes, until golden on the bottom and when you touch the sides and gently press, it no longer feels doughy. (Or until the center of a muffin registers about 200°F on an instant-read thermometer). You can always take one off and gently test it. Cook longer if still doughy.
- Cool and Serve: Remove English muffins to a wire cooling rack and allow to cool completely before splitting open and eating. To spit open, poke the tines of a fork all around the outside center of each muffin, then split apart.
- Toast them and serve with butter, jam, marmalade, or peanut butter, or use them to make Eggs Benedict, or a breakfast sandwich.
- Store English muffins in an airtight container at room temperature for 3-4 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe February 2021. Updated August 2023 and December 2025.
Thank you for this amazing recipe! I followed your instructions to the letter and they came out perfect. I will never buy these from a store again. My husband loves them too. Worth the effort. So yummy.
Wow! What an amazing and easy English muffin recipe. First time making English muffins and they are so much better than store bought!
Great recipe! Easy to follow and very delicious! It’s true, tastes better from scratch! Just don’t skimp on the cornmeal to prevent the English muffins from sticking to the parchment during their rise.
I have not yet finished the muffins, but I’ve already had to add an extra cup of flour as it is almost soupy – more like waffle batter. I have no doubt the flavor will be good, but I am looking for English muffins, not waffles.
I tried this recipe for the first time today. I followed it to a tee & the dough was completely unworkable as it had way too much hydration! You should go back and look at what you have written down as I feel you have made a mistake someplace. I have read many of the reviews & there are way too many people saying the same thing to have been an error on our part! By my calculations, when you factor in the egg, butter, honey & buttermilk, the hydration level is about 133%! Even just the buttermilk alone is over 100% hydration. While I understand it is supposed be a wet dough, the proportions you have in your recipe is extremely too wet! I couldn’t “flip” the 3” dough over to get corn meal on both sides, it was just a soupy mess! I ended up putting it all back into a bowl & added another cup of flour and am waiting now to see if it makes a difference! Btw, the extra cup of flour brought the hydration level to just under 100%!
I’m sorry this was frustrating. The dough is meant to be very soft and sticky — it’s a scoop-and-shape dough, not a kneadable one. To coat both sides in cornmeal, sprinkle the cornmeal on your parchment, scoop the batter into blobs, press each one flat right there on the pan, and flip it to coat the other side — no need to pick the dough up.
I had the same experience twice. I even added more flour the second time. There was no way I could flip to the other side. I had to cut the parchment paper, while the English muffin was still on it, and slowly try to take the paper off. Whatever was left on the paper, I scraped off and put back on the muffin while in the pan. They didn’t rise that much either, maybe bad yeast. The flavor is great which is why I gave it another try. Any ideas are welcome.
I’m sorry this was frustrating to deal with twice. The stickiness and poor rise are likely both caused by yeast that’s expired or not fresh — I’d start there. Also make sure you’re being generous coating both sides of each disc in cornmeal before cooking, and that the buttermilk isn’t too hot (warm but not hot, or it can kill the yeast).
I added more flour to get the dough somewhat workable, but it is still an overly sticky mess. I don’t understand how you could follow the recipe as-is and get anything that could be picked up enough to flip. It’s going in the trash ☹️
I’m sorry this one was frustrating. The dough is meant to be very soft and sticky, more of a scoop-and-shape dough than a kneadable one, but it still should be workable with a greased measuring cup, lots of cornmeal, and a spatula for transferring. If it was completely unmanageable, something probably went off in the measuring or ingredients.
I absolutely agree with you. This wasn’t workable at all-I cook and bake all the time.
This recipe did not work for me. I wish I took to heart the other one star reviews. The dough was more like pancake batter. I had to keep adding flour, but I gave up after multiple attempts at adding more flour.
I used the metric option and compared the U.S. option to confirm everything was correct as I have had issues with other recipes on different websites being off. This was not the case so I do not know what went wrong. I used whole milk instead of buttermilk and used less than half of whole wheat, as one of the notes says is okay to do.
I will note that the metric option does not update the “1 cup” text for step 1. I added 100g of flour to start off, and then added the remaining 300g of flour once everything was homogeneous.
Needs a LOT more flour (or.something) as it was a sticky fiasco that glued itself to everything. Tossed whole batch in trash and will jokingly buy mom thomas’ for moms day. Awful!
I had the same issue. 8 filled recipe for double batch exactly and it’s so runny!