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!
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Recipe
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
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I originally shared this recipe February 2021. Updated August 2023 and December 2025.
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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.
My first experience ended with flat but tasty muffins; it had been mixed with a hand mixer just enough to be blended. The second time, it was made in a stand mixer, allowing it to mix well to form the structure needed for the muffin. They came out perfectly. 3rd time with some whole wheat flour. I do not recommend; it was problematic to get them cooked all the way through. 4th time: made according to recipe with all-purpose flour and a stand mixer. Perfect again.
There is way too much liquid in this recipe with a hydration ratio of 101%. Meaning it has more liquid than flour. It should be around 75-80%. It ends up like pancake batter, completely unworkable. Did the recipe change? There’s no way these positive reviews are based on this recipe with 420g milk and 416g of flour. It ends up nothing like the photos.
This recipe turned out very wet. I threw in at least 1 more cup of flour to tighten it up (after I double checked my measurements). It still could have used more. What I ended up with tasted good, but they were flatter than I would have liked.
Very honest review. I’ve never put more faith into “trust the process” than this recipe. I didn’t use a excess amount of flour and when # 3 says “batter blob”… that’s very accurate. I took a bench scraper and basically folded all the sides into the center to try to shape them a little before putting them in the pan and I will say they turned out not horrible. Messy with good taste, and fluffy but not as fluffy as I personally perfer. So do with this what you will.
Horrifically bad recipe. Followed everything to the letter, even weighed the flour. Dough was a wet, soppy mess and couldn’t even be handled on the baking tray. Couldn’t even cook them.
Agree!!
My first experience ended with flat but tasty muffins; it had been mixed with a hand mixer just enough to be blended. The second time, it was made in a stand mixer, allowing it to mix well to form the structure needed for the muffin. They came out perfectly. 3rd time with some whole wheat flour. I do not recommend; it was problematic to get them cooked all the way through. 4th time: made according to recipe with all-purpose flour and a stand mixer. Perfect again.