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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.
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 was searching for an English Muffin recipe because there are so many chemicals in ready made food. That’s how I landed on your page.
Recipe amounts are very inaccurate. The totals above made soup. I had to add two extra cups. Very frustrating!
Same thing happened to me.
Awesome recipe can’t wait to make them 😍 Patti from Newark Delaware ❤️
I never knew how easy it is to make homemade English muffins. They were delicious.Thank you so much for the recipe & video. I don’t think I will be buying commercial English Muffins any time soon, if ever again.
Glad you could get to the video! I endured SEVEN ads before the screen went black. Never got to see the video! I wanted to see if the batter/dough was supposed to be a runny as mine was. Judging from other comments, something is wrong in the recipe. Watch the video might have helped there too . . .
My first time trying this recipe. It was way too wet. Didn’t realize I had to add more flour until reading the first comment with the same problem. I measured all my ingredients using a scale. No idea where it went wrong, but I am trying to salvage what I could after scooping out that thick doughy mess
I’ve made English Muffins successfully before, but this is a total fail for me. Twice. There’s no “scooping” the dough. It’s a sticky, liquid mess. Help!
Needs more flour! You want it somewhat sticky but not overly so.
Agree. True English Muffins shouldn’t even have yeast. This recipe is for crumpets. English Muffins should be cut out.
Hi! Excited to try these. What do you mean by “buttermilk, warm”? Room temp or heated in the microwave?
I would measure it, and place the measuring up in a bowl of hot water to warm it up a little
I’m on a low sodium diet and would like to try these, substituting 1/2 whole wheat flour along with bread flour. Also decreasing salt to around 1/4 tsp. My question is would it be better to weigh the flour, as I understand the WW weighs less than AP flour.
I’m not sure about the ins and outs of the weighed flour, but I do know that when we replaced some of the all-purpose with wheat flour, the muffins did not cook all the way through. I had to slice them in half to get it *mostly* cooked inside.
For variety in english muffins can you add other ingredients eg) raisins, cranberries or cinnamon, etc?
Absolutely love this recipe!! So easy and they turn out even better than store bought! I know every kitchen is different in regards to temp and depending on the age of your flour so play around with the recipe…..I have to add about an extra cup of flour to get the dough workable to shape……but Absolutely love how these turn out!
So delicious, I only had bread flour…so I “Jenn’d” it a little. I allowed the dough to rise overnight in the fridge and the next morning (after an hour – let it come to room temperature) rolled out the dough and used a biscuit cutter. Placed them on a cookie sheet to rise again and cooked them on a warm cast iron skillet. Oh man… they’re delicious! Thank you for the recipe and video.