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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.
Second time trying to make these, better but I probably will not try again. The dough was way too wet the first time so I added another 3/4 cup of flour this time. Still stuck to the parchment paper and lost all their shape when I tried to put them on the griddle.
That said, they turned out huge and had amazing nooks and crannies. My mom suggested I add 1/2 C of wheat flour next time or loose less milk. Taste was great.
Very undecided.
Waste of good ingredients. They were too wet even after adding extra flour, they stuck to the parchment. I would look up a different recipe.
Is there a dairy free alternative you can suggest?
Yep! Swap the buttermilk for warm dairy-free milk (like almond, oat, or soy) mixed with 1 tablespoon of lemon juice or vinegar. For the butter, use melted coconut oil or a plant-based butter. Should work just fine! 😊
-Stacy
Follow the recipe and they turned out delicious 😋 will make again and again!
This is an awful recipe. The dough was way too “wet” and after cooked looked nothing like an english muffin. They looked more like fat pancakes. Go find a different recipe.
Hi Phoebe, I’m really sorry they didn’t turn out for you. It sounds like not enough flour was added, if they were that sticky and flat.
Great recipe except all of my muffins stuck to the parchment paper and plastic wrap, even coated nicely with corn meal. Which causes them to lose their rise before cooking. I would suggest a light coating of oil before covering and also on the parchment paper. This made 13 muffins for me and they taste way better than store bought!
Can I make this and just stick it in the fridge overnight to prepare in the morning?
I was looking for an easy way to make english muffins. I was wondering if I could swap some whole wheat flour for some white. Thanks for all your great recipes.
For everyone that has a runny dough, and don’t want to add more flour, just skip placing on a cookie sheet and forming, so straight from the batter to muffin rings on the griddle, I don’t have muffin rings I just use, the rings for canning jars, I just coat them with oil to make it easier to release, works perfectly.
Hiya! Wanting to try this but wondering if I could sub honey for maple syrup? thank you!
Yes, that’s fine–the flavor will just slightly change.