English Muffin Recipe
There’s nothing quite like biting into a homemade English muffin—soft in the center, crispy on the edges, and full of those classic nooks and crannies. It’s one of those baking projects that’s easier than you think and totally worth it. Whether you're building a killer breakfast sandwich or just want to level up your morning toast, this English muffin recipe will be your go-to.
Prep Time 20 minutes mins
Cook Time 12 minutes mins
Total Time 2 hours hrs 30 minutes mins
Course Breakfast, Brunch
Cuisine American, British
Servings 12 muffins
Calories 185 kcal
- 1 ¾ cups warm milk about 110°F
- 1 tablespoon granulated sugar
- 1 tablespoon active dry yeast
- 1 large egg room temperature
- 3 tablespoons melted butter
- 4 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ cup warm water as needed, to adjust dough texture
- Cornmeal for dusting
Proof the yeast (10 min)
In a large bowl, stir the warm milk with sugar. Sprinkle the yeast on top and let it sit for 10 minutes until foamy. If it doesn’t bubble, your yeast might be expired.
Mix the dough (5 min)
Add the egg and melted butter to the milk mixture. Stir in the flour and salt until a sticky dough forms. If it feels too dry, add up to ½ cup warm water, a little at a time.
Knead the dough (8–10 min)
Turn dough onto a floured surface and knead until smooth and elastic—about 8 minutes by hand or 5 minutes in a stand mixer with a dough hook.
First rise (1–1.5 hours)
Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm spot until doubled in size.
Shape the muffins (10 min)
Punch down the dough and turn it out onto a floured surface. Roll or pat it to ¾-inch thickness. Use a 3-inch biscuit cutter or a drinking glass to cut out circles. Reroll scraps and repeat.
Dust both sides of each round with cornmeal and place them on a prepared baking sheet. Cover with a towel and let them rest for 30 minutes.
Cook the muffins (10–12 min)
Preheat a cast iron skillet or griddle over medium heat. Gently place 3–4 muffins in the pan (don’t crowd them). Cook for about 5–6 minutes per side, until golden brown and puffed.
Optional: Once cooked, transfer to a 350°F oven for 5–7 minutes if you want a slightly drier interior.
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Use warm—not hot—liquids to activate the yeast without killing it.
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Let the dough double before shaping; this helps with flavor and texture.
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Cornmeal on the outside gives them that classic crunch and keeps them from sticking.
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Don’t rush the skillet time. Low and steady heat is key for a deep golden crust and fully cooked center.
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Split with a fork, not a knife! That preserves the nooks and crannies.
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Let muffins cool completely.
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Store in an airtight container at room temperature for 2–3 days.
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Refrigerate up to 1 week.
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Wrap individually and freeze for up to 3 months.
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Reheat by toasting or microwaving 10–15 seconds.
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