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This English muffin recipe makes puffed, golden muffins with deliciously tender texture. The perfect baking project!

English muffin

Here’s a fun baking project everyone should try at least once: homemade English Muffins! These come out golden and puffed, with a tender texture and those signature nooks and crannies. It’s so satisfying to make them at home, and the flavor is superior to brands from the store. An English muffin is cooked on the stove (much like a crumpet), but we like to finish ours in the oven for the perfect texture. Here’s how to do it!

Is an English muffin English?

An English muffin is a small, savory round bread that’s served cut in half and toasted. Despite the name, it was actually invented in America! A British immigrant named Samuel Bath Thomas invented the English muffin in 1894 in his New York bakery.

He first called it the “toaster crumpet,” a thicker variation on the crumpet (which is a similar savory sound bread common in the UK). It caught on as a more elegant version of toast, and is a popular American breakfast item to this day. While it’s easy to find English muffins at the store, when you have the time it’s even more fun to whip up a batch homemade.

English muffin

How to make English muffins: overview

Here’s the basic outline of what you’re getting yourself into with this English muffin recipe. The process takes about 2 hours 10 minutes total. You can then refrigerate or freeze them for eating all week! Here’s an outline of what you’ll have to do (jump to the recipe for full details):

Mix the dough10 minutes active
Rest1 hour hands off
Shape and rest again10 minutes active, 30 minutes hands off
Cook10 minutes active, 10 minutes hands off

Equipment needed

You’ll need a few pieces of equipment to a homemade English muffin, but the process is very simple. Here’s what you’ll need:

  • 3-inch circular biscuit cutter. It’s nice to have a biscuit cutter in the correct size. Don’t have one? You can use an empty tuna can as a cutter: it’s roughly the right size.
  • Large skillet or griddle. Use the largest griddle you have so you can fit as many muffins at once as possible. We used a double-size griddle which fit all 8 muffins at once.
English muffin recipe

Tips on this English muffin recipe

Once you’re ready to make your English muffins, read through the entire recipe below before starting. Here are a few tips that are important to keep in mind for the cooking process:

  • Cook the muffins on a griddle, then finish them in the oven. Cooking them only on the stovetop makes it easy to get them too brown. A quick pop in the oven helps finish the cooking process and makes a light, fluffy texture.
  • Allow the muffins to cool completely before enjoying. This should take about 15 minutes. They are difficult to cut when they are warm.
  • Split the English muffins with a fork instead of a knife! It sounds counterintuitive, but it gives you the best nooks and crannies. Then toast them up and you’re ready to go.

Homemade English muffin storage

This English muffin recipe makes eight servings, which you likely won’t eat in one sitting. Here are a few notes on storing homemade English muffins:

  • Refrigerate up to 5 days. They may become slightly dry during storage, but pop them into a toaster oven and they crisp up perfectly.
  • Freeze up to 3 months. These muffins freeze well too! Place them in a sealed container and store 2 to 3 months. When you’re ready to eat, take out a batch of and place them in the refrigerator to thaw, or place them at room temperature. (Or, you can microwave one for a few seconds before splitting and toasting).
English muffins

How to serve them

Make sure to pop that English muffin into the toaster before serving. Then top it or serve it in one of the following ways:

English muffin recipe

More homemade breads

Love a great baking project? Here are a few more tasty breads to try at home:

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English muffin

Homemade English Muffins


  • Author: Sonja Overhiser
  • Prep Time: 1 hour 50 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 8 1x

Description

This English muffin recipe makes puffed, golden muffins with deliciously tender texture. The perfect baking project!


Ingredients

Scale
  • ¾ cup warm milk
  • 2 teaspoons yeast
  • 1 tablespoon granulated sugar
  • 1 ½ teaspoons kosher salt
  • 1 tablespoon melted butter
  • 1 large egg
  • 2 cups (280 grams) all purpose flour
  • ¼ cup whole wheat flour (35 grams)
  • Cornmeal, for rising

Instructions

  1. Mix the dough (10 minutes): In the bowl of a stand mixer, combine the milk, yeast, sugar, kosher salt, melted butter and egg. Mix with the paddle attachment on medium speed until combined. Add the flour and mix on low speed for 6 minutes until a sticky dough forms. 
  2. Proof the dough (1 hour): Transfer the dough to a lightly oiled bowl and cover it with a wet towel. Allow to rise for 1 hour or until doubled in size. 
  3. Shape and proof the dough (40 minutes): Gently roll out the dough into a rectangle about ⅜ inches thick and roughly 7″ x 10″. Cut the dough into six 3-inch circles, then re-roll dough to cut out the final two circles to make 8 muffins. Dust a baking sheet with cornmeal and place the English muffins on the trays. Dust the tops with cornmeal. Cover with a towel and allow to rise for 30 minutes.
  4. Preheat the oven to 350 degrees Fahrenheit.
  5. Cook the muffins (15 minutes): Preheat a a large griddle for 5 minutes on medium low heat (we used double-size nonstick griddle to fit muffins at once). Dab a bit of neutral oil on a towel and lightly grease the griddle. Gently place the muffins on the griddle and cook for 3 to 5 minutes per side, until lightly browned on both sides. 
  6. Finish the muffins in the oven (7 minutes): Place the browned muffins on a baking sheet and place in the oven for 7 minutes to finish cooking (or until the internal temperature is 200 degrees Fahrenheit). Allow to cool completely.
  7. Serve: To serve, break open the English muffin with a fork (this preserves the nooks and crannies), then place in a toaster and lightly toast. The muffins last up to 5 days refrigerated or for 3 months frozen.
  • Category: Baked good
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: English muffin, English muffin recipe

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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3 Comments

  1. Io non posso mangiare la farina integrale con cosa posso sostituire? Grazie

    I can’t eat wholemeal, what can I replace with? Thank you