“Learn how to make the best homemade English muffins with this easy, step-by-step recipe! These soft, fluffy, and perfectly golden English muffins are cooked on a griddle, giving them their signature nooks and crannies for the perfect butter and jam spread. Made with simple ingredients, this foolproof English muffin recipe is great for breakfast sandwiches, eggs Benedict, or toasting. Plus, tips for making ahead, storage, and variations ensure bakery-quality results every time. Try this from-scratch English muffin recipe today!”

Table of Contents

Ingredients

1 1/2 cups whole milk (minus 1 Tbsp)
2 Tbsp unsalted butter
2 Tbsp honey
1 tsp active dry yeast, at room temperature
2 3/4 cups bread flour (*see note 1)
1/4 cup whole wheat flour (optional, or use more bread flour)
1 1/2 tsp fine sea salt
1/4 cup semolina flour or finely ground cornmeal (for dusting)

Instructions

Make the Dough

Warm the milk to 120°F, then stir in the butter and honey until melted. Allow the mixture to cool to 110°F.
Stir in the yeast and let it proof for 7-10 minutes until bubbles form.
In a stand mixer bowl, combine the bread flour, whole wheat flour, and salt. Pour in the yeast mixture.
Using the paddle attachment, mix on speed 2 for 8-10 minutes, scraping down the sides as needed. The dough will be sticky.
Transfer the dough to a generously oiled bowl, ensuring it doesn’t stick. Cover with a kitchen towel and let it rise in a warm spot (100°F) until doubled in size, about 2 hours (*see note 2).

Cut the English Muffins

Line a baking sheet with parchment paper, brush with oil, and generously dust with semolina flour.
Dust a clean surface with flour and invert the risen dough onto it. Use your fingers to spread it to 1/2-inch thickness.
Cut out muffins with a 3-inch round cutter, dipping it in flour between cuts. Press straight down and twist slightly.
Transfer the muffins to the prepared baking sheet, dust with semolina, cover with a towel, and let them rest for 20 minutes. If making ahead, refrigerate them overnight instead of the second rise.

Cook the English Muffins

Heat a dry cast iron pan or griddle over low heat. Place muffins on the pan, cover, and cook until golden brown on the bottom (about 6 minutes), rotating halfway for even browning.
Flip when the surface looks matte and slightly puffed. Cook uncovered for another 4-5 minutes, ensuring the center reaches 200°F.
Transfer to a rack to cool. To open, pierce around the edges with a fork and gently pull apart.

Tips

Use a thermometer to ensure proper milk temperature before adding yeast.
If your dough is too sticky, lightly flour your hands when handling it.
A cast iron pan ensures even browning, but a nonstick griddle also works.
Rotate muffins while cooking to prevent uneven browning.
For the best texture, let them cool completely before slicing.

Variations and Substitutions

Whole wheat: Substitute half the bread flour with whole wheat flour for a nuttier flavor.
Dairy-free: Use plant-based milk and vegan butter.
Sweeter muffins: Increase honey to 3 Tbsp for a mild sweetness.
Savory twist: Add shredded cheese or herbs to the dough.

FAQs

Can I make the dough ahead of time?
Yes! After cutting the muffins, refrigerate them overnight and cook fresh the next day.

Why are my muffins dense?
Overworking the dough or skipping the proofing time can result in dense muffins.

Do I need to bake them after cooking on the stove?
No, they cook fully on the griddle, but if undercooked, bake at 350°F for 5 minutes.

Serving Suggestions

Toast and top with butter, jam, or honey.
Use for breakfast sandwiches with eggs, cheese, and bacon.
Serve as a base for eggs Benedict.
Enjoy with cream cheese and smoked salmon.

Why You’ll Love This Recipe

Homemade goodness: Fresh, preservative-free muffins taste far better than store-bought.
Perfect texture: Crispy on the outside, soft and airy inside.
Versatile: Great for breakfast, brunch, or snacks.
Make-ahead friendly: Prep the night before for an easy morning bake.