Fluffy Homemade English Muffins are the tastiest treat to have in the morning with a little butter and jam! The best part is, this at home bread recipe requires NO kneading. Yes, really! Complete with all the necessary nooks and crannies, these english muffins are better than anything you’ll find wrapped in plastic from the grocery store.

Three english muffins are stacked on top of one another.


Homemade English Muffins

Is there anything more simple, yet satisfying than enjoying a fresh english muffin with your morning coffee? I think not! Halving one of these homemade muffins, toasting it, and spreading creamy butter on each half with a little Blackberry Jam is one of my all time favorite ways to start a day off right.

And while the store-bought english muffins we’re all familiar with aren’t bad, they’re certainly not as good as these easy homemade muffins.

So, what exactly did I mean earlier when I said these muffins have all the necessary nooks and crannies? English muffins are most easily recognized by the bounty of air pockets that are spread throughout them, giving them that light, fluffy, yet chewy consistency. Those are the nooks and crannies! Without that element, these just simply wouldn’t be real english muffins at all.

The ingredients for english muffins are presented on a white marble countertop.

How to Make English Muffins

  1. Warm the milk. Warm your milk until it is just warm, not too hot, or it will kill the yeast. 
  2. Create the dough. In the bowl of your stand mixer add the warmed milk, butter, salt, sugar, egg, flour and yeast. With your paddle beater, beat the dough until a ball forms and it comes away easily from the side of bowl.
  3. Let the dough rise. Scrape down the sides and get the dough into ball shape in the bowl and cover with plastic wrap. Let the dough rise in a warm place until it has just about doubled in size. I use the proof mode on my oven but any warm space will do. 
  4. Separate the dough. I separate my dough into 8 equal balls. The dough will seem very sticky, but as you are rolling it in your hands to form the balls it will become less sticky – so don’t panic!
  5. Add the cornmeal. I sprinkle cornmeal onto a plate and flatten my balls onto the cornmeal until they are just a bit flatter and more the shape and size of an english muffin. Make sure you get cornmeal on both sides of the muffins. 
  6. Heat up the griddle. These english muffins are cooked on a griddle. I use an electric griddle that fits all of the muffins at once. You can also use a large griddle pan on top of the stove. You want to cook these on low heat, as low as your stove or griddle goes.
  7. Cook the muffins. Spray the pan and place the muffins on the pan. As many as you can fit without them touching. Cook the muffins over low heat for 7 to 15 minutes per side. You are looking for a lightly golden crust and the inside to be cooked through.
  8. Enjoy! Let them cool and you are ready to serve!

We love to use them to make these Freezer Breakfast Sandwiches, too.

If you’re looking for another fun yeast bread baking project…..this Brioche Bread is a huge hit with everyone that tries it!

Several whole muffins are placed to a halved muffin on a white surface.

What if the insides aren’t cooked, but the outsides are?

If the crust is brown and you don’t feel like the inside is cooked you can always throw them in a low oven for about 10 minutes.

Storage

In an airtight container in at room temperature, these english muffins will stay fresh for up to 4 days. Make sure to keep them out of direct sunlight.

English Muffin Additions

To make cinnamon raisin english muffins, just toss about a tablespoon of cinnamon and a handful or so of raisins to the batter and fold it in.

Several english muffins are placed on a countertop next to sliced butter and six eggs.

Starting the day off with freshly baked goods is always a great idea!

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Several whole muffins are placed to a halved muffin on a white surface.

Get the Recipe: Homemade English Muffins Recipe

Yield: 8
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Fluffy, light with all the nooks and crannies, Homemade English Muffins are so simple to make. A great make ahead breakfast option for busy mornings!
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Ingredients

  • 1 3/4 cups warmed milk
  • 3 tablespoons butter, softened
  • 1 1/4 teaspoons salt
  • 2 tablespoons sugar
  • 1 large egg
  • 4 1/2 cups flour
  • 2 teaspoons instant yeast
  • Cornmeal for sprinkling

Equipment

  • skillet

Instructions 

  • Warm your milk until it is just warm, not too hot or it will kill the yeast.
  • In the bowl of your stand mixer add the warmed milk, butter, salt, sugar, egg, flour and yeast.
  • With your paddle beater beat the dough until a ball forms and it comes away easily from the side of bowl.
  • Scrap down the sides and get the dough into ball shape in the bowl and cover with plastic wrap.
  • Let the dough rise in a warm place until it has just about doubled in size. I use the proof mode on my oven but any warm space will do.
  • I separate my dough into 8 equal balls. The dough will seem very sticky but as you are rolling it in your hands to form the balls it will become less sticky so don’t panic!
  • I sprinkle cornmeal onto a plate and flatten my balls onto the cornmeal until they are just a bit flatter and more the shape and size of an english muffin. Make sure you get cornmeal on both sides of the muffins.
  • These english muffins are cooked on a griddle. I use an electric griddle that fits all of the muffins at once. You can also use a large griddle pan on top of the stove.
  • You want to cook these on low heat, as low as your stove or griddle goes.
  • I spray the pan and place the muffins on the pan. As many as you can fit without them touching.
  • Cook the muffins over low heat for 7 to 15 minutes per side. You are looking for a lightly golden crust and the inside to be cooked through.
  • If the crust is brown and you don’t feel like the inside is cooked you can always through them in a low oven for about 10 minutes.
  • Let them cool and you are ready to serve!

Notes

You can also make smaller english muffins and get a yield of 16 out of this recipe.
You can add cinnamon and raisins for cinnamon raisin english muffins.
It is important to use a fork all around the sides of these muffins to split them so you get those nice nooks and crannies!
Calories: 355kcal, Carbohydrates: 60g, Protein: 11g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 37mg, Sodium: 435mg, Potassium: 183mg, Fiber: 3g, Sugar: 6g, Vitamin A: 247IU, Vitamin C: 1mg, Calcium: 76mg, Iron: 3mg
Author: Kellie
Course: Breakfast, brunch
Cuisine: American