Just-buttered, nooks-and-crannies English muffins built from pantry staples — warm milk, a little sugar, yeast and flour — are quicker and more satisfying than you might expect. These griddle-baked rounds give you that perfect crisp exterior and chewy interior that toasts beautifully for morning eggs or a jam-topped snack. If you enjoy cozy homemade bakes, this is the kind of simple loaf-to-table recipe that pairs well with other small-batch treats like a batch of festive stollen muffins for a leisurely weekend brunch.
Why you’ll love this dish
Homemade English muffins are rustic, forgiving and far more flavorful than store-bought. They take only a little planning (a couple of short rises) and are made with inexpensive ingredients you probably already have. Perfect for weekend breakfasts, quick sandwiches, or when you want that charred, toasty edge that bakery muffins often lack.
"These muffins give me the best morning toast — crisp outside, tender inside, and the fork-split texture is unbeatable." — a regular morning baker
Why make them at home: you control salt and sugar, avoid preservatives, and can customize size, thickness, and mix-ins. They’re also a great recipe to teach kids or to use up small bits of leftover flours and grains.
Step-by-step overview
Before you dive in, here’s the simple workflow so you know what to expect:
- Bloom yeast in warm milk with sugar (about 5 minutes).
- Mix in melted butter, salt, and flour to form a soft dough.
- Knead briefly, then let it rise until roughly doubled (about 1 hour).
- Roll to 1/2" thickness, cut rounds, dust with cornmeal and proof 30 minutes.
- Cook slowly on a skillet, 7–10 minutes per side, until golden and cooked through.
- Split with a fork and toast before serving to reveal the signature craggy interior.
What you’ll need
- 2 cups all-purpose flour (for slightly denser muffins, swap half for whole wheat)
- 1 cup warm milk (105–115°F is ideal; can use plant milk for dairy-free)
- 2 tablespoons sugar (or honey; reduce to 1 tbsp for less sweetness)
- 1 tablespoon active dry yeast
- 1/2 teaspoon salt
- 1 tablespoon butter, melted (use vegan butter for dairy-free)
- Cornmeal for dusting
Substitutions and notes:
- Instant yeast: you can use instant yeast but skip proofing; mix directly into flour and increase rise time slightly.
- Gluten-free: a 1:1 cup-for-cup blend may work, but texture will differ and binding agents often required.
- Milk alternatives: oat or soy work well; slightly thinner milks may need a touch more flour.
Step-by-step instructions
- In a medium bowl, warm the milk to about 105–115°F, then stir in the sugar and sprinkle the active dry yeast on top. Wait 4–6 minutes until foamy — this confirms the yeast is active.
- Stir melted butter and salt into the milk-yeast mixture.
- Add flour gradually, stirring until a shaggy dough forms. Turn onto a lightly floured surface and knead by hand about 4–6 minutes until smooth and slightly elastic. The dough should be soft but not overly sticky.
- Lightly oil a bowl, place the dough inside, cover with a towel or plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour.
- Gently deflate the dough and roll to about 1/2 inch (1.3 cm) thickness. Use a round cutter (about 3–4 inches / 7–10 cm) to stamp out rounds. Re-shape scraps and repeat.
- Dust a tray with cornmeal, place rounds on it, sprinkle a bit more cornmeal on top, and let them rise another 25–30 minutes until puffy.
- Heat a heavy skillet or cast-iron pan over medium-low. Brush or spray lightly with oil. Cook muffins 7–10 minutes per side. Keep the heat low enough that they color slowly; if they brown too fast, lower the heat. Cooking covered for part of the time helps them cook through.
- Transfer to a rack. Split with a fork (not a knife) to preserve the nooks, then toast or warm before serving.
Timing tip: active hands-on time is about 25–30 minutes; total time with rises is roughly 2 hours.
Best ways to enjoy it
These muffins shine hot and toasted. Classic pairings include:
- Butter and honey or jam for breakfast.
- A fried egg, bacon, and cheddar for a hearty sandwich.
- Thinly sliced smoked salmon, cream cheese and dill for a brunch upgrade.
- Use halved toasted muffins as a base for mini pizzas or savory open-faced toasts.
For a sweet-and-cold contrast, try serving a warm, split muffin with a spoonful of thick cream or a scoop of homemade ice cream — the temperature contrast is delightful.
Storage and reheating tips
- Room temperature: store in a paper bag or well-ventilated container for 1–2 days to maintain crispness.
- Refrigerator: keeps for up to 4 days but can dry faster; reheat before eating.
- Freezer: double-wrap in plastic and place in a freezer bag for up to 3 months. To use, thaw at room temperature or reheat from frozen.
Reheating: split and toast directly in a toaster or under a broiler for 1–2 minutes. For a softer result, warm in a 350°F (175°C) oven for 6–8 minutes wrapped in foil.
Food safety note: once sliced and dressed (with butter, eggs, etc.), consume within a day and refrigerate per the topping used.
Pro chef tips
- Temperature matters: milk too hot kills yeast; too cold slows fermentation. Aim for 105–115°F.
- Don’t overwork: 4–6 minutes of kneading is enough for this small dough. Over-kneading tightens the crumb.
- Cornmeal purpose: it prevents sticking and adds a tiny crunch to the exterior.
- Thickness: roll to a consistent 1/2 inch. Thicker rounds need longer cooking and risk undercooking; thinner yield less chew.
- Fork-split trick: always split with a fork to keep the pockets and texture that trap butter and spreads.
- Pan management: cast iron or heavy nonstick gives the best browning. Keep heat low and steady; adjust as muffins cook.
Creative twists
- Cheese and herb: fold 1/2 cup grated sharp cheddar and 1 tbsp chopped chives into the dough.
- Sweet cinnamon-raisins: add 1 tsp cinnamon and 1/3 cup raisins; brush tops with melted butter after cooking.
- Whole-wheat: replace up to half the flour with whole-wheat for nuttier flavor; add a splash more liquid if dough feels stiff.
- Vegan: use plant milk and vegan butter; ensure sugar is vegan if needed.
- Baked version: if you prefer oven baking, place rounds on a baking sheet and bake at 375°F (190°C) for 12–15 minutes, flipping halfway.
Common questions
Q: How long does this take from start to finish?
A: Active prep is about 25–30 minutes. With rising times (1 hour first rise, 30 minutes proofing) expect roughly 2 hours total.
Q: Can I use instant yeast instead of active dry?
A: Yes. With instant yeast you can mix it directly into the flour and omit the proofing step, but allow the dough to rise until doubled — timing may be similar.
Q: Why are my muffins flat or dense?
A: Common causes: yeast not active (check froth in milk step), milk too hot (killing yeast), dough too dry or over-kneaded, or not letting the dough rise long enough. Ensure proper proofing and gentle handling.
Q: Do I have to cook them on the stovetop?
A: No — you can bake them at 375°F for about 12–15 minutes, flipping once. Stovetop cooking gives the classic crust and irregular interior more typical of English muffins.
Q: Can I freeze uncooked rounds?
A: Yes — freeze them on a tray then transfer to a bag. Cook from frozen, adding a couple of extra minutes per side, or thaw first and cook as usual.
Q: How do I get those nooks and crannies?
A: Low-and-slow cooking plus splitting with a fork creates the texture. Avoid pressing the muffins down while cooking and allow steam to form inside briefly by cooking covered for some of the time.
Homemade English Muffins
Ingredients
For the muffins
- 2 cups all-purpose flour For slightly denser muffins, swap half for whole wheat.
- 1 cup warm milk Ideal temperature is 105–115°F; can use plant milk for dairy-free.
- 2 tablespoons sugar Or honey; reduce to 1 tbsp for less sweetness.
- 1 tablespoon active dry yeast Instant yeast can be used but skip proofing.
- 1/2 teaspoon salt
- 1 tablespoon butter, melted Use vegan butter for dairy-free.
- Cornmeal for dusting
Instructions
Preparation
- In a medium bowl, warm the milk to about 105–115°F, then stir in the sugar and sprinkle the active dry yeast on top. Wait 4–6 minutes until foamy — this confirms the yeast is active.
- Stir melted butter and salt into the milk-yeast mixture.
- Add flour gradually, stirring until a shaggy dough forms. Turn onto a lightly floured surface and knead by hand about 4–6 minutes until smooth and slightly elastic.
- Lightly oil a bowl, place the dough inside, cover with a towel or plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour.
Shaping and Proofing
- Gently deflate the dough and roll to about 1/2 inch thickness. Use a round cutter to stamp out rounds and re-shape scraps.
- Dust a tray with cornmeal, place rounds on it, sprinkle a bit more cornmeal on top, and let them rise another 25–30 minutes until puffy.
Cooking
- Heat a heavy skillet over medium-low. Brush or spray lightly with oil. Cook muffins 7–10 minutes per side, adjusting heat to prevent browning too fast.
- Transfer to a rack. Split with a fork to preserve the nooks, then toast or warm before serving.