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Homemade English Muffins

By Sarah On   |  Updated:

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You’ll never go back to the packaged version once you try homemade English muffins! These muffins have a soft and fluffy texture with all the classic nooks and crannies inside.

You'll never go back to the packaged version once you try homemade English muffins! These muffins have a soft and fluffy texture with all the classic nooks and crannies inside.

The baking bucket list continues! Homemade English muffins are the latest item off that list we’re tackling and boy, do they ever deliver.

I’m talking crisp, golden outsides and soft-as-a-cloud inside with all those wonderful nooks and crannies you love about the packaged version only with that signature homemade taste that’s just so much better.

Could you even imagine one of these bad boys made into an eggmcmuffin? We’re all about to change our breakfast game for the better.

You'll never go back to the packaged version once you try homemade English muffins! These muffins have a soft and fluffy texture with all the classic nooks and crannies inside.

I used to think homemade breads like this were daunting but not any more! This dough is actually a breeze to mix up and you don’t even need a stand mixer either.

Aside from making the dough, shaping and pan frying the muffins are super therapeutic and dare I say, relaxing?? This is one of the more fun yeast bread projects you’ve just gotta try.

These English Muffins feature…

  • An easy dough that comes together in minutes
  • Perfectly golden exterior with a soft and light texture inside
  • Signature nooks and crannies that are perfect for toasting and spreading with butter and jam
You'll never go back to the packaged version once you try homemade English muffins! These muffins have a soft and fluffy texture with all the classic nooks and crannies inside.

Making the English Muffins

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

  • 2% or skim milk
  • Active dry yeast
  • Honey
  • Egg
  • Unsalted butter
  • Kosher salt
  • Bread flour
  • Cornmeal
You'll never go back to the packaged version once you try homemade English muffins! These muffins have a soft and fluffy texture with all the classic nooks and crannies inside.

Tips for Perfect English Muffins

  1. Heat milk to 110F degrees – I recommend temping the milk to ensure it’s not over 110F. If you use liquid that is too warm, it will kill the yeast and your dough will not rise.
  2. Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife. For the highest level of precise measuring, weigh the flour in grams.
  3. Knead dough properly – this step is where you will develop the gluten in the dough which is crucial for forming the structure of the rolls. You can knead by hand or use your stand mixer with the dough hook attachment.
  4. Allow dough to rise until doubled – turn the dough into a clean greased bowl, cover with plastic wrap, and allow to rise until doubled in size, about 1 to 1-1/2 hours. Once shaped, the dough will require a second rise for about 30 minutes until the dough is just slightly puffy.
  5. Let dough rise in a warm place – yeast dough loves warm environments for rising. I recommend 75F-80F for a rising environment in your kitchen.
  6. Flour surface for shaping muffins – the dough will be a bit sticky to work with, so use a light dusting of flour for easier shaping.
  7. Pan fry muffins – this is the traditional cooking method for English muffins. A 10-15 minute pan fry on medium-low heat will cook the muffins perfectly.
  8. Use a nonstick pan and cornmeal for cooking – this will prevent the muffins from sticking while they cook.

Recipe Variations

Try these ideas for a different twist on these muffins.

  • Use them for breakfast sandwiches – these muffins are the great base to any kind of breakfast sandwich.
  • Add fresh herbs to dough – fold 1 tablespoon minced parsley, rosemary, or chives into the dough during kneading.
  • Make them cheesy – fold 1 cup shredded cheddar or jack cheese into dough after the first rise.

Storing and Freezing English Muffins

These muffins store well in an airtight container at room temperature up to 4 days. For best results, I recommend splitting and toasting muffins for serving.

To freeze muffins, allow to cool completely, wrap well, and freeze up to 2 months. Defrost muffins on the counter (or in the microwave on high for 30-60 seconds) and toast for serving.

You'll never go back to the packaged version once you try homemade English muffins! These muffins have a soft and fluffy texture with all the classic nooks and crannies inside.

Secret’s out, kids. Breakfast is just better when you do it up a notch and invite scratch-made English muffins to the party.

I’m being so for real right now when I say these have a texture so good it’s basically ruined all packaged English muffins for me.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

You'll never go back to the packaged version once you try homemade English muffins! These muffins have a soft and fluffy texture with all the classic nooks and crannies inside.

More yeast baking projects to try next!

You'll never go back to the packaged version once you try homemade English muffins! These muffins have a soft and fluffy texture with all the classic nooks and crannies inside.
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Homemade English Muffins

You'll never go back to the packaged version once you try homemade English muffins! These muffins have a soft and fluffy texture with all the classic nooks and crannies inside.

This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.

Prep Time 1 hour 20 minutes
Cook Time 30 minutes
Rising Time 2 hours
Total Time 3 hours 50 minutes
Servings 12 servings
Calories 195kcal

Ingredients

  • 1-1/2 cups (350 g) 2% or skim milk (110F)
  • 2-1/4 teaspoons (8 g) active dry yeast
  • 1 tablespoon (19 g) honey
  • 1 large (52 g) egg, lightly beaten
  • 2 tablespoons (26 g) unsalted butter, melted and cooled
  • 1-1/2 teaspoons (12 g) kosher salt
  • 4 cups (530 g) bread flour
  • Yellow cornmeal for cooking

Instructions

  • Place warm milk in the bowl of a stand mixer fitted with a dough hook OR a large bowl. Dissolve yeast in milk and let stand 5 minutes until foamy.
  • Mix honey, egg, and melted butter into yeast mixture until smooth. Add salt and flour to bowl and mix on low speed OR with a wooden spoon if making dough by hand until dough pulls away from sides of bowl, about 2 minutes of mixing (dough will be a bit soft and sticky)
  • If making dough in stand mixer, knead dough in mixer on low speed 5-7 minutes until dough is stretchy and elastic. If making dough by hand, turn dough onto a lightly floured surface and knead by hand until dough is stretchy and elastic, about 10 minutes of kneading.
  • Place dough in a greased bowl, turning once to grease top. Cover bowl with plastic wrap and let rise in a warm place at room temperature 1 to 1-1/2 hours until dough is doubled in size.
  • Punch risen dough down and turn onto a lightly-floured surface. Divide dough into 12 pieces. Roll each portion into a smooth ball and place on a large flour-dusted parchment paper-lined baking sheet. Use the heel of your hand to flatten balls. Cover dough balls with plastic wrap and allow to rise 30 minutes until slightly puffy.
  • Heat a 9-inch nonstick pan over medium heat. Once pan is warm, sprinkle surface with about 1/2-1 tablespoon cornmeal. Working in batches of 3-4 muffins at a time, lay muffins in a single layer in pan. Cover pan, reduce heat to medium-low and allow muffins to cook 6-8 minutes until first side is golden-brown. Flip muffins, cover pan, and allow to cook an additional 4-6 minutes until opposite side is golden-brown. Transfer muffins to a cooling rack and repeat cooking method with remaining muffins, adding a sprinkle of additional cornmeal to pan as needed.
  • Serve English muffins toasted with butter or jam. Enjoy!

Notes

Storing Instructions
Store English muffins in an airtight container at room temperature up to 4 days. Muffins may also be frozen up to 2 month.

Nutrition

Serving: 1 English muffin | Calories: 195kcal | Carbohydrates: 33g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 312mg | Potassium: 95mg | Fiber: 1g | Sugar: 3g | Vitamin A: 112IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 0.5mg
Tried this recipe?Leave a comment and rating below. Feel free to share a picture on Instagram and tag @wholeandheavenlyoven or hashtag it #wholeandheavenlyoven

This post was updated with new recipe adjustments and photos on 1/15/26.

Reader Interactions

Comments

  5. Rachael | Spache the Spatula says

    Okay first if all, I don’t know how I didn’t know you were from Wisconsin, but that’s awesome! My mom is from Kenosha!

    Second of all, English muffins are one of my favorite things on this planet!!! NOTHING beats English muffins topped with butter and perfectly scrambled eggs.

    Oh, and at the store the other day, I had a mini freak out and may have yelped in the store because I found PUMPKIN SPICE English muffins, and now I’m freaking out even more over the thought of making my own.

    Reply

    • Sarah says

      Ahh! Too funny that your mom is from Kenosha! That’s about an hour north of where I’m at. 😉
      And OMG pumpkin spice EMs?! GIMME some of those!
      Thanks as always Rachael! 🙂

      Reply

  6. marcie says

    I’ve made homemade English muffins once, and they were so much better than anything I’d ever had before (and I’ve had A LOT)! Yours look perfect, Sarah, and they’re making me want to make more VERY soon!

    Reply

    • Sarah says

      Hahaha! Oh the humanity! Once you get home you should definitely push these EMs to the top of your to-do list, Lindsey! 😀 Thanks for pinning!

      Reply

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