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.
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
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
Tips for Perfect English Muffins
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
More yeast baking projects to try next!
Homemade English Muffins
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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
Nutrition
This post was updated with new recipe adjustments and photos on 1/15/26.
Rachel @ Bakerita says
These english muffins look amazing – I’ve been super into making yeast breads recently so I’ll definitely need to try making english muffins. They look so yummy!
Sarah says
Thanks so much, Rachel! Your asiago bagels are definitely on my drool-worthy list! 😀
Jess @ Flying on Jess Fuel says
These look awesome! I’ve never made my own English muffins, but now I really want to try!
Sarah says
Thanks Jess! It’s so much fun making your own english muffins!
Amber @ Dessert Now, Dinner Later! says
I flipping love homemade english muffins, and once again, you’ve made them healthier, and I love that!
Sarah says
If you love EMs you are going to go completely NUTS for homemade ones, Amber!