Soft and fluffy Homemade English Muffins made from scratch with simple ingredients like flour, yeast, and warm water. Perfect for breakfast, brunch, or sandwiches, these muffins have classic nooks and crannies and a slightly crisp exterior. Easy to make on a griddle or stovetop, they are ideal for toasting and topping with butter, jam, or eggs for a fresh, homemade breakfast.

Ingredients

5 ¾ cups all-purpose or bread flour (see note)
2 ¾ cups warm water, plus more as needed
1 tablespoon kosher salt
4 ½ teaspoons granulated sugar
4 ¼ teaspoons instant (rapid-rise) or active dry yeast (a little less than 2 packets)
Cornmeal, for dusting
Non-stick cooking spray or oil, for greasing

Instructions

Make the Dough:
In a large mixing bowl, combine flour, warm water, salt, sugar, and yeast. Mix with a sturdy spoon or dough whisk until evenly moist and no dry pockets remain. Add additional water if needed—the dough should be shaggy and sticky.
First Rise:
Spray a piece of plastic wrap with non-stick spray and cover the bowl loosely. Place in a warm, draft-free spot until the dough doubles in size and becomes puffy and bubbly, about 1 hour.
Shape the Muffins:
Line a baking sheet with parchment paper and sprinkle generously with cornmeal. Grease your hands lightly with oil or cooking spray. Divide the dough into 16 equal pieces. Shape each piece into a smooth, round disc, tucking edges underneath, and flatten to ½–¾ inch thickness. Place on the prepared sheet and sprinkle tops with cornmeal.
Second Rise:
Cover loosely with oiled plastic wrap and let rise 20–25 minutes until slightly puffy.
Cook on Griddle:
Preheat an electric griddle to 325–350°F or a stovetop griddle on low heat. Lightly spray with non-stick spray. Cook muffins for 5–7 minutes per side until golden brown. Wipe down the griddle between batches and re-spray as needed.
Bake in Oven:
Preheat oven to 375°F. Transfer cooked muffins to a clean baking sheet and bake 4–5 minutes until the interior temperature reaches 200°F. Use an instant-read thermometer to check doneness.
Cool:
Transfer muffins to a wire rack and let cool completely before splitting and serving.

Why You’ll Love This Recipe

Freshly Baked Anytime: Skip store-bought muffins and make soft, flavorful English muffins at home.
Perfect Texture: Crispy on the outside, airy and chewy on the inside with classic nooks and crannies.
Customizable: Add toppings, seeds, or spices to suit your taste.
Family-Friendly: Great for breakfasts, brunches, or sandwiches.

Tips

Make sure water is warm, not hot, to activate the yeast without killing it.
Dust generously with cornmeal to prevent sticking and give classic texture.
Use a thermometer to check the internal temperature for perfect doneness.
Clean and lightly re-spray the griddle between batches to prevent burning.

Variations and Substitutions

Flour: Use whole wheat or a 50/50 mix for a heartier muffin.
Add-ins: Mix in cinnamon, raisins, or seeds like sesame or poppy for flavor.
Dairy-Free: Substitute oil for butter or skip if preferred.
Gluten-Free: Try a gluten-free all-purpose flour blend, though texture may vary.

FAQs

Q: Can I make the dough ahead of time?
A: Yes, refrigerate after the first rise for up to 12 hours. Shape and cook muffins when ready.

Q: How do I store English muffins?
A: Keep cooled muffins in an airtight container at room temperature for 2–3 days or freeze for up to 3 months.

Q: Can I use a stovetop pan instead of an electric griddle?
A: Absolutely—use a nonstick or cast-iron skillet over low heat, and cook as directed.

Serving

Split and toast with butter, jam, or cream cheese.
Use for breakfast sandwiches with eggs, bacon, or sausage.
Serve with fresh fruit or a light salad for brunch.

Suggestions

Perfect for weekend baking sessions or holiday breakfasts.
Freeze extras for quick weekday breakfasts.
Pair with homemade spreads, nut butters, or smoked salmon for a gourmet touch.