These English muffins are made with a simple yeast dough and cooked on the stovetop in minutes. Make these once, and you’ll never go back to the store-bought version!
Are you on a sourdough kick? Check out our sourdough English muffins for a tangier twist on this recipe.
English Muffins Video
How To Make English Muffins.
Did you know you can make English muffins entirely from scratch in just over two hours? Start by mixing up the dough and letting it rise, then get to shaping and cooking the muffins!
- Make the dough: In the bowl of a stand mixer, whisk together the liquids, sugar, salt, and yeast. Gradually add in the flour, mixing on low speed with the dough hook attachment until the dough is smooth and elastic.
- Allow the dough to rise: Cover the bowl and allow the dough to rise until it doubles in size. Meanwhile, sprinkle a thin layer of semolina onto a baking sheet.
- Cut out the muffins: Roll the dough into a 1/4-1/2 inch-thick rectangle on a floured work surface. Cut out 12 three-inch rounds with a biscuit cutter.
- Perform the second rise: Place the rounds on the prepared baking sheet and sprinkle the tops with more semolina. Cover the pan with another inverted baking sheet and let them rise for one hour.
- Cook the muffins: Preheat a nonstick skillet over medium-low heat. Cook the muffins in batches for 6-8 minutes on each side, or until golden brown. Rest the English muffins on a wire rack to cool completely, then enjoy!
Hot tip: For picture-perfect English muffins, use 3-inch round ring molds to keep them in place while cooking and help them gain height.
Tips For Perfect English Muffins
The trademark feature of English muffins is the nooks and crannies inside. Here are our top tips to help you achieve muffins with the perfect structure and a bubbly, open surface area.
- Choose your flour carefully. All-purpose flour works best in this recipe to produce the fluffiest texture, but feel free to use bread flour for chewier English muffins. Bob’s Red Mill and King Arthur are our go-to brands of flour.
- Measure the flour correctly. Scoop the flour into the measuring cup with a spoon. Avoid packing the flour down — this leads to an overly dry dough.
- Use a stand mixer. A stand mixer with the dough hook attachment works best for creating an elastic dough. However, it’s not essential. For a more hands-on experience, mix together the dough in a bowl with a wooden spoon, then knead it with your hands for about ten minutes.
- Press down gently with the biscuit cutter. Avoid twisting, as this can seal the edges of the muffins and prevent them from rising on the pan.
- Keep the heat on medium-low. An overly hot pan runs the risk of burning the muffins before the inside is cooked through. If you notice the muffins taking on color too fast, turn the heat down.
Ways To Serve
English muffins are irresistibly tasty on their own or as a sandwich base. Slice a muffin in half horizontally, give it a toast, and slather both halves with plenty of butter or jam. Don’t forget a cup of tea or coffee! Are you in the mood for a heartier snack? Load up a muffin with bacon or sausage patties, a fried or poached egg, and hot sauce to make the perfect breakfast sandwich. If it’s closer to lunchtime, use the muffins to make grilled cheese or even a classic BLT. Or, get creative and make mini English muffin pizzas with a bit of tomato sauce, cheese, and your favorite pizza toppings!
Storage & Reheating
The opportunities are endless with leftover English muffins. Whether you’re looking to store your muffins for a few days or a few months, we’ve got you covered.
- Room temperature: To store for up to four days, transfer the muffins to an airtight container and leave them in a cool and dry place.
- Refrigerator: To store for up to one week, place the muffins in an airtight container and refrigerate.
- Freezer: To store for up to three months, place the muffins in a freezer-safe bag or container and freeze. Thaw the muffins in the fridge overnight before serving, or toast them straight from frozen.
- Reheating: To reheat, pop the muffins into the toaster until they are hot and crisp on both sides.
More Bread Recipes
- Baguette — A no-knead recipe for the best homemade baguette
- Sourdough Bread — The only sourdough recipe you’ll need
- Brioche — Soft, airy, and sweet enriched bread
- Focaccia — Bubbly dough with plenty of olive oil and rosemary
Recipe
Ingredients
- 3/4 cup milk lukewarm
- 1/2 cup water lukewarm
- 2 tbsp granulated sugar
- 1 1/2 tsp salt
- 2 tsp active dry yeast
- 3 1/2 cups all purpose flour
- semolina or cornmeal for dusting the english muffins
Instructions
- In the bowl of a stand mixer, whisk together the lukewarm milk, water, sugar, salt, and yeast.
- Gradually add in the flour, mixing on low speed until the dough is smooth, elastic, and only slightly sticky. Cover the bowl and allow the dough to rise until it is doubled in size, about one hour. Meanwhile, sprinkle a thin layer of semolina flour onto a baking sheet. Set aside.
- Flour your work surface, then gently roll or stretch out the dough into a 1/4 or 1/2 inch-thick rectangle. Cut out 12 three-inch rounds with a biscuit cutter. Or, divide the dough into 12 equal pieces, roll them into balls, and lightly flatten them into discs.
- Place the rounds on the baking sheet with semolina flour and sprinkle the tops with more semolina. Cover the pan with another inverted baking sheet and let them rise for one hour.
- Preheat a nonstick skillet over medium-low heat. Cook the muffins in batches for 6-8 minutes on each side, or until golden brown.
- Rest the English muffins on a wire rack to cool completely. Enjoy!
These are the best! After I cut them out, I placed them on a cornmeal dusted electric griddle to rise (all 12 fit perfectly). When they were ready to cook, I turned the griddle on and cooked for 9 minutes. Then flipped and cooked for 9 more minutes. They turned out great and tasted wonderful. I made breakfast sandwiches with the this morning. They were amazing. Hubby loved them too.
That sounds like a perfect way to cook them! I love how you used the griddle for both rising and cooking—so clever! Thanks for sharing.
Made these multiple times for breakfast sandwiches. Recently bought some from the store, my kids snd myself could tell the difference right away. These are way better than store bought.
I agree - homemade is best! So happy your family loves these English muffins. Thanks for sharing Diana. 🙂