English muffins always seemed like an easy thing to buy at the grocery store, but once you’ve made them at home there is no going back. Not only are English muffins easy to make but they are seriously delicious. The batch I made in these photos was completely eaten within a day at my house. These English muffins soft and chewy with all the nooks and crannies that make them delicious.
I love making homemade bread every week and trying new recipe instead of buying it at the store. Some of my favorite bread recipes include:
Contents
What makes it an English Muffin?
What sets an English muffin apart from other breads is its unique texture and cooking method. Unlike a standard loaf, English muffins are small, round, and cooked on a griddle or stovetop rather than baked, which gives them a slightly crisp exterior and a soft, chewy interior. They are also lightly yeasted and gently fermented, creating those signature nooks and crannies that are perfect for holding butter, jam, or any topping you love. The result is a bread that’s both tender and sturdy, a versatile breakfast staple that’s just as good toasted as it is fresh from the pan.
Pro Tips for Making English Muffins
- Use the right flour – Bread flour gives more structure and helps create those signature nooks and crannies.
- Let the dough rise slowly – A longer, gentle rise develops flavor and a light, airy texture. (if you need more time, put the dough in the fridge to rise more slowly
- Shape them evenly – Use a round cutter or form by hand so the muffins cook evenly on the griddle. I actually used the top of a cup to make mine.
- Don’t skip the griddle – Cooking on a hot griddle or skillet instead of baking creates that classic crisp bottom and soft interior.
- Keep the heat moderate – Too hot and the outsides will burn before the inside cooks; too low and they’ll dry out.
- Check for doneness – Look for golden brown bottoms and a springy texture when pressed lightly.
- Cool before splitting – Let muffins cool completely, then use a fork to split them—it preserves the nooks and crannies better than cutting with a knife.
- Experiment with toppings – Butter, jam, honey, or savory spreads all highlight the muffins’ texture and flavor.
- Freeze extras – English muffins freeze beautifully; just toast them straight from the freezer for a quick breakfast.
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Ingredients
Method
- Start by combining the milk, water, and sugar in a bowl or a glass measuring cup. Give it a stir and gently warm it to about 110°F – just warm enough to wake up the yeast. Sprinkle in the yeast, stir once, and let it sit for 5–7 minutes, until it’s foamy and bubbly. You can heat the ingredients in a microwave or on the stovetop.
- While the yeast gets active, mix together the flour and salt in the bowl of a stand mixer and attach the paddle.
- Whisk the egg and melted butter into the milk mixture. Slowly pour the liquid into the flour while mixing on low speed. Once combined, turn the mixer up to medium-high and mix for about 6-8 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. I had to add a little more flour.
- Transfer the dough to a large, oiled bowl, cover it with plastic wrap, and let it rise in a warm spot until it doubles in size – about an hour. If you prefer, you can refrigerate it overnight and let it sit for an hour at room temperature before shaping. I ended up putting mine in the fridge for about 18 hours and it still came out great!
- Turn the dough out onto a lightly floured surface. Sprinkle a little flour on top, then gently press it down until it’s just under an inch thick. Line two baking sheets with parchment paper and lightly dust with cornmeal or semolina.
- Use a 2½-inch round cutter to cut out your muffins, transferring them carefully to the prepared sheets. If you don't have a cutter you can use a cup or lid of some king. Cover the trays loosely with plastic wrap and let the muffins rise in a warm spot for about 30 minutes, until puffed and soft to the touch.
- Heat a large skillet over medium heat. When it’s hot enough to feel warmth a few inches above the surface, sprinkle with cornmeal or semolina and place 3–4 muffins on the pan. Cover, reduce the heat to medium-low, and cook for 6–8 minutes, until the bottoms are golden and the tops appear dry. Adjust the heat as needed: too hot, and the muffins will brown before cooking through. Flip carefully and cook for another 6–8 minutes on the other side. If this is your first time, you might want to try one muffin as a test before cooking them all.
- Clear the skillet of old cornmeal, add a fresh sprinkle, and continue with the remaining muffins. Serve warm for the best texture and flavor.
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