These Homemade English Muffins are one of those recipes that make an ordinary breakfast feel a little more special. I love the smell of homemade bread warming the kitchen in the morning.
What makes this recipe especially nice is that you don’t need to turn on the oven. The muffins are cooked right in a skillet on the stovetop, creating a lightly crisp, cornmeal-dusted exterior while the inside stays soft, airy, and full of those classic nooks and crannies.
They are delicious split open and toasted with butter, but don’t stop there. Add a spoonful of homemade jam, drizzle them with honey, or use them to make breakfast sandwiches with eggs, cheese, and sausage or bacon.
And if mornings are busy, you can prepare the dough the night before. Let it rise in the refrigerator overnight, then shape and cook the muffins the next morning.
Why You’ll Love These Homemade English Muffins
No oven required. The muffins cook completely on the stovetop in a skillet, making them especially convenient during warmer months when you don’t want to heat up the kitchen.
Simple ingredients. Flour, milk, yeast, butter, an egg, and a few basic pantry staples are all you need.
Those wonderful nooks and crannies. The slightly wetter dough helps create the airy interior that makes English muffins so good at catching melted butter and honey.
Make-ahead friendly. The dough can be refrigerated overnight, making this a wonderful weekend breakfast recipe.
They freeze beautifully. Make a batch when you have time and keep some in the freezer for quick breakfasts later.
What Makes English Muffins Different from Regular Bread?
English muffins aren’t really like traditional sandwich bread. The dough is softer and wetter, and the muffins are shaped into rounds before being cooked on a skillet or griddle.
Whether you are prepping for weekend brunch or making a batch of freezer-friendly breakfast sandwiches, this foolproof recipe delivers bakery-quality results every single time.
Homemade English Muffins on the Stovetop
As an Amazon Associate I earn from qualifying purchases.
Ingredients
For the Dough
- ¾ Cup Whole Milk (180ml)
- ½ Cup Water (120ml)
- 2 Tablespoons Granulated Sugar
- 1 Packet Active Dry Yeast (7 grams)
- 3 Cups All-Purpose Flour (360 grams)
- 1 Teaspoon Salt
- 3 Tablespoons Unsalted Butter (42 grams) melted and cooled slightly
- 1 Large Egg room temperature
For Shaping and Cooking
- Cornmeal or rice flour, as needed for dusting
Instructions
How to Make Homemade English Muffins
- Activate the Yeast. Combine the milk, water, and sugar in a microwave-safe bowl or glass measuring cup. Warm the mixture until it reaches about 110°F.½ Cup Water, 2 Tablespoons Granulated Sugar, ¾ Cup Whole Milk
- Stir in the active dry yeast and let it sit for 5 to 7 minutes. The mixture should become foamy on top.1 Packet Active Dry Yeast
- That foam is a good indication that the yeast is active and ready to use.
- Mix the Dry Ingredients. While the yeast is activating, add the flour and salt to the bowl of a stand mixer. Whisk briefly to combine.3 Cups All-Purpose Flour, 1 Teaspoon Salt
- Fit the mixer with the paddle attachment.
- If you are using a mixer that requires dough hooks, those work well too.
- Make the Dough. Whisk the room-temperature egg and slightly cooled melted butter into the milk and yeast mixture.1 Large Egg, 3 Tablespoons Unsalted Butter
- Turn the mixer to low and slowly pour the liquid into the flour mixture.
- Once everything is combined, increase the speed to medium-high and mix for about 7 to 10 minutes. The dough should become smooth and elastic and begin pulling away from the sides of the bowl.
- Don’t be concerned if the dough seems stickier than you expect. English muffin dough is supposed to be soft and somewhat sticky. That extra moisture helps create the airy texture and nooks and crannies inside the muffins.
- Let the Dough Rise. Transfer the dough to a large, lightly oiled bowl. Cover tightly with plastic wrap and place it somewhere warm to rise for about 1 hour, or until it has doubled in size.
- Shape the English Muffins. Line one or two large baking sheets with parchment paper. Sprinkle the parchment generously with cornmeal.
- Transfer the risen dough onto a lightly floured countertop.
- Sprinkle a little flour over the top and gently pat the dough until it is just under 1 inch thick.
- Use a 2½-inch round cutter to cut the muffins. A wide-mouth mason jar lid works surprisingly well as a cutter if you don’t have a round biscuit cutter.
- Carefully transfer the rounds to the prepared baking sheets. A spatula can make this easier since the dough is soft.
- Gently press the scraps together, pat them out again, and continue cutting until all the dough has been used.
- Let the Muffins Puff Up. Loosely cover the baking sheets with plastic wrap and let the shaped muffins rise in a warm place for about 30 minutes.
- They should look noticeably puffed and airy when they are ready for the skillet.
- Cook the English Muffins. Heat a large skillet over medium-low heat. Because every stovetop and skillet is a little different, I recommend cooking one English muffin first. This gives you a chance to find the right temperature before cooking the entire batch.
- Sprinkle a little cornmeal into the skillet and carefully add 3 to 4 muffins, leaving room between them.Cornmeal
- Cover the skillet with a lid and reduce the heat a bit. Cook for about 6 to 8 minutes. The bottoms should be golden brown and the tops should look dry.
- Carefully flip the muffins and continue cooking uncovered for another 6 to 8 minutes, or until the second side is nicely browned and the muffins are cooked through.
- Finish the Remaining Muffins. English muffins can leave some toasted cornmeal behind in the skillet.
- Before starting another batch, carefully wipe out any burnt cornmeal. Add a fresh sprinkle of cornmeal and continue cooking the remaining muffins.
- Allow them to cool slightly before serving.
Notes
Make the Dough the Night Before
For an easy breakfast the next morning, cover the dough and place it in the refrigerator overnight. The following morning, let the dough sit at room temperature for about an hour before shaping. This is a great option for weekend breakfasts because most of the preparation is done ahead of time.Tips for Success
- Check your yeast. The milk and water should be warm, not hot. Around 110°F is a good temperature.
- Don’t over-flour the dough. Sticky is okay.
- Let the dough rise fully. The first rise helps develop the light texture you want.
- Don’t skip the second rise. The shaped muffins should look visibly puffed before they go into the skillet.
- Cook one muffin first. This is the easiest way to determine the right temperature for your stove.
- Watch the heat. Your skillet will continue to get hotter as you cook.
- Don’t crowd the pan. Give the muffins room so they cook evenly.
- Let them cool slightly. This makes them easier to split and helps the interior finish setting.
Nutrition
The Secret to Good English Muffins Is the Skillet Temperature
This is probably the most important tip I can give you.
A skillet gets hotter as you continue cooking, especially if it is cast iron or another heavy pan. Your first batch may cook beautifully at medium-low heat, but by the third batch, that same burner setting could be too hot.
If the outside is getting dark before the center is cooked, turn the heat down.
That’s why I recommend cooking one muffin first. It gives you a chance to learn how quickly your particular skillet heats and adjust from there.
How to Get Those Classic Nooks and Crannies
The best way to preserve the airy interior is to handle the dough gently.
Don’t knead additional flour into the dough simply because it feels sticky. A softer dough is part of what gives English muffins their characteristic texture.
After cooking, you can split the muffins with a fork instead of cutting them with a knife. This helps expose the uneven interior and creates more places for butter and jam to settle.
Of course, using a knife is perfectly fine too. We’re making breakfast, not taking a baking exam!
Can You Make English Muffin Dough Ahead of Time?
Yes. The dough can be refrigerated overnight.
After the first rise, cover the bowl tightly and refrigerate it. The next morning, allow the dough to sit at room temperature for about an hour before shaping.
This makes the recipe especially convenient for weekend breakfasts or brunch.
How to Store Homemade English Muffins
Once completely cooled, store the English muffins in an airtight container or zip-top bag at room temperature for several days.
For the best texture, slice them just before serving and toast them.
If you won’t eat the entire batch within a few days, freezing is a better option.
How to Freeze English Muffins
English muffins freeze very well.
Once they have cooled completely, split them in half and place them in a freezer-safe bag or container. If you want to keep them from sticking together, place a small piece of parchment between the halves.
They can go straight from the freezer into the toaster.
This is one of my favorite ways to have homemade bread available for quick breakfasts without having to make a fresh batch every few days.
Ways to Serve Homemade English Muffins
There are so many ways to enjoy these homemade muffins.
- Toast with butter and honey
- Spread with homemade jam or jelly
- Top with peanut butter and sliced banana
- Serve with scrambled or fried eggs
- Make breakfast sandwiches with eggs, cheese, and sausage
- Add ham and cheese for a quick lunch
- Top with cream cheese and fresh berries
- Serve alongside soup or chili
- Use them as the base for homemade mini pizzas
And honestly, a warm English muffin with butter is hard to beat.
Recipe Variations
Cinnamon Raisin English Muffins
Add a little ground cinnamon and a handful of raisins to the dough for a sweeter breakfast version.
Honey English Muffins
Replace some or all of the granulated sugar with honey. The muffins will have a slightly different flavor and a touch of extra sweetness.
Whole Wheat English Muffins
Replace part of the all-purpose flour with whole wheat flour. I recommend starting with about ½ cup of whole wheat flour and keeping the rest as all-purpose flour so the muffins remain light and airy.
Savory English Muffins
Add a little shredded cheese and your favorite dried herbs to the dough for a savory version that would be delicious alongside eggs or soup.
Why is my English muffin dough so sticky?
English muffin dough is naturally softer and stickier than many bread doughs. Try not to add a lot of extra flour. The moisture in the dough helps create the airy interior and nooks and crannies.
Why are my English muffins browning too quickly?
Your skillet is probably too hot. Heavy skillets retain heat, so you may need to lower the burner as you work through the batches.
Why is the inside of my English muffin still doughy?
The skillet may be too hot, causing the outside to brown before the center has time to cook. Lower the heat and allow the muffins to cook more slowly.
Also remember that thicker muffins will take longer to cook.
Do I have to use cornmeal?
No. Rice flour can also be used for dusting. Cornmeal is my preference because it gives the muffins their familiar texture and slight crunch.
Can I use a cast iron skillet?
Absolutely. A cast iron skillet works beautifully for this recipe, but keep in mind that it holds heat very well. You may need to reduce the burner temperature as you cook subsequent batches.
Do I have to split English muffins with a fork?
No. A knife works perfectly well. Splitting them with a fork simply gives you a more rustic, uneven surface with plenty of little pockets for butter and toppings.
A Homemade Breakfast Worth Waking Up For
There is something special about making a batch of English muffins from scratch. Maybe it’s the smell of yeast and warm bread filling the kitchen, or the first muffin coming out of the skillet with its golden, cornmeal-dusted crust.
For me, it’s the simple things like this that make homemade food so enjoyable. You don’t need a complicated recipe or a special bread oven. A few basic ingredients, a skillet, and a little time can turn into something the whole family looks forward to at breakfast.
And once you split that first warm English muffin open and add a generous pat of butter, you’ll understand exactly why homemade is worth the effort.
Best when they are warm straight from the oven.