English Muffins are a beloved breakfast staple known for their round shape, chewy texture, and signature nooks and crannies—perfect for capturing melted butter, jam, or a soft poached egg. Unlike traditional muffins, they’re not baked in the oven but griddled on a stovetop, giving them their distinct golden crust and soft, airy interior.
These classic yeast-leavened breads are made with simple ingredients: flour, milk, yeast, and a touch of sugar, but the technique is what sets them apart. The dough is allowed to rise and develop flavor, then shaped and cooked on a griddle or in a cast-iron pan, where the magic happens. Each side is cooked slowly to create that soft, chewy texture and lightly crisped exterior. When split with a fork, you reveal all those airy pockets that toast to perfection.
Perfect for everything from eggs Benedict to butter-and-honey mornings, English Muffins also work well for mini sandwiches and even personal pizzas. Pair them with homemade cheesy biscuit appetizers or serve them on a brunch spread alongside items from holiday appetizer ideas. Whether toasted, buttered, or built into a breakfast sandwich, English muffins offer a warm, homemade alternative to store-bought varieties that’s totally worth the (surprisingly easy) effort.
Homemade English Muffins An Easy English Muffin Recipe for Breakfast
Ingredients
Method
- In a large mixing bowl, combine the warm milk, sugar, and yeast. Let sit for 5 to 10 minutes until the mixture is foamy.
- Add the egg, melted butter, and salt to the bowl. Mix to combine.
- Gradually add the flour, one cup at a time, stirring until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, or until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 to 1 1/2 hours, or until doubled in size.
- Punch down the dough and turn it out onto a lightly floured surface. Roll it out to about 1/2-inch thickness.
- Using a 3-inch round cutter, cut out muffins. Gather and reroll the scraps as needed.
- Sprinkle a baking sheet with cornmeal and place the muffins on it. Sprinkle the tops with more cornmeal. Cover and let rise for another 30 minutes.
- Heat a large skillet or griddle over medium-low heat. Cook the muffins in batches for 6 to 8 minutes per side, or until golden brown and cooked through. Adjust heat as needed to avoid burning the outsides before the centers are cooked.
- Transfer to a wire rack to cool. Once cooled, split with a fork for the traditional nooks and crannies texture.
Notes
- Use warm milk and water to activate the yeast
- Knead the dough until smooth but don’t overwork it
- Let rise fully for the best airy texture
- Split with a fork, never a knife, to preserve texture