There’s something about homemade English muffins that makes breakfast feel special. I’ve always loved the way they puff up in the skillet and how the golden crust gives way to those warm, soft insides.
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It reminds me of family mornings, the smell of fresh bread filling the kitchen, and sitting down to a hearty meal. Today, I’m sharing this simple recipe for homemade English muffins, and I hope it brings as much joy to your mornings as it does to mine.
A Southern food classic
Growing up, my family had a tradition of Sunday breakfasts that were always a bit more elaborate than the usual weekday fare. We’d gather around the table, the kitchen smelling of fresh coffee, bacon, and homemade biscuits.
But it wasn’t just the biscuits that stole the show—there was something about a well-toasted English muffin with butter and jam that made each bite feel like a little piece of heaven. This recipe is a tribute to those mornings and the cozy comfort that Southern food brings into a home.
Ingredients
How to make Homemade English Muffins
Making homemade English muffins takes a little time, but the process is easy to follow. First, you’ll warm the milk and add the yeast to activate it.
After that, you’ll mix the dough, let it rise, shape it into discs, and cook them up in a skillet or on a griddle. The result is golden, soft muffins that will make your breakfast unforgettable.
Serving suggestions
These homemade English muffins are perfect for any meal of the day. Serve them warm with a dollop of butter and your favorite jam or jelly for a traditional breakfast.
If you’re feeling a bit more adventurous, top them with fried eggs and sausage for a hearty Southern brunch. Pair them with crispy bacon, fresh fruit, and a hot cup of coffee to make your meal feel truly special.
Storage tips
Once you’ve enjoyed your homemade English muffins, store any leftovers in an airtight container in the refrigerator for up to three days.
If you want to keep them longer, freeze them for up to two months. Simply toast them when you’re ready to eat, and they’ll taste just as fresh as the day they were made.
Southern farewell
This recipe for homemade English muffins is a favorite of mine because it brings together the warmth of Southern hospitality and the simplicity of homemade cooking.
I hope it brings a little bit of joy to your breakfast table and reminds you of the comfort that good food and family bring. There’s nothing like starting your day with a homemade treat, and these English muffins are sure to be a hit in your kitchen.
Homemade English Muffins
Equipment
- Stand mixer with dough hook
- Large mixing bowl
- Spatula
- Floured surface
- Large baking sheet(s)
- Parchment Paper
- Large skillet or electric griddle
Ingredients
- 2 cups whole milk
- 2 tablespoons honey
- 1 package instant dry yeast 0.25 ounce
- 5 cups bread flour
- ½ teaspoon salt
- 1 egg
- ¼ cup butter melted
- 1/3 cup cornmeal
- Oil for greasing pans
Instructions
- Warm the milk to about 110°F (slightly warm to the touch, not hot). Stir in the honey and instant yeast. Let the mixture sit for about 10 minutes until it becomes frothy.
- In a large mixing bowl, combine the bread flour and salt. Add the frothy yeast mixture, the egg, and melted butter to the bowl. Stir everything together until the dough starts to form.
- Use a stand mixer with a dough hook or your hands to knead the dough for about 5 minutes. If you’re kneading by hand, turn the dough onto a floured surface and knead it until smooth and elastic.
- Grease a large bowl with oil and place the dough in it. Turn the dough once so that the top is lightly oiled. Cover the bowl with a clean towel and place it in a warm spot. Let the dough rise until it doubles in size, about 1 hour.
- Once the dough has risen, punch it down gently in the center. Divide the dough into 16 equal portions. Roll each portion into a ball and then flatten it into a 4-inch disc.
- Line a large baking sheet with parchment paper and sprinkle half of the cornmeal on the paper. Place the dough discs on the sheet with at least 2 inches of space between them. Sprinkle the remaining cornmeal on top of the discs. Cover them and let them rise for another 30 minutes.
- Heat a large skillet or electric griddle over medium heat. Lightly grease with oil or non-stick spray. Place the muffins in the skillet or on the griddle, cooking each side for 7-10 minutes until golden brown.
- Use a fork to split each muffin in half. Toast the halves and serve with butter and jam. Enjoy!
