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Freshly baked homemade English muffins on a baking sheet, dusted with cornmeal. The muffins have a golden-brown crust on top and a soft, fluffy texture.

Homemade English Muffins

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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Prep Time 1 hour 45 minutes
Cook Time 20 minutes
Total Time 2 hours 5 minutes
Course Breakfast
Cuisine American
Servings 16 muffins
Calories 210 kcal

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!

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 34gProtein: 6gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 22mgSodium: 112mgPotassium: 102mgFiber: 1gSugar: 4gVitamin A: 154IUVitamin C: 0.01mgCalcium: 46mgIron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword Easy English Muffins, Fluffy English Muffins Recipe, Homemade English Muffins
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