Baking/ Bread/ Breakfast/ Recipe

Homemade English Muffins

November 11, 2015 (Last Updated: October 16, 2020)

This post may contain affiliate links, see my Privacy Policy.

Delicious Homemade English Muffins made on the stove top. 

You all know  how much better homemade is than store bought.  Sometimes, homemade is difficult.  Not the case here. These homemade English muffins are easy to make and so worth the little bit of extra effort.

Three English muffins on a white plate.

English muffins are a yeast dough.  However, they aren’t baked, they are cooked on a hot griddle.  I used a cast iron skillet.  You want your pan hot, but not too hot.  Finding the perfect temperature is probably the most difficult part of making English muffins.

Too hot, the outside will cook too fast.  Not hot enough…the outside will become crusty and it will take a while to cook.  

Homemade English Muffins cooling on a baking rack.

The second hardest part is waiting for the muffins to cool…. I always want to dig right into fresh bread.  Okay, so you can eat these right away, but if you want to split them and then toast them, you really need to wait for them to cool.  If you try to split them when they are warm, they will be a bit mushy.

When they have cooled, you want to split with a fork – not a knife!  A fork allows a uneven, craggy surface.

 This is what you want to hold melted butter or homemade jam.  Hold your English muffin and poke a fork all around the middle.  Then carefully pull apart.  Ahhhhhh…..perfection is what waits inside that muffin!

English Muffins overlapping each other on a plate.

Fork Split English Muffin on a plate.

To make these muffins, you start with a basic yeast dough.  After the first rise, you shape into rounds and flatten.  I placed my rounds onto a baking sheet sprinkled with corn meal.  You could also use flour.  You want enough so it won’t stick to the pan so you can easily lift the muffin after the second rise.

The muffins then go onto a preheated skillet.  I flipped after 4-5 minutes when they started to brown.  Once flipped, I pushed the muffins down slightly with a spatula.  This helped shape the muffins.  I kept flipping every 5 minutes until they felt done.  This is not a precise method…but it worked.

Mine took between 12-15 minutes.  Cooking times depend on the temperature of your pan and size of your muffins.

If you like making English Muffins, you might also want to try Sourdough English Muffins!

I like to use these English Muffins when I make my English Muffin Egg Sandwiches.

Bread dough cooking on a cast iron skillet.

Homemade raspberry jam on a toasted muffin.

Homemade Bread Recipes:

Two english muffins on a white plate.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my homemade bread recipes!

A plate with two english muffins with a baking rack filled of muffins behind the plate.

Homemade English Muffins

English Muffins
5 from 3 votes
Prep Time 1 hr 20 mins
Cook Time 15 mins
Total Time 1 hr 35 mins
Course Bread
Cuisine American
Servings 18 muffins
Calories 49 kcal


  • 2 Cups Milk (Warmed)
  • 2 1/4 teaspoons yeast (or 1 package yeast)
  • 2 Tablespoons sugar
  • 1/4 cup butter (melted)
  • 2 whole eggs
  • 1 teaspoon salt
  • 5 1/2 - 6 cups flour
  • corn meal for dusting


  • In a stand mixer, combine milk, yeast and sugar. Let sit for 5 minutes until bubbly.
  • Stir in butter, eggs, salt.
  • Add flour, 1 cup at a time.
  • Continue adding flour until dough comes together. You might not add the full amount of flour. This dough will be a bit stickier than most doughs.
  • Knead for 5 minutes with machine.
  • Place dough in a large, greased bowl. Cover and let rise until doubled.
  • Divide dough into 18 pieces. Form into balls, and flatten. Place on a baking sheet sprinkled with corn meal.
  • Let rise for 20-30 minutes.
  • Preheat a cast iron skillet. Cook muffins 10-15 minutes until done. Flip muffins as needed during cooking to avoid burning.
  • Let cool on a wire rack.
  • Once cool, split muffins with a fork.


1. This dough is wetter and stickier than most yeast doughs.
2. Use a paddle hook to mix, rather than a dough hook.
3. Use corn meal, semolina flour, or flour on pan to help prevent sticking.


Calories: 49kcalCarbohydrates: 3gProtein: 1gFat: 3gSaturated Fat: 2gCholesterol: 9mgSodium: 164mgPotassium: 50mgSugar: 2gVitamin A: 125IUCalcium: 31mg
Keyword English Muffins, Homemade English Muffins, How to make English Muffins
Tried this recipe?Leave a comment and let me know what you think.

Recipe adapted from King Arthur




You Might Also Like


  • Reply
    October 1, 2016 at 6:48 am

    I just might make these with my famous biscuit and gravy recipe!

    • Reply
      October 1, 2016 at 9:06 am

      Just think how impressed your boys will be!

    1 2

    Leave a Reply

    Recipe Rating