• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • About
  • Contact Me

Beyond The Chicken Coop logo

menu icon
go to homepage
  • Recipe Index
  • About
  • Contact Me
search icon
Homepage link
  • Recipe Index
  • About
  • Contact Me
×
Home » Yeast Bread

Published: Nov 11, 2015 · Modified: Mar 8, 2025 by Kathy

Homemade English Muffins

Jump to Recipe

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

English muffins in a pile and on topped with jam.

There’s nothing quite like a freshly made English muffin—golden on the outside, soft on the inside, and full of perfect little nooks and crannies for butter and jam. Making them at home is easier than you might think, and the flavor is so much better than anything from the store.

Homemade English Muffins stacked on a white plate.

English muffins

I’ve been making English muffins for years, and they’re always worth the effort. There’s something so satisfying about watching them puff up on the griddle. Once you get the process down, they come together easily and taste so much better than store-bought.

The key is handling the dough gently and cooking them low and slow so they cook through without burning. For the best texture, split them with a fork instead of a knife. Those perfect little nooks and crannies are what make homemade English muffins so special!

I like to use these English Muffins when I make my English Muffin Egg Sandwiches. You will also want to try Sourdough English Muffins!

English muffins ingredients

Ingredients for making English muffins.
  • Flour - Use regular all-purpose flour.
  • Milk - I prefer to use whole milk or 2% milk. The milk adds flavor and texture to the dough.
  • Yeast - This recipe uses active dry yeast. Instant yeast will work too.
  • Butter - I use regular salted butter.
  • Egg - The egg enriches the dough
  • Sugar - Just a tablespoon of sugar is added which slightly sweetens the dough.
  • Cornmeal - Used to help prevent the muffins from sticking to a baking sheet once the muffins are formed. Use fine or coarse cornmeal.

Making English muffins

Proofed yeast in a glass measuring cup.
  1. Proof yeast by combining warm milk, sugar, and yeast together. Wait 5 minutes until the mixture becomes bubbly.
Mixing dough in a stand mixer.
  1. Pour into a large bowl. Add one cup of flour and combine.
  2. Mix in egg, sugar and salt.
Bread dough in a stand mixer.
  1. Continue adding flour until the dough forms a ball.
  2. Knead in mixer for 5 minutes.
Risen bread dough in a glass bowl.
  1. Place dough in a lightly greased bowl and cover.
  2. Let rest until doubled in size.
Shaping English muffin dough.
  1. Divide dough into 12 pieces and form into a ball.
Flattened dough on a wooden board.
  1. Flatten each ball with your hands.
  2. Let the dough rest for 1-2 minutes and flatten again.
  3. Place on a baking sheet dusted with cornmeal.
  4. Cover and let rise for 30-45 minutes.
Cooking English muffins on a cast iron griddle.
  1. Cook on a preheated cast iron skillet or griddle over low heat.
  2. Cook each side for 3-4 minutes until golden. Continue cooking and flipping until the English muffins reach 190-200°F in the center of the muffin.
English muffins on a baking rack.
  1. Cool on a baking rack.

Tips for making English muffins

  • Check for Proper Proofing – Before cooking, the muffins should be slightly puffy and pass the "finger dent test"—lightly press the dough, and if the indentation slowly springs back, they’re ready. Underproofed muffins will be dense, while over-proofed ones may collapse when cooking.
  • Preheat the Cooking Surface – A consistent, low heat is key. Let your skillet or griddle fully preheat before adding the muffins to ensure even cooking and a well-developed crust.
  • Flip Multiple Times for Even Cooking – Instead of flipping just once, turn the muffins every 3-4 minutes to prevent scorching and to cook them evenly. This helps avoid an undercooked center while keeping the crust from getting too dark.
  • Use a Digital Thermometer - Test the center of the muffin with a digital thermometer to test if they are fully cooked. The center should reach 190-200°F.
  • Cool Completely Before Cutting – Freshly cooked muffins continue to set as they cool. Cutting them too early can result in a gummy texture. For the best interior structure, let them cool for at least 20–30 minutes before splitting with a fork.

Fork-split English muffins

Fork split and knife split English Muffins.

An English muffin can be sliced in half with a knife, but if you want the craggy surface, you'll want to fork-split the muffin.

To split using a fork, simply insert a fork into the outside of the center of the muffin. Continue working your way around the muffin. Once a full circle has been made, use the fork to pry the muffin apart.

Splitting an English muffin with a fork.

Storing English muffins

Storage:

  • Allow the muffins to cool completely before storing to prevent condensation from making them soggy.
  • Store the muffins in an airtight container at room temperature for up to 3-4 days.

Freezing:

  • To freeze, split the muffins in half before freezing so you can easily toast them straight from the freezer.
  • Arrange the split muffins in a single layer on a baking sheet and freeze for about 1-2 hours until solid.
  • Once frozen, transfer the muffins to a zip-top freezer bag or airtight container. They’ll keep for up to 3 months. When ready to enjoy, toast straight from the freezer for a warm, freshly baked feel.

More delicious bread recipes

If you love making homemade bread, you'll also want to check out these recipes:

  • Honey Oat Bread
  • Multigrain Bread
  • Homemade White Bread - perfect for a beginner bread maker
  • Apple Cinnamon Babka
  • Cinnamon Rolls
A toasted English muffin topped with raspberry jam.

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!

  • Homemade Focaccia Bread cut into squares.
    Homemade Focaccia Bread
  • A circle of round dinner rolls each with a different finished glaze.
    Bread Glazes
  • A loaf of homemade white bread on a wooden cutting board.
    Homemade White Bread
  • Slices of Cranberry Walnut Bread with swirls of cranberries.
    Cranberry Walnut Bread
Homemade English Muffins stacked on a white plate.

Homemade English Muffins Recipe

Kathy Berget
Homemade English Muffins cooked on the stovetop.
5 from 10 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Rising Time 2 hours hrs
Total Time 2 hours hrs 45 minutes mins
Course Bread
Cuisine American
Servings 12 muffins
Calories 163 kcal

Equipment

  • Cast Iron Griddle
Prevent your screen from going dark

Ingredients
 
 

  • 1 Cup Milk (Warmed to 100-120°F)
  • 2 ¼ teaspoons active dry yeast (or 1 package yeast)
  • 1 tablespoon sugar
  • 2 tablespoons butter (melted)
  • 1 egg
  • 1 teaspoon salt
  • 3 - 3¼ cups flour
  • cornmeal for dusting

Instructions
 

  • Combine milk, yeast and sugar. Let sit for 5 minutes until bubbly. Pour into a bowl in a stand mixer.
    1 Cup Milk, 2 ¼ teaspoons active dry yeast, 1 tablespoon sugar
  • Stir in one cup of flour and then add butter, egg, and salt.
    2 tablespoons butter, 1 egg, 1 teaspoon salt, 3 - 3¼ cups flour
  • Mix in flour ½ cup at a time until dough comes together and forms a ball. You might not add the full amount of flour.
  • Knead for 5 minutes with machine.
  • Place dough in a large, greased bowl. Cover and let rise until doubled.
  • Divide dough into 12 pieces. Form into balls, and flatten. Place on a baking sheet sprinkled with cornmeal.
    cornmeal for dusting
  • Cover and let rise for 30-45 minutes.
  • Preheat a cast iron skillet over low heat. Cook muffins for 3-4 minutes per side. Flip muffins as needed during cooking to avoid burning. Continue cooking until fully cooked. Test a muffin with a digital thermometer. The center of the muffin should be between 190-200°F.
  • Place on a baking racket to cool.
  • Once cool, split muffins with a fork.

Notes

  • Check for Proper Proofing – Before cooking, the muffins should be slightly puffy and pass the "finger dent test"—lightly press the dough, and if the indentation slowly springs back, they’re ready. Underproofed muffins will be dense, while over-proofed ones may collapse when cooking.
  • Preheat the Cooking Surface – A consistent, low heat is key. Let your skillet or griddle fully preheat before adding the muffins to ensure even cooking and a well-developed crust.
  • Flip Multiple Times for Even Cooking – Instead of flipping just once, turn the muffins every 3-4 minutes to prevent scorching and to cook them evenly. This helps avoid an undercooked center while keeping the crust from getting too dark.
  • Use a Digital Thermometer - Test the center of the muffin with a digital thermometer to test if they are fully cooked. The center should reach 190-200°F.
  • Cool Completely Before Cutting – Freshly cooked muffins continue to set as they cool. Cutting them too early can result in a gummy texture. For the best interior structure, let them cool for at least 20–30 minutes before splitting with a fork.

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 1muffinCalories: 163kcalCarbohydrates: 28gProtein: 5gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 21mgSodium: 223mgPotassium: 78mgFiber: 1gSugar: 2gVitamin A: 111IUVitamin C: 0.002mgCalcium: 33mgIron: 2mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

This recipe and post were updated in March 2025 with updated photos, clearer instructions, and revisions to the recipe.

More Yeast Bread

  • Cinnamon rolls filled with strawberries in a red dish.
    Strawberry Sweet Rolls
  • A blueberry bagel topped with cream cheese.
    Blueberry Bagels
  • Two slices of toasted bread topped with jam.
    English Muffin Bread
  • A loaf of braided bread topped with sesame seeds.
    Braided Bread

Reader Interactions

Comments

  1. Trish says

    October 01, 2016 at 6:48 am

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

    Reply
    • Kathy says

      October 01, 2016 at 9:06 am

      Just think how impressed your boys will be!

      Reply
  2. Fran @ G'day Souffle' says

    November 13, 2015 at 7:05 pm

    Gosh, it looks like there is a real technique to making these muffins- you have to be a real 'flip artist'! That jam looks great- I think I'll add a dollop of whipped cream on top!

    Reply
    • Kathy says

      November 13, 2015 at 7:57 pm

      Whipped cream! Now that would take it to a whole new level!

      Reply
  3. Meghan | Fox and Briar says

    November 13, 2015 at 11:43 am

    5 stars
    Oh, yum! I love english muffins! I am dreaming of a toasty, buttery english muffin right now. I have only made them once and I think I messed them up by dumping too much salt in. It was a tragedy! These look fantastic!

    Reply
  4. Anu-My Ginger Garlic Kitchen says

    November 13, 2015 at 6:21 am

    What a beautiful looking breakfast, Kathy. English muffins look super yummy!

    Reply
    • Kathy says

      November 13, 2015 at 6:48 am

      They are super yummy!

      Reply
  5. Geraldine | Green Valley Kitchen says

    November 12, 2015 at 5:50 pm

    Wow - those looks so great, Kathy! I've always wanted to make English muffins but never got around to it - will have to try them soon.

    Reply
    • Kathy says

      November 12, 2015 at 9:32 pm

      No reason to wait any longer! Give them a try!

      Reply
  6. Laura ~ Raise Your Garden says

    November 11, 2015 at 4:02 pm

    Kathy, these look absolutely fabulous! My 5-year-old is peering over my shoulder (ok munching on Halloween candy) and still thinks your muffins look yummy. And said so! She's a tough critic too, lemme tell ya! I love the craggy surface and crinkly taste of English muffins and have never even considered making my own. I should! Or just pop over to your place to munch on them. Just kidding! Ok, not really.

    Reply
    • Kathy says

      November 11, 2015 at 9:49 pm

      I love your 5 year old! And she obviously has fabulous taste!

      Reply
  7. Cailee August says

    November 11, 2015 at 1:31 pm

    Oh my word!! YUM!! These look amazing!! My mum LOVES english muffins and would love these...sadly I'm gluten intolerant... otherwise I'd gobble them up myself!! Lovely recipe!

    Reply
    • Kathy says

      November 11, 2015 at 9:49 pm

      Better make some for you mum!

      Reply
  8. Kristine | Kristine's Kitchen says

    November 11, 2015 at 12:01 pm

    I've been wanting to try making homemade english muffins for so long, and you've convinced me that I just need to do it! You make these sound SO easy!

    Reply
    • Kathy says

      November 11, 2015 at 9:50 pm

      They were fun to make too! And then there's the bonus of them being delicious to eat!

      Reply
  9. Kathleen | Hapa Nom Nom says

    November 11, 2015 at 10:54 am

    5 stars
    I LOVE English muffins! My mother used to toast them and put a few slices of cheese on them for us before shoving off to school. To this day, I still love them just like that 🙂 I have though, never made them myself! I had no idea they weren't baked and they were so easy to make! I definitely gotta give these a try!

    Reply
    • Kathy says

      November 11, 2015 at 9:52 pm

      That sounds like the perfect portable breakfast meal!

      Reply
  10. Cheyanne @ No Spoon Necessary says

    November 11, 2015 at 10:44 am

    5 stars
    Heck yes to homemade english muffins!! These look fabulous my dear! Nooks and crannies in all the right places! 😉 Cheers!

    Reply
    • Kathy says

      November 11, 2015 at 9:53 pm

      Thanks, Cheyanne!

      Reply
  11. Ami@NaiveCookCooks says

    November 11, 2015 at 7:24 am

    Kathy I love good english muffins for breakfast especially on weekends! These look perfect!

    Reply
    • Kathy says

      November 11, 2015 at 9:53 pm

      These are perfect for a weekend breakfast!

      Reply
5 from 10 votes (7 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

The author holding a chicken.

I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

More about me →

Mother's Day Favorites

  • A baked egg in a puff pastry shell with the yolk running on the plate.
    Puff Pastry Baked Eggs

  • French toast with strawberries on a blue plate.
    Baked Strawberry French Toast

  • A stack of pancakes topped with fresh fruit and syrup.
    Quinoa Pancakes

  • Skewered shrimp on a plate.
    Honey Lime Shrimp

  • Puff pastry onion tart on a wooden board.
    Onion Tart

  • A glass parfait glass filled with raspberry mousse topped with fresh raspberries and whipped cream.
    Raspberry Mousse

  • A slice of lemon poke cake on a small white plate.
    Lemon Poke Cake

  • Oreo cupcakes topped with a swirl of frosting.
    Oreo Cupcakes

Popular Recipes

  • A single muffin topped with a crumbly topping on a plate.
    Banana Oatmeal Muffins

  • Breakfast sausage cooked in the oven.
    Breakfast Sausage in Oven

  • Crispy fish fillets topped with lemon wedges.
    Pan Fried Walleye

  • Gravy pouring over a pile of mashed potatoes.
    Homemade Brown Gravy

  • Crispy fish cakes on a white platter with lemon wedges.
    Fish Cakes

  • Pasta twirled around a fork and in a large white bowl.
    Garlic Butter Pasta

Cookbooks

Two cookbooks piled on a counter.

Featured In...

Beyond the Chicken Coop recipes have been featured in many different sites.

Footer

↑ back to top

Beyond the Chicken Coop recipes have been featured in many different sites.

About

  • Privacy Policy
  • Accessibility Statement
  • Disclosure Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2025 Beyond the Chicken Coop LLC ®

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.