This homemade English muffins recipe shows an easy way to make soft, fluffy English muffins with plenty of the signature nooks and crannies. These are cooked on a griddle or skillet instead of baked, freeze well, and can be doubled to keep a stash in the freezer for quick breakfasts and brunches.
Why you’ll love this recipe
- Super easy to make with basic pantry ingredients.
- No special equipment required — just a bowl, a spoon, and a heavy skillet or griddle.
- Ready in about two and a half hours, with only 15–18 minutes of active work (kneading and shaping).
- Produces soft, airy muffins with lots of nooks and crannies.
- Freezes and thaws well; this recipe is also vegan when using water and plant-based ingredients only.
Ingredients
- Flour: 455 g (about 3 1/2 cups, loosely packed)
- Water: 300–315 ml (about 1 1/4 cups, +/- 1 tbsp)
- Yeast: 4.5 g (1 1/2 tsp)
- Salt: 7.5 g (1 1/4 tsp)
- Sugar: 19 g (1 1/2 tbsp)
How to make homemade English muffins
This recipe breaks down into five simple stages: prepare the dough, first proofing, divide and shape, second proofing, and cook on the stovetop or bake in the oven.
1. Prepare the dough
Pour the water into a bowl and add the sugar, salt, and yeast. Stir to dissolve. Add the flour and mix with a wooden spoon until a shaggy dough forms. Turn the dough onto a clean surface and knead for 8–10 minutes until smooth and elastic. (If you prefer a no-knead method, use a different recipe.)
2. First proofing
Cover the dough and let it rise on the counter for 45 minutes, until it shows a slight rise.
3. Divide and shape the dough
Gently degas the dough and divide it into 12 equal pieces (about 64 g each). Roll each piece into a ball, then flatten into a disk.
4. Second proofing
Place the disks on a baking sheet sprinkled with cornmeal, sprinkle cornmeal on top, then cover with a lint-free towel or plastic wrap. Let rise in a warm, draft-free spot for about 1 hour, until puffy and nearly doubled.
5. Cook on the stovetop (traditional) or bake
Preheat a heavy-bottom skillet or griddle over low to medium-low heat (steady low heat is important so the interior cooks before the exterior browns). Transfer the muffins to the hot pan, leaving about an inch between them. Cook 5–6 minutes on the first side until golden, then flip and cook another 5–6 minutes. Work in batches, adding a small pat of butter between batches if the pan begins to stick.
If the muffins are browning too quickly before they’re cooked through, transfer them to a 325°F (160°C) oven for about 10 minutes to finish baking.
Oven method
You can also bake the muffins in a preheated oven at 170–180°C (340–350°F) for 12–14 minutes until golden on top. This is less traditional but works well.
How to fork-split an English muffin
To get the classic nooks and crannies, split each cooled muffin with a fork rather than cutting with a knife. Insert the fork into the side and rotate, moving the fork in and out to separate the halves.
Storage and freezing
Store cooled muffins in an airtight container at room temperature for 3–4 days. Refrigerated, they will keep for up to a week. To freeze, wrap individually and seal in a zip-top bag for up to 2 months. Thaw in the fridge overnight, at room temperature, or toast straight from frozen.
Reheating from frozen
Oven: Spritz or briefly run under water, then warm in a 325°F (160°C) oven for 8–10 minutes. Microwave: Wrap in a paper towel and microwave about 1 minute, adjusting for microwave power.
Variations and tips
- Whole wheat: Substitute up to half the flour with whole wheat to avoid a dense result; 1:1 ratio (white to whole wheat) works well.
- Make-ahead dough: After the first proof you can refrigerate the dough for up to 4 days. Bring to room temperature before dividing and shaping, then continue with the second proof.
Five tips for the best homemade English muffins
- Preheat the skillet or griddle 2–3 minutes before cooking to reduce sticking.
- Cook 5–6 minutes per side to allow the interior to fully cook.
- Use low to medium-low heat so the surface doesn’t brown too fast.
- Handle shaped and proofed dough gently to keep the muffins airy.
- Keep the dough slightly sticky during kneading—avoid adding too much extra flour for a soft, tender crumb.
Homemade English Muffins
Simple five-step method to make English muffins at home with minimal ingredients.
Ingredients
- 455 g flour (about 3 1/2 cups)
- 300–315 ml water (about 1 1/4 cups)
- 4.5 g yeast (1 1/2 tsp)
- 7.5 g salt (1 1/4 tsp)
- 19 g sugar (1 1/2 tbsp)
Instructions
Prepare the dough
- Pour water into a bowl, add sugar, salt, and yeast, and stir to dissolve.
- Add flour and mix until a shaggy dough forms. Knead on a floured surface 8–10 minutes until smooth and elastic.
First proofing
Cover and let rise on the counter for 45 minutes.
Divide and shape
- Dekease the dough, divide into 12 pieces (~64 g each), roll into balls and flatten into disks.
Second proofing
Place disks on a cornmeal-dusted baking sheet, sprinkle more cornmeal on top, cover, and let rise for 1 hour until puffy.
Bake / Cook
- Preheat a heavy skillet or griddle on low to medium-low heat.
- Cook muffins 5–6 minutes per side until golden brown, working in batches.
- Cool completely before splitting with a fork to reveal the nooks and crannies. Toast and serve with desired toppings.
Notes
If muffins brown too quickly before cooking through, finish them in a 325°F oven for about 10 minutes. To freeze, cool completely, wrap, and store in a zip-top bag for up to 2 months.