Homemade English Muffin Recipe

Imagine biting into a warm, freshly toasted Homemade English Muffin with its signature crispy exterior and those irresistible nooks and crannies that catch pools of melting butter. Nothing compares to the satisfaction of pulling apart these golden discs, revealing their airy, slightly chewy interior that’s worlds apart from store-bought versions. This Homemade English Muffin Recipe transforms simple pantry ingredients into breakfast perfection with surprisingly little effort. You’ll learn how to create these classic breakfast staples from scratch, master the unique “dry frying” technique that gives them their distinctive texture, and discover why homemade English muffins will forever ruin the store-bought kind for you.

Why You’ll Love This Recipe

This Homemade English Muffin Recipe will quickly become your weekend breakfast tradition for several compelling reasons. First, the texture contrast is unmatched—that satisfying crunch when you bite through the cornmeal-dusted exterior gives way to a tender, honeycombed interior that toasts beautifully and captures every drop of butter or jam. Unlike commercial versions with their uniform, sometimes dense structure, these homemade muffins feature authentic, irregular air pockets that develop naturally during cooking.

The recipe is remarkably forgiving and accessible, requiring no special equipment beyond a basic frying pan. The ingredients are pantry staples you likely already have on hand, making these English muffins an economical alternative to premium store-bought versions at a fraction of the cost. The hands-on time is minimal, with most of the process involving waiting for the dough to rise and the muffins to cook.

Perhaps most satisfying is the sense of accomplishment that comes from creating something many people assume can only be store-bought. These English muffins will elevate your breakfast sandwich game, impress weekend guests, and give you complete control over ingredients—no preservatives or artificial additives needed.

Ingredients List for the Homemade English Muffin Recipe

Before you begin making these classic breakfast treats, gather these simple ingredients that come together to create the perfect English muffin texture. The combination of all-purpose flour and yeast creates that signature airy interior, while the cornmeal coating provides the traditional gritty exterior.

• 1 ¼ cups warm water (it will feel warm on your wrist)
• 1 tablespoon sugar (12.5 g)
• 1 teaspoon instant dry yeast (2.83 g), Note 1 (e.g. Rapid-rise yeast)
• 2 tablespoon oil (canola, vegetable or neutral olive oil) (melted butter is fine too)
• 2 ¾ cups all purpose flour or bread flour (plus up to 1/4 cup extra)
• 1 teaspoon salt (add extra pinch if using kosher salt)
• Cornmeal for dusting (about 2-3 tbsp)

Pro Tips

Creating perfect homemade English muffins requires attention to a few critical techniques that make all the difference:

First, temperature control is essential. Your water should be warm to the touch but not hot (around 105-110°F/40-43°C) to properly activate the yeast without killing it. Too cool, and your dough will rise slowly; too hot, and you’ll kill the yeast. The perfect test is feeling the water on your inner wrist—it should feel comfortably warm, not hot.

Second, resist the urge to add too much flour when kneading. The dough should start off sticky, and you’ll gradually add just enough flour until it’s workable but still soft and slightly tacky. A too-dry dough leads to dense muffins without those coveted nooks and crannies. Trust the process and add flour sparingly.

Finally, master the “dry frying” technique by maintaining medium-low heat. This gentle cooking approach allows the muffins to rise and develop their internal structure before the outside browns too quickly. Patience is crucial here—rushing with higher heat will give you burned exteriors with raw centers. The covered pan creates a mini-oven environment that ensures even cooking throughout.

Instructions

Step 1: MAKE YEAST MIXTURE
In medium-large bowl, add warm water. Sprinkle sugar over surface. Then sprinkle yeast over surface. Set aside for 10 minutes. It will foam and cloud up.

Step 2: MAKE DOUGH
Add oil, salt and flour to the same bowl with the yeast mixture. Mix with rubber spatula or wooden spoon until combined. Transfer to a floured surface (I use piece of parchment dusted with flour for easy clean up). Dough will be soft and sticky. Knead dough for 5 minutes, adding just enough flour, a bit at a time, until you no longer have sticky dough. I typically end up adding about 3-4 tbsp.

Step 3: LET DOUGH RISE
Spray inside of a medium-large bowl with oil. Transfer dough into bowl. Cover loosely and let it rise for about 1 hour until it doubles in size. Tip: To speed up the rise, I turn my oven to warm, open the oven door a few inches and place the bowl at the edge of the stove top to get warmth from oven. Dough will double in 30-50 minutes.

Step 4: FORM DOUGH INTO MUFFINS
Once risen, transfer dough to a floured surface. Knead a couple of times. Divide dough into 10 equal pieces. I ‘strangle’ the dough between my thumb and first finger to ‘cut’ it. Roll pieces lightly between your hands to make balls. Sprinkle 1 tablespoon cornmeal onto sheet pan lined with parchment paper. Place dough balls on top of cornmeal and flatten into discs with the ball of one hand to 3/4 inch thick. Lightly spray top of discs and sprinkle on cornmeal to top of discs. Loosely cover with a kitchen towel to let puff up for 20 minutes.

Step 5: DRY FRY MUFFINS
Heat large frying pan, griddle or cast iron skillet to Medium-Low heat (4 out of 10 on my stove) and spray it with oil. Transfer as many muffins that will fit in pan leaving 1/2 inch (1.3 cm) between them. You may have to do two batches or use a second pan. Cover pan and cook muffins for 9 minutes until light golden brown and toasted. Note 2. Flip to second side, then cover and cook for another 5 minutes until golden and toasted. Check for doneness: If muffins are not browning enough, increase the heat to medium the last couple of minutes. If browning too quickly, lower heat or finish cooking in 350F/177C oven for 5-10 minutes. An instant thermometer slid into the side of a muffin will read 200F/93C. Repeat with remaining muffins if you are cooking them in two batches. Cool for 10-15 minutes on a wire rack before eating. Good luck waiting to taste them!

Variations

The classic homemade English muffin recipe serves as a wonderful base for creative variations. For a whole grain version, substitute 1 cup of the all-purpose flour with whole wheat flour for a nuttier flavor and additional fiber—just be prepared to add a touch more water as whole wheat absorbs more liquid.

For a sourdough twist that adds complex tanginess and even more spectacular nooks and crannies, replace half the water and ¼ teaspoon of yeast with 100g of active sourdough starter. The fermentation process will enhance both texture and digestibility.

Those seeking a dairy-enriched variation can replace the oil with melted butter and substitute ¼ cup of the water with whole milk for a slightly richer, more tender muffin. For a flavorful addition, consider folding 2 tablespoons of herbs like chopped rosemary or thyme into the dough after the initial rise for a savory version perfect for breakfast sandwiches or alongside soup.

Storage/Serving

Fresh homemade English muffins maintain their quality at room temperature in an airtight container for up to 3 days. For longer storage, freeze them in a single layer until solid, then transfer to a freezer bag where they’ll keep for up to 3 months. Thaw at room temperature or pop frozen muffins directly into the toaster for convenience.

For serving, the traditional approach is hard to beat: split the muffin horizontally with a fork rather than a knife to preserve those wonderful nooks and crannies, then toast until golden and slather with butter while still hot. They make exceptional eggs Benedict platforms, with the sturdy structure standing up beautifully to hollandaise sauce.

Turn your English muffins into mini pizzas by topping with sauce, cheese, and toppings before broiling, or create gourmet breakfast sandwiches with avocado, egg, and bacon. For a sweet option, try toasted muffins with cream cheese and jam or honey—the contrast between the crisp, cornmeal-dusted exterior and the slightly tangy interior makes every bite a pleasure.

FAQs

Why aren’t my English muffins developing those classic nooks and crannies?
The signature texture comes from proper hydration and fermentation. Make sure your dough remains slightly tacky, not dry, and give it adequate time to rise. The dry-frying method also contributes by creating steam inside the muffin as it cooks.

Can I make the dough ahead of time?
Yes! You can refrigerate the dough after the first rise for up to 24 hours. This slow fermentation actually improves flavor. Just bring it to room temperature for 30 minutes before shaping your muffins.

Why are my English muffins browning too quickly but still doughy inside?
Your heat is likely too high. English muffins need that gentle, medium-low heat to cook through properly. If they’re browning too fast, lower the heat and consider finishing them in a 350°F oven.

Do I really need cornmeal?
While cornmeal provides that authentic English muffin texture and prevents sticking, you can substitute semolina flour or even coarse polenta in a pinch.

Can I use active dry yeast instead of instant yeast?
Absolutely. Simply proof the active dry yeast in the warm water with sugar for 10 minutes until foamy before proceeding with the recipe. You may need to increase the amount to 1¼ teaspoons.

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