Build a Better Breafast With This Homemade English Muffin Recipe

Homemade English muffins: The gift that keeps giving. Set aside a few hours on a lazy Sunday afternoon to make this recipe and you’ll be thanking yourself for weeks to come with fresh English muffins, now easily within reach on busy weekday mornings.

Take your breakfast to the next level of delicious with this recipe for homemade English muffins!

The following recipe will yield 16-18 english muffins that freeze easy and reheat or toast up like a charm.


  • 1 3/4 cup lukewarm milk
  • 3 tbsp butter
  • 1 tsp sea salt
  • 2 tsp superfine sugar
  • 1 egg
  • 4 1/4 cup AP Flour
  • 1 pkg instant yeast

See step by step visual instructions below:

Step 1:

Place all ingredients in basin of a stand mixer. Beat the dough using the flat paddle until the mixture starts to form a solid dough mass, 5-7 minutes. The dough will be a bit stretchier than your normal yeast dough.

Step 2:

Scrape dough into a round ball and cover the bowl with a towel. Let rise for 1-2 hours until doubled in size.

Step 3:

Divide dough into 16-20 pieces. Shape into balls, place on lightly floured surface, and flatten with your palm. Let rest for 20 minutes.

Step 4:

Preheat oven to 350 F. Prepare a griddle or shallow, heavy saucepan over an unlit burner. Sprinkle with cornmeal. You’ll cook the muffins via two different heat sources. First, you’ll dry-fry them on 7 minutes per side on the stovetop.

After both sides are browned to your liking, you’ll pop them in a hot oven to cook through the center for another 10 minutes.

Step 5:

In a hot pan on the stovetop, place a half-dozen or so rounds and cook over medium heat for 7 minutes. Press muffins down as they begin to puff up with the back of a spatula. Flip and repeat. Set on a sheet pan and repeat with remaining rounds until they’ve all been browned.

Step 6:

Bake the muffins off to finish in the oven for 10-12 minutes or when the internal temperature reaches a 200F reading on a digital thermometer. Allow to cool before enjoying split.

Using a fork instead of a knife to halve the muffin will result in the rough nooks and crannies through the middle that characterize the best English muffins.

That’s it! Top with fresh, healthy jam, homemade nut butter, cinnamon sugar or just a simple layer of fresh organic butter. Breakfast has never been better.


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