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three homemade english muffins stacked on top of each other
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5 from 1 vote

Homemade English Muffin Recipe

Cross the breakfast muffins off the grocery list, because they're easier than you'd think to make from scratch. This homemade English muffins recipe is simple & easy enough for any level of home baker to whip up. Served with butter or jam, they're a delicious breakfast all by themselves.
Prep Time1 hr 30 mins
Cook Time15 mins
Total Time1 hr 45 mins
Course: Appetizer, Bread, Side Dish, Snack
Cuisine: American, English
Servings: 8
Calories: 355kcal


  • 1 3/4 cups warmed milk
  • 3 tablespoons butter softened
  • 1 1/4 teaspoons salt
  • 2 tablespoons sugar
  • 1 large egg
  • 4 1/2 cups flour
  • 2 teaspoons instant yeast
  • Cornmeal for sprinkling


  • Warm your milk until it is just warm, not too hot or it will kill the yeast.
  • In the bowl of your stand mixer add the warmed milk, butter, salt, sugar, egg, flour and yeast.
  • With your paddle beater beat the dough until a ball forms and it comes away easily from the side of bowl.
  • Scrap down the sides and get the dough into ball shape in the bowl and cover with plastic wrap.
  • Let the dough rise in a warm place until it has just about doubled in size. I use the proof mode on my oven but any warm space will do.
  • Divide the dough into 8 equal balls. The dough will seem very sticky but as you are rolling it in your hands to form the balls it will become less sticky so don’t panic!
  • Sprinkle cornmeal onto a plate and flatten the balls onto the cornmeal until they are just a bit flatter and more the shape and size of an english muffin. Make sure you get cornmeal on both sides of the muffins.
  • These english muffins are cooked on a griddle. I use an electric griddle that fits all of the muffins at once. You can also use a large griddle pan on top of the stove.
  • You want to cook these on low heat, as low as your stove or griddle goes.
  • I spray the pan and place the muffins on the pan. As many as you can fit without them touching.
  • Cook the muffins over low heat for 7 to 15 minutes per side. You are looking for a lightly golden crust and the inside to be cooked through.
  • If the crust is brown and you don’t feel like the inside is cooked you can always through them in a low oven for about 10 minutes.
  • Let them cool and you are ready to serve!


  • Want more than 8 muffins? You can also make smaller english muffins and get a yield of 16 out of this recipe. 
  • Add cinnamon and raisins to the dough for cinnamon raisin english muffins.
  • Make sure to use a fork when opening your muffins. Using a fork all around the sides of these muffins to split them ensures you get those nice nooks and crannies!


Calories: 355kcal | Carbohydrates: 60g | Protein: 11g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 435mg | Potassium: 183mg | Fiber: 3g | Sugar: 6g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 3mg