Homemade English Muffins Recipe
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My homemade English muffins recipe is tender and full of classic nooks and crannies. Made with pantry ingredients and cooked on the stovetop.
There’s something so special about making homemade English muffins from scratch, especially when they have those classic nooks and crannies just waiting to catch melted butter. After plenty of testing, I finally perfected a recipe that’s soft, chewy, and cooked entirely on the stovetop, no oven required.
These English muffins are surprisingly simple to make with just a handful of everyday ingredients. I wanted a light, chewy English muffin that wasn’t dense or biscuit-like, and this recipe delivers every time. They’re perfect for breakfast sandwiches, toasted with butter and jam, and they freeze well for the best breakfast sandwiches on the go.
Quick Bites About This Recipe
Skill Level: Easy. Perfect for beginner bread bakers.
Swaps: Use another neutral oil in place of avocado oil if needed. Melted and cooled butter will give more of that biscuit-like chew.
Make Ahead: Shape the muffins and refrigerate overnight after the first rise. Let them sit at room temperature for about 30 minutes before cooking.
Freezer Friendly: Yes. Freeze for up to 3 months.
Variations & Substitutions: Add a teaspoon of honey instead of sugar for a slightly different flavor.
Homemade English Muffin Ingredients
Warm water: Warm water helps activate the yeast and brings the dough together. It should feel warm, not hot.
Milk: A little milk adds richness and helps create a tender crumb without making the muffins too soft. You can also use your preferred dairy free milk for this recipe.
Granulated sugar: Just enough sugar feeds the yeast and gives the dough a subtle sweetness.
Active dry yeast: One packet is all you need. Make sure it’s fresh so your dough rises beautifully.
Avocado oil: Keeps the muffins tender while maintaining that classic chewy texture. Another neutral oil works well too.
Distilled white vinegar: This little secret ingredient adds a slight tang that makes homemade English muffins taste even more authentic.
Bread flour: Bread flour gives these muffins their signature chew and helps create those irresistible nooks and crannies. I don’t recommend substituting all-purpose flour.
Fine salt: Salt enhances the flavor and strengthens the dough.
Cornmeal: Dusting the dough with cornmeal prevents sticking and gives homemade English muffins their classic finish.
How to Make Homemade English Muffins
Combine the warm water, milk, sugar, and yeast in the bowl of your stand mixer. Let the mixture rest for about 5 to 10 minutes until it becomes nice and foamy. That’s how you’ll know your yeast is active.
Add the avocado oil, distilled white vinegar, bread flour, and salt. Knead the dough with the dough hook for about 5-10 minutes until it’s smooth, elastic, and only slightly tacky.
If using a KitchenAid mixer, they recommend no longer than 2 minutes of kneading on speed 2. I go for 10 minutes in my Ankarsrum.
Cover the bowl and let the dough rise for about an hour, or until doubled in size.
Transfer the dough to a lightly floured surface and divide it into 12 equal portions. Gently shape each piece into a smooth round without pressing out all of the air. Coat both sides with cornmeal.
Place the muffins onto a cornmeal-dusted tray or baking sheet, or use a bowl of cornmeal and dunk the English muffins into it to cover both sides.
Next, cover and let them rise for another hour until they’re puffy.
Heat a lightly greased cast iron skillet or electric griddle over medium-low heat.
Cook the muffins for about 5 minutes on the first side covered, then carefully flip and cook for another 5 minutes covered. They should be golden brown on both sides and cooked all the way through.
Let the English muffins cool completely on a wire rack before splitting them open with a fork. Using a fork instead of a knife creates those classic nooks and crannies everyone loves.
Storing and Reheating (If There’s Any Leftovers!)
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze in a freezer-safe bag for up to 3 months.
Reheat: Split with a fork and toast until warm and lightly toasted.
Recipe Tips and Notes
- Use medium-low heat so the centers cook completely without burning the outside.
- Resist adding extra flour unless the dough is extremely sticky. It will be soft.
- Gently shape the dough to preserve the air pockets.
- Split the muffins with a fork instead of a knife for the best nooks and crannies.
- Let the English muffins cool completely before opening them.
Homemade English Muffins
Ingredients
- 1 1/4 cups (315 grams) water
- 3 tablespoons (45 grams) milk
- 1 tablespoon (12 grams) granulated sugar
- 2 1/4 teaspoons (7 grams) active dry yeast 1 packet
- 2 tablespoons (28 grams) avocado oil
- 1 teaspoon (5 grams) distilled white vinegar
- 4 1/2 cups (540 grams) bread flour
- 1 3/4 teaspoons (10 grams) fine salt
- 1/8 cup Cornmeal for dusting
Instructions
- In the bowl of a stand mixer, combine the warm water, milk, sugar, and active dry yeast. Let stand for 5 to 10 minutes until the yeast becomes foamy.1 1/4 cups water, 3 tablespoons milk, 1 tablespoon granulated sugar, 2 1/4 teaspoons active dry yeast
- Add the avocado oil, distilled white vinegar, bread flour, and salt. Knead the dough with the dough hook for about 5-10 minutes until it's smooth, elastic, and only slightly tacky. If using a KitchenAid mixer, they recommend no longer than 2 minutes of kneading on speed 2. I go for 10 minutes in my Ankarsrum.2 tablespoons avocado oil, 1 teaspoon distilled white vinegar, 4 1/2 cups bread flour, 1 3/4 teaspoons fine salt
- Transfer the dough to a lightly greased bowl if needed, cover, and let rise for 1 hour or until doubled in size.
- Turn the dough onto a lightly floured surface and divide it into 16 equal pieces.
- Shape each piece into a smooth ball, gently flatten, then coat both sides with cornmeal.
- Place the muffins on a parchment-lined baking sheet dusted with cornmeal. Cover and let rise for 1 hour until puffy.1/8 cup Cornmeal
- Heat a lightly greased cast iron skillet or griddle over medium-low heat.
- Cook the English muffins for about 5 minutes on the first side. Flip and cook another 5 minutes on the second side until both sides are golden brown and the centers reach 190°F.
- Transfer the muffins to a wire rack and cool completely before splitting them open with a fork and serving.
Video
Notes
- Substitutions: Substitute another neutral oil for the avocado oil if desired. You can use melted and cooled butter, but it gives it a biscuit-like crumb. Bread flour is recommended for the best chewy texture.
- Storage: Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
- Reheat: Split with a fork and toast until warmed through and lightly toasted.
- Tips: Cook over medium-low heat to ensure the centers cook through before the outsides become too dark. Fork-splitting creates the classic nooks and crannies that make homemade English muffins!