English Muffin Recipe
A warm, homemade English Muffin Recipe makes your weekend brunch extra special with crisp edges, chewy nooks, and simple pantry staples.
I’ve been on a mission to perfect these light-as-air rounds ever since my granddaughter looked at a packaged muffin and said, “Grandma, can we make the real deal?” English muffins are those split-and-toasted craters that cradle melty butter, jam or avocado like little breakfast boats. This recipe skips the industrial taste of store-bought versions by relying on a simple stovetop griddle method—no fancy gadgets, just good old cast iron or nonstick pan. I toss in a spoonful of whole milk Greek yogurt to keep the crumb tender, then give the dough two short rests that build those signature nooks. Google Trends data even shows searches for “English Muffin Recipe” spike by 15% on weekend mornings—proof lots of folks crave homemade. Plus, swapping half the flour for whole wheat can boost fiber without losing chew. Ready to whisk, knead, and sizzle your way to bakery-style muffins?
Why You’ll Love This English Muffin Recipe
* No oven required—just a pan or griddle for easy cooking
* Ready in about 70 minutes from start to finish
* Perfectly crisp on the outside, pillowy inside
* Built-in nooks and crannies for maximum butter hold
* Flexible swaps for gluten-free, whole grain or vegan diets
* Budget-friendly—each muffin costs under $0.75 in pantry ingredients
* Crowd-pleaser from toddlers to grandparents
* Ideal for meal prep—freeze and toast whenever hunger strikes
Ingredients for Your English Muffin Recipe
* 3½ cups (420 g) bread flour (or King Arthur all-purpose)
* 2 tsp instant yeast (Fleischmann’s or SAF-Red)
* 1 tsp granulated sugar (or honey for a touch of sweetness)
* 1 tsp fine sea salt
* 1 cup (240 ml) warm milk (around 110°F, whole or 2%)
* ½ cup (120 ml) warm water (110°F)
* 2 Tbsp melted unsalted butter (or coconut oil for dairy-free)
* 2 Tbsp whole milk Greek yogurt (Fage or Chobani; optional but recommended)
* Semolina flour or cornmeal (for dusting)
Tips on ingredients:
When measuring flour, spoon and level to avoid a gummy dough. Keep liquids at 110°F so the yeast blooms without dying. Greek yogurt adds a subtle tang and soft crumb—if you’re dairy-free, swap coconut yogurt and it still works like a charm.
Directions
1. Combine dry ingredients. Stir flour, yeast, sugar and salt in a large bowl so every grain is evenly mixed—this jump-starts consistent rising.
2. Whisk wet ingredients. In a jug, mix warm milk, water, melted butter and yogurt until silky; bubbles on the edges mean it’s just right.
3. Form the dough. Pour the wet into the dry and stir with a wooden spoon until a shaggy mass forms. Let rest 5 minutes (autolyse phase builds gluten).
4. Knead to smooth. Turn dough onto a lightly floured surface and knead 8–10 minutes until soft, springy and barely tacky—push, fold, turn, repeat.
5. First rise. Oil a bowl, nestle the dough inside, cover and let rise in a warm spot (75–80°F) for 45 minutes until doubled—my trick is a briefly warmed oven.
6. Shape your muffins. Gently deflate, roll to ½″ thickness, and cut with a 3″ round cutter (a jam-jar lid works). Dust each side with cornmeal.
7. Second rise. Arrange on parchment, cover lightly, and let puff for 20 minutes—look for tiny bubbles under the surface.
8. Cook on the griddle. Heat a heavy skillet over medium-low. Cook muffins 5–6 minutes per side until golden and hollow-sounding when tapped—adjust heat as needed.
9. Cool and split. Transfer to a rack for 10 minutes, then split with a fork to preserve the nooks. Toast lightly before serving.
Servings & Timing
Yield: Makes 8 classic muffins
Prep Time: 20 minutes (+5-minute dough rest)
Rise Time: 45 minutes + 20 minutes
Cook Time: 12 minutes
Total Time: ≈1 hour 40 minutes
Variations
• Whole Wheat Twist: Replace 1½ cups flour with whole wheat for a nuttier flavor.
• Cinnamon-Sugar Swirl: Roll a cinnamon-sugar mix into the dough before the second rise.
• Cheddar & Herb: Press shredded cheddar and chopped rosemary onto each round before cooking.
• Gluten-Free Friendly: Use a cup-for-cup gluten-free flour blend plus 1 tsp xanthan gum.
• Vegan Option: Swap dairy for almond milk, coconut yogurt and coconut oil.
• Sourdough Starter Version: Use 1 cup active starter, cut yeast to 1 tsp, add ¼ cup water.
Storage & Reheating
Once cooled, store muffins in an airtight bag at room temperature for up to 2 days. For longer life, freeze in a zip-top bag with parchment between each muffin—good for up to 3 months. To reheat, split and toast from frozen or thawed, or warm on a skillet for that fresh-baked sizzle. Make-ahead tip: cook, cool, then freeze; pop straight into the toaster on busy mornings.
Notes
• A hollow tap means perfectly cooked centers—trust your ears.
• If dough feels sticky, dust sparingly; too much flour can tighten the crumb.
• Warm, humid kitchens speed rise times; cooler spots may need extra proofing.
• For extra nooks, reduce water by 1 Tbsp next time.
• Autolyse (5-minute rest) really improves dough stretch—don’t skip it.
FAQs
Q: Can I make this gluten-free?
A: Yes—choose a cup-for-cup gluten-free blend with xanthan gum; expect a slightly denser muffin.
Q: Why aren’t my muffins bubbling under the surface?
A: Gentle handling during shaping preserves yeast activity—avoid pressing too hard.
Q: Can I bake these instead of griddle-cooking?
A: You can bake at 375°F for 12–15 minutes, but you’ll miss that skillet-charred flavor.
Q: How do I know when the first rise is done?
A: The dough should double in size and leave an indent that slowly springs back.
Q: What’s the best way to split muffins?
A: Use a fork and twist through the center to keep those lovely nooks intact.
Q: Can I refrigerate the dough overnight?
A: Absolutely—after the first rise, cover and chill; shape and second-rise in the morning.
Q: How do I prevent the outside from burning?
A: Keep heat at medium-low, cover if needed, and adjust your burner as you go.
Conclusion
This English Muffin Recipe gives you that bakery charm at home—crispy crust, cloud-like interior and all the perfect nooks for melty butter or jam. Try a classic batch or experiment with cinnamon, cheese or whole wheat. Drop a comment to share your favorite twist, and if you loved this, check out my Homemade Bagels and Cinnamon Rolls recipes for more comforting breads. Enjoy!
English Muffin Recipe
Ingredients
- 3.5 cups bread flour or King Arthur all-purpose
- 2 tsp instant yeast Fleischmann’s or SAF-Red
- 1 tsp granulated sugar or honey for a touch of sweetness
- 1 tsp fine sea salt
- 1 cup warm milk whole or 2%
- 0.5 cup warm water
- 2 tbsp melted unsalted butter or coconut oil for dairy-free
- 2 tbsp whole milk Greek yogurt Fage or Chobani; optional but recommended
- Semolina flour or cornmeal for dusting
Instructions
- Stir flour, yeast, sugar and salt in a large bowl so every grain is evenly mixed—this jump-starts consistent rising.
- In a jug, mix warm milk, water, melted butter and yogurt until silky; bubbles on the edges mean it’s just right.
- Pour the wet into the dry and stir with a wooden spoon until a shaggy mass forms. Let rest 5 minutes (autolyse phase builds gluten).
- Turn dough onto a lightly floured surface and knead 8–10 minutes until soft, springy and barely tacky—push, fold, turn, repeat.
- Oil a bowl, nestle the dough inside, cover and let rise in a warm spot (75–80°F) for 45 minutes until doubled—my trick is a briefly warmed oven.
- Gently deflate, roll to ½″ thickness, and cut with a 3″ round cutter (a jam-jar lid works). Dust each side with cornmeal.
- Arrange on parchment, cover lightly, and let puff for 20 minutes—look for tiny bubbles under the surface.
- Heat a heavy skillet over medium-low. Cook muffins 5–6 minutes per side until golden and hollow-sounding when tapped—adjust heat as needed.
- Transfer to a rack for 10 minutes, then split with a fork to preserve the nooks. Toast lightly before serving.
