Thursday, May 23, 2024
HomeBrunchHomemade English Muffins

Homemade English Muffins

There’s no doubt that baking bread from scratch can be intimidating unless you start with the best ingredients, know the steps, and have the right tools. This foolproof recipe is no exception.

When done right, breakfast is the favorite meal of the day for many of us. Well-prepared dishes like crispy hash browns, blueberry waffles and fluffy scrambled eggs only get better when served with freshly baked bread. These muffins are amazing on their own, lightly toasted, but they’re also the base for other iconic breakfast dishes, like eggs benedict or black stone eggs.

Two halves of a homemade English muffin topped with butter and peach jam, one already biting into it.

How to Make Homemade English Muffins

These iconic baked goods can seem like too much of a challenge to make at home. But trust us, they’re honestly not.

You can even prepare the dough the night before serving and let it rise in the refrigerator.

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To make English muffins that are crispy on the outside and chewy on the inside, with lots of “nooks and crannies” inside, it’s important to start with the right ingredients and use the recommended tools.

Here are the ingredients you need

flour – We use King Arthur All Purpose, but we have also used bread flour with success, but All Purpose is great.
milk – Full and warm, 120°F to 125°F, see Notes
Egg – Best at room temperature
unsalted butter – Cool, then cut into cubes, then bring to room temperature
sugar – Granular
yeast – Instant or Active Dry (both work)
Salt – We use kosher food
baking powder – Check the date and make sure it’s not too old
wheat flour – if you can’t find it, just omit it and just use cornflour
cornmeal – Fine grinding.You can also use fresh polenta

Here are the tools you need

3.5″ Muffin Rings – In a pinch you can use canned tuna, but order muffin rings, they make a big difference
Skillet – cast iron or electric
Instant read thermometer – essential for fully cooked muffins

Pro tip: Once the dough is mixed, you need to form it into a smooth ball and put it in a well greased bowl. Cover with plastic wrap and refrigerate for at least 12 hours, or in a warm, unventilated place for 1 to 2 hours. The dough should nearly double in size.

Front and rear views of matzo and dough doubled in volume.

Tips for Perfect Homemade English Muffins

double check your yeast – Yeast has a fairly long shelf life, but it is too old to be active and the dough cannot rise sufficiently. Check the date on the package. If it has expired, you will need to obtain a new package. This is very important for producing perfect muffins.

Give the dough time to rise – Your dough may not exactly double in size, but you should see some volume before you continue adding dough to the ring. Our oven has a “keep warm” setting that warms up the oven space a bit, but not too much. Usually we only need 90 minutes. Overnight in the refrigerator is also a good option.If your dough doesn’t have time to fully rise (leave) you’ll end up with tough biscuits

Cook to 190°F – When you cook muffins on the skillet, they will brown nicely and come out nice and hot, but depending on how thick the muffins are, they will most likely not reach the optimum internal temperature. Check the temperature with a thermometer. If they are golden brown on both sides but below 190°F, place them on the prepared baking sheet, cover with foil, and bake at 350°F for an additional 5 to 10 minutes.

Eight uncooked English muffins are placed on a frying pan and topped with a thin layer of cornmeal.

how to eat and store

We recommend letting the muffins cool completely before serving.

For the best taste and texture, we recommend dividing the muffins in half and baking in the oven on the “BAGEL” setting or the “TOAST” setting.

The best way to split an English muffin is with your fingers or a fork. Do not use a serrated knife. This will result in tight “nooks and crannies”.

There were about five homemade English muffins on the grill.

Other Breakfast Baked Goods Recipes Worth Trying

The uses for homemade English muffins are endless, but here are some other classic baked goods recipes that are perfect for breakfast or brunch:

Southern Buttermilk Biscuits
biscuits and gravy
Jelly and Custard Donuts
Homemade Cinnamon Rolls
Orange Sweet Rolls
Grandma’s Croquettes
Cinnamon Raisin Twist Bread
Homemade Monkey Bread

Whether you slather these muffins with butter and jam or use them as a base for classic eggs benedict, you’ll be amazed how incredible they are!

Unbaked English muffins, cut open and placed on a white plate next to a butter knife.

This recipe is truly foolproof if you follow each step carefully and make sure to grab the tools you need.

Of course, it’s easy to buy packaged English muffins from the store, and they’re great. But, friends, there’s nothing like homemade.

Make them on Sunday and enjoy them for breakfast all week long! They can be stored in an airtight bag for up to 5 or 6 days!

A man spreads softened butter on an open toasted English muffin with a knife.

Ready to make the best muffins this side of England? Go for it!

When you do, be sure to snap a photo of them, post it on Instagram, and tag @HowToFeedaLoon and the hashtag #HowToFeedaLoon!

Two halves of a homemade English muffin topped with butter and peach jam, one already biting into it.
  • In the bowl of a stand mixer, combine the flour, warm milk, eggs, butter, sugar, yeast, salt, and baking powder. Using the paddle attachment on medium-low, mix ingredients until fully combined. Switch to dough hook attachment and mix on medium-low (#2 setting) for 7 minutes, until dough is elastic and not sticky to the touch.

    2½ cups all-purpose flour, 3/4 cup whole milk, 1 large egg, 1 tablespoon unsalted butter, 1 tbsp sugar, 2 teaspoons instant yeast, 1 teaspoon kosher salt, 1 teaspoon baking powder

  • Remove the dough from the bowl and form it into a ball with your hands.

  • Generously coat a large bowl with cooking spray, then swirl dough balls in bowl to coat with cooking spray. Spray the top of the dough lightly with a little more cooking spray. Cover tightly with plastic wrap and refrigerate overnight, or in a warm, unventilated place for 1 to 2 hours, until the dough has nearly doubled in size.

    cooking spray

  • If the dough has proofed (rested) overnight in the refrigerator, take it out and let it sit on the counter for at least an hour to come to room temperature.

  • In a small bowl, combine semolina and cornflour until combined.

    ⅓ cup semolina, ⅓ cup cornmeal

  • Sprinkle skillet with a thin layer of semolina/cornmeal mixture.

  • Use a paper towel to coat the inside of the ring with softened butter.

    softened butter

  • Turn dough out onto a lightly floured surface. Roll out 2.5 ounces of dough (about the size of a golf ball), and use your palms or a rolling pin to form a ball into a thin round (about 1/4 inch thick). Place one circle of dough into the buttered ring and place it on the prepared skillet. Repeat with remaining dough (dough should be enough for 8 muffins). Cover loosely with plastic wrap and bake in a warm, unventilated place for 20 minutes.

  • Preheat oven to 350°F. (If you are proofing the muffins in the oven, do not turn on the oven until you remove the muffins.)

  • Remove plastic wrap from muffins and turn skillet to medium-low heat (about 275 degrees), or place cast iron skillet on stove over medium-low heat. Use your hands to gently move the rings on the skillet to evenly brown. Cook for 7 minutes, then carefully flip them over (the bottoms should be nicely browned). Carefully remove the rings and cook for another 5 to 7 minutes, until golden brown on both sides.

  • Sprinkle more semolina/cornmeal mixture on baking sheet. Place muffins on a baking sheet and cover tightly with aluminum foil. Bake for 7 to 10 minutes, until the inside of the muffin reaches 190°F.

  • Remove muffins from oven and let cool on a baking sheet.

  • Separate muffins with your hands or a fork. Roast until lightly browned, if desired. Serve immediately.

See the video near the top of the blog post for a visual guide.If you like this video, please Subscribe to our YouTube channel.
Be sure to check the date on the yeast package. If the date is past, you’ll need to buy new yeast. You can use instant yeast (aka rapid rise yeast) or dry active yeast.
See the blog post for links to purchase rings.
Store muffins in a large ziplock bag or container with a tight-fitting lid. Muffins will keep for up to 5 to 6 days. They can be frozen for up to 2 months.

Calories: Chapter 324kcal | carbohydrate: 88G | protein: number 17G | fat: 8G | Saturated fat: 3G | Polyunsaturated fats: 1G | Monounsaturated fats: 2G | Trans fat: 0.1G | cholesterol: 60mg | sodium: 623mg | Potassium: Chapter 397mg | fiber: 6G | sugar: 6G | Vitamin A: 229IU | Vitamin C: 0.02mg | calcium: 125mg | iron: 5mg


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