If you’ve ever wondered how to make the perfect English muffin recipe at home—crispy on the outside, soft on the inside, and full of those iconic “nooks and crannies”—you’re in the right place. Homemade English muffins are surprisingly easy, incredibly delicious, and far better than anything you’ll find in a plastic bag at the grocery store. With simple ingredients like flour, milk, yeast, and butter, you can whip up a batch of these golden beauties any day of the week.

This is the only English muffin recipe you’ll ever need: foolproof, flavorful, and ideal for breakfast sandwiches, brunch spreads, or just a warm muffin smeared with butter and jam.

Why This English Muffin Recipe Works

Homemade English muffins are all about texture and technique, and this recipe delivers every time. Here’s why:

✔ Simple pantry ingredients

You likely already have everything you need in your kitchen.

✔ Authentic “nooks & crannies”

The dough is soft, wet, and enriched—perfect for those beloved craters that hold melted butter.

✔ Cooked on the stovetop

English muffins are traditionally griddled, not baked, which gives them their distinctive golden exterior.

✔ Freezer-friendly

Make a big batch and freeze extras for quick breakfasts.

Ingredients for the Best English Muffin Recipe

Here’s everything you’ll need:

Dry Ingredients

3 ½ cups all-purpose flour
1 tablespoon sugar
2 teaspoons instant yeast
1 teaspoon salt
1 teaspoon baking soda

Wet Ingredients

1 ½ cups warm milk (about 110°F)
3 tablespoons melted butter
1 large egg, room temperature

For Cooking

Cornmeal (for dusting)
Butter or oil for greasing the skillet

How to Make This English Muffin Recipe (Step-by-Step)

Follow these instructions for perfect English muffins every time:

Step 1: Prepare the Dough

In a large mixing bowl, whisk together the flour, sugar, yeast, salt, and baking soda.
In another bowl, mix the warm milk, melted butter, and egg until smooth.

Pour the wet mixture into the dry ingredients and stir until everything forms a soft, sticky dough. English muffin dough should be slightly looser than bread dough—this creates the signature open crumb.

Step 2: Knead the Dough

Turn the dough onto a lightly floured surface and knead for 6–8 minutes, or until smooth and elastic. You can also use a stand mixer with a dough hook for about 5 minutes.

The dough should feel stretchy and soft but not overly sticky.

Step 3: First Rise

Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise for 1 to 1 ½ hours, or until doubled in size.

This slow rise builds the flavor and creates a lighter texture.

Step 4: Shape the Muffins

After the dough has risen, punch it down gently to release air.

Sprinkle cornmeal over a baking sheet—this will prevent sticking and create the classic English muffin bottom.

Roll the dough out to ¾–1 inch thickness.
Use a round cutter (about 3 inches wide) to cut out muffins. Place them on the cornmeal-lined baking sheet.

Re-roll scraps and repeat until all muffins are formed.

Step 5: Second Rise

Cover the muffins with a towel and let them rise for 30–40 minutes until slightly puffy. This rise gives them their soft interior.

Step 6: Cook on the Stovetop

Heat a cast-iron skillet or griddle over medium-low heat.
Lightly grease with butter or oil, then gently place 3–4 muffins on the hot surface.

Cook for 7–8 minutes per side, or until both sides are golden brown and the centers register 190°F.

Low and slow is key—too much heat will burn the outsides before the inside cooks.

Repeat with remaining muffins.

Step 7: Cool & Split

Transfer cooked muffins to a wire rack and let them cool for at least 10 minutes.

To get the classic “nooks and crannies,” never slice with a knife!
Instead, use a fork to split each muffin open.

Tips for the Best Homemade English Muffin Recipe

✔ Use warm—not hot—milk

Hot milk can kill the yeast, causing dense muffins.

✔ Don’t skip the second rise

This step ensures the muffins stay fluffy and light.

✔ Cook slowly

Patience = perfect English muffins.

✔ Fork-split for texture

This is the secret to those beautiful, craggy interiors.

✔ Add cornmeal

It prevents sticking and gives the bottoms a slight crunch.

Storage & Freezing Instructions

Room Temperature:

Store cooled English muffins in an airtight bag for up to 5 days.

Freezer:

Freeze for up to 3 months.
Freeze them split for quicker toasting later.

Reheating:

Toast directly from frozen or warm in a 300°F oven for 5–7 minutes.

Variations of this English Muffin Recipe

English muffins are wonderfully versatile. Switch things up with these ideas:

1. Whole Wheat English Muffins

Replace half the all-purpose flour with whole wheat flour for a nutty taste.

2. Sourdough English Muffins

Use 1 cup sourdough starter and reduce milk slightly.

3. Cinnamon Raisin English Muffins

Add ½ cup raisins + 1 teaspoon cinnamon to the dough.

4. Cheesy English Muffins

Fold in ½ cup shredded cheddar before shaping.

How to Use Your Homemade English Muffins

Breakfast Sandwiches

Top with eggs, cheese, bacon, or avocado.

Eggs Benedict

This English muffin recipe makes the perfect base for hollandaise sauce.

Simple & Classic

Toast and smear with butter, honey, jam, or peanut butter.

Mini Pizzas

Split, top with sauce and cheese, and broil for 3–4 minutes.

Snack Boards

Serve toasted halves with spreads like cream cheese or ricotta.

Easy English Muffin Recipe (Printable Version)

Ingredients

3 ½ cups all-purpose flour
1 tablespoon sugar
2 teaspoons instant yeast
1 teaspoon salt
1 teaspoon baking soda
1 ½ cups warm milk
3 tablespoons melted butter
1 large egg
Cornmeal, for dusting
Butter or oil, for cooking

Instructions

Mix dry and wet ingredients separately; combine to form a soft dough.
Knead until smooth (6–8 minutes).
Let rise 1–1½ hours.
Roll to ¾–1 inch thick and cut muffins.
Let rise again for 30–40 minutes.
Cook on a greased skillet over medium-low for 7–8 minutes per side.
Cool, fork-split, and serve warm.

Frequently Asked Questions (FAQ)

1. Can I bake English muffins instead of cooking them?

Yes—bake at 350°F for 8–10 minutes, but the texture will be slightly different.

2. Why are my English muffins dense?

The dough may have been too dry, the yeast didn’t activate properly, or the muffins didn’t rise long enough.

3. How do I get more “nooks and crannies”?

A wetter dough and fork-splitting help create the signature texture.

4. Can I make this recipe dairy-free?

Yes—use oat or almond milk and swap the butter for a neutral oil.

Final Thoughts: Why You’ll Love This English Muffin Recipe

This homemade English muffin recipe truly delivers the best texture and flavor you can imagine: fluffy, golden, and filled with buttery pockets. Whether you’re making them for a weekend brunch or stocking your freezer, these muffins turn any morning into something special.