Homemade English Muffins are soft, chewy, and loaded with nooks and crannies that soak up anything you spread on them, like butter or your favorite jam!

It costs about $1.81 to make these English Muffins. The recipe makes eight servings for approximately $0.22 per serving. 

Use these English Muffins when you make Loaded Breakfast Sandwiches or Eggs Benedict with Blender Hollandaise Sauce for an epic breakfast!

A stack of three Homemade English Muffins.

Homemade English Muffin Recipe

Some may feel overwhelmed by the thought of making English Muffins, but I am here to show you just how simple making Homemade English Muffins can be! If you are a beginner in the kitchen, you can totally do this.

You do not even need a rolling pin or an oven to make them! These muffins are made with ingredients you most likely already have on hand.

This Homemade English Muffin recipe is way better than storebought and healthier! You will get all the nooks and crannies you love from the storebought version for your butter to melt into after toasting them.

Top them with your favorite jam or use them in a breakfast sandwich. They are delicious any way you eat them. 

The soft and chewy insides with the crispy outer edges are what dreams are made of! Follow my step-by-step directions, and you will be enjoying English Muffins for your next breakfast or afternoon snack.

I even give you tips for freezing these Homemade English Muffins to save for later and pull out of the freezer when you need a fresh breakfast on the go.

A Homemade English Muffin cut in half so you can see the soft interior with nooks and crannies.

Ingredients and Estimated Cost

Per Serving Cost: $0.22

Recipe Cost: $1.81

  • 1 ¾ cup warmed milk – $0.28
  • 3 Tablespoons butter – $0.33
  • 1 ¼ teaspoon salt – $0.07
  • 2 Tablespoons sugar – $0.04
  • 1 large egg – $0.17
  • 4 ½ cups flour – $0.86
  • 2 teaspoons instant yeast – $0.06

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

An overhead picture of all of the ingredients needed to make this recipe.

How To Make Homemade English Muffins

  1. First, add the warmed milk, butter, salt, sugar, egg, flour, and yeast to the bowl of a stand mixer and beat the dough until a ball forms. 
  2. Shape the dough into a ball and cover the bowl with plastic wrap to allow the dough to rise until doubled in size. 
  3. Next, separate the dough into eight equal balls. Then sprinkle cornmeal onto a plate and flatten the balls onto the cornmeal until they resemble the shape and size of an English muffin. 
  4. Ensure you get cornmeal on both sides of the muffins. 
  5. Cook the muffins over low heat on a griddle for 7-15 minutes per side. 
  6. Finally, allow the muffins to cool for fifteen minutes before serving.

A picture collage showing how to make Homemade English Muffins.

***For complete recipe instructions, see the recipe card below.

Storage Tips

SERVE: Serve toasted with butter or the jam of your choice.

STORE: Store the English Muffins in an airtight container at room temperature for 3-4 days. 

FREEZE: After the muffins have completely cooled, wrap them tightly to place in the freezer for up to eight weeks.

DEFROST: Defrost at room temperature until thawed or overnight in the refrigerator.

A basketful of 5 finished Homemade English Muffins with jam and butter nearby.

Cook’s Tools

  • Stand mixer
  • Griddle OR large griddle pan
  • Liquid measuring cup
  • Measuring cups and spoons

Recipe FAQs

Why do English muffins have cornmeal on them?

The cornmeal is sprinkled on the top and bottom of the dough after forming the muffins. This helps keep the dough from sticking to the skillet during the cooking process.

What makes English muffins bread different?

English Muffins are not a muffin in terms of the muffin definition. They are not a quick bread like muffins are, as they use yeast. The muffins were first called English Muffins to distinguish them from regular muffins. English Muffins are sometimes compared to a crumpet because they are both made on the griddle, but crumpets are more sponge-like, while English Muffins are more spongy in texture.

A close up picture of a basket of Homemade English Muffins.

More Breakfast Recipes 

A close up picture of a stack of English Muffins.
4.78 from 9 votes

Homemade English Muffins

Recipe Cost $ $1.81
Serving Cost $ $0.22
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 3 hours 10 minutes
8 people
Homemade English Muffins are soft, chewy, and loaded with nooks and crannies that soak up anything you spread on them, like butter or your favorite jam!


  • stand mixer
  • Griddle OR griddle pan
  • liquid measuring cup
  • measuring cups and spoons




  • In the bowl of a stand mixer fitted with the paddle attachment, add the warmed milk, butter, salt, sugar, egg, flour, and yeast.
  • Beat the dough until a ball forms and it comes away easily from the sides of the bowl.
  • Scrape down the sides of the bowl and form the dough into a ball shape.
  • Cover the bowl with plastic wrap.


  • Let the dough rise in a warm place until it has just about doubled in size, about 1-2 hours. I use the proof mode on my oven but any warm space will do.


  • Separate 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.
  • 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 7-15 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 throw them in a 200 degree F oven for about 10 minutes.
  • Let them cool for 15 minutes before serving.


  • You can also make smaller English muffins and get about 16 English muffins in this recipe.
  • It is important to use a fork all around the sides of these muffins to split them so you get those nice nooks and crannies!


Serving: 1muffin | Calories: 355kcal | Carbohydrates: 60g | Protein: 11g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 428mg | Potassium: 193mg | Fiber: 3g | Sugar: 6g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 3mg

did you love this recipe?

Share it with me on Facebook and find more recipes on foodfolksandfun for more!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. These are SO much better than store-bought, which have just gotten so dry and flimsy and low-quality over the years. I’m so excited I found this recipe! Thank you!

  2. I love English muffins so much and having homemade ones is such a treat!

  3. Tayler Ross says:

    These english muffins are PERFECT! I made them for breakfast this morning and everyone loved them!

  4. Sara Welch says:

    Enjoyed these for breakfast this morning and they turned out perfectly, light moist and fluffy! So delicious and way better than the store bought version!

  5. These are delicious! I had no idea English muffins could taste so good.

  6. This is the most success I’ve had with English muffins, thank you! I split a few open and they were a bit underbaked but I had to leave the house, so I split them all and placed them on a sheet pan. I preheated my oven to 300 degrees and then turned it off and put the muffins in to finish cooking and dry out a bit. It worked! Thanks again.