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.
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.
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.
How To Make Homemade English Muffins
- 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.
- Shape the dough into a ball and cover the bowl with plastic wrap to allow the dough to rise until doubled in size.
- 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.
- Ensure you get cornmeal on both sides of the muffins.
- Cook the muffins over low heat on a griddle for 7-15 minutes per side.
- Finally, allow the muffins to cool for fifteen minutes before serving.
***For complete recipe instructions, see the recipe card below.
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.
- Stand mixer
- Griddle OR large griddle pan
- Liquid measuring cup
- Measuring cups and spoons
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.
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.
More Breakfast Recipes
- Old Fashioned Buttermilk Biscuits
- Country White Gravy
- Loaded Tater Tot Breakfast Casserole
- Air Fryer French Toast Sticks
- Starbucks Blueberry Scones Copycat
- Buttermilk Pancakes that Melt in Your Mouth
- Easy Broccoli Quiche
- Freezer Breakfast Burritos
- Vanilla Dutch Baby Pancake
- Simple Pineapple Smoothie
Homemade English Muffins
- 1 ¾ cup warmed milk
- 3 Tablespoons butter softened
- 1 ¼ teaspoon salt
- 2 Tablespoons sugar
- 1 large egg
- 4 ½ cups flour
- 2 teaspoons instant yeast
- Cornmeal for sprinkling
MAKE ENGLISH MUFFIN DOUGH:
- 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.
RISE THE DOUGH:
- 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.
SHAPE ENGLISH MUFFINS:
- 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.
COOK ENGLISH 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!