Homemade English Muffins

Once you try these soft, griddled English muffins, you’ll never go back to the packaged kind. They’re simple to make, freeze beautifully, and taste incredible fresh off the skillet.

If you’ve tried my buttermilk drop biscuits, you know I love easy, homemade breakfast recipes that feel special. These English muffins are right up there with the best. They puff up beautifully on the griddle, freeze great, and taste amazing toasted with butter or jam. I make a batch on the weekend and enjoy them all week long. They’re perfect for busy mornings or cozy brunches at home!

Why You’ll Love This Recipe

• Built-in butter pockets. Thanks to those golden, craggy nooks and crannies, every bite is basically a warm hug for your favorite spreads.
• Toaster-ready magic. Griddled, not baked, so they crisp up like a dream without ever turning on the oven.
• Freeze now, toast later. These stash beautifully in the freezer, making busy mornings feel a whole lot more homemade.
• Bakery vibes at home. They taste like they came from a fancy bakery without ever leaving your kitchen.

Ingredient Notes

• All-purpose flour: Provides the perfect structure and chew.
• Kosher salt: Enhances the flavor of the dough. Kosher salt is ideal because it distributes more evenly than table salt, but you can substitute if needed, just use a bit less.
• Warm water: Activates the yeast and hydrates the dough. Make sure it’s warm (around 110°F), too hot and it can kill the yeast, too cool and it won’t activate properly.
• Granulated sugar: Feeds the yeast and adds just a touch of sweetness.
• Active dry yeast: The key to light and airy muffins with those signature nooks and crannies. Be sure your yeast is fresh and hasn’t expired.
• Whole milk: Adds richness and softness to the dough. Warming the milk to 110°F helps keep the yeast happy and the dough tender.
• Unsalted butter: Melted butter gives the muffins flavor and softness. Let it cool slightly before adding so it doesn’t affect the yeast activity.
• Cornmeal: Used for dusting the baking surface, it gives that signature golden crunch on the outside of each muffin.

Refer to the recipe card for ingredient details and measurements.

Recipe Variations

Whole wheat. Swap half (or all) of the all-purpose flour for whole wheat flour for a nutty flavor and extra fiber. For a lighter, not-too-dense whole wheat option, I recommend using whole wheat pastry flour. It keeps the muffins soft and tender while still adding that nutty, wholesome flavor you love from whole wheat.

Cinnamon raisin. Add 1 tsp cinnamon and ½ cup raisins to the dough for a sweet version, perfect with butter or cream cheese.

Cheddar jalapeño. Mix in shredded cheddar and finely chopped jalapeños for a savory, spicy kick.

Everything seasoning. Press the tops of your muffins into “everything bagel” seasoning before cooking for major texture.

How to Make English Muffins

1. In a large bowl, whisk together the flour and salt. In a small bowl, sprinkle the yeast over warm water and let sit until foamy, about 10 minutes.
2. Add the yeast mixture, warm milk, and melted butter to the flour. Stir with a wooden spoon or spatula until a soft, slightly sticky dough forms. If it’s too sticky, add a bit more flour.
3. Shape the dough into a ball, place it in a greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
4. Punch down the dough and roll it out on a lightly floured surface to about ½-inch thick. Cut into 3-inch rounds using a biscuit cutter and place them on a cornmeal-dusted baking sheet. Re-roll any scraps to make extra muffins.

5. Lightly dust the tops with cornmeal, cover with a clean towel, and let rise for 30–45 minutes.
6. Heat a greased griddle or large nonstick skillet over medium-low heat. Carefully transfer the muffins using a spatula, leaving space between each. Cook in batches, if needed. Cook for 4–6 minutes per side, until golden and cooked through.

Make Ahead and Storage Tips

Shape ahead. Cut the rounds, dust with cornmeal, and place on a baking sheet. Cover tightly with plastic wrap and refrigerate for up to 12 hours. Let them sit at room temperature for 20–30 minutes before griddling.

Room-temperature storage. Once cooled, keep muffins in an airtight bag or container for 4–5 days. A quick toast brings back that just-made texture.

In the freezer. Split, cool completely, and freeze the muffins in a zip-top bag for up to 2 months. Toast straight from frozen, no thawing needed.

Meal prep. Make a double batch on the weekend, freeze most of it, and pop individual muffins into the toaster for fast breakfasts all week.