This Homemade English muffins recipe makes soft, golden brown muffins with a chewy interior, perfect for breakfast sandwiches or a slather of jam.

There's just something satisfying about making English muffins from scratch. I created this Homemade English muffins to pair with my Triple Berry Jam and to be the base of a killer breakfast sandwich (think: melty cheese, crispy bacon, soft egg-you get it). These homemade English muffins are light, chewy, and full of nooks and crannies that you just can't get from store-bought. Plus, the dough is super low-maintenance thanks to a preferment that does all the flavor-building work while you sleep.

Why You'll Love This Homemade English Muffin Recipe

You can make the dough ahead-just let the preferment sit overnight and wake up ready to roll.
The flavor is deeper and more complex than anything you'd get from a bag at the grocery store.
They cook on the stovetop-no oven required!
They're freezer-friendly and perfect for building breakfast sandwiches or even eggs Benedict.
That moment when you fork-split one open and it steams up? Perfection.

Ingredients - Homemade English muffins

Unbleached all-purpose flour - The base of the preferment and dough; you could sub in a little whole wheat flour if you want a heartier version.
Instant yeast - Gives the dough rise and structure without a fussy yeast mixture.
Warm milk (90°F) - Adds richness and softness to the crumb. Use whole milk for best results.
Warm water (90°F) - Helps hydrate the dough without making it too heavy.
Fine salt - Essential for flavor and structure.
Sugar - A small amount to encourage yeast activity and a slight sweetness.
Unsalted butter, melted - Adds moisture and a rich, buttery flavor.
Yellow cornmeal - For dusting the baking sheet and giving the signature English muffin texture on the outside.

Step-by-Step Instructions

Make the preferment: In a large mixing bowl, combine the flour, instant yeast, warm milk, and warm water. Stir with a wooden spoon until the mixture is smooth and slightly thin-almost like pancake batter. Cover and let sit in a warm place for at least 3 hours or overnight at room temperature. The longer it sits, the more flavor it develops.
Make the dough: Add the remaining flour, salt, sugar, and melted butter to the preferment. Stir until a sticky dough forms, then knead until smooth. You can use your hands or a stand mixer with the dough hook attachment. Scrape down the sides of the bowl as needed to fully incorporate the ingredients.
First rise: Transfer the dough to a greased bowl, cover it, and let it rise for about 2 hours, or until doubled in size.
Shape the muffins: Lightly flour a surface and turn the dough out. Pat or roll it out to about ½ to ¾ inch thick and cut into thick discs using a 4-inch cutter. Gather the scraps, re-roll, and repeat.
Second rise: Line a baking sheet with parchment paper and dust it generously with cornmeal. Place the muffins on top, dust with more cornmeal, and cover. Let them rest for 30 minutes.
Cook the muffins: Heat a cast iron pan or hot skillet over medium heat. Carefully cook the muffins in batches, 5-10 minutes per side, until golden brown and cooked through.
Cool and fork-split: Let the muffins cool slightly before splitting with a fork to reveal all those nooks and crannies.

Tips and Tricks - Homemade English muffins

Don't skip the preferment: It's the secret to flavor and texture. Trust the process.
Use a light hand when shaping: Pressing too hard can deflate the dough.
Adjust heat if needed: If the muffins are browning too fast, lower the heat so the centers have time to cook through.
Want even more chew? Sub in a little bread flour in place of some all-purpose.
Fork-splitting is essential: Using a knife ruins the craggy texture inside.

Recommended Tools

Large mixing bowl - Needed to mix and rest your preferment; make sure it's big enough to allow for rising.
Wooden spoon or stand mixer with dough hook - You can mix the dough by hand with a spoon or let your mixer do the heavy lifting.
Cast iron skillet or griddle - Gives the muffins that signature golden brown crust without needing to use the oven.
Parchment paper - Keeps the dough from sticking and makes transferring the muffins easier.
4-inch round cutter - Ensures consistent muffin size and helps them cook evenly.
Airtight container - Keeps your homemade English muffins fresh and soft for days (or longer if freezing).

FAQs - Homemade English muffins

Can I use active dry yeast instead of instant?
Yes, but you'll need to dissolve it in the warm water first to activate it before mixing it into the preferment.

Can I freeze homemade English muffins?
Absolutely. Let them cool completely, then store in an airtight container or freezer bag. Toast straight from frozen!

Can I make them smaller or larger?
Totally. Just adjust your cutter size and cook time. Smaller muffins will cook faster.

Do I have to use cornmeal?
It's optional, but it gives that signature texture and helps prevent sticking. You could also use semolina.

Storing and Freezing Instructions

Room temperature: Store in an airtight container for up to 3 days.
Freezer: Freeze the muffins after cooling completely. Wrap individually or place in a bag. Reheat in a toaster.
Fridge not recommended: They'll dry out faster this way.

These Homemade English muffin is a delicious recipe to add to your weekend baking list. They are the ultimate sweet treat perfect for a brunch spread or any time you want something sweet! If you try this recipe, leave a star rating and let me know how it turned out in the comments. Happy baking!!!

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Recipe

Homemade English muffins

Molly Murphy

This Homemade English muffins recipe makes soft, golden brown muffins with a chewy interior, perfect for breakfast sandwiches or a slather of jam.

Print Recipe Pin Recipe

Course Breakfast

Cuisine American

Servings muffins

Ingredients

Preferment:

380 grams 3 cups plus 2 tablespoons plus 2 teaspoons unbleached all-purpose flour
4.5 grams 1½ teaspoons instant yeast
404 grams = 1¾ cups minus 2 tablespoons warm milk 90°F, whole preferred
104 grams ¾ cup plus 2 tablespoons warm water (90°F)

Dough:

240 grams 2 cups unbleached all-purpose flour
12 grams 2 teaspoons fine salt
8 grams 2 teaspoons sugar
36 grams 2 tablespoons plus 2 teaspoons unsalted butter, melted
40 to 60 grams 4 to 6 tablespoons yellow cornmeal, for dusting

Instructions

Make the preferment: In a large bowl, mix together the flour, instant yeast, warm milk, and warm water until fully combined. The mixture will be thin and looks like pancake mix. Cover the bowl with plastic wrap or a clean towel and let it sit at room temperature for at least 3 hours-or up to overnight. The longer it sits, the deeper and tangier the flavor will be.
380 grams 3 cups plus 2 tablespoons plus 2 teaspoons unbleached all-purpose flour, 4.5 grams 1½ teaspoons instant yeast, 404 grams = 1¾ cups minus 2 tablespoons warm milk, 104 grams ¾ cup plus 2 tablespoons warm water (90°F)
Make the dough: Add the remaining flour, salt, sugar, and melted butter to the preferment. Mix until everything is fully combined and a smooth, sticky dough forms. You can mix by hand or use a stand mixer fitted with a dough hook. Knead for 4-5 minutes until the dough is smooth and elastic.
240 grams 2 cups unbleached all-purpose flour, 12 grams 2 teaspoons fine salt, 8 grams 2 teaspoons sugar, 36 grams 2 tablespoons plus 2 teaspoons unsalted butter, melted
Let the dough rise: Cover the bowl and let the dough rise at room temperature for about 2 hours, or until doubled in size.
Shape the muffins: Lightly flour a clean surface and turn out the dough. Gently roll or pat it out to about ½ to ¾ inch thickness. Use a 4-inch round cutter to cut out as many rounds as possible, gathering and re-rolling the scraps as needed.
Second proof: Line a sheet pan with parchment paper and generously sprinkle it with cornmeal. Place the cut muffins on the pan and sprinkle the tops lightly with more cornmeal. Cover with a clean towel and let them rise for 30 minutes while you heat your skillet.
40 to 60 grams 4 to 6 tablespoons yellow cornmeal, for dusting
Cook the muffins: Heat a cast iron skillet or griddle over medium heat. Working in batches, carefully transfer the muffins to the hot pan and cook for 5 to 10 minutes per side, or until golden brown and cooked through. Adjust heat as needed to avoid burning the outside before the centers are done.
Split and serve: Let the muffins cool for 5 to 10 minutes. Then, use a fork to split them open (don't slice-fork-splitting gives you those classic nooks and crannies!). Toast and enjoy with butter, jam, or build them into the ultimate breakfast sandwich.

Keyword breakfast, muffin, bread

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Best Homemade English Muffins Recipe