English Muffins

There’s something especially satisfying about making a homemade version of something you’d normally buy at the grocery store, and English muffins are no exception. They’re golden and lightly crisp on the outside, soft and chewy on the inside, with all those wonderful nooks and crannies for melted butter to sink into. And making them from scratch is one of those little kitchen accomplishments that will make you feel really proud of yourself!

For this English muffin recipe, you can make the dough the night before or make the muffins the same day, whichever works best for your schedule. I love them simply toasted with butter, jam, and a sprinkle of flaky salt, but they’re also perfect for eggs Benedict, breakfast sandwiches, or English muffin pizzas.

What You’ll Need To Make English Muffins

• Bread Flour: I use King Arthur bread flour, which has a higher protein content than all-purpose flour and gives the muffins their signature chewy texture. For accuracy, spoon it into your measuring cup and level it off.
• Salt and sugar: Salt seasons the dough, while sugar adds a hint of sweetness and helps feed the yeast.
• Yeast: Makes the dough rise and creates the air pockets that give English muffins their characteristic texture. If you’re using packets, you’ll need just shy of one packet.
• Unsalted Butter: Adds flavor and helps keep the muffins soft. Make sure it’s softened so it incorporates easily into the dough.
• Water and milk: Water hydrates the flour, while milk adds richness and helps create a softer crumb. Whole milk is my preference, but 2% works well, too. Both liquids should be lukewarm, not hot.
• Egg: Enriches the dough and provides structure. Beat it lightly before adding it to the mixer.
• Cornmeal: Keeps the muffins from sticking to the baking sheets and gives them their traditional slightly crunchy exterior.
• Vegetable Oil: Used to grease the skillet or griddle for browning the muffins. You can also use it, or nonstick cooking spray, to grease the bowl for rising.
• Jump to the printable recipe for precise measurements

How To Make English Muffins

Mix the dough: Add the flour, salt, sugar, and yeast to a stand mixer fitted with the paddle attachment (yes, the paddle—this is a very wet dough!). Add the butter, water, milk, and egg, then beat on medium-high speed for 6 to 10 minutes. Be patient—it takes a while, but the dough will become smooth and shiny and pull away from the sides of the bowl. Transfer the dough to a greased bowl.

Let the dough rise: Cover the bowl and let the dough rise in a warm spot until doubled—it will take 1 to 1½ hours. Alternatively, if you have time, you can let it rise overnight in the fridge, which develops more flavor and gives the muffins a more open, tender crumb.

Divide and shape the dough: Turn the dough onto a generously floured surface and gently shape it into a rectangle. Divide it into 4 portions, then cut each into 4 pieces to make 16 total and shape into smooth balls.

Flatten and rest: Flatten the balls into 3-inch rounds and arrange on two parchment-lined baking sheets dusted with cornmeal. Sprinkle a little more cornmeal on top, cover loosely, and let rest until puffy, 20 to 40 minutes.

Cook the muffins: Grease a large griddle or skillet with vegetable oil and heat over medium-low. Once hot, add as many muffins as will comfortably fit and cook for about 5 minutes per side, until golden brown.

Finish baking and serve: Pop the browned muffins back in the oven for about 10 minutes, until the centers reach 200°F. Let cool for at least 10 minutes to prevent gummy centers. Enjoy warm or lightly toasted.

How To Split English Muffins

Here’s a little trick for getting those wonderful nooks and crannies: instead of slicing your English muffins with a knife, split them with a fork. Insert the tines of a fork into the side of the muffin, working your way around the entire edge. Then gently pull the two halves apart. The uneven, craggy surfaces are perfect for catching melted butter and jam—and they toast up beautifully, too!

How To Store & Freeze English Muffins

English muffins are best enjoyed fresh, but they store and freeze well. Once completely cool, store in an airtight container or resealable bag at room temperature for up to 3 days. For longer storage, split the muffins with a fork and freeze in a freezer-safe bag for up to 3 months, pressing out as much air as possible. When ready to eat, toast the frozen halves—no need to thaw first.