Homemade English Muffins are easy to make and freeze great. Make a batch of easy homemade English muffins today and save time and money.
The one thing I have always wanted to try to make was English muffins. I don’t know why, but they are so darn expensive. I finally whipped up a batch and I am pleasantly surprised at how easy they are to make. This homemade English muffin recipe is definitely a money saver.
The best part, this English muffins recipe freezes great. You can cook a huge batch and then freeze them. That way you can reheat only the ones you actually need. If you love making homemade bread then you will like – Peanut Butter Bread, Brown Sugar Banana Bread, Brioche Bun or Indian Fry Bread Recipe. If you have ever wanted to make sourdough bread, check out How to Make a Sourdough Starter.
Why We Love Homemade English Muffins
There are so many different English muffin brands when looking at store bought versions. We really prefer making homemade English muffins to store bought.
They are so amazing. I love to toast them to golden brown and get all of the nooks and crannies loaded with butter. The flavor is amazing and taste even better made into a breakfast sandwich.
Our entire family loves this English muffins recipe. It really is the best!
Ingredients
- Flour – You can use bread flour or whole wheat flour but the texture may be different
- Yeast – We used Active Yeast
Scroll to the bottom for the full recipe and ingredients in the recipe card.
How to Make Homemade English Muffins
- Step 1 – Add yeast to warm water and allow to sit.
- Step 2 – Warm milk and dissolve sugar in it. Set aside to cool.
- Step 3 – Put 3 cups of all purpose flour, salt, butter, egg, yeast mixture and milk mix and beat until smooth in a large mixing bowl with a stand mixer.
- Step 4 – Add remaining flour ½ cup at a time until a soft dough forms.
- Step 5 – Knead for 5 minutes in mixer or 10 minutes by hand.
- Step 6 – Place dough in a oiled bowl cover and let rise until doubled.
- Step 7 – Line 2 cookie sheets with wax paper and dust each with corn meal.
- Step 8 – Punch down risen dough; split dough into 18 pieces. Roll each into a ball and gently press down to a 3″ diameter.
- Step 9 – Place each on the wax paper or parchment paper and dust tops with corn meal as well.
- Step 10 – Cover and allow to rise for 30 minutes.
- Step 11 – Preheat oven to 200 degrees. (optional)
- Step 12 – Grease and heat griddle over medium low heat. \
- Step 13 – Cook muffins about 10 minutes each side until golden brown.
- Step 14 – Transfer cooked muffins to oven to keep warm. Allow to cool completely before storing.
Recipe Tips
- Line Baking Sheet – We like to use the baking pan liners here to make clean up easy. If you need new baking sheets, try one of these for a good deal. You can also bake English Muffins in a cast iron skillet.
- Yeast – For best results, make sure your active dry yeast is fresh before combining with the other ingredients.
Serving Suggestions
English Muffins make the best Breakfast Sandwich Recipe. Layer with Over Hard Eggs, sausage and Air Fryer Bacon. We have even made English Muffin Pizza for a quick lunch.
After toast the Sourdough English Muffins top with honey butter, jam or an Egg Benedict for a delicious breakfast idea.
How to Store English Muffins
Store leftover English Muffins in airtight container in the refrigerator for up to 3-5 days.
How to Freeze these Homemade English Muffins
Allow the English muffins to cool completely. Then place in a freezer bag and freeze.
You can now pull out the number that you need. You can reheat in the microwave or in a toaster oven.
I like to pull them apart before I freeze them. That way I can pop them in my toaster to thaw and heat up.
Frequently Asked Questions
There are many difference between quick bread and English Muffins. The dough is different, the way the bread it is shaped, and the texture.
If your dough is sticky then it is the right texture. It gives the English Muffins the best texture when baked.
Yes, you can prepare the dough and place in the refrigerator overnight. Before dividing the dough, make sure to bring to room temperature.
Use a fork or a knife to gently pry muffins open before using.
More Easy Homemade Bread Recipes
If you make Homemade English Muffins Recipe, please leave us a comment on how they turned out. We love to hear from you.
Homemade English Muffins
Ingredients
- 6 cup Flour
- 2 tbsp Sugar
- 2 ¼ tsp 1 packet Yeast (you can buy these here)
- 1 Egg
- ½ tsp Salt
- 1 cup Milk
- 1 cup warm Water
- 3 tbsp softened Butter
- Corn Meal
See how we calculate recipe costs.
Instructions
- In a small bowl, combine 1 cup warm water and 2¼ teaspoons (1 packet) active dry yeast. Let the mixture sit for 5-10 minutes until foamy.
- Warm 1 cup milk until just warm (about 110°F), then stir in 2 tablespoons sugar until dissolved. Let the milk cool until warm, not hot.
- In the bowl of a stand mixer (or a large mixing bowl), combine 3 cups flour, ½ teaspoon salt, 3 tablespoons softened butter, 1 egg, the yeast mixture, and the warm milk mixture. Beat until smooth.
- Gradually add the remaining 3 cups flour, about ½ cup at a time, until a soft dough forms.
- Knead the dough for 5 minutes with a dough hook or for about 10 minutes by hand until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let it rise until doubled in size, about 1 hour.
- Line 2 baking sheets or cookie sheets with wax paper and generously sprinkle them with cornmeal.
- Punch down the dough and divide it into 18 equal pieces. Roll each piece into a ball, then gently flatten each one into a circle about 3 inches in diameter.
- Place the dough rounds on the prepared baking sheets and lightly sprinkle the tops with additional cornmeal.
- Cover and let the dough rise for 30 minutes.
- Preheat the oven to 200°F.
- Lightly grease a griddle or large skillet and heat it over medium-low heat.
- Cook the English muffins for about 10 minutes per side, or until golden brown and cooked through.
- Transfer the cooked English muffins to the warm oven to keep them warm while you finish cooking the remaining batches.
- Allow the English muffins to cool completely before storing.
- When ready to serve, use a fork to gently split each English muffin open for the classic nooks and crannies.
How much salt do you put if you’re using salted butter? Or can you use margarine instead of butter?
I would use 1/4 tsp of salt if you use salted butter. I don’t recommend margarine for this recipe – I would use butter. Thanks!
I would also like to know if the oven should be 200 Centigrade or Fahrenheit so I can try them. Thanks!
Fahrenheit – Thank you!
How do you get the dough from the wax paper to the griddle and not loose their shape?
The cornmeal really helps prevent the dough from sticking to the wax paper and I just use a spatula to gently move them to the griddle. Thanks!
This is a perfect recipe except I do not want to cook in on the grill I want is all cooked in the oven with heat more the 200 degrees
The recipe said heat at 200 for 10 minutes until toasty brown. Is this centigrade?
Fabulous! I love English muffins for making homemade egg mcmuffins, but I usually but the whole wheat kind (which is even more expensive than the plain Jane English muffins! ). Any advice on how I could turn these into whole wheat English muffins?