Homemade English Muffins are easy to make and freeze great. Make a batch of easy homemade English muffins today and save time and money.
Homemade English Muffins
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 meant, it just bread, right?
It can’t be that hard. 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.
I mean… you probably already have most of the ingredients sitting in your pantry. We always have cornmeal in the pantry for our homemade cornbread mix, and yeast…. well that is a staple in this family now. 😉
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.
Can you put English muffins in the refrigerator?
Yes, you can. Fresh baked English muffins will keep about a week in the fridge.
English muffin ingredients:
- Flour
- Sugar
- Yeast (you can buy these here)
- Egg
- Salt
- Milk
- warm water
- Butter
- Corn Meal
How to make homemade english muffins:
Add yeast to warm water and allow to sit.
Warm milk and dissolve sugar in it. Set aside to cool.
Put 3 cups of flour, salt, butter, egg, yeast mix and milk mix and beat until smooth.
Add remaining flour 1/2 cup at a time until a soft dough forms.
Knead for 5 minutes in mixer or 10 minutes by hand.
Place dough in a oiled bowl cover and let rise until doubled.
Line 2 cookie sheets with wax paper and dust each with corn meal.
Punch down risen dough; divide into 18 pieces. Roll each into a ball and gently press down to a 3″ diameter.
Place each on the wax paper and dust tops with corn meal as well.
Cover and allow to rise for 30 minutes.
Preheat oven to 200. (optional)
Grease and heat griddle over medium low heat. (I like to use this griddle)
Cook muffins about 10 minutes each side until golden brown.
Transfer cooked muffins to oven to keep warm.
Allow to cool completely before storing.
How do you open English muffins?
Use a fork to gently pry muffins open before using.
It is that easy!
Tips for making Traditional english muffin recipe:
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.
How to freeze these easy 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. Love them!
Try this delicious and fluffy English muffin recipe.
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. Yum!
Sometimes, I also add a little jelly. It is so good with this sourdough english muffin recipe.
If you are looking for english muffin recipe paul hollywood or english muffin recipe alton brown, give this delicious and recipe a try. It is so easy and really amazing!
Our entire family loves this English muffins recipe. It really is the best!
Let us know once you make this what you think. I really think it will be a family favorite! We just love it.
Print this baked english muffin recipe below:
If you can't get them on sale, english muffins are expensive. However, they are delicious. Try this easy English Muffin recipe and make them at home!
- 6 cup Flour
- 2 tbsp Sugar
- 2 1/4 tsp 1 packet Yeast (you can buy these here)
- 1 Egg
- 1/2 tsp Salt
- 1 cup Milk
- 1 cup warm Water
- 3 tbsp softened Butter
- Corn Meal
-
Add yeast to warm water and allow to sit.
-
Warm milk and dissolve sugar in it. Set aside to cool.
-
Put 3 cups of flour, salt, butter, egg, yeast mix and milk mix and beat until smooth.
-
Add remaining flour 1/2 cup at a time until a soft dough forms.
-
Knead for 5 minutes in mixer or 10 minutes by hand.
-
Place dough in a oiled bowl cover and let rise until doubled.
-
Line 2 cookie sheets with wax paper and dust each with corn meal.
-
Punch down risen dough; divide into 18 pieces.
-
Roll each into a ball and gently press down to a 3" diameter.
-
Place each on the wax paper and dust tops with corn meal as well.
-
Cover and allow to rise for 30 minutes.
-
Preheat oven to 200.
-
Grease and heat griddle over medium low heat.
-
Cook muffins about 10 minutes each side until golden brown.
-
Transfer cooked muffins to oven to keep warm.
-
Allow to cool completely before storing.
-
Use a fork to gently pry muffins open before using.
This English muffins recipe freezes great. You can cook a huge batch and then freeze them, and then you can reheat only the ones you actually need.
You might also like this quick and easy blueberry muffins recipe for a simple breakfast idea.
Sara says
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?
Jim Graham says
The recipe said heat at 200 for 10 minutes until toasty brown. Is this centigrade?
Peggy says
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
Brenna says
How do you get the dough from the wax paper to the griddle and not loose their shape?
Carrie says
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!
Shanae says
I would also like to know if the oven should be 200 Centigrade or Fahrenheit so I can try them. Thanks!
Carrie says
Fahrenheit – Thank you!
Stephanie says
How much salt do you put if you’re using salted butter? Or can you use margarine instead of butter?
Carrie says
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!