Homemade English Muffins
Learn how to make soft, fluffy, homemade English muffins from scratch! This easy step-by-step recipe gives you bakery-style muffins with a golden crust and tender crumb. Perfect for breakfast, brunch, or snack time, with options for sourdough, gluten-free, or fun add-ins like chocolate chips and cinnamon. Quick to prep, beginner-friendly, and ready to serve warm, toasted, or as a breakfast sandwich.
Ingredients
- 5 ¾ cups all-purpose or bread flour
- 2 ¾ cups warm water
- 1 tbsp kosher salt
- 4 ½ tsp granulated sugar
- 4 ¼ tsp instant or active dry yeast
- Cornmeal, for dusting
- Non-stick cooking spray or oil, for greasing
Instructions
- Make the Dough: Combine flour, water, salt, sugar, and yeast until sticky and shaggy.
- First Rise: Cover loosely and let dough double in size, about 1 hour.
- Shape the Muffins: Divide into 16 pieces, shape into discs, flatten to ½–¾ inch, sprinkle with cornmeal.
- Second Rise: Cover and let rise 20–25 minutes until puffy.
- Cook on Griddle: Preheat griddle to 325–350°F; cook 5–7 min per side until golden brown.
- Bake in Oven: Transfer to 375°F oven for 4–5 min; internal temp should reach 200°F.
- Cool & Serve: Let cool completely before splitting.
Notes
- Flour Choice: All-purpose works fine, but bread flour gives slightly chewier, bakery-style texture.
- Water Temperature: Use warm, not hot water to activate yeast without killing it.
- Yeast Options: Instant yeast works quickly. If using active dry yeast, proof it in warm water first.
- Dough Texture: Dough should be sticky and shaggy, not dry. This ensures soft, puffy muffins.
- Cornmeal: Dust generously on the pan and tops to prevent sticking and add texture.
- Rising Times: Don’t rush! First and second rise are crucial for puffy, soft muffins.
- Cooking Tips: Low and slow on the griddle prevents burning and keeps the interior soft.
- Oven Finish: Baking after griddle ensures muffins are fully cooked and golden inside.
- Variations: Add cinnamon, chocolate chips, dried fruit, or even savory toppings for variety.
- Storage: Store in airtight container (3 days room temp, 5 days fridge) or freeze (up to 3 months).
- Serving Ideas: Toasted with butter, jam, or make breakfast sandwiches; also perfect for muffin pizzas.