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english muffins
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English Muffins

These homemade English Muffins are soft, fluffy, and lightly crisp on the outside with that classic airy interior. Made with simple pantry ingredients and cooked on a skillet, they’re perfect for breakfast sandwiches or toasted with butter and jam. Easy, comforting, and much better than store-bought, they’re a true homemade breakfast favorite.
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Prep Time 20 minutes
Cook Time 25 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings: 14 Muffins
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • ¾ cup 180ml milk
  • ½ cup 120ml water
  • 2 tbsp granulated sugar
  • 1 packet
  • 3 cups 360g all-purpose flour
  • 1 tsp salt
  • 3 tbsp 42g butter,
  • 1 large egg
  • Cornmeal or semolina

Method
 

  1. Warm milk, water, and sugar, then add yeast and let it foam (5–7 minutes).
  2. Mix flour and salt in a bowl.
  3. Add egg and butter to yeast mixture, then combine with dry ingredients.
  4. Knead until smooth and elastic (about 7 minutes).
  5. Let dough rise for 1 hour until doubled.
  6. Roll dough, cut into rounds, and place on cornmeal-dusted tray.
  7. Let rise again for 30 minutes.
  8. Cook on skillet over medium-low heat for 6–8 minutes per side.
  9. Cool slightly and serve warm.

Notes

  • Make sure your yeast is active and foamy before mixing it into the dough, otherwise the muffins won’t rise properly.
  • Keep the liquid at a warm (not hot) temperature — around 110°F — to avoid killing the yeast.
  • Don’t rush the rising time; allowing the dough to double in size is what gives the muffins their light, airy texture.
  • Cook the muffins on low to medium heat so they brown evenly without burning on the outside.
  • Always dust with cornmeal or semolina to prevent sticking and get that classic English muffin texture.
  • For the best texture, split with a fork instead of a knife to create those signature nooks and crannies.