Homemade English Muffins
Craving that perfect nooks-and-crannies texture? These homemade English muffins are griddle-cooked to golden perfection and taste worlds better than anything from a plastic bag.
The Joy of Foods From Scratch
There is something deeply satisfying about pulling a batch of golden, craggy English muffins off your own griddle. This is one of those from scratch breakfast recipes that feels like a small kitchen miracle the first time you try it. No special equipment, no fancy ingredients, just flour, yeast, and a little patience rewarding you with better texture and flavor than anything you will find in a plastic bag at the store.
If you have ever searched for a recipe for homemade English muffins hoping to recreate that bakery quality nooks and crannies texture, this is the one to bookmark. It is also a fantastic English muffin recipe for bread machine owners, since the machine handles the kneading while you go about your morning.
Before we get cooking, the right tools and ingredients make a real difference here. A sturdy stand mixer takes the guesswork out of kneading a soft, buttermilk-enriched dough, and a good cast iron griddle gives you the even, gentle heat these muffins need to cook through without scorching. These are the products that genuinely help this recipe shine:
Why Buttermilk Makes the Difference
This is one of those recipes that include buttermilk for a real reason, not just tradition. The natural acidity in buttermilk tenderizes the gluten in the dough, giving these muffins their signature soft, pillowy crumb while still holding up to a toaster. It also adds a subtle tang that pairs beautifully with melted butter and jam.
If you are working with fresh flour recipes in general, you will notice that freshly milled or high quality all-purpose flour absorbs liquid differently than older flour. Keep a little extra buttermilk on hand in case your dough needs a splash more to come together into a soft, tacky ball.
Chef's Tip: Resist the urge to add too much flour while kneading. A slightly sticky dough is exactly what you want here. It bakes up far more tender than a stiff, dry one.
The Secret to Nooks and Crannies
The famous holes inside a great English muffin come from two things: a soft, wet dough and a low, slow griddle cook. Resist the temptation to crank up the heat to speed things along. Cooking low and slow for 7 to 9 minutes per side allows steam to build inside the dough, creating those coveted air pockets while the outside develops a deep golden crust dusted in cornmeal.
These muffins have earned themselves plenty of nicknames over the years in kitchens where they disappear fast. Some home bakers affectionately call their batch "oh my gosh muffins" because of how quickly a fresh batch vanishes from the cooling rack. Once you taste one warm off the griddle, you will understand why.
Ready to make it? Here is the full step-by-step recipe:
Homemade English Muffins
Craving that perfect nooks-and-crannies texture? These homemade English muffins are griddle-cooked to golden perfection and taste worlds better than anything from a plastic bag.
Ingredients
- 3 1/2 cups all-purpose flour, plus more for dusting
- 2 tbsp granulated sugar
- 2 1/4 tsp instant yeast, one standard packet
- 1 tsp salt
- 1 cup buttermilk, warmed slightly, plus extra as needed
- 3/8 cup water, warm, 110 degrees F
- 3 tbsp unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
- 1/4 cup cornmeal, for dusting
Instruction
In the bowl of a stand mixer, whisk together the flour, sugar, instant yeast, and salt.
Warm the buttermilk gently so it is lukewarm, not hot, then add it to the dry ingredients along with the warm water, melted butter, and egg.
Using the dough hook, mix on low speed for 2 minutes, then increase to medium and knead for 6 to 8 minutes until the dough is smooth, soft, and slightly tacky. If using a bread machine, run the dough cycle instead.
Shape the dough into a ball, place it in a lightly greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for 1 hour, or until doubled in size.
Punch down the dough and turn it out onto a lightly floured surface. Pat it gently into a rectangle about 3/4 inch thick, being careful not to overwork it.
Sprinkle a baking sheet generously with cornmeal. Using a 3 to 3.5 inch round cutter, cut out muffins and place them on the prepared sheet, spacing them apart. Gather scraps gently to cut a few more.
Sprinkle the tops of the muffins with a little more cornmeal, cover loosely, and let rise for 30 to 45 minutes until puffy.
Heat a large griddle or heavy skillet over low to medium-low heat, and lightly grease it.
Cook the muffins in batches for 7 to 9 minutes per side, until deeply golden and cooked through. Lower the heat if they are browning too quickly, since the inside needs time to set.
Transfer to a wire rack to cool for at least 10 minutes before splitting with a fork to preserve those signature nooks and crannies.
Equipment
- Stand mixer with dough hook (or bread machine)
- Large mixing bowl
- 3-inch round cutter
- Baking sheet
- Griddle or heavy skillet
- Wire cooling rack
Notes
Serving, Storing, and Variations
Split your muffins with a fork rather than slicing with a knife. This simple trick tears along the natural air pockets instead of compressing them, so every nook stays open and ready to catch melted butter or a spoonful of jam.
A few favorite ways to enjoy them:
- Toasted with salted butter and honey
- As the base for a classic eggs Benedict
- Split and topped with avocado and a fried egg
- Turned into mini breakfast sandwiches with cheese and bacon
For storage, let the muffins cool completely before bagging them up. They keep at room temperature for about three days, or in the freezer for up to three months, ready to toast straight from frozen whenever a craving hits.
Once you master this recipe for homemade English muffins, you will find it hard to go back to store bought. It is simple, forgiving, and endlessly rewarding, the kind of baking project that turns an ordinary weekend morning into something a little special.
