The Ultimate Homemade English Muffins Recipe: Fluffy, Chewy, and Perfectly Craggy

There’s nothing quite like the warmth and aroma of freshly baked bread filling your kitchen, and these homemade English muffins are no exception. This exceptional recipe yields tender, golden-brown muffins with an incredibly chewy interior, famously filled with those irregular “nooks and crannies” that are perfect for catching melted butter, sweet jam, or the delicious fillings of your favorite breakfast sandwich. Forget bland, uniform store-bought versions; these from-scratch beauties offer a depth of flavor and texture that is truly unparalleled.

I crafted this specific homemade English muffin recipe with two main goals in mind: first, to create the perfect companion for my Triple Berry Jam (or any fruit spread you adore!), and second, to serve as the ideal foundation for an epic breakfast sandwich. Imagine this: a perfectly toasted English muffin, yielding to a layer of melty cheese, crispy bacon, and a soft, runny egg – pure breakfast bliss! These homemade English muffins are distinctively light yet satisfyingly chewy, boasting an abundance of those characteristic open air pockets that you simply won’t find in mass-produced alternatives. What’s more, the dough requires surprisingly little hands-on effort, thanks to a clever preferment method that develops incredible flavor overnight while you get your beauty sleep.

For more delicious baking inspiration, check out these other delightful recipes:

• Blueberry Muffin Cheesecake With Crumble Topping
• Tasty Lemon Blueberry Muffin Cookies
• Super Easy and Fluffy Cake Like Cornbread Recipe
• Spice Cake With Cream Cheese Frosting

Why You’ll Fall in Love with This Homemade English Muffin Recipe

Diving into the world of homemade baking can be incredibly rewarding, and making your own English muffins is a prime example. Here’s why this particular recipe will quickly become a cherished favorite:

• **Effortless Overnight Prep:** The genius of this recipe lies in its preferment. You prepare a simple starter the night before, allowing the yeast to slowly work its magic, developing complex flavors and a superior texture while you rest. Wake up, and your dough is practically ready for the final steps, making fresh, warm English muffins an achievable weekday luxury, not just a weekend project.
• **Unbeatable Flavor and Texture:** Say goodbye to the bland, dense texture of store-bought muffins. The slow fermentation of the preferment infuses these homemade English muffins with a deep, yeasty flavor and a slight tang that simply can’t be replicated by rapid-rise methods. Their interior is incredibly soft and chewy, perfectly contrasted by a lightly crisp, golden-brown exterior.
• **Stovetop Cooking Simplicity:** No oven? No problem! These delicious English muffins are cooked entirely on the stovetop in a cast iron pan or griddle. This method gives them their characteristic flat tops and bottoms, along with that beautiful even browning, making them an accessible baking project for anyone, regardless of their oven situation.
• **Freezer-Friendly for Easy Meals:** Whip up a big batch and store them in the freezer for quick and easy breakfasts or brunches throughout the week. They toast beautifully straight from frozen, making them ideal for meal prepping breakfast sandwiches, eggs Benedict, or just a simple buttered snack.
• **The Joy of the Fork-Split:** There’s a uniquely satisfying moment when you gently pry open a warm, fresh English muffin with a fork. The steam rises, revealing an intricate maze of “nooks and crannies” – tiny pockets and uneven textures designed to hold copious amounts of butter, jam, or any topping you desire. This signature feature is the hallmark of a truly great English muffin, and this recipe delivers it perfectly.

Essential Ingredients for Perfect Homemade English Muffins

Creating these delightful homemade English muffins requires a few simple ingredients, each playing a crucial role in developing their signature flavor and texture:

• Unbleached All-Purpose Flour: This forms the foundational structure of both the preferment and the final dough. Unbleached flour has a slightly higher protein content than bleached, which contributes to a better chew and crumb. While all-purpose works wonderfully, you can experiment with substituting a small amount of whole wheat flour for a heartier, nuttier muffin, or bread flour for an even chewier texture.
• Instant Yeast: The leavening agent that makes your muffins rise and creates those airy pockets. Instant yeast is fantastic because it can be mixed directly with dry ingredients, saving you the step of proofing it in liquid first. It’s reliable and provides a consistent rise without any fuss.
• Warm Milk (approximately 90°F): Milk adds a lovely richness and tenderness to the dough, contributing to a soft, inviting crumb. The warmth is crucial for activating the yeast without scalding it. For the best flavor and texture, whole milk is highly recommended, though 2% milk can also work.
• Warm Water (approximately 90°F): Water helps to hydrate the flour and create a pliable dough. Used in combination with milk, it ensures the dough isn’t overly heavy or dense, allowing for a lighter, chewier muffin. Like the milk, warm water is essential for yeast activity.
• Fine Salt: Beyond just seasoning, salt is absolutely essential in bread making. It controls yeast activity, preventing the dough from rising too quickly, and strengthens the gluten structure, which is key for developing those characteristic “nooks and crannies.” Don’t skimp on the salt!
• Sugar: A small amount of sugar acts as food for the yeast, helping it to activate and multiply efficiently, which aids in a good rise. It also contributes a subtle sweetness to the muffins and helps them achieve that beautiful golden-brown color during cooking.
• Unsalted Butter, Melted: Butter adds incredible moisture, richness, and a desirable buttery flavor to the finished muffins. Using unsalted butter allows you to control the exact amount of salt in the recipe. Ensure it’s fully melted and slightly cooled before adding to avoid cooking the yeast.
• Yellow Cornmeal: This is a key ingredient for the signature English muffin look and texture. Dusting the baking sheet and the muffins themselves with cornmeal prevents sticking and creates a slightly gritty, delightful crust on the outside, a defining characteristic of authentic English muffins. Fine semolina flour can be used as an alternative if cornmeal is unavailable.

Step-by-Step Guide to Baking Perfect Homemade English Muffins

Follow these detailed steps to create delicious homemade English muffins that will impress everyone at your breakfast table:

• **1. Craft the Preferment (The Flavor Builder):** In a large mixing bowl, combine the specified amounts of unbleached all-purpose flour, instant yeast, warm milk, and warm water. Stir these ingredients thoroughly with a sturdy wooden spoon or rubber spatula until the mixture is smooth and resembles a thin pancake batter. There should be no dry lumps of flour. Cover the bowl tightly with plastic wrap or a clean kitchen towel and place it in a warm, draft-free spot. Let this mixture ferment for at least 3 hours at room temperature, or ideally, leave it overnight (8-12 hours) for the most profound flavor development. The longer it rests, the more complex and tangy your muffins will be.
• **2. Prepare the Dough (The Foundation):** To your preferment, add the remaining flour, fine salt, sugar, and melted unsalted butter. Begin stirring with a wooden spoon or, for easier mixing, attach a dough hook to your stand mixer. Mix until all ingredients are fully incorporated and a sticky, shaggy dough begins to form. Continue kneading for about 4-5 minutes until the dough becomes smoother and more elastic. It will still be quite soft and somewhat sticky, which is exactly what you want for a tender English muffin. Scrape down the sides of the bowl as needed to ensure everything is mixed in.
• **3. First Rise (Bulk Fermentation):** Lightly grease a clean bowl with a neutral oil or cooking spray. Transfer the prepared dough to this bowl, turning it once to coat all sides lightly. Cover the bowl tightly with plastic wrap or a clean towel and let it rise in a warm place for approximately 2 hours, or until it has visibly doubled in size. This crucial step allows the yeast to work, creating air pockets and developing gluten.
• **4. Shape the Muffins (The Iconic Rounds):** Gently turn the risen dough out onto a lightly floured surface. Using a light hand to avoid deflating the air, pat or roll the dough to an even thickness of about ½ to ¾ inch (1.25 to 1.9 cm). Take a 4-inch round cutter and cut out as many muffin discs as possible. Carefully gather the dough scraps, gently knead them together a few times, re-roll, and cut out additional muffins until all the dough is used. Avoid overworking the scraps.
• **5. Second Rise (Proofing for Pockets):** Line a large baking sheet with parchment paper and generously dust it with yellow cornmeal. Carefully transfer the shaped muffin discs to the prepared baking sheet, leaving a little space between each. Sprinkle the tops of the muffins lightly with more cornmeal. Cover the sheet pan with a clean kitchen towel and let the muffins rest for another 30 minutes. During this time, they will slightly puff up, and you can also use this period to preheat your cast iron skillet or griddle.
• **6. Cook the Muffins (Stovetop Perfection):** Heat your cast iron pan or a heavy-bottomed skillet over medium heat. You want a consistent, moderate heat to allow the muffins to cook through without burning the exterior. Carefully transfer a batch of muffins to the hot pan, ensuring not to overcrowd it. Cook for 5-10 minutes per side, or until they are beautifully golden brown on both sides and cooked all the way through. The internal temperature should reach around 200-210°F (93-99°C). Adjust the heat slightly if you notice them browning too quickly.
• **7. Cool and Fork-Split (The Grand Reveal):** Once cooked, transfer the muffins to a wire rack to cool slightly for 5-10 minutes. This helps them set up and makes them easier to handle. The crucial next step is to *fork-split* them! Resist the urge to use a knife, as slicing will destroy those magnificent, craggy “nooks and crannies” that make English muffins so special. Gently insert a fork around the perimeter of the muffin and pry it open. Serve immediately with your favorite toppings or store for later enjoyment.

Expert Tips and Tricks for Homemade English Muffins Success

Achieving bakery-quality homemade English muffins is easy when you keep these expert tips in mind:

• **Embrace the Preferment:** This step is truly non-negotiable for superior flavor and texture. It allows the yeast to develop a deeper, more complex taste and creates the ideal dough structure for those signature nooks and crannies. Don’t rush it; the patience pays off!
• **Handle the Dough Gently:** Especially after the first rise and when shaping. Overworking or pressing too hard on the dough can deflate the precious air pockets that contribute to the light, chewy interior. A light, tender touch is key.
• **Master Your Heat:** Stovetop cooking requires attention. If the muffins are browning too quickly, lower the heat to ensure they cook all the way through without burning. Conversely, if they’re not browning after several minutes, slightly increase the heat. Consistency is crucial for an even bake.
• **For Next-Level Chewiness, Consider Bread Flour:** If you desire an even chewier English muffin, you can substitute about ¼ to ½ cup (30-60g) of unbleached all-purpose flour with bread flour. Bread flour has a higher protein content, which leads to stronger gluten development and a more substantial chew.
• **The Fork-Split is Non-Negotiable:** Seriously, use a fork! A knife creates a smooth cut, obliterating the intricate, irregular surface that makes English muffins so perfect for soaking up butter and jam. A fork preserves those internal crags, maximizing your topping-holding capacity.
• **Don’t Over-Flour Your Surface:** When shaping, use just enough flour to prevent sticking. Too much added flour can make the dough tough and dry, impacting the final texture of your muffins.
• **Consider Muffin Rings:** While not strictly necessary, English muffin rings can help create perfectly round and uniformly tall muffins, especially if you’re aiming for a very professional look.

Recommended Tools for Baking Homemade English Muffins

Having the right tools can make your homemade English muffin baking experience even smoother and more enjoyable. Here are a few recommendations:

• Large Mixing Bowl: Essential for both mixing your preferment and allowing the dough to rise. Ensure it’s spacious enough to accommodate the dough as it doubles in size.
• Wooden Spoon or Stand Mixer with Dough Hook: While a sturdy wooden spoon is perfectly adequate for hand-mixing, a stand mixer fitted with a dough hook will significantly reduce the effort and time required for kneading, especially for sticky doughs like this one.
• Cast Iron Skillet or Griddle: The star of the show for stovetop cooking. Cast iron retains heat beautifully and evenly, creating that perfect golden crust on your muffins without needing an oven. A flat griddle works just as well.
• **Parchment Paper:** A baker’s best friend! This non-stick paper makes transferring the delicate muffin dough easier and prevents them from sticking to your baking sheet during the second rise.
• 4-inch Round Cutter: This tool ensures your English muffins are uniformly sized, which promotes even cooking and a professional appearance. You can also use a wide-mouth jar rim if a cutter isn’t available.
• Airtight Container or Freezer Bags: Crucial for storing your freshly baked or frozen English muffins, keeping them soft, fresh, and protected from freezer burn.

FAQs About Homemade English Muffins

Got questions about making homemade English muffins? We’ve got answers!

Can I use active dry yeast instead of instant yeast?
Yes, you absolutely can! If you’re using active dry yeast, you’ll need to activate it first. Dissolve it in a small portion of the warm water (around ¼ cup) with a pinch of sugar and let it sit for about 5-10 minutes until foamy. Once activated, add this mixture to your preferment ingredients. The amount of yeast usually remains the same, but always check your yeast package instructions for specific conversions.

Can I freeze homemade English muffins?
Absolutely, and it’s highly recommended for future convenience! Once your English muffins have completely cooled, you can store them in an airtight container or a heavy-duty freezer bag. For best results, consider wrapping each muffin individually in plastic wrap before placing them in the bag to prevent freezer burn. When you’re ready to enjoy them, simply toast them straight from frozen. They’ll be just as delicious as when they were freshly made.

Can I make them smaller or larger?
Yes, you can easily customize the size! Just adjust your round cutter accordingly. If you make smaller muffins, they will cook faster, so keep an eye on them. For larger muffins, they might require a few extra minutes per side on the stovetop to ensure they are cooked through to the center. Remember to adjust your cooking time and check for doneness (internal temperature 200-210°F or 93-99°C).

Do I have to use cornmeal?
While not strictly mandatory for the recipe to work, cornmeal is highly recommended. It serves two main purposes: it prevents the dough from sticking to the surface and the pan, and it imparts that distinct, slightly gritty texture to the exterior of the English muffin that is part of its traditional charm. If you don’t have cornmeal, fine semolina flour is an excellent substitute that will provide a similar texture. You could also use regular flour for dusting, but the unique texture will be missing.

What if my dough doesn’t rise?
Several factors can affect dough rise. Ensure your yeast is fresh and active (check the expiration date). The temperature of your milk and water is also crucial – too cold, and the yeast won’t activate; too hot, and it will kill the yeast. A warm, draft-free environment for rising is also important. If your kitchen is cold, try placing the bowl in a slightly warm oven (turned off, with just the light on) or in a proofing box.

Storing and Freezing Instructions for Homemade English Muffins

Keep your homemade English muffins fresh and delicious with these storage tips:

• **Room Temperature Storage:** For short-term enjoyment, store your cooled English muffins in an airtight container or a sealed plastic bag at room temperature for up to 3 days. They’re best enjoyed toasted within the first day or two.
• **Freezer Storage (Recommended!):** English muffins freeze beautifully. Once they’ve completely cooled after cooking, wrap each muffin individually in plastic wrap, then place them all into a large freezer-safe bag or an airtight container. This helps prevent freezer burn and makes it easy to grab just one or two at a time. They can be stored in the freezer for up to 2-3 months. To reheat, simply pop a frozen muffin directly into your toaster or toaster oven until warmed through and lightly golden.
• **Fridge Not Recommended:** Storing English muffins in the refrigerator is generally not advised. The cool, dry environment can actually cause them to dry out and become stale much faster than at room temperature or in the freezer.

These homemade English muffins are more than just a recipe; they’re an experience to add to your weekend baking list. They are the ultimate versatile bread, perfect for a cozy brunch spread, a quick and satisfying breakfast, or any time you crave something uniquely delicious! If you try this recipe, please take a moment to leave a star rating and share your thoughts in the comments below. Your feedback and questions are always welcome. Happy baking, and enjoy the incredible results!

Don’t forget to save this recipe card and share it with fellow baking enthusiasts! I’d love to hear your feedback or answer any questions you have. Feel free to connect with me and share your culinary creations on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms!

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Recipe Card: Homemade English Muffins

Homemade English Muffins

Molly Murphy

This Homemade English muffins recipe makes soft, golden brown muffins with a chewy interior, perfect for breakfast sandwiches or a slather of jam.

Print Recipe
Pin Recipe

Course Breakfast

Cuisine American

Servings 10 muffins

Ingredients

 

 

Preferment:

• 380 grams 3 cups plus 2 tablespoons plus 2 teaspoons unbleached all-purpose flour
• 4.5 grams 1½ teaspoons instant yeast
• 404 grams = 1¾ cups minus 2 tablespoons warm milk 90°F, whole preferred
• 104 grams ¾ cup plus 2 tablespoons warm water (90°F)

Dough:

• 240 grams 2 cups unbleached all-purpose flour
• 12 grams 2 teaspoons fine salt
• 8 grams 2 teaspoons sugar
• 36 grams 2 tablespoons plus 2 teaspoons unsalted butter, melted
• 40 to 60 grams 4 to 6 tablespoons yellow cornmeal, for dusting

Instructions

 

• Make the preferment: In a large bowl, mix together the flour, instant yeast, warm milk, and warm water until fully combined. The mixture will be thin and looks like pancake mix. Cover the bowl with plastic wrap or a clean towel and let it sit at room temperature for at least 3 hours-or up to overnight. The longer it sits, the deeper and tangier the flavor will be.
  380 grams 3 cups plus 2 tablespoons plus 2 teaspoons unbleached all-purpose flour, 4.5 grams 1½ teaspoons instant yeast, 404 grams = 1¾ cups minus 2 tablespoons warm milk, 104 grams ¾ cup plus 2 tablespoons warm water (90°F)
• Make the dough: Add the remaining flour, salt, sugar, and melted butter to the preferment. Mix until everything is fully combined and a smooth, sticky dough forms. You can mix by hand or use a stand mixer fitted with a dough hook. Knead for 4-5 minutes until the dough is smooth and elastic.
  240 grams 2 cups unbleached all-purpose flour, 12 grams 2 teaspoons fine salt, 8 grams 2 teaspoons sugar, 36 grams 2 tablespoons plus 2 teaspoons unsalted butter, melted
• Let the dough rise: Cover the bowl and let the dough rise at room temperature for about 2 hours, or until doubled in size.
• Shape the muffins: Lightly flour a clean surface and turn out the dough. Gently roll or pat it out to about ½ to ¾ inch thickness. Use a 4-inch round cutter to cut out as many rounds as possible, gathering and re-rolling the scraps as needed.
• Second proof: Line a sheet pan with parchment paper and generously sprinkle it with cornmeal. Place the cut muffins on the pan and sprinkle the tops lightly with more cornmeal. Cover with a clean towel and let them rise for 30 minutes while you heat your skillet.
  40 to 60 grams 4 to 6 tablespoons yellow cornmeal, for dusting
• Cook the muffins: Heat a cast iron skillet or griddle over medium heat. Working in batches, carefully transfer the muffins to the hot pan and cook for 5 to 10 minutes per side, or until golden brown and cooked through. Adjust heat as needed to avoid burning the outside before the centers are done.
• Split and serve: Let the muffins cool for 5 to 10 minutes. Then, use a fork to split them open (don’t slice-fork-splitting gives you those classic nooks and crannies!). Toast and enjoy with butter, jam, or build them into the ultimate breakfast sandwich.

Keyword breakfast, muffin, bread

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