Homemade English Muffins | Soft, Toasty, and Full of Nooks & Crannies

There is something extra satisfying about making your own English muffins from scratch. They’re soft on the inside, slightly crisp on the outside, and when you split them open? Those little nooks and crannies are just waiting for butter.

These cook on a skillet instead of baking in the oven, which gives them that classic texture we all love. Whether you’re making breakfast sandwiches, slathering them with jam, or just toasting one with salted butter, these are worth the little bit of effort.

And once you make them fresh? It’s hard to go back to store-bought.

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Why This Recipe Works

English muffins are unique because they’re cooked on a griddle instead of baked like traditional bread. That gentle skillet heat creates:

• A soft interior
• A lightly crisp outer crust
• That classic chewy texture
• The perfect base for breakfast sandwiches

Using bread flour gives them structure and chew, while honey adds a subtle sweetness that balances everything out.

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Ingredient Notes

• Warm milk (105–110°F): Activates the yeast properly
• Honey or agave: Feeds the yeast and adds light sweetness
• Active dry yeast: Creates the rise
• Bread flour: Gives the muffins their signature chew
• Salt: Enhances flavor
• Softened butter: Adds tenderness
• Cornmeal: Prevents sticking and adds texture

This recipe is easiest when measured by weight for consistency English Muffins

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Prep & Cook Times

• Prep Time: 1 hour (includes rise time)
• Cook Time: 30 minutes
• Total Time: About 1 hour 30 minutes
• Servings: 10 muffins

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How to Make Homemade English Muffins

1. Activate the Yeast

In a bowl, combine warm milk, honey, and yeast.
Let sit for 5 minutes until foamy.

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2. Mix the Dough

In a separate bowl, combine flour and salt.
Add the dry ingredients to the yeast mixture and stir to combine.

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3. Knead

Knead the dough until it forms a soft, smooth ball.

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4. First Rise

Place dough in an oiled bowl. Cover and let rise for about 1 hour, or until doubled in size.

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5. Shape

Roll out the dough and cut into circles using a cookie cutter, or shape by hand.

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6. Cook on Skillet

Heat a dry skillet over medium heat.
Sprinkle cornmeal in the pan.

Cook each muffin for about 4 minutes per side, until golden brown.

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7. Cool & Split

Let cool halfway before splitting. For the best nooks and crannies, use a fork to split instead of a knife.

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Tips for Perfect English Muffins

• Keep heat at medium — too hot and the outside browns before the inside cooks
• If they’re browning too fast, lower heat slightly
• You can finish them in a 350°F oven for 5–8 minutes if needed
• Always split with a fork for texture

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How to Use Homemade English Muffins

• Breakfast sandwiches
• Eggs Benedict
• Toasted with butter and jam
• Mini pizzas
• Freezer-friendly meal prep

They freeze beautifully — just thaw and toast.

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Homemade English Muffins

Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 10

Ingredients

• 13½ fl oz warm milk (105–110°F)
• 2⅛ oz honey or agave
• ⅓ oz active dry yeast
• 1¼ lb bread flour
• ⅓ oz salt
• 3¼ oz softened butter
• Yellow cornmeal, for sprinkling

Instructions

1. Mix warm milk, honey, and yeast. Let sit 5 minutes.
2. Combine flour and salt separately.
3. Add dry mixture to yeast mixture and mix.
4. Knead until smooth.
5. Let rise 1 hour until doubled.
6. Roll and cut into rounds.
7. Cook in a dry skillet with cornmeal about 4 minutes per side.
8. Cool halfway before serving.