English muffins are soft, round, and slightly chewy bread rolls that are cooked on a pan instead of baked in the oven. They have a light inside and a golden, slightly crisp outside. When you split them open with a fork, you get all those classic nooks and crannies that hold butter, jam, or anything else you spread on them.
They’re perfect for breakfast sandwiches, snacks, or just toasted with butter. This recipe is simple to follow and uses basic ingredients. Once you make these at home, you may never want to buy store-bought English muffins again!
Why This Recipe Works
This recipe works because it uses yeast to help the dough rise, giving the muffins a light and airy texture. Cooking them slowly on a pan makes the outside golden and just a little crisp while keeping the inside soft. The dough is easy to handle, and the process is simple—even for beginners. The ingredients are basic and probably already in your kitchen.
Another great thing about this recipe is how versatile the muffins are. You can eat them sweet with jam or honey, or savory with eggs, cheese, or avocado. They freeze well, toast perfectly, and taste even better than store-bought ones. It’s a fun and rewarding bread recipe that adds something special to your breakfast or snack time.
Ingredients
All-Purpose Flour – This is the main base for the dough. Substitute: Bread flour for a slightly chewier texture.
Yeast – Helps the muffins rise and gives them their light texture. Substitute: Instant yeast if you don't have active dry.
Milk – Adds moisture and softness to the dough. Substitute: Plant-based milk like almond or oat milk.
Butter – Gives flavor and helps with the soft crumb. Substitute: Margarine or oil for dairy-free options.
Sugar – Feeds the yeast and adds a touch of sweetness. Substitute: Honey or maple syrup.
Tips
- Let the dough rise until it doubles in size for fluffier muffins.
- Cook on low heat so they cook through without burning the outside.
- Use a fork to split them open for the classic “nooks and crannies.”
- Lightly dust the dough with cornmeal before cooking to prevent sticking.
- Cool completely before storing to keep the texture right.
How to Serve
English muffins are soft on the inside and slightly crisp on the outside, making them perfect for toasting. They have a mild, slightly tangy flavor that goes with both sweet and savory toppings. Homemade versions taste even better than store-bought and freeze well too.
- With Butter and Jam – Classic and simple, great for breakfast.
- As a Breakfast Sandwich – Add egg, cheese, and bacon or sausage.
- With Avocado and Egg – Toast, top with mashed avocado, and a soft-boiled egg.
Similar Recipes
English Muffins
Ingredients
- 3 cups all-purpose flour
- 2 ¼ teaspoon active dry yeast 1 packet
- 1 cup warm milk
- 2 tablespoon butter melted
- 1 tablespoon sugar
- ½ teaspoon salt
- Cornmeal for dusting
Instructions
- Activate yeast – In a bowl, mix warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Make dough – Stir in melted butter, salt, and flour. Mix and knead until smooth.
- First rise – Cover the bowl and let the dough rise in a warm place for 1 hour or until doubled.
- Shape muffins – Roll dough ½ inch thick, cut into rounds, and dust with cornmeal. Let rise again for 30 minutes.
- Cook – Heat a skillet on low. Cook muffins 5–7 minutes per side until golden brown and cooked through.
- Cool & serve – Let cool, then split with a fork and toast before serving.
Nutrition
Notes
• Cook on low heat so they cook through without burning the outside.
• Use a fork to split them open for the classic “nooks and crannies.”
• Lightly dust the dough with cornmeal before cooking to prevent sticking.
• Cool completely before storing to keep the texture right.
Perfect for toasting, breakfast sandwiches, or jam.