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Homemade English Muffins

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There’s something about making bread from scratch that brings you back to a simpler way of cooking. These homemade English muffins are one of those recipes that prove you don’t need anything fancy—or even an oven—to make fresh bread at home.
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Ingredients

  • 1 cup warm milk
  • 1 heaping teaspoon yeast
  • 1 heaping tablespoon sugar
  • 1/2 teaspoon salt
  • 2 tablespoons butter melted
  • 1 medium egg
  • 3 cups all-purpose flour
  • Cornmeal for coating
  • Butter for cooking

Instructions

Activate the Yeast

  • Pour the warm milk into a large bowl. Add the yeast, stir gently, and let it sit for 5–10 minutes, until the mixture becomes foamy.

Make the Dough

  • Add the sugar, salt, egg, and melted butter. Mix until combined.
  • Gradually add the flour and begin bringing everything together into a dough.
  • Once the dough forms, use your hands and knead for about 3 minutes, old-fashioned style, until it becomes smooth and soft.

Let It Rise

  • Place the dough back into the bowl and cover.
  • Let it rise in a warm area for approximately 1 hour, or until doubled in size.

Shape the English Muffins

  • Gently remove the risen dough from the bowl and divide it into 6 equal portions.
  • Shape each portion into a smooth ball, then gently flatten it into a thick round.
  • Sprinkle cornmeal onto a plate and lightly press each muffin into the cornmeal, coating both sides.
  • Be gentle with the dough—you want to keep as much of that air inside as possible.

Cook on the Stovetop

  • Heat a nonstick skillet or griddle over low heat and add a small amount of butter.
  • Place the English muffins into the pan, leaving some space between them.
  • Cook for approximately 6–7 minutes per side, flipping as needed, until beautifully golden brown and completely cooked through.
  • Keep your heat low. If the outside is browning too quickly, turn the heat down and give the centers more time to cook.

Cool & Serve

  • Transfer the English muffins to a cooling rack and allow them to cool slightly before opening.
  • And here’s the important part: don’t slice them open with a knife!
  • Use the tines of a fork to pierce around the sides and gently pull the muffin apart. That’s what creates that rustic nooks-and-crannies texture English muffins are known for.
  • Toast them and add a little butter while they’re warm—so good!

Connie’s notes

  • Watch the temperature of the milk. It should be comfortably warm, not hot. Milk that’s too hot can damage the yeast and prevent the dough from rising properly.
  • Don’t add all the flour at once. Depending on the flour, egg size, and humidity, you may not need every last bit. Aim for a soft dough rather than a dry, stiff one.
  • Give the dough enough time to rise. Instead of relying only on the clock, look for the dough to roughly double in size.
  • Don’t flatten the muffins too much. Keep the rounds fairly thick so you get tall, fluffy English muffins instead of thin bread rounds.
  • Cook them low and slow. Since English muffins are cooked on the stovetop, high heat can brown the outside before the center is fully cooked.
  • Use cornmeal. It helps prevent sticking and gives the muffins that familiar texture on the outside.
  • Let them rest before splitting. Giving them a few minutes to cool allows the centers to finish setting.
  • Fork-split instead of slicing with a knife. This creates the classic nooks and crannies that hold butter, jam, honey, and other toppings.
  • Serve them toasted for the best texture. They’re especially good with butter, eggs, breakfast sandwiches, avocado, or even as mini breakfast pizzas.
 
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