Homemade English Muffins

There’s something deeply comforting about making bread from scratch — and English muffins might be one of the most satisfying places to start. If you caught yesterday’s egg blog, consider this the very natural next step. Because once you know how to cook eggs properly, you obviously need something worthy of holding them. Crisp on the outside, soft and chewy on the inside, and full of those iconic nooks and crannies, these homemade English muffins are cooked entirely on the stovetop and are far easier than most people think.

If you’ve ever thought bread making was intimidating, this recipe is your sign to try. No fancy equipment, no oven, just a little patience and a hot griddle.

Why You’ll Love These English Muffins

• Cooked on the stovetop — no oven needed
• Beginner-friendly dough that’s forgiving and flexible
• Perfectly crisp exterior with soft, airy centers
• Freezer-friendly for easy breakfasts all week
• Infinitely customizable (whole wheat, sourdough, cinnamon raisin)

Once you make these at home, store-bought just won’t hit the same.

Also… yes, this is blog number two in one week. I’m just as surprised as you are. Let’s call it momentum and not question it.

What Makes an English Muffin Different?

Unlike most breads, English muffins are not baked. They’re cooked low and slow on a griddle or skillet, which allows the dough to puff gently while forming that signature crust. This cooking method is what creates the famous nooks and crannies — especially when you split them open with a fork instead of a knife.

That small detail makes a big difference.

Ingredients

You only need a handful of pantry staples:

• 1 cup whole milk, warmed (about 110°F)
• 2 tablespoons sugar or honey
• 2 ¼ teaspoons active dry yeast (1 packet)
• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons butter, melted
• Cornmeal, for dusting

How to Make English Muffins (Step-by-Step)

1. Activate the Yeast

In a large bowl, combine warm milk and sugar. Sprinkle the yeast over the top and let it sit for 5–10 minutes until foamy. This step ensures your yeast is alive and ready to work.

2. Make the Dough

Add melted butter, salt, and flour to the yeast mixture. Stir until a soft, slightly sticky dough forms. Knead by hand or with a mixer until smooth and elastic, about 5–7 minutes.

3. First Rise

Place the dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 1–1½ hours.

4. Shape the Muffins

Turn the dough out onto a cornmeal-dusted surface. Roll to about ½-inch thickness and cut into rounds using a biscuit cutter or glass. Place on a baking sheet dusted with cornmeal.

Cover and let rest for 30 minutes. This second rise is key for a fluffy interior.

5. Cook on the Griddle

Heat a dry skillet or griddle over low heat. Cook muffins for 7–10 minutes per side until golden brown and cooked through. Low and slow is the secret — too hot and they’ll burn before the centers cook.

Transfer to a wire rack to cool completely.

Pro Tips for Perfect Nooks & Crannies

• Always split English muffins with a fork, not a knife
• Keep heat low to allow full interior cooking
• Don’t rush the second rise
• Use cornmeal generously to prevent sticking and add texture

Storage & Freezing

• Store at room temperature for up to 2 days
• Refrigerate up to 5 days
• Freeze for up to 3 months

To reheat, toast straight from frozen.

Serving Ideas

• Butter + honey or jam
• Breakfast sandwiches with eggs and sausage
• Avocado, chili oil, and flaky salt
• Pizza-style with sauce and mozzarella

Final Thoughts

Homemade English muffins are one of those recipes that feel impressive but are secretly simple. They’re cozy, practical, and incredibly rewarding — the kind of recipe that turns a regular morning into something special.

If you make these, let me know how they turn out and tag me so I can see your nooks and crannies 🧈

Happy cooking,

Kati

— More from-scratch recipes, cooking techniques, and cozy kitchen moments coming soon. Follow along for what’s next.