english muffins
These homemade English muffins are so delicious and SO easy to make. In just a couple of hours with a few ingredients and a griddle (yes, a griddle!), you can have more than a dozen soft, fluffy, nook-and-cranny-filled English muffins ready to enjoy with butter, jam, etc. Can I get a YUM?
(NOTE: This post was originally published in 2014 (!). We’ve since then updated it with new photos, but it’s the same recipe you know and love.)
Whenever I eat/make English muffins, I think about how they’re probably the only food on Earth to which I would refer as having “nooks and crannies” and how I don’t even really know what a cranny is but I know they’re in English muffins along with the nooks and that both are absolutely required as butter receptacles in the perfect English muffin and hooray for run-on sentences about English muffins.
But seriously, have you ever had an English muffin without the nooks and crannies? It’s just not the same. It’s like eating a hockey puck of bread. But add the nooks and crannies and, suddenly, that hockey puck is actually a soft, chewy, delicious circle of bread just begging to be toasted and topped with butter, jam and/or cheese with a runny egg on top, oooooh yes. Dream a little dream with me about that for a sec.
OK, back to the muffins. One of my goals this year for the bloggity blog is to post more classic bread-related recipes — things like these English muffins, for example — so you lovely people can be more like, “Hey, I really want a good recipe for [that very common thing but in homemade form],” and you can search for it on my blog and it’ll be there, waiting for you, shining bright like a diamond. Or a buttery English muffin.
Best Ingredients You’ll Need
Here’s what you’ll need to get yourself on the homemade English muffins train:
- Bread flour (you can use all-purpose flour, but the muffins will not be as sturdy, nor will the nooks/crannies be as prominent)
- Sugar
- Instant yeast (or active dry yeast, but use about 2 3/4 teaspoon instead!)
- Salt
- Egg
- Milk
- Butter
- Semolina, farina or cornmeal, for the griddle
How to Make This Recipe
The process of making English muffins from scratch is nothing that can’t be done in a couple hours with the right tools. But it always — always — helps to read through the recipe from start to finish before you even pull out a pan; that way you know just what you’re getting into and can be prepared as you go. No sweat!
What makes English muffins unique in the bread world is the process of cooking them so they actually turn out looking and tasting like English muffins. You simply divide the dough into round, flattened circles, place them on a griddle (here’s my favorite!) sprinkled with semolina or farina, then cook them low and slow on both sides until they’re golden brown and baked through. As you can see, mine were not perfect circles at the beginning and they also didn’t fully bake through when they were done on the griddle (so I had to bake them a few extra minutes in the oven), but they turned out just fine in the end. Again — no sweat! You just have to pay attention.
Plus, if you read through the recipe first, prepare ahead of time and pay attention as you go, guess what you get? NOOKS AND CRANNIES, that’s what.
How Do I Serve English Muffins?
Use a fork to gently pry open the muffins so you can preserve all the nooks and crannies. You can then toast the muffins (or leave them untoasted!) and top them with butter, jam, peanut butter, garlic butter, etc. You can use them to make breakfast sandwiches or mini pizzas for the kiddos (and for you, no judgement). There are many ways to serve English muffins, both sweet and savory.
How Do I Store English Muffins?
Homemade English muffins will keep well stored in an airtight container at room temperature for about 3 days — after that, it’s best to freeze them.
Can You Freeze English Muffins?
Why yes, you can! To freeze English muffins, place fully-cooled muffins on a baking sheet in a single layer. Place the baking sheet in your freezer and freeze the muffins for about 2-3 hours. Transfer the frozen muffins to a freezer-safe Ziploc bag and freeze for up to 2 months.
To thaw frozen English muffins, simply remove however many muffins you want to serve from the bag, and let them come to room temperature on your counter (this will take about 1 hour). Toast and serve as desired!
PrintEnglish Muffins
- Prep Time: 1 hour 45 mins
- Cook Time: 30 mins
- Total Time: 2 hours 15 mins
- Yield: 16 muffins 1x
- Category: Bread
- Method: Cook
- Cuisine: English
Description
Homemade English muffins with all the nooks and crannies! Serve toasted with butter and jam for a true breakfast or teatime treat.
Ingredients
- 4 1/2 cups bread flour
- 2 tablespoons granulated sugar
- 2 1/4 teaspoons (1 packet) instant yeast
- 1 1/2 teaspoons salt
- 1 egg
- 1 3/4 cups milk
- 3 tablespoons unsalted butter
- Semolina, farina or cornmeal, for sprinkling on the griddle
Instructions
- In a large bowl or bowl of a stand mixer, add flour, sugar, yeast, salt and egg (do not stir).
- Combine milk and butter in a medium saucepan over medium heat; stir and heat until an instant read thermometer reads between 110 and 115°F. Remove from heat.
- Pour milk mixture into bowl; stir just until a dough forms. Use dough hook attachment to knead dough in stand mixer 5 minutes until dough is smooth, soft, elastic and pulls away from the sides of the bowl; OR, turn out dough onto a lightly floured surface and knead by hand 10 minutes until dough is smooth, soft and elastic.
- Shape dough into a ball and place in a lightly oiled large bowl; turn to coat. Cover bowl with plastic wrap and let dough rise in a warm place 1 hour until doubled.
- Meanwhile, lightly spray a griddle or large pan (or two) with cooking spray, then sprinkle generously with semolina or farina. Heat oven to 350°F.
- Punch down risen dough; divide into 16 equal pieces. Gently shape each piece into a ball; press down to a 3 to 3 1/2-inch diameter. Place dough pieces on prepared griddle or pan about 1 inch apart (depending on the size of your griddle/pan, they will not all fit. Place the extras on a baking sheet sprinkled with semolina or farina, and cover with a sheet of parchment paper).
- Turn on griddle to low heat (about 275°F) or place pan over low heat on stovetop. Cook muffins 7 to 15 minutes each side until deep golden brown. If muffins puff up too much during cooking (and they probably will), cover them with a sheet of parchment paper and place a baking sheet on top to act as a weight. The muffins are cooked through when an instant read thermometer inserted in the center reads about 200°F.
- If the muffins are sufficiently browned on both sides but are still not fully cooked in the center, place them on a clean baking sheet and transfer to the preheated oven for about 10 minutes.
- Repeat the whole cooking/baking process (steps 7 and 8) with remaining dough.
- Cool muffins completely. Use a fork to gently pry muffins open, so you get all the nooks and crannies.
Notes
- If you only have active dry yeast on hand, use 2 3/4 teaspoons for this recipe.
Keywords: bread flour English muffins, enriched dough, griddle bread
That dough looks delightful.
Oh. my. gosh. homemade english muffins? I could die!!!
You’re a girl after my own heart. I can’t get enough of bread making. Just made a huge batch of english muffins last week. We enjoyed them as egg sandwiches, as mini pizzas and of course slathered with jelly.
The homemade are definitely the best!
Have a beautiful Monday Stephanie!
These look a million time better than the ones from the store. So excited to give them a try. I love english muffins!
I’ve always wanted to make my own English muffins!! These look perfect!
There’s nothing more beautiful than yeast-raised dough – yours looks perfect!
Hannah Jade — Thank you!
Steph — I think I’ve ruined myself from ever buying storebought again. 🙂 Thanks, dear!
Melanie — Oooh, English muffin pizzas… that’s so happening this week. 🙂
Tieghan — Thanks, lady! I don’t think I can buy storebought ever again after making these.
Katrina — Thanks, girl! You should definitely give them a go!
Claire — Thanks so much!
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These are so perfect! English muffins with smashed avocado is my morning routine!
I would love to see gluten free adaptations of some of your most popular bread recipes. My dad was recently diagnosed with Celiac disease, and I have yet to find any good bread recipes that aren’t made with a store bought gluten free flour mix. He would be thrilled if I made him gluten free english muffins!
These look perfect! I love love English muffins!
I have always wanted to make my own English muffins! So excited to try this recipe!
Nooks and crannies are an English muffin requirement. 1) They are hilarious words to say 2) Butter pools to the max!
Given the name, I’ve always been quite surprised that I’ve never seen an English muffin here, let alone eaten one. I’m intrigued to try!
I love english muffins for breakfast with smashed avocado. I’ve yet to make them myself.
I am so impressed! Those are gorgeous and I can only imagine how amazing they must taste.. Nooks and crannies filled with buttah, and honey and oh my goodness…
My aunt loves loves loves english muffins, but I could never get into the funky taste of store-bought ones. I have to try these, I’m certain I could sway my previous opinion.
Marie — Yes! I need to get me an avocado and do this for breakfast this week.
Terah — Thanks so much for the suggestion! I really do want to get more into GF baking, so I’m taking note. 🙂
Anna — Thank you, friend!
Lauren — Doooooo it. 🙂 Thanks, dear!
Erin — They really are hilarious to say. In fact, it feels awkward to say them out loud. I like butter pools much better. 😉
Kathryn — Whaaaaat? That’s so weird they don’t have them there. Well I hope you give them a try and like them! 🙂
Meagan — Mmm, avocado and English muffin sounds like the perfect breakfast. You should definitely try it with a homemade one!
Maria — Thank you! They have been going verrrrrrry quickly in this house. 🙂
Graham — I was surprised by how much better these really taste than the ones you buy at the store. You should def give them a try!
Living in Argentina, I’ve really missed English muffins!! I will have to try this! Thanks for the recipe!
Kisses from Buenos Aires xx
http://amateandarottweiler.blogspot.com.ar/
I love homemade english muffins! Yours look absolutely perfect!
I want nooks and crannies in all my breads so I can fill them with swimming pools of melted butter, strawberry jam, and nutella, because it tastes so good when you bite into a nook or a cranny and it explodes in flavor due to all the hidden gemminess that’s inside of it. ;D Bring on them nook-n-cranny rolls, sista!!
Those nooks and crannies are simply delightful!
Mhm… my favourite ever recipe for breakfast, both making and eating, is actually scones ^^ English muffins sound quite similar and I’m really curious about them 😉 and you put together a really good post on them, I am definitely going to share it on my blog’s facebook page!
English muffins are my absolute favourite- but I must admit I always buy them. I must change that. These look perfect!
Chrystin — Do it! Hope you love the recipe. 🙂
Jessica — Thank you, m’dear! 🙂
Julia — NOOKS + CRANNIES 4LYF. 😉
Laura — Thanks, friend! I may have squealed a bit like a little girl when I cut into one and saw all of them. 🙂
Ines — They’re a lot “breadier” than scones, but still delicious! Thanks for sharing!
Jessica — I was a muffin buyer myself, too, until I made these. I just can’t go back. 🙂 Thanks, lady!
I luuuuurve the nooks and crannies! That’s where all the butter hides out, right? I love that you’re doing more classic bread recipes. We all need a basic go-to to start with right?
I am sooooo excited about this recipe! I have been wanting to make English muffins for a while now, but I always thought I needed rings for them. I love that these are just shaped and then griddled instead. I see nooks and crannies in my future!
I want to swim in nooks and crannies of butter. That is all.
I love that you’re going to add more classics to the mix. These look amazing. Psht, no more store-bought nooks and crannies for this gal 🙂 Pinned!
It has been WAY too long since I made homemade english muffins!! These look amazing Steph!
Love these “classic” bread recipes. I’ll have to pick a Saturday and make a bunch of these – and then freeze them? P.S. You make plain ol’ English muffins look delicious. Fantastic photography.
Courtney — Thanks, lady! I’m excited to bake more classic breads (and eat them, obvi ;)).
Megan — Yes: SO much easier without the rings. Hooray for nooks and crannies! 🙂
Stephie — I support this.
Jennie — Thanks, girl! (and thanks for the pin :))
Laura — Thank you, dear!
Liz — I have half the batch stashed in the freezer for post-baby English muffin cravings. 🙂 And thank you so much about the photos, friend!
Ohemgeeee this look absolutely gorgeous!! I love english muffins. They seem a bit intimidating…but I need to try these!
These look great! I’ve been thinking about making these since I can’t find them in stores (currently living abroad). And I also have to admit, I love me some Egg McMuffins, but wouldn’t mind making a fresh version 🙂
Girl did you just show me how to make English muffins.. these things are my jam. Breakfast bread with built in pockets for butter and jelly.. Amen!
Stephanie — They’re much easier to make than you might think! And totally worth it, if I say so myself. 😉
Caitlin — Um homemade Egg McMuffins have been happening at our house with these since the weekend. No judgement. 😉
Erika — Butter and jelly pockets FTW! 🙂
I went through a phase last year when I made homemade english muffins all the time … and then it kinda died out! haha You just reminded me that I need to make them again! These look perfect!
These sound wonderful! Can hardly wait to put them to the test.
Another one of our blogger friends posted a recipe for Her Mother’s English Muffin Bread — http://www.onegoodthingbyjillee.com
I have made this bread and it is very good also.
Gorgeous! And I’m sure, totally delectable!!!
Ok seriously, these look AMAZING, and EXACTLY like what I think an English muffin should look like! I seriously need to take a stab at making them, and now I have a wonderful recipe from you, thank you!
Boy do those muffins look incredible! Perfectly toasted with the essentially “nooks and crannies” just as described! Love, love these!
Ashley — Bring back that English muffin-making fiah! 😉
Deloris — Thanks! I’ll have to check out that bread!
Ginny — Thank you so much!
Phi — Thank you, dear! You should definitely make them soon! 🙂
Tanya — Thank you so much!
Nothing better than homemade, and these are so fun to watch take shape on the griddle!
I LOVE English muffins (and their ‘nooks and crannies’, I totally get it!). I’ve been eating them since I was tiny (as an English-born and partially raised kid) but I’ve never actually made one. Your homemade version looks way nicer than most that I’ve seen in supermarkets. I’ll definitely give this recipe a go very soon Steph! Thanks for sharing it xx
These look wonderful! Pinning to try soon!
Stephanie. I love English Muffins but I’ve yet to find a recipe I really like. Can’t wait to try yours as these look BEAUTIFUL!
Oh my gosh Steph, these look perfect! I love english muffins and these homemade ones look better than any I’ve ever seen at a store! Pinning to try 🙂
Sue — They totally are! 🙂
Laura — Thank you so much, dear! Hope you love them 🙂
Julie — Thank you!
Monet — Oh thank you so much, dear! I hope you like the recipe 🙂
Kelly — Thank you so much, friend!
These english muffins are sooo perfect looking!! I have yet to make them but I think they will be next on my list! I would love to make homemade ones 🙂
These look amazing! English muffins are my fave – I have a feeling if I make these there’s no turning back. Featured your chocolate buttermilk bread on my blog today! YUM! xoxo
I definitely appreciate having a store of good tried-and-tested ‘classic’ recipes. I don’t see too many for English muffins, so this one is definitely getting stored away for later. Other classics I’d like to see … errrm … a gluten-free pizza base that doesn’t taste gluten-free. Is that too tricky?
Ooh yes, nooks and crannies! I’ve never made my own English muffins, but yours look perfect!
Julie — Do it! You’ll love ’em. 🙂
Elizabeth — Yay!! Off to check it out now. 🙂
Helen — Hmm, not sure, but I’ll add it to the list and find out! Thanks for the suggestion! 🙂
Nicole — Thanks, gal!
So cool that you made homemade english muffins! I haven’t had one in ages!
I’ve been wanting to try making english muffins from scratch for ages, and yours look absolutely wonderful! Definitely pinning, and going to try making soon. I can only imagine how delicious these would be with some homemade jam…yum!
Ashley — Thanks! You should bring them back into your life! 🙂
Rachel — Thanks so much, dear! And YES to the homemade jam… that needs to happen.
Check out those nooks!!!! wink, wink. Hahaha! Beautiful. I love homemade English muffins. Yours are way prettier than any I have ever made!
Oh man, my husband looooves English muffins. What a great recipe!
Wow I had no idea that english muffins were so Involved {and, yes, I totally meant to capitalize that word that has no business being capitalized}, but it makes sense that a bit of effort must be put forth to produce those delicious nooks and crannies that are absolutely essential to a good english muffin! Pinned!
Stefanie — I did it all for the nooks. 😉
Whitney — Mine too, apparently — he’s eaten almost all of them! 🙂
Lindsey — They’re easy, just a little time consuming 🙂 but oh so worth it. Thanks so much for pinning!
Lol I love this post, Stephanie. Yay for nooks ‘n crannies and for run on sentences and for basic bread that we all love to eat! Your photos are unbelievable too – sooooooo beautiful. Your english muffins look perfect. I wish I had a dozen right now to toast and slather with honey and butter!
Yum Yum, I am going to make these tomorrow. Thanks!! I love english muffins 🙂
I absolutely love English muffins and would hate to live without it because it’s on the breakfast menu about 5x a week. And now…these are some crazy-perfect looking homemade ones. Toasted, with some butter – it’s dreamy! Great job!!
Love English muffins- always so good! Definitely going to try the recipe out!
Re: Classics we’d like to see…
It would be wonderful if you could post some bagel recipes!!
Amanda — I do have a couple on the blog already (like this one: http://www.girlversusdough.com/2013/01/17/new-york-deli-style-bagels-twelveloaves/) but I am always up for making more yummy bagels — thanks for the suggestion!
Made eggs Benedict for Christmas brunch and these made the meal. Thank you. Will never buy again
Dave — I’m so glad to hear that! Thanks for sharing. 🙂 Merry Christmas!
Just made them today and they were a HUGE hit! Thank you!!!
Michelle — Oh yay, I’m so glad! 🙂
I’m trying these now! I had to put quite a bit more flour in the dough, to get it to pull from the sides of my mixer bowl. First attempt at making English muffins, so I hope they turn out well!
Well, when I saw your photos I thought that I would like to try English Muffins. So I made a batch and they turned so well that I have stopped making loaf bread. Now we make two batches of 12 muffins per week and love them! They are great for breakfast, lunch sandwiches and with supper.
Bill — So happy to hear that! Enjoy all those muffins! 🙂
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Just curious….Where did you find semolina or farina? I’m not finding it in my local grocery stores.
Thanks!
CJ — I found it at my local grocery store, but you can use cornmeal instead if you can’t find semolina or farina!
Brilliant recipe, the twenty plus English muffin recipes that had been residing on my IPad have now been deleted forever!!! Well done!!
I made these and they came out beautifully but a tiny bit dense. I have taken to grinding my own flour and am still learning techniques to be successful at baking everyday items we usually buy at the store. I also kneed by hand (I find it uber relaxing) and have read online that over kneeding by hand is near impossible so I am going to add 3 minutes to your 10 minutes to see if it lightens up the English muffins. Thank you so much for your detailed recipe it really helps a beginner like me!
These look so amazing, I CAN NOT wait until the weekend so we can try them. Wonderful recipe, thanks!
You know….I have made this recipe so many times, and I am about to use it again. I thought I had better thank you!!!
I make it with white spelt flour and it works perfectly. Thank you thank you thank you!
Cheers,
Laura
Laura — Oh, thank you so much! I have to try these with white spelt flour next time (if I can find it…). All the best! xo
Thank you
My english muffins were excellent
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Can’t wait to make these but I don’t need 16 all at one time. What’s your opinion about freezing the dough once it’s been formed to the individual EM shape?
Cas, I would not recommend freezing the dough before cooking/baking. Rather, I would make all of them and freeze them once cooked/baked (see the post for directions on how to do this). I hope that helps!
I have only made this recipe once so far, but I think I will be repeating it. It was an easy to follow recipe with useful tips like putting a tray on top to stop them rounding up . They were so light and fluffy. A big hit with my husband.
★★★★★