Homemade English Muffins (Better Than Store-Bought, No Griddle Required)

English muffins are all about the nooks and crannies. This homemade version delivers. Toasted until golden. Butter melts into every pocket. No special griddle rings required. Just a skillet. Breakfast forever changed.

Ingredients

Makes 8-10 muffins.

• 3 cups (375g) bread flour or all-purpose flour
• 1 tbsp sugar
• 1 tsp salt
• 2¼ tsp (1 packet) instant yeast
• 1 cup (240ml) warm milk (110°F / 45°C)
• ¼ cup (60ml) warm water
• 2 tbsp melted butter or vegetable oil
• Cornmeal for dusting

Step-by-Step Instructions

Step 1: Make Dough

1. Whisk flour, sugar, salt, and yeast. Add warm milk, warm water, and melted butter. Mix into a sticky dough.
2. Knead 5-7 minutes until smooth (dough will be soft). Cover and rise 1-2 hours until doubled.

Step 2: Shape

1. Punch down dough. Turn onto a floured surface. Roll to ½-inch thickness.
2. Cut into 3-inch rounds using a biscuit cutter or glass. Re-roll scraps.
3. Sprinkle a baking sheet generously with cornmeal. Place muffins on sheet. Sprinkle tops with more cornmeal. Cover and rise 45-60 minutes until puffy.

Step 3: Cook (Not Bake)

1. Heat a large skillet or griddle over medium-low heat (no oil needed).
2. Carefully transfer muffins to the skillet. Cook 5-7 minutes per side until golden brown and cooked through (internal temp 200°F / 93°C).
3. Muffins will puff up as they cook. If browning too fast, reduce heat.

Step 4: Cool & Toast

1. Cool on a wire rack. To serve, split with a fork (don’t cut — fork preserves nooks and crannies). Toast until golden. Butter generously. Add jam, eggs, or make a breakfast sandwich.

Summary

Prep Time: 20 min + rises | Cook Time: 20 min | Total: 40 min + rises

Yield: 8-10 muffins | Difficulty: Medium

Storage Notes

Counter (airtight): 5 days. Freezer: 3 months. Split with a fork before freezing. Toast frozen muffins directly — no thawing needed. Never refrigerate (dries out).