If you’re craving that delightful, slightly tangy, and satisfyingly chewy bread that’s perfect for breakfast or any snack, look no further than these Homemade English Muffins. They boast a wonderfully tender crumb full of nooks and crannies, ideal for soaking up butter, jam, or your favorite toppings. Making Homemade English Muffins from scratch might sound intimidating, but trust me, once you taste their fresh, warm goodness right off the griddle, you’ll never want to go back to store-bought ones again. This recipe balances a simple ingredient list with patient fermentation to give you muffins bursting with flavor and texture that’s totally worth the wait.

Homemade English Muffins Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients is a breeze, and each one plays a crucial role in bringing these muffins to life. From the flour that builds structure to the yeast that gives them their airy texture, every component works together to create that perfect bite.

All-purpose flour: This versatile flour provides the foundation for the muffins’ tender crumb and sturdy structure.

Water: Used in the starter to activate the yeast and begin flavor development with a gentle fermentation.
Dry active yeast: Essential for leavening, giving your muffins their characteristic fluff and lift.

Soy milk (or any milk of choice): Adds moisture and a subtle richness, helping the dough stay soft and tender.
Sugar: A small amount to feed the yeast and enhance browning and flavor complexity.

Olive oil (or melted butter): This fat enriches the dough, making the muffins soft and adding a slight buttery flavor.
Salt: Balances the sweetness and enhances all the flavors in the muffins.
Cornmeal: Coats the baking tray and muffin tops for a traditional slightly crunchy crust and prevents sticking.

Oil or butter for the skillet: Provides a beautiful golden crust and helps cook the muffins evenly without sticking.

How to Make Homemade English Muffins

Step 1: Make the Starter

Combining water, flour, and yeast, the starter is the secret hero of these muffins, initiating fermentation that brings out their signature tangy flavor. Mix these ingredients together until smooth, then cover the bowl and let it rest in a warm spot anywhere from 1 to 12 hours. You’ll notice the starter become bubbly and double in size—this is your signal that it’s ready and packed with flavor.

Step 2: Prepare the Dough

In a large bowl or the bowl of your stand mixer, blend the milk with the yeast. Carefully fold in the bubbly starter you prepared earlier, whisking everything to combine thoroughly. Next, add sugar, olive oil, salt, and most of the flour to create a rough, shaggy dough. This is the foundation for your muffins’ perfect texture.

Step 3: Knead the Dough

If you’re using a stand mixer, switch to the dough hook and knead the dough for about 10 minutes. You might need to add a little extra flour if it’s sticky—that’s completely normal. Aim for a smooth, soft ball of dough that feels tacky but not overly sticky. No stand mixer? No problem! You can knead this dough by hand on a floured surface, and though sticky at first, it will come together nicely with a bit of patience.

Step 4: First Rise and Refrigeration

After kneading, place your dough in a lightly greased bowl, cover it, and refrigerate overnight. The slow chill allows the flavors to deepen and the dough to rest. If you’re short on time, let it proof in a warm place for 1.5 hours or until doubled in size. Either way, the dough can happily wait in the fridge for up to three days, making it a flexible recipe for busy schedules.

Step 5: Shape and Second Rise

Once chilled or proofed, turn the dough onto a floured surface and divide it into 12 equally sized pieces. Roll each piece into a smooth ball, then arrange them on a baking tray generously sprinkled with cornmeal, which helps create that classic, slightly gritty bottom crust. Sprinkle more cornmeal on top for that inviting texture. Allow the dough balls to double in size—this usually takes about 1 to 1.5 hours, though sometimes less if your kitchen is warm.

Step 6: Cook on the Skillet

Heat a skillet or sauté pan over medium heat and brush it with oil or butter. Gently place 3 to 4 muffin dough balls on the pan, cooking them until the bottom is beautifully golden brown—about 6 to 7 minutes. Carefully flip and brown the other side for another 6 to 7 minutes. Keep an eye on the heat to avoid burning, and if you prefer, finish them off in a preheated 180C oven to ensure they’re cooked through without over-browning.

How to Serve Homemade English Muffins

Garnishes

Homemade English Muffins practically beg for butter melting in their nooks and crannies—this is the ultimate simple garnish. Beyond butter, try rich cream cheese, a dollop of your favorite jam, honey drizzle, or even a thick spread of nut butter. Herbs or a sprinkle of cinnamon sugar can elevate these muffins from everyday to special treat status.

Side Dishes

These muffins are fabulous companions to hearty breakfast dishes like scrambled eggs, bacon, or sausage. Serve alongside fresh fruit or a vibrant salad for a lighter snack. Their chewy texture and subtle tang add welcome contrast to rich, creamy, or savory dishes.

Creative Ways to Present

Feel like getting creative? Use your Homemade English Muffins as mini sandwich buns filled with smoked salmon and cream cheese or avocado and tomato for a fresh twist. Or toast and top them with eggs Benedict-style poached eggs and hollandaise sauce for a brunch worthy of company. The possibilities are endless when you start with such a reliable and tasty base.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, Homemade English Muffins keep wonderfully in the refrigerator for 5 to 6 days. Store them in an airtight container or wrapped tightly in plastic wrap to preserve moisture and prevent them from drying out.

Freezing

For longer storage, wrap individual muffins in plastic wrap and place them in a freezer-safe bag. They freeze beautifully for up to 3 months, making it easy to enjoy fresh-tasting muffins whenever you want without the wait.

Reheating

The best part about frozen or refrigerated Homemade English Muffins is how easily they come back to life. Simply toast them straight from the fridge or freezer until warm and golden. This revives that crispy crust and soft interior perfectly, as if they were freshly made.

FAQs

Can I use regular milk instead of soy milk?

Yes, absolutely! Feel free to use any type of milk you prefer, whether it’s dairy or a plant-based alternative. The milk adds moisture and richness but won’t drastically change the outcome.

Is it necessary to refrigerate the dough overnight?

While not required, refrigerating overnight really improves the flavor through slow fermentation. If you’re short on time, allowing the dough to proof for 1.5 hours at room temperature also works well.

Why do I need cornmeal on the baking tray?

Cornmeal prevents the muffins from sticking and adds that delightful slightly crunchy texture on the bottom that’s signature to English muffins.

Can I make these gluten-free?

This recipe relies on all-purpose flour for structure, so gluten-free substitutions would need specific blends and adjustments. If you want to try, look for a gluten-free baking flour mix designed for yeast breads and experiment cautiously.

How do I know when the muffins are cooked through?

Golden brown crust on both sides and a firm, springy texture means they are ready. If you’re unsure, finishing them in a moderate oven for a few minutes after skillet cooking will ensure they’re cooked inside without drying out.

Final Thoughts

Making Homemade English Muffins is such a rewarding experience, and I promise the result is worth every step. From a simple starter to that final golden crust, they transform humble ingredients into a breakfast favorite bursting with flavor and comfort. So why not give this recipe a try and treat yourself to warm Muffins fresh from your own kitchen? Once you taste these, store-bought muffins will be a thing of the past!