Introduction

Homemade English muffins are delightfully soft on the inside with a perfectly toasted crust. This easy recipe lets you create bakery-quality muffins right in your kitchen, ideal for breakfast sandwiches or simply with butter and jam.

The image shows several round English muffins piled close together on a wooden surface, which should be imagined as a white marbled texture. Each muffin has a slightly rough white outer layer with a golden brown toasted top, speckled with tiny yellow cornmeal grains giving a textured look. The muffins appear thick with a soft, fluffy inside visible from their slightly raised edges, showing a contrast between the white doughy sides and their warm toasted top. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¼ cups warm water (it should feel warm on your wrist)
1 tablespoon sugar (12.5 g)
1 teaspoon instant dry yeast (2.83 g), such as rapid-rise yeast
2 tablespoons oil (canola, vegetable, neutral olive oil, or melted butter)
2 ¾ cups all-purpose flour or bread flour (plus up to ¼ cup extra)
1 teaspoon salt (add extra pinch if using kosher salt)
Cornmeal for dusting (about 2–3 tablespoons)

Instructions

Step 1: In a medium-large bowl, pour the warm water. Sprinkle the sugar evenly over the surface, then sprinkle the yeast on top. Set aside for 10 minutes until the mixture foams and becomes cloudy.
Step 2: Add the oil, salt, and flour to the bowl with the yeast mixture. Stir with a rubber spatula or wooden spoon until combined. Transfer the dough to a floured surface or a piece of parchment dusted with flour.
Step 3: Knead the dough for about 5 minutes, adding flour a little at a time just until the dough isn’t sticky. Typically, 3–4 tablespoons extra flour are needed.
Step 4: Lightly oil a medium-large bowl. Place the dough inside, cover loosely, and let it rise about 1 hour until doubled in size. To speed this up, place the bowl near a warm oven with the door slightly open; this can reduce rising time to 30–50 minutes.
Step 5: After rising, transfer the dough to a floured surface and knead it a couple of times. Divide it into 10 equal pieces. Roll each piece into a ball, then place on a parchment-lined sheet pan sprinkled with 1 tablespoon cornmeal.
Step 6: Flatten each ball into a ¾ inch thick disc using the ball of your hand. Lightly spray the tops with oil and sprinkle with more cornmeal. Cover loosely with a kitchen towel and let puff up for 20 minutes.
Step 7: Heat a large frying pan, griddle, or cast iron skillet over medium-low heat and spray with oil. Place as many muffins as fit comfortably with about ½ inch space between them. Cover and cook for 9 minutes until light golden and toasted.
Step 8: Flip the muffins, cover, and cook for an additional 5 minutes until golden and fully toasted. Adjust heat if necessary: increase to medium if not browning enough or lower if browning too quickly. Muffins are done when an instant thermometer reads 200°F (93°C).
Step 9: Repeat the cooking process with any remaining muffins. Cool on a wire rack for 10–15 minutes before serving.

Tips & Variations

Use bread flour instead of all-purpose flour for a chewier texture.
Substitute melted butter for oil for richer flavor.
To speed up rising, create a warm, draft-free environment by placing the dough near a warm oven or heating pad.
Try adding a teaspoon of dried herbs or cinnamon to the dough for subtle flavor variations.
Use a cast iron skillet for even heat distribution and a better crust.

Storage

Store cooled English muffins in an airtight container or resealable bag at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. To reheat, toast directly from frozen or warm in a low oven until heated through.

How to Serve

Several round English muffins are stacked closely together on a wooden surface, each with two visible layers: a golden-brown toasted top layer with a slightly rough texture and sprinkled with cornmeal, and a bottom layer that is pale beige and soft-looking with smooth edges. The toasted tops have uneven spots of deeper browning and light golden-yellow grains that add texture. The arrangement shows overlapping muffins, some slightly raised on others, all with a thick, fluffy appearance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to proof active dry yeast in warm water with sugar for about 5-10 minutes until foamy before adding other ingredients. Instant yeast can be mixed directly with flour.

Why do I need to cook the muffins on the stove instead of baking them?

Cooking on the stove gives English muffins their characteristic crust and texture on both sides. The low heat allows them to cook through gently without drying out, unlike baking alone.