English Muffins Recipe

English Muffins
Leah Maroney
Prep: 90 mins
Cook: 12 mins
Total: 102 mins
Servings: 16 servings
Nutrition Facts (per serving)
205 Calories
4g Fat
35g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 16
Amount per serving
Calories 205
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 10%
Cholesterol 19mg 6%
Sodium 234mg 10%
Total Carbohydrate 35g 13%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 7g
Vitamin C 0mg 0%
Calcium 41mg 3%
Iron 1mg 3%
Potassium 93mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Making homemade English muffins is extremely possible. It's also much easier than I ever would have expected. It's a simple dough recipe, that has to rise like most dough. Then the dough is cooked on...wait for it...a GRIDDLE. Who knew you could make a whole roll on a griddle?? 

Homemade English muffins are amazing covered in butter and jam. And they make a supreme Eggs Benedict. The recipe calls for bread flour, which will give it an optimal consistency, but you can use all-purpose flour, too.

While these won't be something you make every day, they are a fun and delicious weekend breakfast. This recipe makes a large batch, so you can freeze the leftovers. They reheat really easily. Just pop them in a 400 F oven for about 10 minutes.


  • 1 3/4 cups milk, scalded and cooled to lukewarm

  • 3 tablespoons butter, room temperature

  • 1 1/2 teaspoons salt

  • 2 tablespoons sugar

  • 2 teaspoons instant dry yeast

  • 1 large egg, beaten

  • 5 cups bread flour, or all-purpose flour

  • 1/4 cup cornmeal, or semolina or farina, as needed for the griddle

Steps to Make It

  1. Gather the ingredients.

  2. Combine the milk, butter, salt, sugar, and yeast in the bowl of a stand mixer. Mix gently using the paddle attachment. Add in the beaten egg. 

  3. Slowly add in the flour as the mixer is running.  

  4. Continue to beat the mixture on medium speed for about 5 minutes. The dough should start to pull away from the sides of the bowl at that point and will look smooth and satin-like. It will be a very soft stretchy dough. If it doesn't start to pull away from the bowl, scrape down the sides with a spatula.  

  5. Cover the bowl with a cloth and place in a warm place. Let the dough rise for an hour to two hours. 

  6. Split the dough into 16 equal pieces. Roll each piece into a ball and gently flatten. Dip both sides of the dough disk into the semolina or farina and place directly on a cool griddle. Those that won't fit on the griddle can be placed on a sheet pan lined with parchment paper and dusted with cornmeal. Cover the rolls with a towel and let rise for another 20 minutes. 

  7. Turn the heat on very low under the griddle. Cook for 7 to 12 minutes on each side, checking to make sure they are not over browned. If they are browned on both sides before they seem done in the middle, just place them in a preheated 400 F oven for about 10 minutes. Cook the remaining muffins. 

  8. Allow them to cool slightly and split them with a fork to get those nooks and crannies.