English Muffins Recipe Video

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The Best English Muffins Recipe

Also known as “toasted crumpets,” English muffins were invented here in America by a British immigrant named Samuel Bath Thomas—whose name is still on the grocery store packages. That original recipe is still a secret—but that doesn’t bother us, because this is the best English muffin recipe made right at home. Thanks for the inspiration, Mr. Thomas! Unlike dry and tough storebought muffins, these Homemade English Muffins don’t even need to be toasted because they have the perfect soft and fluffy center. And of course, all those air pockets are perfect for a slathering of Honey Butter, Peach Preserves, or Hollandaise Sauce, like in our Eggs Benedict.

English Muffins Recipe Video

Before you get started, watch the video tutorial to learn how to make the most delicious English breakfast muffins with all the nooks and crannies. It’s important to visualize the steps in the process, especially how wet the dough really is.

Ingredients for English Muffins

This bread recipe is beginner-friendly, so with just these simple ingredients you can make truly outstanding English muffins.

Whole milk – the milk fat creates a softer texture, but you can use 2% if needed Butter – unsalted so you can control the salt content Honey – feeds the yeast and gives the English muffin a little sweetness and color Active dry yeast – room temperature and fresh to create airy dough pockets. Instant yeast would work (see tips below) Bread flour – the soft flour’s high protein content creates a great texture for the English muffin recipe. See our notes on using All-Purpose below. Whole wheat flour – gives great flavor to the dough, but you can substitute more bread flour instead Fine sea salt – don’t skip this ingredient, the salt helps to balance the sweetness and enhance flavors, and it also helps the fermentation of the yeast Semolina flour or finely ground cornmeal – for dusting the bottom of the dough to avoid sticking, but also to add that delightful crunchy crust

How to Make English Muffins

This homemade English muffin recipe is easy when you follow these step-by-step instructions, and the taste is worth every minute of the resting time. It’s so much better than storebought.

Instant Yeast – Active Dry Yeast gives better flavor, but instant yeast will work. You don’t need to activate it, so just add it to the dry ingredients in step two with the warm milk/butter. All-purpose flour – you can swap the flour, but bread flour has a higher protein content that develops more gluten resulting in a chewier texture. Also, whole wheat flour adds more flavor.

Activate the yeast by warming the milk to 120 ̊F in the microwave or stove, then stir in the butter and honey. When it cools to 115 ̊F, stir in yeast and rest for 7-10 minutes until the mixture foams (this lets you know the yeast is activated and working). Mix dry ingredients (bread flour, wheat flour, and salt) in the bowl of a stand mixer with the paddle attachment. Mix in the yeast mixture on speed 2 for 8-10 minutes. The dough will be very wet. Rest the dough in a well-oiled mixing bowl covered with a kitchen towel until it has doubled in size. For me, it takes about 2 hours in a warm spot at about 100 ̊F.

How to Cook English Muffins

Prep a baking sheet with a layer of parchment paper. Then brush the parchment with oil, and dust the paper with cornmeal or semolina. Turn the risen dough out onto a floured countertop and spread the sticky dough out with your fingers until it is 1/2” thick. Cut uniform rounds with a floured 3” round cutter (a drinking glass or tuna can work, too) and transfer to the prepared baking sheet. Dust muffins with cornmeal or semolina and cover with a dish towel to rest for 20 minutes or until lightly puffed. MAKE AHEAD: To cook the muffins the next morning, instead of a towel, cover the rounds with a sheet of oiled plastic wrap and then put them in the fridge overnight. Heat a heavy-bottomed or cast-iron skillet or a griddle over low heat, and cook in batches. Place each one into the dry pan and cover with a lid for about 6 minutes or until the bottom is golden brown. When the surface is matte, puffed, and no longer sticky to the touch, flip the muffins with a spatula. Cook uncovered for 4-5 minutes. Cool to room temperature or barely warm before cutting or else they will be gummy. Store at room temperature in an airtight container for 3 days.

How to Serve English Muffins

These English Muffins are so delicious you can eat them by themselves, but they are also so versatile. These are some of our favorite serving suggestions:

Serve alongside Scrambled Eggs, Oven-baked Bacon, or sausage Spread with our Plum Jam, Apricot Raspberry Preserves, Strawberry Sauce, Peanut Butter, or even our Salmon Dip Spread Stacked in a Breakfast Sandwich or Eggs Benedict Make an English Muffin Pizza using a spoonful of pizza sauce, a sprinkle of cheese, and your favorite toppings.

Our easy homemade English Muffin Recipe tastes better than store-bought with a crisp crust and soft, delicious pockets for holding butter and jellies perfectly. You will love how easy and impressive it is to make this recipe!

To Refrigerate: Store in an airtight container in the fridge for a week, but be sure to toast them for the best texture. Freezing: Cool and freeze wrapped in foil in a freezer bag immediately for a freshly baked taste when thawed, or make our Freezer Breakfast Sandwiches To Reheat: Thaw the wrapped English muffin on the counter, then split and toast