This homemade english muffin recipe will blow any store-bought English muffin out of the water, guaranteed.
I started making English muffins at home when we were living in Beijing, and I couldn’t buy them locally. And you know what? Now that we’re all back in the U.S.A, and once again have the luxury of buying English muffins at any old grocery store, I’m STILL making these from scratch.
Because:
- They’re insanely delicious. More delicious than any English muffin you’ve tasted.
- They’re really easy to make. No oven required!
Note: This recipe was originally published on September 28, 2013. We have since updated it with more information, new photos, clearer instructions, and nutrition info. Enjoy!
A Special Treat
I’ll admit that I don’t make these super often. Not because they’re hard to make, but because when I do, I WILL sit there and eat four in a row, toasted and slathered with butter and jam.
In fact, that’s exactly what happened this past weekend, when I decided to re-photograph this classic English muffin recipe we first documented in September 2013.
My personal carb overload issues aside, we always come back to this recipe whenever we want to serve a special treat for guests (Sunday brunch, anyone?). They’re great to make during the holidays/colder months, but they’re also great even in summer. Because you don’t have to turn on a hot oven to bake them. You just cook them in a pan on the stove!
This recipe makes about 12-15 muffins, depending on size. The perfect amount for a weekend party or to share with family throughout the week.
Better Than Store-bought
I can sense some of you shaking your head at your screen. You’re either thinking you’ll never put the time in to make homemade English muffins when you could just buy them… OR you’re thinking that you don’t even really LIKE English muffins all that much.
This is the recipe that will change your mind!
Before this recipe, I’d never been a huge fan of English muffins––the ones that come in plastic bags and taste like they’ve been sitting in that bag for way too long. But while living in China, I had a hankering for Eggs Benedict, realized I couldn’t find English muffins anywhere (problems of the food-obsessed), and made these. It was like frolicking through a field of flowers whilst hearing a hallelujah chorus.
Trust me.
Make them. Toast them. Spread with butter (and maybe a little jam). You’ll be a convert soon enough.
Once you give this recipe a try, also try our Multigrain English muffin recipe and our Pumpkin English muffins!
English Muffin Recipe Instructions
The ingredients for this english muffin recipe are super simple: all purpose flour, yeast, salt, sugar, water, yogurt, semolina/fine cornmeal, and a little oil.
Semolina flour can be found at most grocery stores these days. It’s what gives the English muffins those sandy bottoms. You can also use finely ground cornmeal.
The first step of the recipe depends on whether you’re using active dry yeast or instant yeast. You can make this recipe with either!
If using active dry yeast, add the yeast and sugar to 1 cup lukewarm water. Stir to dissolve, and let stand for 10 minutes to allow the yeast to activate. If using instant yeast, you can skip this step.
In a large mixing bowl, add the all purpose flour and salt. Stir to combine. Add the yogurt and activated yeast mixture (or the instant yeast along with the sugar and water).
Mix together with a fork or wooden spoon until the mixture forms a soft, shaggy dough. Knead for 10 minutes, dusting your hands and the dough with a sprinkling of flour if needed (the dough will get a bit sticky as you knead it).
After kneading, let the dough rest for 5 minutes. I’m sure it’s been a stressful day for it, having just come into existence and all. (I need to stop personifying food.)
Spread the semolina (or fine cornmeal) onto a large sheet pan. On a clean surface, roll the dough out to a thickness of about 1/2 inch. Cut out circles with a 3-inch round cutter. I just use an overturned water glass for this purpose. Easy peasy.
Take the excess dough and re-roll it to cut out more circles. (I never understand people who just throw the excess dough into the garbage. It drives me crazy. That’s food, people!) Well you’re not going to do that––you should be able to get 12-16 muffins out of it.
Place the English muffins onto the baking sheets and slide them around in the semolina. Cover with a clean kitchen towel, and let rise in a warm place for an hour.
Heat a flat pan or cast iron skillet until hot and brush with oil. Add the English muffins and reduce heat to medium. Cook for 6 minutes per side, 12 minutes total, until firm and golden brown. Turn only once.
Keep cooking them in batches until they’re all done.
The best way to break the muffins apart is with a fork, to make sure you get great nooks and crannies. Serve toasted with butter and jam!
Do you hear the hallelujah chorus yet?
Homemade English Muffins
Ingredients
- 1 envelope active dry yeast (or instant yeast; 7g or 2 1/4 teaspoons)
- 1 teaspoon sugar (4g)
- 1 cup lukewarm water (235 ml)
- 3 2/3 cups all purpose flour (470g, plus more for kneading)
- 1 teaspoon salt (6g)
- 2/3 cup plain yogurt
- 1/3 cup semolina (or fine cornmeal, for sprinkling)
- 2 tablespoons vegetable oil
Instructions
- If using active dry yeast, add the yeast and sugar to 1 cup lukewarm water. Stir to dissolve, and let stand for 10 minutes to allow the yeast to activate. If using instant yeast, you can skip this step.
- In a large mixing bowl, add the all purpose flour and salt. Stir to combine. Add the yogurt and activated yeast mixture (or the instant yeast along with the sugar and water).
- Mix together with a fork or wooden spoon until the mixture forms a soft, shaggy dough. Knead for 10 minutes, dusting your hands and the dough with a sprinkling of flour if needed (the dough will get a bit sticky as you knead it).
- After kneading, let the dough rest for 5 minutes. Spread the semolina onto a large rimmed sheet pan.
- Roll the dough out to a thickness of about 1/2 an inch. Cut out circles with a 3 inch round cutter. Re-roll any excess and form more muffins. You should get 12-16 muffins total. Slide the muffins around on the semolina to ensure they don't stick to the pan. Cover with a damp towel and let rise in a warm place for about an hour, until almost doubled in size.
- Heat a flat griddle pan until hot and brush with oil. Add the muffins and reduce heat to medium. Cook for 12 minutes, six minutes on each side, until firm and golden brown. Turn only once.
- The best way to break the muffins apart is with a fork, to make sure you get great nooks and crannies. Serve toasted with butter and jam.
Tips & Notes:
nutrition facts
So easy and delicious!
Thank you Naomi!
The muffins turned out to have hard surfaces.
Why there is no 1st proofing? The muffins didn’t rise mush and I let them rested for about 2 1/2 hours. Was very disappointed.
Hi Jasmine, not sure what went wrong—was your yeast fresh?
They came out amazing! The only thing I would say is roll them out a little less than 1/2”, otherwise they are quite thick (which actually isn’t so bad!). Wish I could post a pic. They look just like Thomas’ but better!
Nice, thank you for sharing your experience Erika, and for the five stars!
The texture was good. I will be making these again. Thanks!
You’re welcome, Cynthia!
Why Yogurt ?
Hi Michel, the yogurt is acidic, which makes the dough/muffins softer and more tender.
So excited, I forgot to rate the recipe!! LOL. Would give it a ten if I could!!
Thank you so much, Jeani!
Made these today and they turned out beyond belief. I actually made the dough in my bread machine!! I used half milk/water and sour cream because I didn’t have plain yogurt. Added liquid , sour cream and salt first, then flour, yeast and sugar and set the dough cycle. My dough cycle is 90 minutes but I stopped it at 60, rolled and cut the dough and let rise in my oven on the proof setting for an hour. Baked them on my griddle 6 minutes per side. Tested with instant read thermometer to 200 degrees. PERFECT!!! THANK YOU SARAH!!!!
Dough was very dry very hard to knead as it fell apart. Tried to add a bit of water . They didn’t rise much fried them and they very dense. Followed the exact directions.
Hi Jan, I’m so sorry you had a bad experience. Not sure what could’ve happened, as so many readers—and our family—have been making this recipe with success. Wondering if something went awry with the flour measurements by accident.
Disappointing. These English muffins had no nooks and crannies, no chew, and we’re dense and heavy. I make other breads on a weekly basis and followed this recipe to a T. Will not be making this again.
Sorry you didn’t like this recipe, Chris! So many others have tried it and enjoyed it. Not sure what could’ve gone wrong.
Have you ever tried making these with bread flour instead? Curious if it would be like a english muffin/bagel hybrid.
These look amazing, can’t wait to try them soon.
Hi Ryan, bread flour would work here. I don’t think there would be a super significant difference in texture, other than the fact that the muffin might be a bit softer!