Here’s a detailed, step-by-step English Muffins recipe with clear directions so you get those classic nooks and crannies, a soft interior, and lightly crisp exterior—no oven required (they’re cooked on the stovetop).
🍞 Homemade English Muffins
Yield
8–10 English muffins
Total Time
About 2½–3 hours
🧾 Ingredients
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1 cup (240 ml) warm milk (about 100–105°F / 38–40°C)
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2¼ teaspoons (1 packet) active dry yeast
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1 tablespoon sugar
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3 tablespoons unsalted butter, melted and cooled
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1 teaspoon salt
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3 to 3½ cups (360–420 g) all-purpose flour
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Cornmeal, for dusting
🔧 Equipment
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Mixing bowls
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Wooden spoon or stand mixer
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Rolling pin
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Biscuit cutter or glass (3–3½ inches)
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Large skillet or griddle
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Parchment paper
🔥 Directions
1. Activate the Yeast
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In a large bowl, combine:
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Warm milk
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Sugar
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Yeast
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Stir gently and let sit 5–10 minutes, until foamy.
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If it doesn’t foam, the yeast may be inactive.
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2. Make the Dough
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Stir melted butter and salt into the yeast mixture.
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Add 3 cups flour, mixing until a soft dough forms.
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Add more flour 1 tablespoon at a time if dough is too sticky.
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Dough should be soft and slightly tacky, not wet.
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3. Knead
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Knead by hand for 8–10 minutes or with a mixer for 5–6 minutes.
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Dough should be smooth and elastic.
4. First Rise
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Place dough in a lightly greased bowl.
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Cover and let rise in a warm spot for 1–1½ hours, until doubled in size.
5. Roll and Cut
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Punch down dough gently.
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Roll out to ½-inch thickness on a lightly floured surface.
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Cut rounds using a biscuit cutter or glass.
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Place muffins on parchment paper sprinkled with cornmeal.
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Sprinkle tops lightly with more cornmeal.
6. Second Rise
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Cover loosely with a towel.
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Let rise 30–45 minutes, until slightly puffy.
🔥 Cook the English Muffins (No Oven!)
7. Cook on Skillet or Griddle
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Heat a dry skillet or griddle over low heat.
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Place muffins on the skillet, leaving space between them.
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Cook 6–8 minutes per side, until golden brown.
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Keep heat low so they cook through without burning.
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Internal temperature should reach about 200°F (93°C) if checked.
8. Cool
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Transfer to a wire rack and cool completely.
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Do not slice with a knife—use a fork to split for best nooks and crannies.
🧠 Tips for Perfect English Muffins
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Low, slow heat is key—too hot and they burn outside but stay doughy inside.
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Cornmeal prevents sticking and gives the classic texture.
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Fork-splitting preserves the airy interior.
✨ Variations
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Whole Wheat: Replace 1 cup flour with whole wheat flour.
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Sourdough English Muffins: I can share a discard or active-starter version.
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Extra Soft: Add 2 tablespoons milk powder.
🧊 Storage
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Store at room temperature for 2 days
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Freeze up to 2 months (slice first for easy toasting)