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English Muffins

English Muffins

Well lookie here! I finally BAKED something. AND I broke out my big camera and took actual PHOTOS of me baking something. It is amazing! I found a little energy and motivation this morning, and decided to put it to good use. I have been wanted to make homemade English Muffins for a LONG time. These were really really good. They lack a little bit of the developed flavor that the store-bought variety have, but I think letting them rise in the fridge instead of on the counter would remedy this. Next time, I will definitely try that. These didn’t disappoint at all though! They have the awesome nooks and crannies that English muffins are famous for. They have the soft interior. The crunchy brown exterior. And none of the preservatives that you’ll find in your typical store-bough variety. That’s a bonus for me. Speaking of me, I am officially 38 weeks and 4 days pregnant. The days matter when you are this far along. 😉 Still waddling along. Thank you for being patient with me as my posting slows down over the past few weeks and into the coming month. Baby growing is hard work!

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This dough was different than any other dough I have ever worked with. With my bosch mixer, I used the cookie dough attachments. If you have a Kitchen Aid, I suggest using the paddles. This dough is really really soft and smooth and elastic when its done being kneaded. I didn’t find it hard to work with at all though. Your milage may vary as specific measurements can make this dough different consistencies. When you are baking, especially bread, using weight to measure gives you much more accurate results. I don’t do that though, so I rely on texture and experience to tell me if the dough is “right” or not. A “cup” of flour can vary by quite a bit depending on how you measure it. Do you fluff the flour and gently scoop it into your measuring cup with a spoon, and then level off carefully with the flat side of a knife? GOOD! You are doing it right! I don’t do that. I reach into my giant Sam’s Club flour bag, fluff the flour a few times by scooping and pouring it back into the bag with my measuring cup, then gently scoop out cups, shaking it to level it. I know, I know. BAD baker. I am the poster child of one who SHOULD bake by weight because I just don’t have the patience to do it *right*. I am also the one who can rarely follow a recipe as written, so I guess now you know a little more about me, right? What kind of baker are you?

Anyway, back to the dough. I got this recipe from King Arthur Flour. They are such an amazing resource for the home baker!

Put the milk, yeast, butter, egg, sugar, salt, and flour into the mixer. Mix on low until everything is incorporated, and then turn up to medium and mix for about 5 minutes. When you pull the dough out it will be super smooth and elastic. Put the kneaded dough into a well oiled bowl and turn to coat. This picture was taken after the dough had been in the bowl about 10 minutes. I had to eat my breakfast. 😉

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Let the dough rise, covered, until it is about double in size. Mine took about an hour, but I had it on my warm stove. Like I mentioned above, next time I will let it rise in the fridge which will take a LOT longer, but will let some more flavor develop.

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Next you are going to gently deflate the dough.

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Form the dough into smooth balls. I made a double batch which made 18 balls and two loaves of English Muffin Bread. Sprinkle your corn meal into your pans. If your pans aren’t non-stick, first spray them with cooking spray. I used two large pans and one tiny cast iron skillet to cook my muffins. I still had to do two batches.

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Once your pans are prepped, take your dough balls and flatten them into discs, about 3/4 inch thick, and 2-3 inches across. Place them into the cold pans, and then turn the pans onto medium-low heat. Sprinkle some more corn meal on the tops of the muffins.

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Cook for about 10 minutes per side. Check them after 5 minutes though to make sure they aren’t over-browning. It takes some practice to get the heat right.

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With this batch, they browned faster than they cooked. No big deal! I just put the browned muffins onto a baking sheet into a 350 degree oven for 15 minutes.

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Let them cool for about 10-15 minutes, and then split with a fork, toast if desired, and enjoy!

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I call these {relatively} quick and easy English Muffins because even though it is bread baking from scratch, which some people would disqualify from the “quick and easy” label immediately, there are a lot more difficult variations out there which would probably improve on these quite a bit such as the fridge slow rise, using a sponge starter, or using a sour dough starter. I haven’t dabbled in any of those yet, but they are on the “to-do” list, for sure. Until then, these definitely did the trick!

Click on over to King Arthur Flour if you will for the recipe. I didn’t change a thing with either ingredients or method, so I will just link you up over there. Plus, I’m tired. This 38 week and 4 days pregnant lady needs a nap.

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As always

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Do you ave a recipe for gluten free English muffins?

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I don't specialize in gluten-free cooking or baking, personally, but there are lots of blogs out there that do! Happy baking!

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Mama B @

Wednesday 29th of May 2013

Oh, those look great. And they don't require a bunch of tuna cans for the shape. Cool! Thanks for sharing.

Kimberly Alexander

Tuesday 9th of June 2015

Thank you for posting this! I have been looking for an easy English Muffin recipe. Reading the ingredients on store bought muffins is a scary deal, so I want to try making them myself.