Introduction

Homemade English muffins are soft, slightly sweet, and satisfyingly chewy with delightful nooks and crannies. This recipe guides you through making them from scratch, perfect for breakfast or brunch. Enjoy warm with butter, jam, or your favorite toppings.

The image shows a close-up of several toasted English muffin halves laid out on a soft pink cloth with a white marbled texture underneath. The muffins have a golden-brown toasted surface with some butter melting on a few of them, creating a shiny and slightly creamy texture. One muffin is partly eaten, showing the soft, airy inside with a light beige color and a crumbly texture. Two fresh red raspberries are placed near the muffins, adding a pop of color. To the left, there is a white ramekin filled with creamy pale yellow butter and a butter knife covered in butter resting on the rim. The whole scene has warm, inviting colors and a rustic feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 and 1/4 cups (300ml) milk, warmed to about 100°F (38°C)
2 teaspoons (6g) instant or active dry yeast

3 Tablespoons (64g) honey
2 Tablespoons (28g) unsalted butter, melted & slightly cooled

1 large egg, at room temperature
1 and 1/2 teaspoons salt

1 cup (130g) whole wheat flour (spooned & leveled)
2 cups + 3 Tablespoons (280g) bread flour or all-purpose flour (spooned & leveled)
Cornmeal or semolina flour for handling dough (at least 1/2 cup (60g))

Instructions

Step 1: In a large ungreased mixing bowl or your stand mixer bowl fitted with a dough hook, whisk together the warm milk, yeast, and honey. Cover and let sit for about 5 minutes until foamy.
Step 2: Add the melted butter, egg, salt, whole wheat flour, and 1 cup (130g) of bread flour. Whisk to combine. Then add 1 more cup (130g) bread flour and beat on low speed for 2 minutes until mixture is sticky and loose.
Step 3: Add the remaining bread flour, scrape down the bowl sides, and beat on low for 1 more minute. Fold the dough a few times with a silicone spatula. The dough should stay very sticky—avoid adding extra flour.

Step 4: Cover the dough tightly and leave at room temperature to rise until doubled, about 2 hours. For best flavor and texture, refrigerate the covered dough for 6 to 24 hours after the rise.
Step 5: Line two large baking sheets with parchment paper or silicone mats—one for shaped muffins and one for baking.
Step 6: Remove dough from fridge without warming. Sprinkle cornmeal or semolina over the dough surface and your hands. Divide the dough into about 12 pieces, each about 1/3 cup, and shape into 1-inch thick discs roughly 3.5 inches wide. Place on one baking sheet, sprinkle tops with cornmeal, and cover to rest for 20 minutes.

Step 7: While muffins rest, heat a griddle or large skillet over medium-low heat (about 325°F / 163°C). Grease if not nonstick, then sprinkle with cornmeal.
Step 8: Using a flat spatula, transfer muffins to the hot griddle leaving 2 inches between them. Gently flatten edges without deflating. Cook 7-8 minutes until golden, flip and cook another 7-8 minutes. Adjust heat if browning too fast. Transfer cooked muffins to the second baking sheet.
Step 9: Preheat your oven to 350°F (177°C).

Step 10: Bake muffins for 8-11 minutes until an instant-read thermometer reads 200°F (93°C) in the center. If you don’t have a thermometer, cut one open at 8 minutes and return to oven if still doughy.
Step 11: Remove muffins and cool on the baking sheet for 10 minutes. Slice in half with a serrated knife or pry apart with a fork to preserve the texture.
Step 12: Toast and serve warm with butter, honey butter, jam, or your favorite toppings. These muffins also make excellent bases for breakfast sandwiches or eggs Benedict.

Tips & Variations

For even better flavor, allow the dough to rest refrigerated for up to 24 hours before shaping.
Use semolina or cornmeal to prevent sticking and add a slight texture to the muffin crust.
Whole wheat flour adds a wholesome taste but you can substitute with all-purpose flour for a lighter texture.

Honey can be swapped for maple syrup or brown sugar if preferred.

Storage

Store leftover muffins covered at room temperature for up to 2 days, then move to the refrigerator for up to 3 more days. For longer storage, freeze the muffins in a sealed container or bag. To reheat, toast directly from frozen or warm in an oven before serving.

How to Serve

A close-up of three toasted English muffins stacked on top of each other on a soft pink cloth with a white marbled texture in the background. The top muffin is split open with butter melting into the rough, golden-brown crumb, showing a soft and porous inside. The edges of each muffin are slightly crispy with a light dusting of flour on the outside, and crumbs are scattered around the base. Behind the stack, two more English muffins are out of focus, enhancing the warm and cozy feeling of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only all-purpose flour instead of bread flour?

Yes, all-purpose flour can be used, but bread flour gives a chewier texture and better structure. Mixing both flours can balance tenderness and chewiness.

Do I have to refrigerate the dough overnight?

No, you can proceed after the initial 2-hour rise at room temperature. However, refrigerating the dough for 6 to 24 hours enhances flavor and improves texture.