Homemade English Muffins

I’ve been on a ‘cooking everything from scratch’ kick lately. I like doing this for many reasons, especially with breads. I don’t know why. I think it has something to do with how it makes my house smell. Who doesn’t love the smell of freshly baked bread?

Well, a few weeks ago, I experimented with an English Muffin recipe from King Arthur Flour. Oh mama were they good fresh out of the pan! Yes, I said pan! You cook english muffins in a dry skillet on your stove top! Pretty cool, right? I had a lot of fun researching english muffins and their cooking methods. After the first batch of mine were all finished, I was surprised at how much better they tasted than the store bought version! I mean, usually I would expect anything you make at home would be better than anything premade at your local grocer, but these were 1000 times better! Surprisingly wonderfully better–especially with lots of butter! 🙂

So, in the recipe below, I just copied and pasted the one from the King Arthur Flour Website and added in my notes in bold. Since I don’t have a bread maker, my dough was made with a trusty stand mixer. I added in extra flour and made a few more modifications. If you have some extra time today or this week, give this recipe a try! It’s time consuming, but so worth the wait! Seriously. Get crackin’!

English Muffins
adapted from King Arthur Flour
yield: 12-16 muffins
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1 3/4 cups (14 ounces) milk, warm
3 tablespoons (1 1/2 ounces) butter
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) granulated sugar
1 large egg, lightly beaten
4 to 4 1/4 cups (17 to 18 ounces) King Arthur Unbleached Bread Flour {I needed a lot more flour- around 1-1 1/2 cups more!}
2 teaspoons instant yeast

Place the ingredients in the pan of your bread machine following the manufacturer’s instructions. Use the “dough” or “manual” setting. After the cycle is complete, transfer the dough to a cornmeal-sprinkled surface and roll it out until it’s about 1/2-inch thick. Cut out circles with a floured 3-inch cutter. Re-roll and cut out the leftover dough. Cover the muffins with a damp cloth and let rest for about 20 minutes.

*I don’t have a bread machine, so I used a stand mixer. Combine warm milk,  butter, salt, sugar and egg together. In a different bowl, mix flour and yeast. With the stand mixer on low, slowly incorporate dry mixture into the wet until everything is mixed equally. Look and feel dough- if it looks and feels very sticky and the dough sticks to your hands, then add more flour. You want the dough to be slightly sticky–so it will stick to your hand but hardly leave any trace of dough when you pull away quickly. Knead dough for 7-8 minutes. Cover bowl that dough is in tightly with plastic wrap and let sit 1 hour or until dough puffs up to be twice the size it was originally. Remove dough from bowl onto a cornmeal covered workspace. No need to punch dough down. Roll out to be 1/2-3/4 inch thick  and cut into circles. Place dough circles onto cormeal dusted baking sheet. Cover lightly with plastic wrap and let sit for 15-30 minutes.

Heat a frying pan or griddle to very low heat. Do not grease, but sprinkle with cornmeal. Cook four muffins at a time, cornmeal side down first, for about 7 minutes a side.

Check after about 3 to 4 minutes to see that the muffins are browning gently and are neither too dark nor too light; if they seem to be cooking either too fast or too slowly, adjust the temperature of your pan or griddle.

*I put my hot pan on low-medium heat and once it was hot, I cooked my english muffins 3 at a time in a dry pan, cooking cormeal side down first for about 5 minutes or until a medium brown color. Flip english muffins and cook other side until just as dark as the first side, 4-5 minutes. If your pan is too hot, the edges will burn and the inside will stay raw, so it’s important to find that ‘golden temperature’ that works for you. 🙂

When the muffins are brown on both sides, transfer them to a wire rack to cool, and proceed with the rest. If you have two frying pans (or a large griddle), you’ll be better able to keep up with your rising muffins.


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  1. I make English Muffin Toast Bread frequently but have never tried the muffins. Yours look wonderful Lauren.

  2. My husband would love these – he’s an English muffin fiend. I’m almost afraid to make them – then he’d want me to make them all the time instead of buying them.

  3. English Muffins have been on my “baking bucket list” forever. With my addiction to baking bread, it is high time to move these beauties to the “baked” list…
    thanks for sharing, as always..
    cathy b.

  4. Thanks for sharing this recipe Lauren, I’ve always wanted to learn how to make English Muffins! Absolutely love your website!

  5. I’m bookmarking this recipe. They sound fabulous. I don’t have a bread machine either, so it’s nice to have the stand mixer recipe.

  6. Lauren, these look amazing! Thank you for sharing such a great recipe 🙂

  7. Lauren, another amazing recipe from you. You are wonderful.

  8. I’ve never made these and have always wanted to. They’re just so darn good with butter!

  9. I love making food from scratch. It’s amazing how much better it tastes than storebought items, especially with bread. These look delicious. I’ve made English Muffin Bread before, but these would be a new challenge for me.

  10. This web site is really a how-to for all of the info I’ve wanted to know and have been having difficult finding more about. Thanks for the post!

  11. Just finished up the muffins! They turned out yummy and the hubs liked them. It is kinda tricky getting them baked all the way through without burning the outside. I was going to try it in my Cuisinart Panini maker with the flat griddles and see how it goes. Might help with the doughy center problem. Thanks for the recipe!!

  12. I use Alton Browns english muffin recipe, and found they are awesome. Make at least once every 2 weeks.



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