Introduction

Homemade English muffins are delightfully soft with a slightly crisp exterior and a signature nooks-and-crannies texture perfect for trapping butter and jam. This recipe makes fluffy, flavorful muffins that you can toast fresh or use for breakfast sandwiches. Enjoy the warm, comforting taste of bakery-quality muffins right from your kitchen.

Several toasted English muffin halves lie spread on a pink cloth with a white marbled texture underneath. There are seven muffins visible, each showing a rough, porous texture in shades of light to medium brown with some darker toasted spots. One middle muffin half in the center is toasted golden brown and has a melted, creamy butter layer on top. Another smaller half muffin with butter appears to have a bite taken out of it, sitting near two fresh red raspberries. A small white scalloped dish with some melted butter sits to the side, with a butter knife resting on the cloth nearby, covered with softened butter on its blade. The overall scene is warm and inviting, with natural light highlighting the textures and colors. 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 un-greased mixing bowl, whisk together the warm milk, yeast, and honey. Cover and let sit for about 5 minutes until the mixture is foamy on top. If you don’t have a stand mixer, this can be mixed by hand with a wooden spoon or silicone spatula.
Step 2: Add the melted butter, egg, salt, whole wheat flour, and 1 cup of the bread flour to the yeast mixture. Whisk to combine.
Step 3: Add 1 more cup of bread flour and beat on low speed for 2 minutes; the dough will be very sticky like a loose batter. Then add the remaining flour, scrape down the bowl sides, and beat on low for 1 more minute. Scrape down again and fold the dough a few times with a spatula. Do not add extra flour—the dough should remain sticky.

Step 4: Cover the dough tightly with plastic wrap or foil and let rise at room temperature until doubled in size, about 2 hours. For best flavor and texture, refrigerate the dough for 6 to 24 hours after the initial rise. The dough may puff slightly or deflate slightly after 24 hours in the fridge.
Step 5: Line two large baking sheets with parchment paper or silicone mats—one for shaping the muffins and one for baking.
Step 6: Remove the cold dough from the refrigerator (no need to warm). Sprinkle cornmeal or semolina on the dough surface and your hands. Pinch off about 1/3 cup of dough, shape gently into a 1-inch thick disc about 3.5 inches in diameter, and place on the lined baking sheet. Repeat to make about 12 muffins. Sprinkle tops lightly with cornmeal and cover. Let rest for 20 minutes; do not let rest longer to avoid over-puffing.

Step 7: Meanwhile, heat a griddle or large skillet over medium heat (about 325°F/163°C). Grease lightly with butter if not nonstick. Sprinkle lightly with cornmeal before cooking.
Step 8: Carefully transfer as many muffins as fit comfortably on the griddle with 2 inches spacing. Flatten edges gently with a spatula without deflating. Cook for 7-8 minutes until golden, then flip and cook another 7-8 minutes. Adjust heat if they brown too quickly. Transfer cooked muffins to the second baking sheet.
Step 9: Preheat the oven to 350°F (177°C).

Step 10: Bake the cooked muffins for 8–11 minutes or until the internal temperature reaches 200°F (93°C). If you don’t have a thermometer, cut one open after 8 minutes to check for doneness; return to oven if still doughy inside.
Step 11: Remove from oven and cool muffins on the baking sheet for 10 minutes. Slice with a serrated knife and toast before serving for the best texture and flavor. They’re delicious with butter, honey butter, jam, or as sandwich bases.

Tips & Variations

For best results, refrigerate the dough overnight to develop flavor and texture.

Use cornmeal or semolina liberally on your hands and work surface to prevent sticking when shaping.
Try swapping whole wheat flour for white whole wheat flour for a milder taste.
Experiment with toppings such as cinnamon sugar on top before cooking for a sweet twist.

If you don’t have a griddle, a well-seasoned cast iron skillet works great.

Storage

Store leftover muffins covered at room temperature for up to 2 days. After that, keep them refrigerated for up to 3 days. For longer storage, freeze the cooled muffins in airtight bags. To reheat, toast directly from frozen or warm in the oven until heated through.

How to Serve

A stack of four toasted English muffins sits on a soft pink cloth with a white marbled texture underneath, with the top muffin split open and spread with melted butter that looks creamy and slightly uneven. The muffins have a golden-brown crust with a coarse texture and light dusting of flour, making the edges appear crunchy and rustic. In the background, another muffin and a small red raspberry add depth, softly blurred to keep focus on the stack. The overall look is warm and inviting, perfect for a cozy breakfast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, all-purpose flour works fine though bread flour will give a slightly chewier texture. Either flour should be spooned and leveled for accurate measurement.

Do I have to refrigerate the dough overnight?

No, you can proceed to cook after the initial 2-hour rise, but refrigerating for 6–24 hours enhances flavor and texture significantly.