How to Make Easy English Muffins

How to make easy homemade English Muffins
How to Make Easy English Muffins ~ this simple recipe yields tall, fluffy, flavorful English muffins ~ I've never been more excited to wake up and pop an English muffin in the toaster.
Make your own big fat puffy English muffins!

How to Make Easy English Muffins ~ this simple recipe yields tall, fluffy, flavorful homemade English muffins ~ this easy bread recipe cooks right on the stove top!

How to make easy homemade English Muffins

I spent the afternoon baking with my friend Darby this past weekend. We baked dueling batches of English muffins. I tweaked a basic recipe from King Arthur Flour to make big puffy buckwheat oat muffins. Since I eat a store bought English muffin 5 out of 7 mornings a week, this is the holy grail of breads as far as I’m concerned.

Kneading the dough for homemade English Muffins

These easy English muffins bake on a griddle, right on the stove top

I researched recipes in preparation for our session and I was amazed at how many different approaches there are to making English muffins. English muffins are basically a yeasted dough that is cooked on a griddle, and they’ve been eaten in England for at least 200 years. Some recipes call for a batter type dough that gets poured into molds and then cooked on a griddle on the stove top. Others have you shape a more classic bread dough into small rounds and bake them in the oven. Still others are a hybrid of the two methods. I chose to shape my muffins by hand, and cook them on a griddle. I think it’s the griddle cooking that really gives these muffins their classic English muffin look.

Cooking homemade English Muffins on a griddle

When you flip them over they rise dramatically, and transform from blobs of dough into classically shaped and browned English muffins.

Cooking homemade English Muffins on a stove top griddle

I was positively giddy watching these take shape. I’ve said it before, but there is something so satisfying about making your own version of something that you’ve bought for years and always just assumed came out of a package.

Darby has a lot more experience with bread making than I do, and I picked up s few good tips from her as we made our muffins. For instance, since we live in a dry climate, I should have covered my rising dough with plastic rather than a dish towel. Even the thinnest skin that forms on the surface of the dough can prevent it from rising evenly as it cooks.

English muffins are a perfect project for beginning bakers

The theme of my early bread experiments is ease. I know that if I’m going to incorporate bread making into my cooking routine it’s going to have to be pretty straightforward and easy. I like this English Muffin recipe because everything gets dumped all at once in to the bowl of the stand mixer and the dough comes together in 5 minutes. You don’t even have to fiddle with proofing the yeast, or anything else, for that matter. After the dough rises it gets shaped into round flat disks, rests for about 20 minutes, and then cooked on the griddle.

I added some buckwheat and oat flour for a little flavor and interest, but you can use all white for a traditional English muffin. I adapted my recipe from King Arthur Flour.

Check out my Cinnamon Raisin English Muffins too!


Reader Rave ~

“Wanted to let you know I made these the weekend of the big Boston snow storm. They were FABULOUS. Can’t wait to make them again. Thank you for sharing!”  ~  A Plum by Any Other Name

How to make easy homemade English Muffins
3.05 from 47 votes

How to Make Easy English Muffins

How to Make Easy English Muffins ~ this simple recipe yields tall, fluffy, flavorful homemade English muffins ~ this easy bread recipe cooks right on the stove top!
Course bread
Cuisine American
Total Time 2 hours 20 minutes
Yield 12 muffins
Author Sue Moran


  • 1 3/4 cups lukewarm milk about 110 degrees
  • 3 tablespoons softened butter
  • 1 1/4 to 1 1/2 teaspoons salt to taste
  • 2 tablespoons sugar
  • 1 large egg lightly beaten (room temperature)
  • 3 cups bread flour
  • 1 cup buckwheat flour
  • 1/2 cup oat flour
  • 2 teaspoons instant yeast
  • semolina or farina for sprinkling on the griddle or pan (you can also use cornmeal)


  • Put everything except the semolina into the bowl of a stand mixer fitted with the paddle attachment (not the bread hook) Alternatively, if you have a bread machine you can set it to the dough cycle.
  • Mix the dough on medium speed for about 5 minutes, The dough should come away from the sides of the bowl and be smooth and quite elastic. I had to scrape the sides of my bowl a couple of times.
  • Scrape the dough down into a rough ball and cover with plastic wrap. Let rise in a warm place for about 2 hours until risen and puffy.
  • After the rise, gently deflate the dough. This dough will be softer than traditional bread doughs, so just handle it carefully. Turn it out onto a surface that has been dusted with the semolina, or corn meal, and form it into 12 pieces. (First cut the dough in half, then cut each half into three pieces, and cut each of those pieces in half)
  • Form the pieces into rounds, and then flatten them into disks about 3 1/2 inches in diameter. Make sure they are dusted on both sides with the semolina. Cover loosely with plastic and let rest for about 20 minutes. They will puff gently.
  • Spray your griddle or large cast iron pan with a little cooking spray, and sprinkle with a little semolina or corn meal. Cook the muffins on a low to medium low heat for about 15 minutes on each side, until they are golden browned and done. You can test for doneness with an instant read thermometer...the inside should register 180 to 200 degrees F. If they are very brown before getting thoroughly done on the inside, transfer them to a 350F oven to finish cooking.
  • Be sure to use a fork to split the muffins to bring out that famous English muffin texture.

Cook's notes

  • If you have an electric griddle, set it to 300F.  Otherwise, use low to moderate heat on the stove.  A heavy bottomed pan, like cast iron, works well to modulate the heat.  The muffins have to cook through, so you don't want them to get too brown too quickly.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

english muffin pin


email sign up prompt

You Might Also Like


    Leave a Reply

    Please rate this recipe!

  • Reply
    April 15, 2020 at 11:49 am

    Found my batter too moist so added more flour & kneaded it in before rising. Although after they finished cooking on stove, and 180F reached, they didn’t seem done inside after cooling a bit, so put them in oven for 10 min. Felt more salt needed but perhaps it was I only added 1 tbsp.sugar. Did anyone else have similar problems?

  • Reply
    July 30, 2019 at 3:33 pm

    I hate to be the bearer of bad news, but short-rising breads have the least possible flavor. I made English muffins every 3 days for about 4 months and there was a sharp difference in flavor between no-starter and starter doughs. Short-rising English muffins taste floury to me, but my husband doesn’t seem to notice the difference.

    I mixed 1/2c water, 100g flour, and 1/2t yeast (subtracted out of your total water/flour/yeast) together into a wet dough at about 3pm, let it ferment until about 10pm when I dump the remaining ingredients into the bowl, kneed it, and let it rise overnight (a lot of people put it in the fridge, but the counter is fine if your kitchen is on the cool side). In the morning, continue as your normally would (shape, rise, etc.). I also do no sugar (yeast can eat flour), no egg.

    • Reply
      July 30, 2019 at 4:14 pm

      Thanks for your input c. ~ this is definitely worth a try!

  • Reply
    September 30, 2018 at 5:21 pm

    Can I use almond milk & lactose free butter in this ? I’m lactose intolerant

    • Reply
      September 30, 2018 at 6:14 pm

      That should work fine Rachelle.

  • Reply
    September 29, 2018 at 9:24 pm

    How long do they keep once cooked & how do you store them? 12 is a lot for one person

    • Reply
      September 30, 2018 at 8:02 am

      I would wrap them well and freeze them, Helene. They will last 6 months in the freezer.

  • Reply
    June 22, 2016 at 1:31 pm

    Another great recipe! Thank you for sharing.

  • Reply
    October 31, 2015 at 6:10 am

    Would it be possible to use all purpose flour instead of bread flour since that’s all I have on hand?

    • Reply
      October 31, 2015 at 7:44 am

      You can certainly try Dee, but they won’t have quite the same texture.

  • Reply
    July 1, 2015 at 1:09 pm

    Where can I find the name of Darby’s blog? Thanks.

1 2 3

Sharing is Caring

Help spread the word. You're awesome for doing it!

Grab my latest e-book

for free!

Subscribe to get first dibs on all my new recipes, plus extra subscriber only benefits!


You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.

You have Successfully Subscribed!