Because Fresh-Baked Mornings Just Hit Different
Let’s be real—nothing beats a warm, fresh English muffin, lightly toasted and slathered with butter or your favorite jam. But store-bought versions? They can be… well, underwhelming. Enter: homemade English muffins—soft on the inside, crisp on the outside, with those perfect little nooks and crannies to soak up all the goodness. And the best part? You don’t need fancy equipment or a culinary degree to make them. Just a little patience and a love for good food.
So whether you’re whipping these up for a lazy Sunday brunch or meal-prepping for a week of epic English muffin sandwiches, this recipe has you covered. Trust me—once you try homemade, you’ll never go back to store-bought again (sorry, Thomas’ English Muffins).
Why You’ll Love These Homemade English Muffins
Minimal effort, maximum reward – The dough practically makes itself overnight!
Perfect for meal prep – Freeze them and toast ‘em up anytime.
Customizable – Want a gluten-free English muffin? Swap in your favorite GF flour blend.
Healthier than store-bought – Fewer preservatives, more love.
homemade English muffins
Table of Contents
Ingredients You’ll Need
Pantry Staples:
- 2 ½ cups (12 ½ oz /355 g) all-purpose flour
- ¼ teaspoon instant yeast
- ¼ teaspoon salt
Wet Ingredients:
- ⅔ cups (5 fl oz/142 ml) whole milk
- ½ cups (4 fl oz/120 ml) water
- 1 tablespoon (½ oz/14 g) butter, melted
How to Make the Best English Muffins
Step 1: Mix & Rest (Patience is a Virtue!)
- In a medium bowl, whisk together the flour, yeast, and salt.
- Warm the milk and water in the microwave for 15-30 seconds—you want it lukewarm, not hot (think bath water). Stir in the melted butter.
- Pour the wet ingredients into the dry and mix until a soft, slightly sticky dough forms.
- Scrape down the sides of the bowl, cover with plastic wrap and a towel, and let it rest at room temperature for 12-18 hours. (Yes, this is a long nap, but the flavor payoff is so worth it.) homemade English muffins
Pro Tip: If you’re not ready to cook them right away, pop the dough in the fridge after 18 hours—it can chill there for up to 24 hours.
Step 2: Shape & Cook
- Lightly flour your work surface and gently shape the dough into a log. Divide it into 6-8 pieces and roll them into balls.
- Flatten each ball slightly and let them rest for 20 minutes. Meanwhile, heat a nonstick skillet or griddle over medium-low heat.
- Cook each muffin for about 7-8 minutes per side, flipping once, until they’re golden brown and cooked through. homemade English muffins
Quick Tip: Want that signature English muffin texture? After cooking, split them with a fork instead of a knife for maximum nooks and crannies.
Calories in an English Muffin (and Why You Shouldn’t Worry Too Much!)
If you’re wondering about English muffin nutrition, a classic homemade English muffin has about 150-170 calories—less than most bagels! Plus, when you make them yourself, you control the ingredients (read: no weird preservatives).
Pair it with eggs and cheese for a balanced breakfast sandwich or enjoy it with a swipe of homemade jam. Speaking of breakfast, you might love my seasoning for scrambled eggs guide—because plain eggs? Not on my watch.
Nutritional Information (Per 100g)
| Nutrient | Amount |
|---|---|
| Calories | 230 kcal |
| Carbohydrates | 45g |
| Protein | 8g |
| Fat | 2g |
| Fiber | 2g |
| Sugar | 1g |
| Sodium | 320mg |
Ways to Enjoy Your Homemade English Muffins
Go Healthy: Top with avocado, a drizzle of olive oil, and a sprinkle of sea salt.
Classic Breakfast Sandwich: Layer with eggs, cheese, and crispy bacon (or swap in turkey for a lighter twist).
Mini Pizzas: Toast, top with marinara and mozzarella, and broil for an easy snack.
Sweet Treat: Slather with peanut butter and honey—because chef’s kiss.
Craving something more indulgent? Try these Cheesy Garlic Chicken Wraps for another quick and satisfying meal idea.
Can I use this recipe to make English muffin bread?
Yes! If you prefer a loaf version, simply transfer the dough to a greased loaf pan instead of shaping individual muffins. Let it rise for about 30-40 minutes, then bake at 375°F (190°C) for 25-30 minutes until golden brown. You’ll get a deliciously soft and sliceable version of English muffin bread—perfect for toasting!
How do I make a healthier version of these English muffins?
To make a lower-calorie English muffin, try these swaps:
- Use low-fat milk instead of whole milk.
- Swap half the all-purpose flour for whole wheat flour for added fiber.
- Reduce the butter slightly or use olive oil as a healthier fat option.
- Looking for more nutritious breakfast ideas? Check out my Chickpea Cucumber Salad for a light and fresh meal!
Can I make these English muffins gluten-free?
Absolutely! Swap the all-purpose flour for a 1:1 gluten-free flour blend (like Bob’s Red Mill or King Arthur). The texture might be a bit softer, so you may need to add a little extra flour if the dough feels too sticky.
What’s the best way to reheat frozen English muffins?
No one wants a sad, soggy muffin! The best way to reheat frozen homemade English muffins is:
- Toaster method: Pop them straight into the toaster from frozen for a crispy finish.
- Oven method: Wrap in foil and warm at 350°F (175°C) for 10 minutes.
- Microwave method: Wrap in a damp paper towel and microwave for 20-30 seconds (then toast for extra crunch).
Can I make an English muffin sandwich with these?
Yes! These homemade English muffins are perfect for sandwiches. Load them up with eggs, cheese, avocado, bacon, or even smoked salmon. Need inspiration? Try my Caesar Chicken Recipe for a flavorful protein-packed filling!
Final Thoughts (a.k.a. Why You Should Make These ASAP)
Making homemade English muffins might sound fancy, but I promise—it’s so easy. With just a little mixing, resting, and stovetop magic, you’ll have bakery-worthy English muffins ready for all your breakfast (or snack) needs.
And if you’re looking for even more fun breakfast ideas, check out my protein pancake mix guide—because who doesn’t love a good pancake stack?
So what are you waiting for? Grab your flour, fire up your skillet, and let’s get cooking!
Tried this recipe? Drop a comment and let me know how it turned out!