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A stack of four English muffins on a plate.
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5 from 1 vote

Homemade English Muffins

This no-knead, one-bowl method for making Homemade English Muffins is surprisingly easy and yields a fabulous result. This recipe is a fun kitchen project that will make you feel like an accomplished baker.
Prep Time30 mins
Cook Time20 mins
1 hr 25 mins
Total Time2 hrs 15 mins
Course: Bread, Breakfast
Cuisine: American
Servings: 16 english muffins
Calories: 178kcal


  • 5 3/4 cups all-purpose or bread flour (see note)
  • 2 3/4 cups warm water , plus additional as needed
  • 1 tablespoon kosher salt
  • 4 1/2 teaspoons granulated sugar
  • 4 1/4 teaspoons instant (rapid rise) or active dry yeast (a little less than 2 packets)


  • In a large mixing bowl, stir together the flour, water, salt, sugar, and yeast with a sturdy spoon or dough whisk, adding additional water, if needed, until it's evenly moist with no dry pockets. I added about an additional 1/3 cup of water but this can vary. The dough will be very shaggy and sticky.
  • Spray a piece of plastic wrap with non-stick cooking spray and lay it loosely over the top of the mixing bowl. Place the bowl in a warm, draft-free place until the dough looks puffy and bubbly, and has risen to about double it's original size. This should take about an hour.
  • Line a baking sheet with parchment paper and sprinkle it generously with cornmeal.
  • Use oil or non-stick cooking spray to generously grease your hands and divide the dough into 16 equal pieces. Drop each piece on to the prepared baking sheet. Lift one piece of dough and use your hands to shape it into a smooth, round disc, tucking the edges underneath. Set the dough round back down on to the baking sheet and flatten it slightly so it is about 1/2- to 3/4-inch thickness. Repeat with the remaining balls of dough. When done, sprinkle the tops with a little additional cornmeal.
  • Cover the baking sheet loosely with oiled plastic wrap and let rise for 20 to 25 minutes, or until beginning to look just a little puffy again.
  • Preheat oven to 375 degrees F.
  • Preheat an electric griddle (I used my pancake griddle) to 325 to 350 F and spray lightly with non-stick cooking spray. If using a stovetop griddle, turn heat to LOW and spray lightly with non-stick cooking spray. Transfer the dough to the preheated griddle and cook for about 5 to 7 minutes before flipping carefully. Cook for 4 to 7 minutes more, or until the English muffins are golden brown on both sides.
    Cook in batches wiping down the surface of the griddle between batches to remove any browned cornmeal and spray with additional nonstick cooking spray.
  • When the English muffins are browned to your liking, use tongs to transfer them to a clean baking sheet and bake in the preheated oven for 4 to 5 minutes or until the interior temperature reaches 200 F degrees. To test for doneness, insert an instant read thermometer through the center of the muffin, from the side.
  • Remove from oven and transfer English muffins to a wire rack to cool completely.


Rebecca recommends using a combination of all-purpose and bread flour for the best texture. I used a 50/50 mix. You can substitute 1 cup of whole wheat flour for 1 cup of all-purpose or bread flour if you'd like a whole grain English muffin but be prepared for the dough to take a bit longer to rise.
Cooking Methods
If preferred, you can skip the oven and cook them completely to 200 F degrees on the griddle but it may take quite a bit more time and they will get very browned and toasted on the exterior.
Freezer Directions
These English Muffins freeze exceptionally well. Make sure they have fully cooled before beginning.
Wrap each English Muffin individually in freezer-safe plastic wrap. This will allow you to pull out only as many as you need once frozen. For an additional barrier to freezer burn and to help prevent them from absorbing odors, wrap the plastic-wrapped English Muffins in a layer of foil and then place them in a freezer-safe zippered plastic storage bag. Label the bag with the date and pop it in the freezer. The quality will be best if used within 3 months.
To thaw, just place the bagged English Muffins on your kitchen counter for several hours or overnight. Even if they are still a bit frozen, they can be sliced and toasted.
Tasty Tips
If you'd like to maximize the "peaks and valleys" texture of your English muffins, use a fork to split them. To do this, insert a fork at three different places along the edges of the English muffin and then pry it open.
Slather with butter and jelly.
Make ham or bacon, egg and cheese breakfast sandwiches.


Serving: 1muffins | Calories: 178kcal | Carbohydrates: 37g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 441mg | Potassium: 79mg | Fiber: 2g | Sugar: 1g | Calcium: 9mg | Iron: 2mg