Homemade English Muffins


No need to add this breakfast item to your grocery list -- make your own instead! This homemade English muffin recipe is great for breakfast.

Prep Time:
25 mins
Cook Time:
6 mins
Rise Time:
55 mins
Total Time:
1 hrs 26 mins
9 to 11 muffins


  • 1 cup warm water (105°F to 115°F)

  • 1 teaspoon sugar

  • 1 ½ teaspoon active dry yeast

  • 2 cup all-purpose flour

  • 2 - 3 tablespoon butter, melted

  • 1 teaspoon salt

  • Nonstick cooking spray

  • 6 tablespoon yellow cornmeal

  • Butter (optional)

  • Jam (optional)


  1. In the bowl of a freestanding electric mixer* stir together the warm water and sugar. Stir in yeast; let stand about 5 minutes or until mixture is foamy. Add flour, 1 tablespoon of the melted butter, and the salt. Using the hook attachment, beat on medium speed for 5 minutes (dough will be smooth and elastic, but stringy). Using a rubber spatula, scrape down sides of bowl. Remove bowl from mixer. Coat a sheet of plastic wrap with cooking spray and place, coated side down, over dough. Let dough rise in a warm place until double in size (35 to 45 minutes).

  2. Sprinkle a large baking sheet with 1/4 cup of the cornmeal; set aside. Coat a 3-tablespoon ice cream scoop or a 1/4 cup measuring cup with cooking spray. Using a rubber spatula, scrape down sides of bowl and fold dough over onto itself to deflate. Using the prepared scoop or measuring cup, drop dough in 3-tablespoon or scant 1/4-cup portions 2 inches apart onto the prepared baking sheet. Sprinkle tops generously with the remaining 2 tablespoons cornmeal. Using floured fingers, gently push or pat edges of dough portions into more rounded shapes (they don't need to be perfectly round). Cover with waxed paper and let rise in a warm place until puffy (about 20 minutes).

  3. Lightly grease a large skillet or griddle with another 1 tablespoon of the melted butter; heat skillet over medium to medium-high heat. Coat a wide spatula with cooking spray. Using the prepared spatula, gently transfer half of the dough portions to the skillet. (Try to get underneath the portions so you can pick them up without deflating them.) Cook for 6 to 8 minutes or until bottoms are golden, turning once halfway through cooking. Remove from skillet. Repeat with the remaining dough portions, greasing skillet with the remaining 1 tablespoon melted butter if necessary.

  4. To serve, split warm or cooled muffins with a fork. If desired, serve with additional butter and jam.



If you don't have a freestanding mixer, mix the dough by hand. Using a large bowl, combine the ingredients as directed in Step 1. Using a wooden spoon, stir the mixture at a steady rate for 5 minutes, scraping the bottom and sides of the bowl as you stir. Continue as directed.

To Store:

Cool muffins completely. Place in a resealable plastic bag or an airtight container; seal or cover tightly. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw muffins at room temperature if frozen. Split and serve as directed.

Nutrition Facts (per serving)

150 Calories
3g Fat
27g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 150
% Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 10%
Cholesterol 7mg 2%
Sodium 283mg 12%
Total Carbohydrate 27g 10%
Total Sugars 1g
Protein 4g
Calcium 6.3mg 0%
Iron 1.4mg 8%
Potassium 45.9mg 1%
Folate, total 68.3mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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