• 12 Ratings

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

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

25 mins
55 mins
6 mins per batch
Max Servings:
9 to 11 muffins


Ingredient Checklist


Instructions Checklist
  • 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).

  • 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).

  • 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.

  • 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

150 calories; total fat 3g; saturated fat 2g; polyunsaturated fat 0g; monounsaturated fat 1g; cholesterol 7mg; sodium 283mg; potassium 46mg; carbohydrates 27g; fiber 1g; sugar 1g; protein 4g; trans fatty acid 0g; vitamin a 79IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 68mcg; vitamin b12 0mcg; calcium 6mg; iron 1mg.


12 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 4
Rating: 1 stars
I'm going to be charitable and assume you actually tested this recipe before you published it and it worked. But when I tried it (and I triple checked to make sure I followed the recipe EXACTLY), the "dough" after 5 minutes with the dough hook, had the consistency of pancake batter. I had to toss it. Being even more charitable and assuming it was something I did, I'd really be grateful if someone could tell me what I might have done wrong.