There’s something truly special about biting into a freshly made English muffin. The crispy, golden-brown crust, the soft and airy interior, and those delightful little nooks and crannies that perfectly hold butter and jam—what’s not to love? The best part? You don’t need a fancy bakery to enjoy them. With this Quick and Soft Homemade English Muffins recipe, you can make them from scratch in your own kitchen with simple ingredients.
Unlike store-bought versions, homemade English muffins have a richer flavor, better texture, and no preservatives or artificial additives. Plus, they’re surprisingly easy to make! Whether you’re using them for breakfast sandwiches, Eggs Benedict, or just a slather of butter and honey, this recipe will give you the fluffiest, most delicious English muffins every time.
Why You’ll Love This English Muffin Recipe
✔ Soft, Fluffy, and Fresh – The perfect homemade alternative to store-bought muffins.
✔ Simple Ingredients – Uses basic pantry staples.
✔ No Oven Required – Cooked on a skillet or griddle.
✔ Perfect for Meal Prep – Make a batch and store them for quick breakfasts.
✔ Versatile – Enjoy with butter, jam, eggs, or as a sandwich base.
Homemade bread always tastes better, fresher, and healthier than store-bought, and English muffins are no exception!
Ingredients for Quick and Soft Homemade English Muffins
| Ingredient | Amount | Purpose |
|---|---|---|
| Warm water | 1 ¼ cups | Activates the yeast |
| Sugar | 1 tbsp | Feeds the yeast and adds slight sweetness |
| Instant dry yeast | 1 tsp | Helps the dough rise |
| Melted butter or oil | 2 tbsp | Adds moisture and richness |
| All-purpose flour | 2 ¾ cups | Forms the base of the dough |
| Salt | 1 tsp | Enhances flavor |
| Cornmeal | As needed | Prevents sticking and adds texture |
How to Make Quick and Soft Homemade English Muffins
1. Make the Dough
- In a large mixing bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for 5–10 minutes until the mixture becomes frothy. This means the yeast is activated.
- Stir in the melted butter (or oil) and mix well.
- Gradually add the flour and salt, stirring continuously until a soft dough forms.
2. Knead and Let It Rise
- Transfer the dough to a lightly floured surface and knead for about 5 minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
3. Shape the Muffins
- After the dough has doubled, punch it down and transfer it back to a floured surface.
- Roll it out to about ½-inch thickness.
- Use a 3-inch round cutter to cut out circles of dough. Re-roll scraps as needed.
- Dust a baking sheet with cornmeal and place the dough rounds on it. Sprinkle more cornmeal on top.
- Cover and let them rise for another 30 minutes.
4. Cook the Muffins
- Heat a large skillet or griddle over medium-low heat. Lightly grease it if necessary.
- Place the dough rounds onto the skillet and cook for 7–10 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent burning.
5. Cool and Serve
- Transfer the cooked muffins to a wire rack to cool completely.
- Use a fork to split them open (not a knife) to preserve their iconic nooks and crannies.
- Enjoy them toasted with butter, jam, or as a base for breakfast sandwiches.
Pro Tips for the Best English Muffins
⭐ Use a fork to split the muffins – This creates the classic English muffin texture.
⭐ Cook on low heat – Cooking too fast will result in a burnt exterior and an undercooked interior.
⭐ Don’t over-knead – Overworking the dough can make muffins dense rather than light and airy.
⭐ Let them rise properly – Skipping the rise time will lead to flat, tough muffins.
⭐ Dust with cornmeal – This prevents sticking and gives a traditional crisp texture.
Nutritional Information (Per Muffin)
| Nutrient | Amount |
|---|---|
| Calories | ~150 kcal |
| Carbohydrates | 28g |
| Protein | 4g |
| Fat | 3g |
| Fiber | 1g |
These muffins are low in fat, high in carbohydrates, and perfect for a balanced breakfast when paired with eggs, peanut butter, or fresh fruit.
Serving Suggestions
Homemade English muffins are incredibly versatile! Here are some delicious ways to enjoy them:
🥚 Eggs Benedict – Toasted and topped with poached eggs and hollandaise sauce.
🥑 Avocado Toast – Spread with mashed avocado, salt, and chili flakes.
🧈 Classic Butter & Jam – Simple and delicious with a warm, crispy muffin.
🥓 Breakfast Sandwich – Layer with eggs, cheese, and bacon or sausage.
🥜 Peanut Butter & Banana – A sweet, protein-packed snack.
Whether you love sweet or savory, there’s no wrong way to enjoy an English muffin!
Common Mistakes to Avoid
❌ Skipping the second rise – This results in flat, dense muffins.
❌ Cooking on high heat – Low and slow cooking ensures even browning.
❌ Not using enough flour when rolling out – Sticky dough is hard to work with.
❌ Using a knife instead of a fork to split – This ruins the classic texture.
❌ Not activating the yeast properly – If your yeast doesn’t foam, it’s expired or the water was too hot/cold.
By following these simple steps and avoiding mistakes, you’ll get perfectly soft, golden, and fluffy English muffins every time!
Frequently Asked Questions (FAQ)
1. Can I use whole wheat flour instead of all-purpose flour?
Yes! You can substitute up to half of the all-purpose flour with whole wheat flour for a heartier texture.
2. How do I store homemade English muffins?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
3. Can I freeze these muffins?
Yes! Freeze in a zip-top bag for up to 3 months. Toast directly from frozen for best results.
4. Why aren’t my muffins rising?
Check that your yeast is fresh, and that the dough is placed in a warm environment to rise properly.
5. Can I bake these instead of cooking on a skillet?
Yes! Bake at 375°F (190°C) for 12–15 minutes, flipping halfway for even cooking.
6. How do I get more nooks and crannies?
Let the dough be slightly sticky, and always split with a fork instead of slicing with a knife.
Final Thoughts
Making Quick and Soft Homemade English Muffins from scratch is easier than you think, and the results are so much better than store-bought! With their crispy crust, soft inside, and signature texture, these muffins will quickly become a staple in your home.
Why settle for store-bought when you can make fresh, delicious, and preservative-free English muffins at home? Try this recipe today, and enjoy a warm, homemade breakfast like never before!
Print
Quick and Soft Homemade English Muffins
- Total Time: 1 hour 50 minutes
- Yield: 10–12 muffins 1x
Description
These Quick and Soft Homemade English Muffins are light, fluffy, and packed with delicious flavor! Cooked on a skillet instead of baked, they have a crispy golden-brown crust and a soft, airy interior filled with perfect nooks and crannies. Whether you enjoy them with butter and jam, as the base for Eggs Benedict, or as a breakfast sandwich, these homemade muffins are fresher, tastier, and healthier than store-bought versions.
Ingredients
- 1 1/4 cups warm water
- 1 tablespoon sugar
- 1 teaspoon instant dry yeast
- 2 tablespoons melted butter or oil (canola, vegetable, or olive)
- 2 3/4 cups all-purpose flour
- 1 teaspoon salt
- Cornmeal (for dusting)
Instructions
- Make the Dough: In a spacious mixing bowl, combine warm water, sugar, and yeast. Allow it to sit for 5-10 minutes until it becomes frothy, signaling that the yeast is active. Stir in the melted butter (or oil) and blend well. Gradually add the flour and salt to the mixture, stirring until a soft dough forms.
- Knead and Rest: Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
- Form the Muffins: After the dough has doubled in size, gently punch it down and transfer it to a floured surface. Roll out the dough to about 1/2-inch thickness and use a round cutter (about 3 inches in diameter) to cut out circles. Re-roll scraps as needed. Dust a baking sheet with cornmeal and place the dough circles on it. Sprinkle the tops lightly with cornmeal. Cover and let rise for 30 minutes.
- Cook the Muffins: Heat a large skillet or griddle over medium-low heat. Lightly grease the surface if necessary. Place the dough rounds on the skillet and cook for 7-10 minutes on each side, or until golden brown and cooked through. Adjust the heat to prevent burning.
- Cool and Serve: Move the baked muffins to a wire rack to cool down fully. Use a fork to split them open, showcasing their perfect texture. Enjoy them toasted with butter, jam, or as the base for your go-to breakfast sandwich.
Notes
- Use a fork to split muffins for the best texture.
- Store at room temperature for 3 days, refrigerate for up to a week, or freeze for up to 3 months.
- Cook on low heat to ensure they cook through without burning.
- Customize the flavor by adding cinnamon, raisins, or shredded cheese to the dough.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: English-Inspired