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Close up of Homemade English Muffins showing the airy porous bread interior and toasted exterior.

Homemade English Muffins: The Ultimate Nooks and Crannies Guide

Master the art of Homemade English Muffins with this foolproof recipe. Featuring a golden-brown griddled crust, yellow cornmeal dusting, and that iconic airy, porous interior perfect for trapping melted butter and jam.
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Prep Time 2 hours 20 minutes
Cook Time 15 minutes
Total Time 2 hours 35 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American, British
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Muffin Ingredients
  • 4 cups (500g) Bread Flour Plus extra for dusting
  • 1.25 cups (300ml) Warm Milk 105°F
  • 2.25 tsp (7g) Active Dry Yeast 1 packet
  • 1 tbsp (15ml) Honey
  • 3 tbsp (42g) Unsalted Butter Melted
  • 1.5 tsp (9g) Sea Salt
  • 0.5 cup (75g) Yellow Cornmeal For dusting and coating

Equipment

  • 1 Cast Iron Skillet or Griddle
  • 1 Round Dough Cutter (3-inch)

Method
 

Prepare the Dough
  1. Combine warm milk, honey, and yeast. Let sit for 5-10 minutes until foamy.
  2. Add melted butter and flour. Knead for 8-10 minutes until a tacky dough forms. Let rise for 90 minutes.
Shape and Cook
  1. Roll dough to 1-inch thickness. Cut rounds and coat thoroughly in yellow cornmeal. Proof for 45 minutes.
  2. Cook on a medium-low heat griddle for 7-9 minutes per side until golden brown with a slight char.

Notes

Always fork-split your English muffins to preserve the internal texture.
Ensure the griddle heat is low enough to cook the center without burning the exterior.