How to Make Homemade English Muffins (Easy Stovetop Recipe)

There is something so comforting about pulling warm, homemade English muffins off the stovetop. Golden on the outside, soft and airy on the inside, and filled with those signature nooks and crannies — they are perfect with butter and jam, eggs and bacon, or simply toasted with honey.

This traditional English muffin recipe is simple, reliable, and made with pantry staples. Once you make them from scratch, you may never go back to store-bought again.

---

Why You’ll Love This Recipe

• Soft and fluffy interior
• Perfect golden crust
• Made with simple pantry ingredients
• No special equipment needed
• Freezer-friendly

---

Ingredients

• 4 cups white bread flour (plus extra for dusting)
• ½ teaspoon salt
• 1 teaspoon superfine sugar
• 1½ teaspoons active dry yeast
• 1 generous cup lukewarm water
• ½ cup plain yogurt
• Vegetable oil, for brushing
• ¼ cup semolina (for dusting)
• Butter and jelly, for serving

---

How to Make English Muffins

Step 1: Make the Dough

In a large bowl, sift together the flour and salt. Stir in the sugar and yeast.

Make a well in the center and pour in the lukewarm water and yogurt. Stir with a wooden spoon until the dough begins to come together.

Knead with your hands in the bowl until the dough pulls away from the sides. Turn out onto a lightly floured surface and knead for 5–10 minutes, until smooth and elastic.

---

Step 2: First Rise

Lightly brush a bowl with oil. Shape the dough into a ball and place it in the bowl. Cover with a damp towel or place the bowl inside a plastic bag.

Let rise in a warm place for 30–40 minutes, or until doubled in size.

---

Step 3: Shape the Muffins

Dust a baking sheet with flour.

Turn the dough onto a lightly floured surface and knead gently. Roll to about ¾-inch thickness.

Using a 3-inch round cutter, stamp out 10–12 rounds. Sprinkle both sides lightly with semolina and place on the prepared baking sheet.

Cover loosely and let rise again for 30–40 minutes.

---

Step 4: Cook on the Stovetop

Heat a large skillet or grill pan over medium-high heat and lightly brush with oil.

Cook half of the muffins for 7–8 minutes per side, until golden brown. Reduce heat slightly if they brown too quickly.

Repeat with remaining muffins.

---

Step 5: Cool & Serve

Allow to cool completely. Store in an airtight container for up to 2 days.

To serve, split with a fork (this helps create those nooks and crannies!) and toast lightly. Serve with butter and jam.

---

Tips for Perfect English Muffins

• Use a fork to split — not a knife — for better texture
• Don’t rush the rise time
• If muffins brown too quickly, lower heat slightly
• You can freeze them for up to 3 months

---

Serving Ideas

• Classic butter and strawberry jam
• Breakfast sandwich with egg and cheddar
• Eggs Benedict
• Honey and sea salt
• Peanut butter and banana

Print