Homemade English Muffins

My breakfast has stepped up a notch, and it’s surprisingly easy. English muffins are an excellent start to any day, and toppings can range from already-late-for-work (jam! butter!) to hot and filling (eggs! bacon! cheese!).

homemade english muffins

It never occurred to me that English muffins were a thing you could make. I don’t know why, it’s not like all the English muffin machines only exist in England or something. However, it’s fitting that I’m sharing this recipe now, because the person who introduced me to homemade English muffins is someone I very rarely see – my Aunt Kim – but she and my uncle were kind enough to host us when we passed through Kentucky less than a week ago.

Okay, so dough. Throw it together, knead it up, let it rise. Roll it out, cut out muffins, dust a pan with cornmeal, let them rise again.

english muffin dough

Here’s the part that surprised me: they don’t get baked, they get cooked on the stovetop! I had to adjust the settings quite a bit from what the original recipe said. I started at medium heat for 10 minutes per side, and by the end I was in between low and medium heat at 6 minutes per side. Every stove is different, so keep an eye on things and make adjustments as needed. They puff nicely when cooking.

griddle english muffins   griddle english muffins 2 Then flip them over and enjoy the classic golden brown muffin look.

griddle english muffins

Let them fully cool, then insert the tines of a fork in the sides to split them – using a fork rather than a knife helps encourage the classic “nooks and crannies” in English muffins.

fork english muffins

I totally forgot to toast these, but toast them up and then add your favorite toppings.

english muffins

I was pleasantly surprised by this recipe. It does take some time – between letting the dough rise twice and cooking them 7 at a time, it’s definitely not fast. Next time I make these, I’m going to make a double batch and freeze most of them to maximize my easy breakfasts.

english muffins

Homemade English Muffins

Homemade English Muffins

Classic English muffins cooked on the griddle, perfect for toasting and topping with your favorite breakfast foods.


  • 1 c. milk
  • 2 tbs sugar
  • 1 package active dry yeast
  • 1 c. warm water
  • 1/4 c. melted shortening
  • 6 c. all-purpose flour
  • 1 tsp salt
  • Cornmeal


  1. Over medium heat, bring the milk to a simmer then immediately remove from heat. Stir in sugar until dissolved. Let cool.
  2. Mix yeast and water, let stand for 10 minutes.
  3. In a large bowl, beat milk, yeast mixture, shortening and half the flour until smooth. Stir in the rest of the flour and salt, then knead the mixture. Cover bowl, let dough rise 1 to 2 hours.
  4. Punch dough down, roll out to 1/2 inch thick. Use a biscuit cutter or similar (I hear a tuna can is the perfect size) to cut out into muffins.
  5. Dust a cookie with cornmeal, place the muffins in the cornmeal. Cover and let rise for 1/2 hour.
  6. Heat a griddle on the stovetop to medium heat. Cook muffins for 5-10 minutes per side, adjusting heat as necessary. Keep an eye on them and flip when golden-brown.
  7. Let cool completely. Using the tines of a fork, split the muffins, then toast and serve!

barely adapted from allrecipes


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