Homemade English Muffin Recipe

Are you an English muffin lover? It’s a staple breakfast food that is actually rather simple to make. Here are the ingredients that you need:

  • 2 ¼ teaspoon active dry yeast
  • 2 tablespoons warm water
  • ⅔ cup milk, warm
  • 1 teaspoon vinegar
  • 2 cups flour, plus more for dusting
  • 2 tablespoons sugar
  • 2 teaspoons kosher salt
  • 3 tablespoons unsalted butter, at room temperature
  • Oil
  • Cornmeal as needed (or yellow grits would work)


Here are the directions that you need to follow to complete the recipe:

First, whisk yeast, warm water, and milk in a bowl until yeast is dissolved. Then, add vinegar then add flour, sugar, and salt and mix until the dough comes together in a large mass. Knead in butter until dough forms a ball shape.

Knead dough ball for at least 7 minutes total to develop the gluten. This dough is a bit wetter than your average bread dough so be prepared and be patient.

Now you want to grease a fresh bowl. Transfer dough ball into a bowl, cover and leave to rest and rise in a dry place for at least 1 hour. Transfer dough to the fridge for 30 minutes. While waiting, line a baking sheet with a thin layer of cornmeal.

Once the rise is done, drop your dough out onto a flour-dusted surface and separate dough into 12 even pieces. With lightly floured hands, shape the dough into rounds, seam down. As you shape them, transfer balls to the cornmeal baking sheet, ensuring the bottom picks up some of the cornmeal, then flip to ensure the tops pick up some cornmeal too, with the center ring of dough without cornmeal.

Preheat the oven to 250°F. Warm a cast-iron skillet or griddle over the lowest heat possible. Scatter the pan with a thin, even layer of cornmeal.

Grab the proofed muffins one-by-one and transfer them to the warm pan, working in batches. slowly.  After about 4 minutes, their tops will begin to puff and dome, the bottom turn a slight golden brown: that’s your cue to flip them! After another 4 or 5 minutes on the second side, transfer muffins to a new baking sheet and bake 10 minutes to bake fully through, finishing the set of those marvelous nooks and crannies.