English Muffins

English Muffins: Golden, Toasty, Pockets of Morning Joy

Homemade English muffins are everything you want in a breakfast classic: golden brown outsides, soft and chewy centers, and those signature nooks and crannies that soak up all your favorite toppings. These skillet-cooked gems are surprisingly easy to make and way better than anything store-bought.

Why You’ll Love These English Muffins

There’s something incredibly satisfying about making your own English muffins from scratch. You get full control over the ingredients, they freeze beautifully, and they toast up like a dream. Plus, that lightly tangy flavor and pillowy texture? Completely worth the wait. Whether you’re making a breakfast sandwich or just slathering one with butter, these are a must-have for any cozy kitchen moment.

Fun Flavor Variations For Your English Muffins

Why settle for plain when you can get creative with different flavor combinations:

• Cinnamon Raisin: Mix cinnamon and soaked raisins into the dough for a sweeter spin.

• Everything Bagel Vibes: Sprinkle the tops with everything bagel seasoning before cooking.

• Cheddar Jalapeño: Add shredded vegan cheddar and chopped pickled jalapeños for a savory kick.

• Lemon Poppyseed: A fresh, unexpected twist with zest and seeds folded into the dough.

Serving Ideas For Your English Muffins

These English Muffins are incredibly versatile and can be used in various ways:

• Classic Toast: Toast and top with vegan butter and jam for a comforting bite.

• Breakfast Sandwich: Stack with tofu egg, avocado, and greens for a hearty start.

• Mini Pizza Base: Toast, then top with sauce and cheese and broil for a quick snack.

• PB&J Upgrade: Use them as a base for a nostalgic (and crunchy) peanut butter sandwich.

Tips For The Best English Muffins

For the best results, follow these simple tips to perfect your English Muffins every time:

• Use a Cast Iron Pan: A cast iron skillet gives them that iconic golden crust.

• Don’t Skip the Cornmeal: It prevents sticking and gives the muffins that classic textured bottom.

• Let the Dough Rest: A good rise = better texture and those dreamy air pockets.

• Split with a Fork: For perfect nooks and crannies, don’t slice—poke and pull apart with a fork.

The Final Bite

There’s something special about pulling a freshly cooked English muffin off the skillet and seeing that steam escape. They’re the kind of homemade magic that turns everyday mornings into little celebrations—and once you try them, it’s hard to go back. Leave a comment below to share your experience and any tips you may have for making these English Muffins even more delicious!

Print Recipe

English Muffins

These homemade English muffins are soft, chewy, and griddled to golden perfection—ideal for breakfast sandwiches or a cozy morning treat!

Prep Time15 minutes mins

Cook Time10 minutes mins

Resting Time2 hours hrs 45 minutes mins

Total Time3 hours hrs 10 minutes mins

Course: Bread, Breakfast

Cuisine: British

Keyword: Artisanal, Bread, Fluffy, Tender

Servings: 10 English Muffins

Equipment

• Mixing Bowls
• Stand Mixer Optional
• Baking Tray Optional
• 3-Inch Round Cookie Cutter or Glass
• Large Frying Pan

Ingredients

• ¾ cup Water 90℉ to 100℉
• 1 tbsp Cane Sugar
• 1¼ tsp Yeast
• ½ cup Plain Unsweetened Plant-Based Milk
• 1 tsp Apple Cider Vinegar
• 2 tbsp Vegan Butter
• 3 cups AP Flour
• 1 tsp Sea Salt
• ¼ cup Fine Cornmeal

Instructions

• In a small bowl, combine the warmed water, sugar, and yeast. Let this sit for 3 to 5 minutes. The yeast should start to create bubbles. If after 5 minutes, there are no bubbles, your yeast is likely no longer active. Try again with fresh yeast.
• In a small bowl, add plant-based milk, apple cider vinegar, and vegan butter, and heat until the butter is melted. You can bring the bowl in 30-second bursts in the microwave or place the mixture over low heat in a saucepan and stir until vegan butter is melted. Check to make sure the mixture does not get above 115℉ otherwise, it will kill the yeast. Add this to the water, sugar, and yeast mixture.
• In a large mixing bowl or the bowl of your stand mixer, add flour and salt and quickly combine using the dough hook attachment. Then, add the yeast mixture. Knead for 4 to 5 minutes on low speed until the dough is smooth and soft and the dough is not sticking to the sides of the bowl.
• Place the dough in a greased bowl, cover with film wrap and a kitchen towel and let rise for 2 hours in a warm, dark place or until the dough doubles in size. It can take longer if your room is cold. If you don't have a warm room in your house, you can preheat your oven to 100℉, and place the bowl in the oven until the dough has doubled in size.
• Meanwhile, prepare a tray covered with lightly oiled parchment paper. Set aside.
• When the dough has doubled in size, sprinkle a pinch of flour on top of the dough, punch down the dough, and roll on a lightly floured surface into a ½-inch thick.
• Use a 3-inch or 4-inch round cookie cutter or drinking glass or jar lid to shape rounds of dough. After you have gotten all the muffins out of the dough, you can reform a dough ball with leftover dough, roll it again, and cut out more English muffins. Repeat this process until you cut around 10 to 12 English muffins.
• Dip each round of dough into cornmeal on both sides, then place it on the tray with parchment paper. Cover the tray with a towel and let rise for 40 minutes.
• Heat a non-stick frying pan or cast iron pan over medium-low heat. Place 4 English muffins in the pan, Leaving 2 inches between each muffin to prevent them from touching each other.
• Place the lid on the pan and cook for 4 to 5 minutes. Then, gently flip the muffin with a spatula and cook for 3 to 4 minutes on the other side, lid on again. The English muffins should have a golden brown color on each side. Set the muffins on a cooling rack to cool. Repeat the cooking process with your remaining English muffins.
• Store at room temperature wrapped in a clean kitchen towel for up to 12 days or freeze in a sealed container for up to 3 months.