Easy English Muffins Recipe

This Easy English Muffins Recipe turns simple pantry ingredients into incredible breakfast treats. The beauty lies in the overnight rest that develops amazing flavor while requiring minimal hands-on work from you.

A plate with a split toasted English muffin—one half spread with strawberry jam—sits beside a small jar of jam and a wooden knife. In the background, there’s a basket of muffins and a glass of milk, perfect for trying your easy English muffins recipe.

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🥮 Simple ingredients and an overnight rest make these English muffins taste amazing!

My 2 Best Tips For Making This Easy English Muffins Recipe

Dough Consistency: The dough should be soft and slightly sticky rather than firm and smooth like bread dough. Resist adding too much flour during mixing, as this can result in dense muffins. The overnight rest will help develop structure naturally without overworking the dough.

Rolling Technique: Roll the dough gently to maintain the air bubbles developed during the overnight rise. Use light, even strokes with a floured rolling pin, and avoid pressing too firmly. The goal is ¼-inch thickness, which creates the perfect balance between cooking through and maintaining fluffiness.

melissa leaning over counter looking up from a cook book.

I use buttermilk powder instead of liquid buttermilk, which gives me consistent results every time without worrying about having fresh buttermilk on hand.

These English muffins are perfect for so many occasions! Split and toasted, they are incredible for breakfast sandwiches with eggs and cheese, or simply topped with butter and your favorite jam. They are ideal for busy mornings when you want homemade bread without the fuss.

You can also enjoy them as an afternoon snack – just split, toast, and spread with cream cheese or peanut butter. They freeze beautifully too, so you can always have homemade English muffins ready when the craving hits!

🩷 Melissa

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5 from 1 vote

Prep Time20

Cook Time20

Total Time50

Servings: muffins

Calories: 84kcal

Author: Melissa Griffiths

Ingredients

2 ½ – 3 cups bread flour
2 ¼ teaspoons active dry yeast (1 packet)
¼ cup cultured buttermilk powder
1 tablespoon sugar
½ teaspoon salt
1 cup water 120°-130°
2 tablespoons butter melted

Instructions

In a large mixing bowl, combine 2 cups flour, yeast, buttermilk powder, sugar and salt.
Add water and butter to flour-yeast mixture. Beat 1 minute at low speed. Scrape down dough from sides of bowl. Gradually add more flour to form a soft, sticky dough.
Cover the bowl with plastic wrap and let it rest overnight on the counter.
Sprinkle surface with flour. Gently remove dough from bowl and roll dough to ¼-inch thickness with a floured rolling pin. Cut into 8 to 10 4-inch circles (see note). Place on a greased cookie sheet. Cover and let rise until indentation remains after touching, about one hour.
Preheated electric griddle to 300°F. Spray griddle with non-stick cooking spray and sprinkle with cornmeal. Carefully place muffins on griddle and bake 10 minutes on each side or until sides are deep golden brown. Cool on wire rack.
To serve, split and toast.

Notes

Using Every Bit of Dough: I cut out eight circles then gathered the dough up and roll it out again and cut out two more muffins.

Cornmeal Substitute: Fine semolina or even regular flour can replace cornmeal on the griddle if that’s what you have available. The cornmeal adds texture but isn’t absolutely essential for success.

Splitting Technique: Always use a fork to split rather than cutting with a knife to preserve the nooks and crannies. Gently pierce around the circumference and pull apart with your hands.

Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

How To Make English Muffins

Eight golden-brown English muffins, made with an easy English muffins recipe, cook on a black griddle, their tops lightly dusted with flour. The thick and fluffy muffins rest invitingly on a kitchen countertop.

Step 1: Combine dry ingredients in a large bowl. Add warm water and melted butter, beat for 1 minute. Gradually add flour to form soft, sticky dough. Cover and rest overnight.

Step 2: Roll dough to ¼-inch thickness on floured surface. Cut into 8-10 circles with 4-inch cutter. Place on greased sheet, cover, and rise 1 hour.

Step 3: Preheat griddle to 300°F. Spray with cooking spray and sprinkle with cornmeal. Cook muffins 10 minutes per side until golden brown.

Step 4: Cool on wire rack. Split with fork and toast before serving.

Recipe FAQs

Can I make the dough ahead of time beyond overnight?

Yes, the dough can rest in the refrigerator for up to 3 days. The longer fermentation actually improves flavor development. Just bring it back to room temperature before rolling and cutting.

Can I bake these in the oven instead of using a griddle?

While griddle cooking is traditional and creates the best texture, you can bake them at 375°F for about 12-15 minutes. However, you’ll miss the characteristic crispy bottom crust that makes English muffins special.

Why didn’t my muffins rise properly?

Check your yeast expiration date and water temperature. Old yeast or water that’s too hot or cold will prevent proper rising. Also ensure your kitchen isn’t too cold during the rising period.

More Amazing Bread Recipes to Consider

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5 from 1 vote (1 rating without comment)

Easy English Muffins Recipe

WANT TO SAVE THIS RECIPE?

My 2 Best Tips For Making This Easy English Muffins Recipe

WANT TO SAVE THIS RECIPE?