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.
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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.
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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Easy English Muffins Recipe
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
Nutrition
How To Make English Muffins
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
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.
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.
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
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram.
Becky
I’ve always wanted to make english muffins! These are now on my list!
Vickie S.
Oh my goodness, I made these English muffins yesterday and they came out perfect! The only thing I changed was that I don’t own a griddle, but I do own a huge paella pan, so I placed them on it, all towards the middle before the sides start curving. I estimated the temp and just went by touch while I watched them. It was easy! I must say I’ve tried quite a few English muffin recipes over the years, and although I love a good challenge, they are not the easiest things to make. Barbara, this recipe is not only the easiest, but tastes the best by far! Sooo much better than store bought. Thank you so much!
Barbara Schieving
Thanks Vickie! Your comment really made my day. I’m so glad you loved them. Thanks for sharing how you cooked them without a griddle. Great idea.
Vickie S.
And I’m a picky baker, so thank YOU!
leslie
Ohhhhh. I adore English Muffins! I BET these are sooooo much better than the packaged variety!
Coleen's Recipes
I am SO going to make these. Powdered buttermilk is great to have on hand and very easy to find for so many things. Thanks for sharing, I’m eager to try this.
April
Hi Barbara, these look so delicious. My husband and I love English muffins; yet I was wondering if I could substitute whole wheat flour in place of the white flour? Have you ever thought of making Whole Wheat English Muffins? I’ve only ever seen them in the grocery store once and I believe they’re healthier.
Barbara Schieving
Hi April – I haven’t tried it, but I’ve had good luck with substituting half the flour with whole wheat pastry flour in my baked goods. I’ll have to give it a try soon.
April
Excellent! I’ll have to try them 50/50 but first to find the Buttermilk powder up where I live won’t be an easy task. Thank you Barbara.
Teresa
Wow, Barbara, I’m so impressed! You are amazing. These English muffins look spectacular, too.
Marie
I don’t have an electric griddle. Can you suggest a stove-top or oven method for cooking these?
Barbara Schieving
Hi Marie – I haven’t don it, but you cook them in batches on the stove top in a heavy skillet over a medium low heat.
Georgia @ The Comfort of Cooking
I love how easy these are, Barbara! All those perfect nooks and crannies are calling my name & begging to be slathered in butter and jam!
Crystal | Apples & Sparkle
I LOVE the fact that this is a make the night before recipe. Not so much work to do in the morning. : )
Isabel in Spain
Hi Barbara, my family and I are big fans of English muffins and whenever we are in the states they are our breakfast staple for the duration of our stay. So it is great to see this pretty easy recipe to make and enjoy here in Spain. My problem is that although I can purchase buttermilk thanks to LIDL a German supermarket chain which carries it I cannot find buttermilk powder. How then do I make the change in the recipe? How much buttermilk should I substitute for the powder? Thanks for all the great recipes!! Hoping to hear from you soon…
Barbara Schieving
Hi Isabel – so glad you enjoy my recipes! I haven’t tried it with buttermilk, but I would try using 3/4 cup buttermilk and 1/4 cup water instead of the 1 cup water. Also, I’ve added an update below the recipe with a link to other suggested substitutions for buttermilk. Enjoy!
Letty Flatt
Ahh–the powdered buttermilk trick. Always keep it in the pantry. These look perfect.
Melissa @ My Recent Favorite Books
These look so good!
I haven’t tried English Muffins in a long time, and your photos look delicious!
Carol at Wild Goose Tea
OMG these actually look easy. I would love love love to make my own English muffins. My website pairs food with tea, so you can source back and see why I am jubilant. Thank you!!!!!
sippitysup
Job well done. They certainly look perfect. GREG
Anna
These look amazing! I’ve always wanted to try making English muffins at home. Where can I find buttermilk powder? I don’t think I’ve seen it before but maybe I just wasn’t looking hard enough. And would regular buttermilk work instead? Thanks!
Barbara Schieving
Thanks Anna! Powdered buttermilk is usually easy to find at the grocery store. Just look in the baking aisle. I didn’t try it with buttermilk, but I assume regular buttermilk would work, although you may have to add a little water as well because buttermilk is thicker.
Carol
These look delicious and I can’t wait to try them! Can you recommend a substitute for the cultured buttermilk powder if I don’t have any? Thank you!
Rocquie
I have a note, right here on my desk, to make English Muffins. Now you have done all the research and testing for me. Thanks! They look perfect and I can’t wait to try them.
–Rocquie
Carol
I was just telling Bob that I need to start making English Muffins rather than buying them because they’ve gotten so skimpy in the store. Crispy on the inside English Muffins are our bun of choice for burgers…and what’s better than homemade? Can’t wait to give these a try.
Thanks Barbara 🙂
Rosa
They look perfect! A wonderful breakfast treat.
Cheers,
Rosa
Averie @ Averie Cooks
Totally PERFECT! Pinned 🙂 would love this for breakfast!