This recipe for homemade English muffins is simple and delicious, with a high-rising texture that traps and holds butter. The muffins are baked on a skillet, not on a griddle, and the internal temperature should be around 200°F on an instant-read thermometer. They can be cooked entirely on the grill or baked in a preheated 375°F oven for 4 to 5 minutes.
Store the muffins at room temperature for up to four days, or in an airtight container for up to one week. The recipe is easy to make, perfect for breakfast, a treat, picnics, friends, and family visiting. The muffins should be cooked on a skillet, and the internal temperature should be between 194°F and 210°F. If the muffins are under-baked and overly soft, bake them for about 3 minutes at 350°F.
If you don’t have an instant read thermometer, cut a muffin open and cook until the center registers around 200°F (93°C). If you don’t have an instant read thermometer, cut a muffin open and cook for 10-15 minutes or until the internal temperature is 205°F or the muffins are cooked through. A digital probe thermometer can also be used to determine when the centers are done, which is around 190-F to 195-F.
📹 Best Ever English Muffins
Make the most delicious, soft, and chewy English Muffins with all the nooks and crannies is so simple and fun! My recipe is …
📹 English Muffins full of Nooks and Crannies
My English muffins recipe totally delivers when it comes to getting those perfect nooks and crannies (no kneading and no special …
I just made this recipe this morning and allowed it to rise about two hours. It was absolutely the best English muffin ever. Just can’t compare with store bought. I used a large cast iron pan over very low heat. I also cut the parchment paper into pieces so that I rested each muffin individually in its piece of paper. That made it extra easy to carry each muffin to the pan without disturbing them and placing them onto the pan while removing the piece of parchment paper from the top.
Quick update. These turned out superb. The look like the ones from the store, but taste far superior. We gobbled them up with butter…because no one wanted to wait for the bacon and eggs that were suppose to go inside them! I have a couple I will serve for breakkie! Thanks so much for such an amazing approachable recipe!
I’ve made these before. I love making yeast breads. My favorite is jalapeno cheese bread. That is also my family’s favorite. When I start my yeast I sometimes make a ‘slurry’. It was a technique I picked up from a baker. She would mix equal parts of warm water to flour and then add her yeast. After abput 20 minutes she would have a bubbly bowl of flour mix. Usually when I make bread I just add all the ingredients together. I have never had inactive yeast. I buy yeast a pound at a time and keep it in the freezer. Great article though.
I’ve just made this recipe for the first time, and it’s great in terms of taste and texture. Lots of nooks and crannies just like Thomas’ or Bays. Working with the dough after turning it out was VERY difficult. I’d suggest dusting the top of the dough, which becomes the bottom once turned out from the bowel, with generous amounts of flour and corn meal. Very sticky dough.
Small town here only has one tiny store. Crumpets (English muffins) are only sometimes available and only in the freezer section because they can’t sell them before they go stale. The store is going to notice a big difference in their sales from me because now you’ve taught me how simple these are to make for myself. As it is, I have fruit trees, a vegetable garden, and now no need to buy their muffins, lemon curd, bagels, puff pastry, sprinkles, and everything else you have shown us how to do for ourselves. I can’t thank you enough for your wonderful recipes that are much better than store bought.
This is extremely Instructive and exactly what I was looking for! Although directions are succinct, I have one question being a newbie… I have never left anything to rise in the fridge overnight. So before I bake them in the morning do I let them come to room temperature? You mentioned putting them in a warming area so I’m not sure. I think that applies to letting dough rise if you plan to cook them immediately thereafter. Can’t wait to try these! Thank you again.
They way I learned it to get it more fluffy is to carefully turn them over to the second side while in the pan. You can see how the muffins looses the air air when he flips it so quickly. Great recipe and tutorial, will try it out later! 🙂 Edit: Sadly the dough is way too wet. I had to add a ton more flour to get anything going. Might just be the German ingredients.. who knows.
I just made these English muffins for breakfast today. I started dough day before. The muffins came out amazing! I followed your instructions exactly. Nice and big not tiny like the store bought I am enjoying a muffin now with butter and fresh jam. Thank you so much for all your detail work so we all can get it right the first time
Hi Preppy kitchen. I love your articles and your positive energy! Could you please add in how people can make the recipes in articles who don’t havr a stabd mixer or thermometer. I dint have any if tjose kithcrn toll, ibhave very few baking tools. I would appreciate it so much because i really want to try out thre recipes.
I have already found this recipe on your website before this article was made. They are soo delicious but if you life in europe you really need to take more flour. My dough was 3/3 times to wet and I needed some extra to get the dough like him. But if you get it right ohhh my lord these things are incredible. Just make some extra and put it in the freezer and if you want some, put them in the toaster. Thank me later :).
Mine, for the most part, resemble flatbread. I took it as a bad sign when the dough traveled up the beaters and into the workings of the mixer. It rose nicely and resembled the dough in the article. I did everything you did; however, the dough was just so darn sticky. It even stuck to the parchment paper. Not even one of them looks normal. Either they look like flatbread or they are taller on one half, and flat on the opposite side due to sticking to the paper and stretching, which caused deflation. I will say, they tasted like English muffins. There was just nothing to split, so I buttered the top and ate it that way.
The most perfect recipe I’ve tried on YouTube. Just made them and came back to say that these are the best… to anyone perusal, just follow the recipe, don’t guess, don’t change it… wet doughs always throw people off! …and the best thing about your recipes and articles is that you always cover things like that. My wife who is from china always demolishes everything I’ve made from your articles… honestly, she says… can you make gay guy vanilla muffin please, so delicious! Take that as you will!
These were quite good and came out nicely. Two thoughts 1 I’m missing the tang that I like from that well-known storebought English muffin. I am wondering if buttermilk would be an alternate choice and if it would add a more tangy flavor? Two: Since you are not heating the griddle until after the second rise, would it be possible to just let them rise on the cast-iron griddle instead of trying to transfer them after the second rise? (I have more than one griddle.) Again, thank you for this wonderful recipe!
Thank you for this recipe, They look fantastic and very appetizing. I only have English muffins when I’m in a restaurant because I don’t like the ones I buy from the supper market. I will follow your recipe to make them at home & I hope I succeed . Was that corn meal you put in the skillet? Thank you again 😍
Hello John! Love your articles. I have a doubt and I was hopping you could help me with it. Actually I’m using a very basic mixer. Nothing fancy, but gets the job done. But now that I’m starting to bake more heavy doughs, and I’m in need of a new mixer. One that is more powerful, but I don’t know which one to buy. Which one would you recommend?
First, I need to start sending you my pics of your recipes to your IG account to show you how awesome these delicious aromatic delights that bumped up our breakfast sandwich!!! and your other recipes. And let me tell you, YOU are the bomb you have not only the pictures of what we need to make the recipes, but you have the link to the kitchen tools/gadgets of your favorite things to use!!!! I just Can’t tell you how this makes life so much simpler!! Happy Cooking and baking!!!! and your farm is a dream come true!!!
I can’t wait to try this. One difference that I’ve learned from baking bread with high-hydration dough is to keep the 3″ ring and your hands wet with cold water rather than adding more flour. Even the slackest dough releases immediately, and you haven’t added any extra flour to reduce the hydration of the finished product (and therefore reduce the hole size). I’m looking forward to home-cooked English muffins over the weekend.
I just made your english muffins this afternoon and my gah, they are freaking amazing! They are definitely super easy to make (even using a wooden spoon to mix as I do not own a stand mixer..just requires arm muscle). I slathered on some butter and honey and fell in love. Thanks so much for sharing your recipe!
I made this recipe and I thought that I followed the recipe exactly. I weighed the ingredients where possible. I knew it was supposed to be loose and lax, but even after more than an hour rise it had the consistency of a batter and stuck to everything. In order to be able to handle it at all I had to add a TON of flour, and even then I couldn’t handle the “dough” without having to flour and scrape my hands. Where did I go wrong?
If you like English Muffins and have not tried this recipe yet, you must do so tonight. The Title of this article is so correct, “Best Ever English Muffins”. I “fried” mine on an electric griddle on high and covered them with a stainlees steel 9×12 baking pan–got excellent results and the cover helps them cook through!
He’s right … these are far superior to store bought. I have never eaten a muffin without jam, butter, or making it into a breakfast sandwich. Well, couldn’t resist eating my scrap muffin without butter. Yummy! Made two dozen. Gonna make his Brioche Buns as soon as my eggs and butter come to room temp. Thank you for inviting us to your Preppy Kitchen!
Thank you, Preppy Kitchen. Your recipe seems to be THE one I’ve been looking for, with nooks and crannies inside. I’ve done a lot of research, tried a hundred different ways, but never achieved the quality of the Thomas’s English Muffins or the McDonald’s English muffin. Now, I’ll try it your way. God bless you!
PLS ANSWER..I really want to make the brownie for my mom’s birthday. Hi I was perusal your articles and I had a few questions. When you made the fudgy chocolate brownies, did you use all purpose flour or wheat flour? Also I dont have an oven currently. Can I bake the brownies in my microwave at convection or oven is needed? Also dont we have to add baking soda in the brownies? And shouldnt we preheat the oven while making the brownies and cookies? If yes, then at what temperature?
After setting off the fire alarm with my first 4 attempts at your delicious recipe, I finally got past that problem by spraying my stainless steel frying pan with a coating of olive oil cooking spray. Between that and getting the heat of the pan just right, I can now enjoy this wonderful recipe of yours, without a kitchen filled with smoke. lol p.s. My dog begs me for these.
I just revisited this article with my 4 year old son, as we made english muffins together. Seeing your dough art and hearing your wonderful explanations really gets us both in the mood! What can I say?! What an absolute riot this must be for your former students. I can’t imagine having a teacher that I adored… and following their baking creations on YT. LOVE IT.
I never understood the measurement in cups. Is it a big cup? is it a coffee cup? Is it a small cup? why not use real mesurments like mililiters or grams or ounces, etc. I think cups are so relative. Here in Europe a cup could be a tea cup or a coffee cup which is in some places very small, etc. you get the idea. Can you put the mesurements in “real” measurig amounts? Thank you.
I just made this and it’s definitely a winner — the results were delicious and just as described. My family enjoyed these with plain butter, not toasted, and we loved them. I let the dough retard overnight in the refrigerator, and the results were marvelous. The only flavor element I’ll adjust next time is a matter of personal taste — we’ll increase the salt to 1 1/2 tsp or even 2 tsp. Here are a few notes from my first time working through this: 1. My biggest challenge was getting the muffins to release from the parchment paper just before cooking. The dough is REALLY slack and sticky, and mine stuck to the parchment paper like glue. Next time, I’m going to use lots more corn meal on the parchment paper before transferring the dough. The ones I had the easiest time with had lots of cornmeal under them 2. Use lots of flour on the work surface when initially spreading out the dough for cutting. I didn’t use enough, and I think that contributed to my challenges getting the muffins to release from the parchment paper — I think more flour before cutting would make the disks dryer on the bottom and therefore less likely to stick. 3. Go slow on the oil used in the bowl for the first rise and retard. I put in too much, and my resulting dough had more oil than was optimal. This contributed to the overall stickiness. 4. Use a BIG bowl when retarding overnight in the refrigerator. My dough got at least four times larger, maybe more. I was afraid it had over-risen, but it was fine. Still, be sure to choose a bowl with lots of room.
Thank you, thank you, thank you! I have made several different muffin recipes. None have been worth the effort, so far. I kept buying them from Wolferman’s. You are such a wonderful teacher. I will give homemade muffins one more go with your recipe. I can’t wait to add flavors too, since your recipe will undoubtedly turn out wonderful. Happy baking/grilling everyone!
Tried this recipe, the dough was too wet. Was not sure if I should add more flour. I could not cut with a cutter, had to scoop with a spoon and try to shape. I cooked them anyway but they did not puff. They were heavy and dense.May try this recipe again adding more flour or search for another recipe.
I absolutely love how the written recipe differs just enough from the article to ruin my morning. 🙄😐 For those reading this, be aware that if you refrigerate your dough overnight, you have to take it out and leave out for one hour before continuing with the cutting steps. He does not mention this in the article.
You’d think it was 2020 again! I buy groceries and have them delivered due to my age. I couldn’t find cornmeal so I ordered a package of grits (I’ll eat the rest for breakfast thank you!) and a box of corn muffin mix. Just to see what I can use. I also have a mortar and pestle so I might grind the grits ever such a tiny bit. I am so excited to try your recipe. I am NOT a baker and want to learn. So… this is my 1st try at rising dough. Wish me luck! Thanks for the recipe <3
I did something wrong cuz my dough was watery as heck and I had to add flour to make it somewhat manageable. I weighed out the flour. Used a Pyrex to measure out the fluids… Used kerrygold butter…. King arthur All purpose flour. And i got goop. I thought maybe it would harden up after the first rise… Nope. In fact it was bubbling. I had a super hard time… Maybe I’m dumb I dunno
Wow! I made your recipe. These are the best English Muffins EVER! I will never purchase an English Muffin again, not even Bays, which are the best in the market. My only problem is the 3 inch cutter–mine expanded so much in height and width, that I ended up with sandwich size muffins. I used a small tuna can for the cutter and a double batch yeilded 19 huge muffins. Perhaps if I patted the dough thinner than the 1 inch to start, they would not have grown so large. Thanks a million for this recipe. Also, I am making Pizza today. In the stage where the dough mix is still runny, I mixed it for 10 minutes untill the dough started to throw strings, then completed the dough. I wonder if this is the only secret I have lacked in the past to make NY Style pully and chewy thick crust?
Well, I’ve made your recipe twice and here’s what I think. They are very tasty. But, for me, the texture is not what I’m looking for. Too much like bread. I tried using bread flour to get a “tougher” texture (what I’m striving for) as the notes in your recipe state, not much difference. Don’t get me wrong, they are very good. I still like the store bought Thomas ones better. (Texture). Im still searching.
This is my second time making them using your recipe. My dough (even after 7 minutes in the same KA mixer with the same paddle) is still quite a bit more liquidy than yours, but I’m measuring my flour with a scale too, (like you) so I keep wondering if my scale is off. However, they are turning out really good! Just having a harder time keeping their shape since it’s not as thick as your dough. Would you suggest more flour? Or longer on the mixer? Thank you!
Just came across this recipe. My daughter has a severe sunflower allergy. We love English muffins, however, all the store bought ones have as one of the ingredients “vegetable oil”, which more often than not includes sunflower oil. This recipe is absolutely amazing. Much better than store bought, easy to make, and she can eat them. Thank you!! Best English muffins ever!!
WOW i am doing some muffins tomorrow. I live in the Philippines these days but so much miss English muffins (Thomas) along with so many other foods from the states. I found English muffins here once in the 5+ years i been here and never could find them again. They wore far from the best i have had but better then nothing. I am looking forward to making your receipt tomorrow and enjoying a taste from home. Only other way i can enjoy an English here is at McDonalds.
For those wondering if you can make these without a stand mixer, the answer is absolutely!! You can us a wooden spoon,but if you’ve got a dough wisk or can get one (they are not very much mony & very easy to find on Amazon) it will make mixing an absolute dream. I honstly learned how to make these by hand first. Before this article I had not thought to use a mixer. You could put “diy English muffins without a mixer” into the YouTube search bar & there would be lots of options. Or if you’d rather, this is a great demonstration on how to make the dough by hand. youtu.be/ALR6ARxqyYY
Works perfectly! Thank you! 🙂 First my dough has risen huuuge but came out too runny. Added a tad more flour and sent it to rest again for 2 hours. Luckily it has risen again. And, the first batch I cooked in a simple non-stick pan, and the second in cast iron skillet. Cast iron makes a huuuge difference indeed! 🙏🏼
I love this english muffins recipe but don’t use just any butter, If you want to taste what you’ve been missing try them with Minerva Brand Amish butter, it is authentic, absolutely top quality butter. I kid you not, you will be astounded at how fantastic your english muffins will taste. You will loose your mind. 🤪🤪🤪🤪
I just made these and although they turned out to be delicious, I have to say that my dough looked nothing like yours. It was nearly impossible to handle because of the amount of liquids. Especially when transferring them from the parchment paper to the pan. As a consequence, most of them were badly deformed and flat. I will be making these with less water to be able to shape them. (I used plenty of flour and corn meal)
i made these and they were okay. I put the dough in the fridge overnite as he suggests, but he says to let them sit out the next morning for “an hr” before cutting them out. After only one hour, my dough was still quite cold (even sitting in my oven with the oven light on), so I would advise taking them out at least 3-4 hrs the next morning to fully rise and warm up. I also don’t know if leaving them in the fridge overnight really made that much, if any, difference in the flavor. They weren’t all that flavorful so I’m not sure what they would have been like if I’d completed all the rising and cooking the same day. Other than that, they were okay…nothing outstanding, but they looked like English muffins and toasted up for breakfast, a nice change from store bought or regular toast in the morning.
I love this recipe, it’s well explained and detailed, however…… when I tried it, it was a near disaster. The whole thing was just too liquid, perhaps because I’m in Europe and it has to do with the differences in flour and moisture retention? The dough spread out too much from the start, moving the circle of dough from the cutter to the tray was nightmarish and once it had risen again I had to cut up the paper into individual squares and literally scrape the dough off the paper. But… once cooked (looking like drop pancakes), they were delicious. Will try again…
I was just thinking yesterday about how lazy I am that I do not want to go to the grocery store just for Thomas’s English Muffins, and today, bam! Here is John Cannel with an English muffin article. Saved the day because it’s a five-mile walk from here to the store and back for just some muffins, man. Thanks, John!
Beautiful! Thank you so much for sharing. My husband and I are trying to be a scratch kitchen and I love English muffins but I don’t want to buy from the store with all the preservatives that are in that. I am going to try these and I know it’ll take me a few tries but once I get it down these are going to be apart of my make ahead of time breakfast sandwiches I plan to make for while I’m in post-partum recovery ❤❤ you made a pregnant mama’s day. Thank you for being such a blessing again and sharing your recipe
I used an electric skillet to cook these because the temperature is more regulated compared to a skillet on a burner which just keeps getting hotter. The dough is hugely soft and messy to work with. Making balls rather than trying to cut rounds and then transfer them might have been easier to do. If Thomas’ English muffins are your gold standard, then you will find these are much softer and more tender and taste like bread, not like Thomas’.
I thought I didnt like english muffins but after making and tasting this recipe I now crave them. These were so good! I cant believe the difference between fresh homemade ones and store bought, it’s like night and day. It was also super easy to do by hand and minimal effort and clean up. This is going to be a weekend staple for my household!