Homemade English Muffins Recipe | Yummly
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Homemade English Muffins

Susan Mertz: "Way better than store bought! The dough was too w…" Read More
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Homemade English Muffins

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  • 2 1/2 cups all purpose flour
  • 1/4 tsp. instant yeast
  • 1/4 tsp. salt
  • 2/3 cup milk
  • 1/2 cup water
  • 1 Tbsp. butter
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    NutritionView More

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    Calories150Calories from Fat20
    Total Fat2g3%
    Saturated Fat1g5%
    Trans Fat
    Calories from Fat20
    Total Carbohydrate28g9%
    Dietary Fiber1g4%
    Vitamin A2%
    Vitamin C0%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Reviewer Profile Image
    Susan Mertz a year ago
    Way better than store bought! The dough was too wet to transfer nicely to the pan so next time I would definitely put some cornmeal down and cut the parchment paper into squares. I let it prove for 18 hours and it was perfect. I cooked them on medium low heat for about four minutes on each side. I especially loved the video that went along with the recipe! It was very helpful for my first time making these.
    Reviewer Profile Image
    Patricia 2 years ago
    The only English muffin I will make now. This was beyond my expectations so simple, delicious and worth waiting for.
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    paula wiid 2 years ago
    Have made these over and over. They always turn out amazing and the dough is very easy to make and work with. End result is 1000% better than store bought.
    Reviewer Profile Image
    AgileChef 2 years ago
    These English Muffins came out very nice the texture was soft perfect for toast good for first trying recipe
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    April D. 2 years ago
    So cool, I made English muffins! My first time, so some lessons: plan ahead; requires 12-18 hrs proofing. They're easy, but time consuming. Next time I'll double salt. Dough is super sticky; next time will try wax paper for easier release. Speaking of sticky, I cut the parchment into squares to transport to the skillet because the dough would stick to the spatula. Using seasonings and having fun with different flavors is something I'm looking forward to in future iterations. I made a batch with just steam, and one with butter. The steam ones ended up looking as you'd expect, stout, tall. The butter fried ones spread out, much wider than their steamed brethren. Edit: I made a batch of dough with inactive yeast; didn't realize until 12 hrs later when it hadn't risen. Argh. However, instead of tossing out the dough, I rolled it out and cooked in a pan like tortillas. They ended up somewhere between naan and tortilla thickness. Delish as a flatbread!
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    Clickster 2 years ago
    Truly Excellent! For liquid, I substituted in 1 cup of oat milk and <1/4 cup of water (non-dairy milks are typically more watery than true milk). Knocking off 1 star because the recipe says "1/4 tsp of instant yeast, whereas I believe it should say "1/4 oz" (which is equivalent to 2.25 tsp. It would be said for a first-time baker to be mislead by this.
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    Breah 2 years ago
    They were pretty tasty but just very time consuming. I will have to plan better next time for the last 45 minute rise. My husband said he doesn’t see anything fantastic about these that make them better than store bought. I liked them though!
    Reviewer Profile Image
    Josh Beadle 3 years ago
    amazing! better than store bought by a long shot
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    Pina Diana 3 years ago
    2020-01-16. Easy to make, added cornmeal to top before cooking on the electronic grill. Made with 1/4 whole wheat flour. Delicious
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    Nadia Niazi 3 years ago
    I used whole-grain spelt flour, they didn’t turn out as fluffy but tasted great nevertheless 😊