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I love recipes like this—simple, comforting, and made with ingredients I recognize and trust. These homemade English muffins have become one of those quiet kitchen staples in my home. They’re the kind of thing you make once, realize how doable they are, and then wonder why you ever bought them from the store in the first place.
For me, choosing homemade whenever I can is about more than just flavor (though these are so much better). It’s about knowing exactly what’s in my food, slowing down just a little, and reconnecting with the rhythms of everyday kitchen work. Making homemade English muffins from scratch feels especially satisfying—bread-making in its gentlest, most approachable form.
Why I Love Making Homemade English Muffins
English muffins look humble, but there’s something quietly magical about them. That signature crunch everyone loves? It doesn’t come from the oven—it happens right in the skillet. As the dough hits the hot pan, the cornmeal toasts and creates that golden, crisp exterior, while the inside stays soft and fluffy.
They’re also endlessly adaptable, which makes them perfect for simple meals and slow mornings:
- A warm pat of butter with a drizzle of honey
- Homemade jam or fruit preserves
- Smashed avocado with sea salt
But if I’m being honest? An egg sandwich on a homemade English muffin with melted cheddar cheese is my absolute favorite breakfast. There’s just something about that combination—the crisp edges, the soft interior, the savory egg and cheese—that feels deeply comforting and completely satisfying. It’s the breakfast I never get sick of.
A Kitchen Philosophy I Try to Live By
I try, whenever possible, to eat foods that are homemade so I know exactly what’s in them. Not perfectly, not obsessively—but intentionally. Making things from scratch, whether it’s bread or pantry staples, helps me feel more connected to my food and more grounded in the everyday rituals of home life.
That same philosophy runs through many of the recipes I share here. If you enjoy making homemade English muffins, you might also like these from-scratch kitchen staples:
- An easy baking mix I keep on hand for simple meals:
- A slow, nourishing sourdough starter that can be used to make many different things. Here’s a few:
- How to make tomato paste at home, perfect for pantry stocking:
- Fresh, tangy homemade sour cream
- My cozy, always-useful homemade cornbread mix
- A simple, from-scratch cranberry sauce that’s nothing like the canned kind
- Sweetened condensed milk made at home, ideal for baking, coffee, and cozy treats
All of these recipes come from the same place—a desire to eat simply, seasonally, and with care and self reliance.
Easy Homemade English Muffins (Makes 8)
Ingredients
- ¼ cup lukewarm water (105–110˚F)
- 2 teaspoons instant yeast
- 1 tablespoon honey
- 1¼ cups + 1 tablespoon buttermilk (I make my own with milk and lemon juice)
- 3 tablespoons melted butter
- 3½ cups all-purpose flour, plus extra for shaping
- 1½ teaspoons kosher salt
- 2-3 tablespoons coarse cornmeal (for coating)
Instructions
- In a large bowl, combine the lukewarm water, yeast, and honey. Let it sit for a minute or two until dissolved.
- Stir in the buttermilk and melted butter.
- Add the flour and salt, mixing until a soft dough forms.
Cover and let rise for about 1 hour, until puffy and doubled.
4. Turn the dough out onto a lightly floured surface and gently pat it to about ¾-inch thick. Cut into rounds.
Coat each round lightly in cornmeal and let rest for about 15 minutes.
5. Cook in a dry skillet over medium-low heat for 4–5 minutes per side, until golden and cooked through.
6. Transfer to a 350˚F oven and bake for 5 minutes to finish the centers.
Crunchy on the outside. Soft and fluffy inside. These homemade English muffins turn out beautifully every time.
A Final Thought
Making homemade English muffins feels like reclaiming something small but meaningful—one less store-bought item, one more moment of presence in the kitchen. Whether you enjoy yours sweet, savory, or piled high with egg and cheddar like I do, I hope this recipe brings a little warmth and simplicity into your mornings.
Easy Homemade English Muffins
Equipment
- Wooden spoon or dough whisk
- Rolling pin or hands (for shaping)
- Biscuit cutter or glass
- Skillet or cast iron pan
Ingredients
- ¼ cup lukewarm water 105–110°F
- 2 teaspoons instant yeast
- 1 tablespoon honey
- 1¼ cups + 1 tablespoon buttermilk
- 3 tablespoons melted butter
- 3½ cups all-purpose flour plus more for dusting
- 1½ teaspoons kosher salt
- 2 -3 tablespoons coarse cornmeal for coating
Instructions
- In a large bowl, combine the lukewarm water, yeast, and honey.
- Stir in the buttermilk and melted butter.
- Add the flour and salt, mixing until a soft dough forms.
- Cover and let rise for 1 hour, until doubled.
- Turn the dough out onto a lightly floured surface and gently pat to ¾-inch thickness. Cut into rounds.
- Coat each round lightly in cornmeal and rest for 15 minutes.
- Cook in a dry skillet over medium-low heat for 4–5 minutes per side, until golden.
- Transfer to a 350°F oven and bake for 5 minutes to finish the centers.
Notes
- The signature crunch comes from cooking in the skillet—don’t rush this step.
- These freeze beautifully once cooled; split before freezing for easy toasting.
- Perfect for egg and cheddar breakfast sandwiches, butter and honey, or homemade jam.
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it would be awesome if you had a .pdf download available for this recipe
Thanks so much for reading. If you scroll all the way to the bottom of the post, there’s a printable recipe card there for you. I hope that helps!