Easy Homemade English Muffins
These homemade English muffins are crisp and golden on the outside, soft and fluffy on the inside, and cooked right in the skillet for that classic crunch. Simple ingredients, no mystery—just comforting, homemade goodness.
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.
Tried this recipe?Let us know how it was!