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Homemade English Muffins

English Muffins

Super easy and delicious! The whole family loves these!


  • 4 1/2 Cups Flour
  • 2 tsp Yeast
  • 1 1/4 tsp Salt to taste
  • 2 Tbsp Sugar
  • 1 Large Egg
  • 3 Tbsp Softened Butter
  • 1 3/4 Cup Lukewarm Milk
  • Cornmeal Sprinkling on Griddle


  • Combine all ingredients (except corn meal) in the bowl of a stand mixer.
  • Beat with the flat beater paddle until dough comes away from the sides of the bowl.  The dough should be smooth and shiny and very soft. Usually takes about 5 minutes.
  • Scrape the dough into a rough ball, put the ball in a greased large bowl, cover and let rise for 1-2 hours.
  • Sprinkle the cornmeal on a cold griddle.
  • Deflate the dough ball and divide into 16 pieces.
  • Shape each ball into a smooth ball and flatten until 3″ to 3 1/2″ in diameter.
  • Cover dough balls and let rest for 20 minutes. This will allow them to puff up a bit more.
  • Cook the muffins on low heat for 7-15 minutes on each side. They will have a nice golden brown crust. The center of the muffin should be 200 degrees.
  • Remove from the griddle And cool before storing in an airtight container.
  • If you want the nooks and crannies, split the muffins with a fork and do not use a knife to slice them.



Easy and delicious. I highly recommend making a double batch to put some in the freezer. These go quick in our house!