Last updated on January 29th, 2017
According to my taste buds, homemade English muffins are the best English muffins of all. They’re yeasty, chewy, and deliciously-sophisticated. They’re a snap to make, too. If you can whip up a pancake batter, you can whip up some nook-and-cranny bliss.
Note: This is my new, improved, recipe for English muffins. It’s even easier than the version I published back in 2012.
Another note. You’ll need some metal rings for this recipe. English muffin rings are 3 1/2 inches in diameter, and 1 1/4 inches deep. I purchased mine from a local kitchen-supply store for $1.75 each. Similar rings can be purchased for a song from Amazon. Here’s the linky.
A final note: Let’s make some English muffins!
To start, pour 1 cup water and 1/2 cup milk into a glass measure, and heat until warm (100°F) — about 45 seconds in the microwave oven.
No microwave oven for you? Use a saucepan, dude.
Pour the warm liquids into a large, forest-green bowl…
Add 2 1/4 teaspoons (1 packet) active dry yeast…
Then add 2 1/2 cups all-purpose (or “plain”) flour…
And stir the mixture 100 times in the same direction. Stirring in one direction helps the strands of gluten to develop. (Gluten is the protein in flour that gives wheat breads a wonderfully chewy texture.) The finished dough will have the consistency of thick pancake batter.
Cover the bowl with plastic wrap, and set it someplace warm until the batter doubles in size, and is filled with bubbles — about 1 1/2 hours.
While the batter is rising, snap several pictures of your sleeping beagle, and post them on your Facebook page.
Now dissolve 1 1/2 teaspoons of salt in 3 tablespoons of warm water…
And sprinkle it over the batter. Then stir in the same direction 25 times, to deflate the dough and to incorporate the salt. Cover again, and let rest until doubled in volume and bubbly — about 1 1/2 hours.
EGAD — IT’S ALIVE!!! It’s great fun to watch the batter bubble and burp towards the end of the second rise. These bubbles create the nook-and-cranny nirvana you want.
Now arrange the metal rings in a large skillet set over a medium-low flame, or in an electric skillet preheated to 300°F. Spray the inside of the rings and the surface below them with vegetable spray.
Oh. Need an inexpensive electric skillet for your English muffin-making adventures? I use this one.
Then ladle the thick, sticky batter into the rings, filling them no more than halfway full.
Cover the skillet, and cook until the tops of the muffins feel dry to the touch — about 8 minutes.
Then, using tongs, remove the rings (they’ll slip right off)…
And flip the muffins over. Cover the skillet, and bake until done — 4-5 minutes.
Transfer the muffins to a wire rack, and let ’em cool to room temperature.
And then…
Brace yourself for something that puts store-bought English muffins to shame.
You can toast these babies (or burn them in the broiler, as I did just now) and top them with your own, glorious homemade butter…
And as-is (or toasted) for superior sandwich and hamburger buns.
I hope you’ll give these English muffins a try. Again, the’re easy to make, and heaven to eat. They freeze perfectly well, too. Just seal them in a plastic bag after they’ve cooled.
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Here’s the printable:
These English muffins are everything their store-bought counterparts are not: yeasty, chewy, and irresistibly delicious. And would believe they are a cinch to make? If you can make pancake batter, you can make this nook-and-cranny nirvana.
Ingredients
- 1 cup (240ml) warm (100°F) water
- 1/2 cup (120ml) warm (100°F) milk
- 2 1/4 teaspoons active dry yeast
- 2 1/2 cups (340g) all-purpose ("plain") flour
- 1 1/2 teaspoons salt dissolved in 3 tablespoons warm water
Instructions
- In a large bowl, stir together the water, milk, and yeast. Add the flour, and slowly stir 100 times in the same direction to activate the gluten. The dough will have the same consistency as a thick pancake batter. Cover with plastic wrap, and set someplace warm until the batter doubles in volume and is bubbly -- about 1 1/2 hours.
- Sprinkle the dissolved salt over the batter. Then stir in the same direction 25 times, to deflate the dough and to incorporate the salt. Cover again, and let rest until doubled in size and bubbly. (These bubbles create all those nooks and crannies you want.)
- Preheat a large skillet over a medium-low flame. (If using an electric skillet, preheat to 300°F). Arrange up to 6 (3 1/2-inch-diameter) English muffin rings in the skillet. Spray the inside of the rings, and also the surface below them, with vegetable spray. Then spoon or ladle the batter into the rings, filling them no more than halfway full. Cover the skillet, and let the muffins cook until their tops feel dry to the touch -- 8-9 minutes. Using tongs, remove the rings from the muffins. Then use a spatula to flip the muffins over. Cook this side for 4-5 minutes. Transfer to a wire rack.
NOTES: Feel free to double the batter. Left over muffins can be frozen. Just let them come to room temperature first, and then seal them in a plastic bag.
More from Kevin’s Kitchen:
Portobello Mushroom Burgers
Cecina (Gluten-free Tuscan Flatbread)
Sugar Cookie Tartlets with Lemon Curd Filling
Maureen says
Sounds wonderful.. What can I use instead of milk? I have a dairy free child. And would you be able to make sour dough english muffins.
Love the website.
Kevin Lee Jacobs says
Hi Maureen – First, welcome aboard. And next, you can use 1/2 cup (4 oz) sourdough starter in place of the active dry yeast. Omit the milk, and use 1 1/2 cups warm (100°F) water. Instead of 2 rises, just let the batter rise at room temperature overnight.
suzi fox says
I love this recipe. I have NEVER see a EM recipe and dislike store bought. I have printed & will try it.
and
love the fancy purple bling on your beagle. She has class.
Love this site Kevin.
gloria says
Do you think canning jar rings would work?
Connie says
This looks like a recipe that even I could do. I had no idea I could use my electric skillet in this manner. Thank you, Kevin!
Nancy R. says
So long instant potatoes!
Beverly, zone 6, eastern PA says
Wow, I am impressed AGAIN!
Those metal rings are the bomb.
Does Lily’s nap time “toy” have a name?
Dia says
I have been waiting for an easy to make recipe for muffins and again you have done it!! Thanks for sharing the step by step instructions, I may have goofed by not using my forest green bowl (lol). I have pinned this recipe so I will have it at all times. 🙂
GB says
When is the cookbook coming?
Louise Conn says
Kevin,
Love making english muffins !!
I saved my water chestnut cans and removed both top and bottom
They make wonderful rings to use for muffins and eggs ..
Thank-You for this wonderful site
Keep it coming
Kevin Lee Jacobs says
Hi GB – I’m working my fingers to the bone to get the cookbook finished. Taking pictures now. Thanks for asking!
Joni D. says
Am thinking that the Orange Blossom Honey I brought back to Minnesota from Florida will be wonderful on these … can hardly wait to try these!
Áslaug Ólafsdóttir says
This sounds perfect for me having a cabin without electricity, only a gas stove with no oven.
Maraya says
Kevin, have you ever tried these EM’s using bread flour? If so, what was the result?
I recently discovered your site, and love it!
Catharine R. says
Hi Kevin! I purchased the rings (they look like yours) from Williams Sonoma yesterday, and made these babies. THEY ARE AMAZING. And so easy! You are right — the difference between store bought and homemade is night and day. Thanks for the clear directions. I’m going to make a double batch now!
Kevin Lee Jacobs says
Hi Maraya – Welcome aboard! I’ve not tried the muffins with bread flour. But if you do, please report the results!
Hi Catharine R – I’m so glad you tried — and liked — the muffins. Enjoy your double-batch project!
Verlie Whitlock says
Your English muffin recipe just has to be tried, but I’m wondering if you also have a recipe for English crumpets? Growing up in England, I knew them as “pikelets” – my Dad said that soldiers in the Middle Ages in Britain would stick them on the pointed ends of their pikes (ancient weapons) to toast them on the bonfire. Here in Canada, they’re sold as “English
Crumpets” but they’re hard to get because everyone loves them and any new stock disappears very quickly – so a recipe for them would be just wonderful!
Kay Hirai says
Hi Kevin, I will definitely try these muffins. Can hardly wait to go buy the yeast and the frying pan today! By the way, can you post an easy recipe for Pop-Overs? I had lunch at Neiman Marcus the other day and loved the muffins they serve with every order.
Kevin Lee Jacobs says
Hi Verlie – Like you, I adore crumpets. Recipe coming soon!
Hi Kay – I published my recipe for popovers a few years ago. Click here to see the step-by-step: Perfect Popovers.
Branka says
Kevin thank you so much! What a lovely surprise to see the words English muffins in my email this morning. I’m going to make them right now! Knowing the recipe is from you l know it will be amazing.
Celeste says
I’m anxious to try these muffins. My husband and I agree that all of the recipes you’ve shared and I’ve tried are “keepers”. As for the homemade butter pictured, ….. it’s to die for! I’ve made two batches and George keeps looking for more!
Thanks Kevin.
Julie R says
I love anything to do with bread, and these muffins look so good. Kevin, it is nice that you include all of the little extra info for us, about where to get the muffin rings. Lily looks so cute snoozing next to her toy = )
Cat says
Wow yum and fun!
Judy Brown says
Making them now. I even have a lime green bowl! Planning dinner of creamy roasted tomato soup and
English muffins topped with gruyere.
Elaine r says
This recipe sounds and looks better than any I’ve tried before…and never repeated. This looks like a keeper.
Jean Bulger says
Can these English Muffins be baked in Electric stove oven? I want to make these.
LANA says
Ditto on all compliments ( in comments!) . You make ‘my day’, and a ‘fixed’ smile while reading. Do I DARE ask again, for the picture to print with the recipe. It is framed, and it says PRINT in the upper right corner, but it prints only the recipe ??? Mea culpa again? The computer is still rocket science for me. Please be gentle on the response so, that I do not turn into a turtle! thank you, Lana
Lainey says
Is there any reason this couldn’t be mixed in a stand mixer?
Kevin Lee Jacobs says
Hi Judy Brown – Do let me know how the muffins turn out for you. (Delicious, I hope!)
Hi Jean Bulger – These muffins are intended for stove top (or electric skillet) baking.
Hi Lana – My “print recipe” program doesn’t include the picture, simply because so many people complained that pictures waste printer ink. Sorry about that!
Hi Lainey – You can use a standing mixer if you wish, but you certainly don’t have to. It’s a no-knead batter than involves less than 2 minutes worth of stirring.
vickie says
Afternoon kevin,
This English muffin recipe looks quite easy. The great way you explain things makes me believe it’s possible. Thanks for all the time you take, to make cooking enjoyable.
Linda A says
Gluten sensitivity be damned! I’m tired of eating tasteless gluten-free bread. As long as I don’t
pig-out on them all at once, maybe I can enjoy these. They look wonderful!
Jean J says
Hi Kevin
My electric frying pan (as we call them in Oz) doesn’t give temperatures such as 300 degrees etc – it just says high, medium or low. Any idea what setting would equate to the 300 degrees?
Thanks
Kevin Lee Jacobs says
Hi Linda A – I hear you!
Hi Jean J – My best advice? Try “medium” heat. If the muffins are too brown when you flip them over, lower the heat just a tad. Hope this was helpful to you!
Judy Hines says
My mouth is actually watering! Maybe a slice of Theuret tomato later on? Just put my Theuret’s under the lights so they may begin to grow into their deliciousness.
Patti says
These look so good…I copied the recipe…But was wondering if you could use whole wheat flour.
Barb Gilligan says
hi Kevin, can I use all purpose gluten free flour? Oh how i miss bread, haven’t had a piece in 6 yrs.
Vivian says
I cannot wait to try these muffins! I love quick and easy recipes to try when I come home from work!
Cathy Geha says
I have read (and may have used) tuna cans with top and bottom removed for english muffin rings. I did buy some at one time but am not sure if I still have them. I made these over 20 years ago when they were not available where I lived…best ever eaten! I may have to try again…wonder if I can find the rings or tuna cans that would work? Also…where do you find a skillet that large with a lid?
Kevin Lee Jacobs says
Hi Patti – Probably you could get away with 50/50 whole wheat/all-purpose flour.
Hi Vivian – I’ve never tried these with gluten-free flour. Sorry!
Hi Cathy Geha – I ordered my electric skillet from Amazon. If you click the highlighted text under the 14th picture above (“I use this one”) you can read more about the skillet, and order it, if you wish.
Christine Pop says
Good morning Kevin, I always have a package of english muffins in my freezer for making eggs bennie for houseguests. My husband and I eat a ketogenic diet for health reasons, sadly does not include breads. But I am definitely going to try this recipie for a ‘splurge’! Thanks
Addie Bambridge says
Hi, Kevin – my Brit husband says that English muffins have nothing to do with England LOL
I have stiff hands and wrists from 25+ years of being a massage therapist so I’d prefer to use my candy-apple red standing mixer. Would you suggest the paddle or which attachment?
Addie Bambridge says
Blankety-blank spell check! That should have read paddle or whisk attachment – geez!
Cheryl hodges says
Thanks Kevin for sharing this recipe. I made some years ago and they turned out nothing like this so will use this one. Will try and make it with sourdough too.
Kevin Lee Jacobs says
Hi Addie – From what I’ve read, English muffins were invented by a British ex pat named Samuel Bath Thomas. Thomas opened a bakery in NYC in the 1880s, and sold the muffins as “Toaster Crumpets.” In regards to a standing mixer, well, I’ve never used one to make these muffins. So my best advice is to whisk the water, milk, and yeast by hand for 2 seconds. Then hook up the paddle attachment to your mixer, and blend, at the lowest speed, the batter for exactly 100 revolutions. Later, when you add the dissolved salt, blend for exactly 25 revolutions. Hope this works for you!
Addie B in Florida says
Ha! I will have to enlighten my Brit about these facts (not that he ever eats them – the muffins, I mean.
I’ll try using the mixer – I think the hardest thing will be keeping track of the revolutions – better not have a glass of sherry before I start! :-))
Thanks for your help, as always.
Judy Pennington says
Oh good heavens!! Is that home made Orange Marmalade on your muffins? Do you have the recipe for it? I refuse to buy store bought, it’s just not like home made which I haven’t had in years!
Jacqueline Marsh says
I just made these with canning lids and it works. They are thinner and you have to flip them with the ring on as there is a little lip on one side of rings. I also used a water chestnut can as another person mentioned and that works as well.
Maraya says
I ordered the rings you recommended, and they arrived with a recipe that differs from yours. There’s a LOT more flour in their recipe, a little less salt, and some butter. The second rise is done in the rings, and they are baked at a much higher temperature. Now I’m confused. Did you experiment with various recipes before discovering the best one?
Chris says
Delicious! I bought 4 circular cookie cutters and made these last Sunday. Starting another batch now. Thank you, Kevin!
Melissa says
Hello! I stumbled across your site when I was looking for cottage cheese pancake recipes. I really enjoy your writing style and quirky sense of humor. I explored the entire site, and I was inspired by severa articles. I can hardly wait to get into my kitchen tomorrow to try several of these delicious looking recipes …. Starting with the one above! Thank you for taking the time to share your creativity and talents with others.
Kathy Nicholas says
OK, first, this is an awesome recipe! I’ve been looking for a great english muffin recipe for two years. This is it. And here’s how I made it work for my covered skillet (also a Presto) which did not cook as hot as was referenced in the post. As far as ingredients, this is spot on. It produces a high hydration dough which is spooned, or as stated, ladled. Really! I made it twice this morning and ended with approximately 700 grams of very wet dough. So, I sat the work bowl on my kitchen scale and did a little subtracting to get 6 even sized muffins. And wait until you smell the aroma of this cooking. But, my cook time was very different. To get a completely cooked muffin, I went to 350 degrees for 9 minutes, removed rings and flipped. Cooking covered, another 9 minutes. Then I turned them once again (cover off) and let them sit in the pan for an additional 5 minutes. Make sure to let them cool before cutting with a muffin splitter (to give the best nooks and crannys). At 6 muffins calories are around 200 each. Next I’m going to try to get the fiber up.
Meghan Girroir says
Kevin,
I made the homemade English muffins and bean burgers-delicious!!! The English muffins to die for. Thank you Thank you!!!!! I cannot believe that I actually did this.
Kevin Lee Jacobs says
Hi Meghan – Thanks for taking the time to write. Kudos to you!
Linda B says
Interesting about stirring in one direction Kevin. Had never heard that, but makes sense! Looking forward to trying the recipe. Love your site. Always enjoy seeing what you’re up to! Take care, Linda B
Addie Bambridge says
I wondered about using gluten-free flour as well, but you mentioned in your video that the stirring activates the gluten in the batter, so wouldn’t using gluten-free flour defeat this objective and affect the texture, etc?
Cheers,
Addie
Kevin Lee Jacobs says
Hi Linda – Let me know how the muffins turn out for you!
Hi Addie – I’ve never made English muffins with gluten-free flour.
Gina Bruehl says
I get so excited when I see your emails in my inbox! You have an amazing sense of humor and you really make my day! Thank you for the funny, clever words. Oh…. and all of the wonderful recipes! By the way your new kitchen is beautiful. Now… time to go make those English muffins!
Big huge hugs to you from Northern California!
Linda says
Kevin
I am very happy to see an easy recipe for english muffins. I can’t wait to try them this comin weekend.
Annie B says
Tried them today. They are yummy. Never realized 100 stirs tests arm muscles. Thanks, Kevin!
Kevin Lee Jacobs says
You’re welcome, Annie. So glad you liked the muffins!
Susan J says
Oh Kevin! I made these yesterday and everyone is correct! Easy to make, used the rings (from your link), added delicious cherry blueberry jam and lots of butter after I toasted one this morning! I Will Never Buy Them At The Grocery Again!
Kevin Lee Jacobs says
Hi Susan J – So glad the muffins worked out for you. I’m with you — no more store-bought English Muffins!
Lin says
Oh you are killing. me, I don’t have the rings. Sigh!
Lori says
Omgosh, I’m in love. . You know you are ever so hard on my diet, bc I love the bread recipes and the sweet orange recipes and now this!
Can a person use the rings to canning jars to make this work?
Kevin Lee Jacobs says
Hi Lori – Unfortunately canning jar rings will work here. The rings are not tall enough, nor do they have straight sides. If at all possible, use actual English Muffin rings.
Dawn says
First of all , I absolutley love all that you do . You are so great. Thank you and a wonderful Christmas Season to you.
What I would like to know is could you bake them in the overn vs an electric pan