Go Back
Extreme macro close-up of a toasted homemade English muffin split open with melted butter soaking into the crumb. (Homemade English Muffin Recipe)

Homemade English Muffin Recipe: The Secret to Perfect Nooks and Crannies

This Homemade English Muffin Recipe delivers professional results with deep nooks and crannies, a signature cornmeal crust, and golden toasted edges. Perfect for trapping melted butter, these muffins are superior to any store-bought version.
Print Recipe Pin for Later
Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American, British
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 500 g All-Purpose Flour Plus extra for dusting
  • 360 ml Warm Milk Approx. 110°F
  • 7 g Active Dry Yeast 1 packet
  • 15 ml Honey Or granulated sugar
  • 45 g Unsalted Butter Softened
  • 9 g Sea Salt
  • 1/2 cup Yellow Cornmeal For dusting the exterior

Equipment

  • 1 Cast Iron Skillet Essential for even browning.
  • 1 Mixing Bowl Large size for dough expansion.

Method
 

Prepare the Dough
  1. Combine warm milk and honey. Sprinkle yeast on top and let bloom for 5 minutes until foamy.
  2. Add butter and half the flour. Mix, then add remaining flour and salt. Knead for 5-8 minutes until smooth but sticky.
Rise and Shape
  1. Cover and let rise in a warm spot for 1.5 hours until doubled in size.
  2. Divide dough into 12 balls. Roll in cornmeal and flatten into 1-inch discs. Let rise for 45 minutes.
Cook
  1. Cook on a dry skillet over low-medium heat for 7-9 minutes per side until golden brown and cooked through.

Notes

Always use a fork to split the muffins to preserve the nooks and crannies.
Ensure the griddle heat is low enough to cook the center without burning the crust.