These homemade English muffins are soft, lightly chewy, and perfectly thin, ideal for breakfast sandwiches, toasted with butter, or layered with eggs and veggies. This recipe is flexible: you can make them same-day or let the dough rest in the fridge overnight for extra flavor. Either way, they cook up beautifully on the stovetop with those classic nooks and crannies.
What I love most about this recipe is how approachable it is. No stand mixer, no oven, and no complicated shaping, just a simple dough and a skillet.
What I love most about this recipe is how approachable it is. No stand mixer, no oven, and no complicated shaping, just a simple dough and a skillet.
Why You’ll Love These English Muffins
Great for meal prep and freezing
Made thinner than traditional English muffins (perfect for sandwiches)
Soft and fluffy inside with golden, crisp edges
No oven required, cooked entirely on the stovetop
Flexible fermentation: same-day or overnight
Storage & Freezing
- Store in an airtight container at room temperature for 2 days
- Refrigerate up to 5 days
- Freeze fully cooled muffins for up to 2 months
To reheat: toast straight from the fridge or freezer.
Serving Ideas
- Breakfast sandwich with egg, feta, spinach, and turkey bacon
- Toasted with butter and jam
- Avocado, tomato, and flaky salt
- Peanut butter and banana
Tips for Success
- Roll the dough thinner (⅜–½ inch) for sandwich-friendly muffins
- If the dough feels stiff, reduce flour slightly next time
- Always cook low and slow for even cooking
- Split with a fork, not a knife, for classic nooks and crannies
Ingredients
– 3/4 cup milk
– 2 tbsp sugar
– 1 packet instant yeast
– 1 tsp salt
– 3 cups flour (add more if dough feels too wet and not coming together)
– 4 tbsp melted butter
– 1 large egg
– cornmeal
Instructions
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In a large bowl, whisk together warm milk, sugar, and yeast. The best temp for the liquid for the yeast is 110 degrees Fahrenheit
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Add melted butter and egg, whisking until combined.
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Stir in salt and flour until a shaggy dough forms.
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Mix until no dry flour remains. The dough will be soft but not overly sticky.
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Cover the bowl tightly and place the dough directly in the fridge
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Refrigerate for at least 8 hours or overnight (up to 24 hours). This slows fermentation and improves flavor + texture. If you want to skip this step, allow to ferment for at least 1 hour or until doubles on counter before cooking.
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Remove dough from the fridge 1 hour before cooking. Let it rest covered at room temperature until slightly puffy.
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Turn dough out onto a lightly floured surface. Roll out to about ½-inch thickness (I like mine thinner than traditional).
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Cut with a round cutter or glass. Lightly dust both sides with cornmeal.
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Cook on the Stovetop. Heat a nonstick skillet or cast iron pan over low–medium heat. Place muffins in the pan with space between them. Cook for 5–7 minutes per side, until golden brown and cooked through. If needed, cover the pan loosely for the last minute to help them cook through.