Soft, chewy and so much better than store-bought, these English Muffins are EASY to make and are cooked on a skillet or griddle.


  • 2 ¼ teaspoons instant yeast* (1 packet)
  • 1 3/4 cups warm buttermilk* , or regular milk
  • 2 Tablespoons honey
  • 1 egg , lightly beaten
  • 3 Tablespoons butter , melted
  • 3/4 teaspoon salt
  • 3 1/3 cups all-purpose flour
  • 1/3 cup cornmeal , for coating on the outside of the muffins


  • Add yeast, milk, honey, egg, butter, salt, and 1 cup flour to a mixing bowl and mix well. Add remaining flour and stir everything until very well combined, to form a soft, sticky dough. Cover bowl and rest for 20 minutes.
  • Line two sheet pans with parchment paper and sprinkle cornmeal between the two. Grease a ¼ cup measuring cup with non-stick cooking spray and scoop batter into equal portioned “blobs” onto the cornmeal on the sheet pans.
  • Press and shape each batter blob into a flat, round disk, around 3 inches in diameter, then flip to the other side, to coat both flat sides lightly in cornmeal.
  • Space the dough discs at least an inch apart along both baking sheets to give them room to rise.
  • Cover the pans with a light kitchen towel or plastic wrap and allow to rise for 1 ½ hours.
  • Heat a griddle to about 325 degrees (or a cast iron or nonstick skillet over medium/medium low heat). Use a spatula to gently pick up the English muffin disks and place them on the hot pan. Cook for 7-10 minutes. They will puff up, and the bottom will get golden. Flip to the other side (they will deflate a little) and cook for another 7-12 minutes, until golden on the bottom and when you touch the sides and gently press, it no longer feels doughy. (Or until the center of a muffin registers about 200°F on an instant-read thermometer). You can always take one off and gently test it. Cook longer if still doughy.
  • Remove English muffins to a wire cooling rack and allow to cool completely before splitting open and eating.
  • To spit open, poke the tines of a fork all around the outside center of each muffin, then split apart.
  • Serve them open-faced, toasted, with butter, jam, marmalade, or peanut butter. Use them to make Eggs Benedict, or in a breakfast sandwich.

Recipe from tastesbetterfromscratch