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Homemade English Muffin

Homemade English Muffin

Never thought I could make English Muffin at home! I bought English Muffin almost every week for breakfast, now, guess what, I can make them myself and they are far better than the store bought ones!

Homemade English Muffin

Course Breakfast
Cuisine American
Keyword breakfast, English Muffin
Servings 16


  • 2 tsp active dry yeast
  • 1 tablespoon sugar
  • 1 Cup Warm water
  • 1 cup buttermilk warmed, or milk with vinegar
  • 4 tablespoons unsalted butter, room temperature
  • 2 tablespoons vegetable oil
  • 2 teaspoons kosher salt
  • cups unbleached bread flour
  • Nonstick vegetable oil spray for work surface
  • Cornmeal for dusting


  1. Mix all the dough ingredients in stand mixer and let the machine run for 5 minutes. The dough is very wet and sticky. Cover with plastic wrap and leave in refrigerator overnight.

  2. Spray work surface with oil spray, pour dough on to the work surface. Spray dough with oil as well as it’s very soft and sticky.

  3. Cut the dough into 16 equal pieces. Work quickly and wrap corners of the dough into center and form a ball. Place on cornmeal covered cookie sheet. Sprinkle the top side with cornmeal as well.

  4. Cover all the dough balls with plastic wrap (spray with oil first to avoid sticking)

  5. Preheat oven to 350F and leave a cookie sheet in the oven to heat.

  6. Over low heat, heat up cast iron griddle or pan. Use 2 spatulas to move dough ball onto the pan. Let it cook till the bottom is golden brown and turn over, do the same.

  7. Place English muffin on the heated sheet, bake for about 10 minutes, till the sides are dry but still bouncy.

  8. Cool on cooling rack and serve when cool down.

Dough is very soft, but since I used oil spray liberally, it didn’t stick to my fingers too much. Form them into balls and cover both sides with cornmeal. When moving to cast iron pan, use 2 spatulas to avoid sticking to fingers. Cook till both sides are golden brown.

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