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English Muffins Recipe Start to Finish a Delicious Versatile Bread@allourway.com
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4.67 from 30 votes

English Muffins Start to Finish

The English Muffin is as easy to make at home as yeast bread. These muffins are cooked on a griddle until done. Then you can split, toast, and top them with whatever goody you desire.
Prep Time45 mins
Cook Time9 mins
Course: breads, muffins
Cuisine: American, English
Servings: 16
Calories: 180kcal
Author: Marisa Franca @ All Our Way


  • 4 ½ cups unbleached bread flour plus more for kneading
  • 3 Tablespoons sugar
  • 2 ¼ teaspoons instant yeast ¼-ounce packet
  • 2 teaspoons salt
  • 1 large egg
  • 1 ¾ cups whole milk
  • 2 ½ tablespoons coconut oil plus more for the bowl and dough
  • Coarse cornmeal for sprinkling
  • Cooking spray


  • Whisk the flour, sugar, yeast, and salt in the bowl of a stand mixer. Add the egg but DON'T stir in yet.
  • Heat the milk and coconut oil in a saucepan until a thermometer reads 110F. If the milk is too hot when you add it to the flour mixture, it will kill the yeast.
  • Pour the milk mixture into the flour mixture. Avoid pouring directly on the egg -- you don't want the hot milk to cook it.
  • Using the dough hook, mix on medium speed until the dough comes together and starts to pull away from the sides of the bowl, 3 to 4 minutes. Scrape down the sides with a rubber spatula, if needed. The dough will look a little irregular in texture.
  • Turn out the dough onto a lightly floured surface and knead until smooth, soft and elastic, 3 to 4 minutes. Shape into a ball and place in a large bowl lightly oiled with coconut oil; rub the top of the dough with a little more coconut oil. Cover with plastic wrap and let rise in a warm place until double in size, 1 to 2 hours.
  • Sprinkle 2 baking sheets with cornmeal and set aside. After the dough rises, punch it down and divide into 16 equal pieces. Roll each piece into a ball, then flatten into a 3-inch disk. Place the disks on the baking sheets.
  • Heat a 12-inch cast-iron skillet over medium heat. Coat the skillet with cooking spray and liberally sprinkle with cornmeal. Working in batches, cook the muffins until they are deep golden brown, 5 to 9 minutes per side. If they start to rise in a domed fashion, flatten with a spatula. To check for doneness, the internal temperature of a muffin - take a thermometer and go into the side of the muffin. The temperature should be at least 200F. If it is not, finish in a 350F oven for about 10 minutes. Let the English muffins cool completely, then split open with a fork, toast and serve with whatever topping you like.


  • Adapted from: "English Muffins" Food Network Magazine October 2015.


Calories: 180kcal | Carbohydrates: 29g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 307mg | Potassium: 90mg | Fiber: 1g | Sugar: 3g | Vitamin A: 60IU | Calcium: 37mg | Iron: 0.4mg