English Muffins: splitting image

Why would you ever choose to make your own English muffins?

Between Wolferman’s, Bays, Thomas’, and even some of the store brands, there are plenty of perfectly good English muffins out there, easy pickings for anyone with a few bucks.

So why make your own?

Well, there’s a secret many of us know; and if you’re in on it, you’re nodding your head right now, saying, “Yeah, that’s exactly why.”

The secret is something simple, really, and not baking-specific. Woodworkers know it. Fly fishermen do, too. Gardeners know it big time.

So what is it?


A handy acronym for Do It Yourself.

If you love to bake, you’re always up for a challenge. That crusty raisin-pecan rye from the fancy bread bakery? “I can do that.” Lorna Doone shortbread cookies? “Those, too.”

Tastykake Butterscotch Krimpets? Italian Scali bread? Classic whoopie pies?

Done, done, and deliciously done.

So, why make English muffins?

Because, as British climber George Mallory said about Everest, “Because it’s there.”

Once you’ve enjoyed a big, buxom, freshly made English muffin, full of flavor and the signature nooks and crannies this breakfast treat is known for, you won’t want to go back to store-bought. Even quality store-bought.

Because you’ve climbed the mountain and earned the view – which is wonderful.

The following recipe makes 16 large English muffins. If you’re paying $3 to $4 or more for half a dozen top-quality English muffins, you’ll definitely save money making your own.

Place the following into a mixing bowl, or into the pan of your bread machine:

1 3/4 cups lukewarm milk
3 tablespoons butter
1 1/2 teaspoons salt
2 tablespoons granulated sugar
1 large egg, lightly beaten
4 1/2 cups (19 ounces) King Arthur Unbleached Bread Flour
2 teaspoons instant yeast

This is going to be a very soft dough, so you’ll need to treat it a bit differently than most yeast doughs. If you have a stand mixer, beat the dough using the flat beater paddle until it starts coming away from the sides of the bowl, and is satin-smooth and shiny; this will take about 5 minutes at medium-high speed. When you lift up the beater, the dough will be very stretchy.

If you have a bread machine, simply use the dough cycle.

Scrape the dough into a rough ball, and cover the bowl. Let the dough rise until it’s nice and puffy…

…like this. It’ll take 1 to 2 hours or so.

Next, prepare your griddle(s).

I’m fortunate to have two large cast iron griddles; each one stretches over two burners on my stove.

To give the muffins their signature crunchy crust, I sprinkled one griddle with semolina, one with farina (e.g., Cream of Wheat). I wanted to see which, if either, became less charred as the muffins cooked. And the answer is – no difference, use either.

Using two griddles allows me to cook all the muffins at once; but most of you probably won’t have two griddles, so you’ll need to cook the muffins in shifts. Whatever you use – an electric griddle, stovetop griddle, frying pan, electric frying pan – sprinkle it heavily with semolina or farina.

If you’re using a griddle or frying pan that’s not well-seasoned (or non-stick), spray with non-stick vegetable oil spray first, before adding the semolina or farina.

Divide the dough into 16 pieces. Shape each piece into a smooth ball, then flatten the balls until they’re about 3″ to 3 1/2″ in diameter.

The easiest way to handle and cook these muffins is to lay them right onto the surface you’ll be frying them on – in my case, the two griddles. That way, you don’t have to move them once they’re risen.

If you can’t do this, sprinkle a baking sheet heavily with semolina or farina, and place the muffins on the sheet; they can be fairly close together.

Either way, sprinkle the tops of the muffins with additional semolina or farina.

Here are my two pans of muffins, already atop their (unlit) burners.

Cover the muffins (a piece of parchment works well), and let them rest for 20 minutes. They won’t rise like crazy, but will puff a bit.

Now comes the somewhat tricky part: cooking.

You need to find the exact amount of heat that’ll cook the muffins all the way through and brown them perfectly – simultaneously.

Cooking the muffins for about 15 minutes per side over VERY low heat worked well for me. But, unless you have two large griddles, this long cooking time may become problematic, as the muffins waiting to cook could over-rise and become fragile.

The solution? Slightly higher heat and a quicker cook on the stove (say, 7 minutes per side), followed by a short bake in the oven.

If you find your muffins are browning too quickly, turn the heat down. If they’re already as brown as you like, but still not cooked through, don’t panic; you’ll be able to finish them off in the oven.

But I’m getting ahead of myself.

Within a few minutes of when you’ve begun to cook the muffins, they’ll start to puff dramatically.

You want English muffins, not dinner rolls, so weigh them down gently to prevent further rising. A piece of parchment atop the muffins, and a baking sheet atop the parchment, works perfectly for me.

If they run into one another as they rise, simply use a sharp knife to gently cut them apart and separate them.

Bottom left, the muffins after they’ve been flipped over. Bottom right – I flipped them again, and it looks like they’re done.

Let’s see. REALLY nice crust, eh?

As you can see, the farina/semolina burned on the pan, but not on the muffins – score!

Let’s check the inside.

Hmmm, the edges look good, full of nooks and crannies; but the center is a bit doughy.

Into the oven they go – 350°F for about 10 minutes should do it.

You want the muffins’ centers to register right around 200°F on  your digital thermometer.

Let the muffins cool thoroughly before enjoying.

And remember: use a fork to split, not a knife to cut. Fork-split muffins will have wonderful nooks and crannies; knife-cut ones won’t.

Even easier – use an English muffin splitter. If you eat a lot of muffins, you’ll really appreciate this handy tool.

See? Is that one good-looking homemade English muffin, or what?

Move over, Thomas! Just like Jimi Hendrix did with Bob Dylan, we DIY-ers have got you covered.

Read, make, and review (please) our recipe for English Muffins.

Print just the recipe.

PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


  1. Ruth Price

    What does one do who does not have bread maker or a stand mixer to get the dough ready to proof? What are the hand directions?

    1. The Baker's Hotline

      Ruth, that’s a good question! This is definitely a wetter dough, so you wouldn’t knead it on the countertop like you would a typical bread dough, but you can certainly make them by hand! Using a bowl scraper, you’ll mix and knead the dough in a large mixing bowl, scraping the outside and folding it over into the middle repeatedly, rotating the bowl as you go so that you’re not leaving any parts of the dough unmixed. It will take longer than using a mixer (perhaps 10 minutes or more, depending on your kneading style), but you should still be able to tell when it becomes smooth and shiny. From there, follow the original directions as written. Happy baking! Kat@KAF

  2. Maureen Hemphill

    I love you PJ !!! When you blog a recipe it is as if you are talking to me. I am going to make the English Muffins , you have given me the push I need. Your blogs are the best.

    1. The Baker's Hotline

      Thanks for taking the time to give PJ some much-deserved love, Maureen! We’ve shared your kind words with her, and we know they’ll make her smile. Thank you for writing! Kye@KAF

  3. Maureen Maloney

    I love this recipe and have made these multiple times. I tried adding blueberries once, I added them towards the end of the mixing. The berries fell to the bottom of the dough. Needless to say, some had too many and some had none. I wanted to try again with raisins and cinnamon this time. When should they be added? Thank you for your assistance.

    1. The Baker's Hotline

      Hi Maureen! We’d recommend adding them at the very end of mixing. You can dust the raisins with flour to prevent them from sticking together. They’re typically lighter than blueberries so they shouldn’t sink too much. Happy baking! Annabelle@KAF

  4. Kimdy

    Have made these a few times, always from the King Arthur recipe, though I DO use a bread machine for kneading and rising (have to, am somewhat disabled in the hands department). Now, while it DOES, each time, turn out VERY tasty, it nevertheless has air (i.e. butter) holes that would make Thomas give up the chore of selling, and go into hiding after the plastic surgery. Somehow can’t make bubbles as I want them appear, just looks like regular bread… Dunno what I’m doing wrong? They ARE still tasty though, and toast just as well! Any ideas folks? My thought is that it may be the machine kneading of the dough, too much so to speak? Thanks in advance…

    1. The Baker's Hotline

      Great question, Kimdy — we’re so glad you’re able to enjoy glorious homemade English muffins by the way! Often, a lack of air-holes is due to there being a bit too much flour in the dough. If you don’t already, we recommend weighing your flour (along with your other ingredients) for best results. If you prefer to measure by volume, we recommend using the “fluff sprinkle scrape” method. Using one of these methods should give your dough the hyrdation it needs to produce those lovely, bubbly holes in your finished English muffins. Happy baking! Annabelle@KAF

    1. The Baker's Hotline

      Dry milk would be the best substitute, Brittany. Replace the milk in the recipe with water and add 1/2 cup of a dry milk, preferably Baker’s Special Dry Milk which gives a wonderful tenderness and lengthens the shelflife of your baked goods. Happy baking! Annabelle@KAF

  5. Kim

    Just made your English Muffin recipe, made English Muffins for the very first time, at the ripe old age of 54. 😀 Had a severe Hemorrhagic Event a few years ago that put me into a coma, and kept me hospitalized for 6 months. Once out of same, and with some of my memory back, realized my ability to cook and bake from instinct was utterly gone. So now I read recipes… Before all this I stunk at making breads. I was always VERY busy, doing a million things, and running a good sized company as well, so just had the mindset of “Well, I’ll just put MORE yeast in, and it’ll be that much quicker…” Never really worked out for me, and many leaden loaves later, finally threw in the towel. Figured you needed be a magician of some kind to make bread work.

    Today, post event, I don’t have the same problem, so I now cook all kinds of loaves, hand made, machine made, etc. ALL of them come out wonderfully. Proudest moment as yet? Parker House Rolls. Can make them in my sleep now, and are always strongly demanded at holidays, etc. This was new… Had never even thought about trying English muffins before. Used my Bread Machine for the kneading and rising, then rolled out and cut the rolls by hand. Cooked them ON the stove just fine. I used two larger cast iron pans, NO idea if that made the difference. Tried one once done (not really a bread eater), and thought it was great! Only downside, forgot to lay something heavy on them while cooking, so, they rose too high, and had very few bubble holes inside, though they were light and fluffy inside, and crisp out, so marginal success! Thanks for the recipe!

  6. Carol

    My English muffins are great but although cut the same size they end up some larger. When I cook them in rings some are much bigger. There’s a half inch difference in cooked muffin height. Still delicious, just wonder.

    1. The Baker's Hotline

      That’s interesting, Carol. It’s possible that there are hotter spots on your griddle causing some of the muffins to rise higher and faster. It’s also possible that some of them while looking similar, weigh a bit more. It may be worth experimenting by weighing your total dough and then dividing it into 16 equal portions to see if that gives you more consistent heights. If you already do that, or if you weigh the dough next time and still get varying heights, an unevenly heated griddle is likely the issue. Hope this helps! Annabelle@KAF

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