The Best English Muffins You Can Make

Have you ever wanted to make your own homemade English Muffins? Making homemade breads always makes me feel like a homemaking queen so I’m sharing my delicious recipe for the best English Muffins with you today!

These are the BEST English Muffins that you can make! Simple recipe and they taste so good. Perfect for topping with jam or making into sandwiches or mini pizzas. #bestenglishmuffins #homemadeenglishmuffins #englishmuffins

The Best English Muffins

Each week when I meal plan I like to have one Baking Day per week. You can read all about it in my ebook, Meal Planning Made Simple. I like to get all my breads baked and ready so I don’t have to worry about it for the rest of the week. Yesterday I baked wheat bread, banana bread, and English muffins. Today I’m sharing that recipe for the best English Muffins with you!

Ways to Use English Muffins

The Best English Muffins Recipe

What you need:

  • 1 cup milk
  • 2 Tablespoon sugar
  • 1 teaspoon yeast
  • 1 cup warm water
  • 1/4 cup shortening
  • 4-5 cups flour
  • 1 teaspoon salt

Step One: In a saucepan, heat the milk on the stovetop. Do not boil it, just warm it gently until heated through.

Step Two: Remove from heat and add sugar and stir until dissolved.

Step Three: Mix the yeast and warm water together. After the yeast has dissolved in the water and the sugar has dissolved in the milk, mix the two liquids together.

Step Four: Transfer all to a large bowl and add the shortening and 3 cups flour. Beat until smooth.

Step Five: Add salt and flour until you have a soft dough. Knead.

Step Six: Roll out to 1/2 in. thickness. Cut out circles with a biscuit cutter or a glass.

Step Seven: Set the rounds on a nonstick surface that has been sprinkled with cornmeal. Let the rounds rise for 30 minutes in a warm spot.

Step Eight: Heat a greased or non-stick griddle. Cook muffins on the griddle for about 10 minutes on each side until cooked through.

This recipe makes about 15-18 English muffins.

Storing English Muffins

You can store these muffins in a bag or container right on the countertop if you plan on eating them within a few days. If it’s more than you can eat in a couple of days, pack them in a freezer bag and freeze until you are able to enjoy. Since the recipe is more involved than other bread recipes, I highly recommend doubling the recipe and freezing the extras so you don’t have to make them again so quickly.

Need to print this recipe for the best English Muffins? Grab it below!

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The Best English Muffins Recipe

Ingredients

  • 1 cup milk
  • 2 Tablespoons sugar
  • 1 teaspoons yeast
  • 1 cup warm water
  • 1/4 cup shortening
  • 4-5 cup flour
  • 1 teaspoon salt

Instructions

  1. In a saucepan, heat the milk on the stovetop.
  2. Remove from heat and add sugar and still until dissolved.
  3. Mix the yeast and warm water together. After the yeast has dissolved in the water and the sugar has dissolved in the milk, mix the two together.
  4. Add the shortening and 3 cups flour. Beat until smooth.
  5. Add salt and flour until you have a soft dough. Knead.
  6. Roll out to 1/2 in. thickness. Cut out circles with a biscuit cutter or a glass.
  7. Set the rounds on a nonstick surface that has been sprinkled with cornmeal. Let the rounds rise for 30 minutes in a warm spot.
  8. Heat a greased griddle. Cook muffins on the griddle for about 10 minutes on each side until cooked through.
  9. This recipe makes about 15-18 English muffins.

Want to save time and money on your monthly grocery budget? Meal planning and baking days are the way to go! If you don’t already have a meal planning routine that works for your family, you need to check out my ebook, Meal Planning Made Simple. Even if you’ve tried (and failed) at meal planning before, you can find a system that will work!

Have you ever made homemade English Muffins? What do you think are the best English Muffin toppings?

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22 Comments

    1. Me too! Thanks so much. I have never tried them. I am going to sub the shortening for lard, though. I can’t eat shortening. Hydrogenated oils cause me problems.

  1. The English muffins were really yummy, we had them for mini pizzas last night. Just make sure they get cooked all the way through!

  2. Please tell me if I can substitue some wheat flour for some of the white in the english muffin recipe.
    I have never made these before.
    I have made bagels and they turned out great. Thank you so much for the recipe.

  3. Would butter work fine in the English muffins instead of the shortening? I don’t buy shortening and don’t like using it. Or is there a different oil that would work better?

  4. Have you ever tried to make the English muffin recipe w an alternate flour like tapioca or coconut? Do you think it would work?

    1. I haven’t yet. I do plan on trying this with gluten-free flour soon but I’m not sure what the equivalent would be with other flours since they are not a 1:1 substitute.

    2. You cannot sub out coconut or tapioca starch for gluten flour. If you want to use an alternate, the best bet (at least until you could figure out the correct ratios) would be to use a store bought or homemade blend that has flours (& maybe starch/es in it too) to get the right consistency. Coconut flour can be a nightmare to figure out when it comes to the amount & fluid necessary because it really changes the moisture content in a recipe… & tapioca starch/flour cannot be used alone in place of gluten flour.. it would probably be a gummy mess.

  5. Sounds good, but cutting down on carbs. Shortening is something I never use in recipes. I will make some of your recipes into mini-muffins, though. Less carbs.

  6. I just made these. I don’t think the rise time is right. Most of mine turned out dense and doughy… not airy like a traditional English muffin I’m used to… also, I had my pan on lowest setting and they browned up way too fast. They would have burned if I cooked them 10 mins. Finished them in the oven.
    I used AP flour and kneaded in my stand mixer.

  7. 5 stars
    I made these today! My family (3 year old, 16 month old and husband) and I love them! They are legit: muffin flavor and texture are spot on.
    I used ap flour, palm oil shortening, coconut sugar, whole milk, fine celtic salt and instant yeast.
    I let the dough sit in a warm spot for and hour and a half. Cooked them about 15min per side on a griddle at 325 F.

    I will add a little more salt next time.

    Thank you!!

  8. Hi thank you for this recipe would love to know if I can use glutenfree flour as glutenfree muffins are currently $7 for a packet of 4 many thanks