These homemade English muffins, made with yeast, flour, sugar, butter, and milk, are far easier to make than you might imagine. And the flavor is unspeakably better than store-bought English muffins.
Crisp outside and properly chewy and dimpled within, these homemade English muffins are the real deal. What you do with all those nooks and crannies is up to you, but you won’t go wrong with a slathering of butter and jam or a soft-fried egg and some bacon. (Yeah, we’re hungry now, too.)–Jenny Howard
Your Breakfast Sandwich Just Became Infinitely Better
- Quick Glance
- Quick Glance
- 30 M
- 3 H, 30 M
- Makes 12 English muffins
Special Equipment: Six to twelve 4 3/4-inch (12 cm) individual, straight-sided tart pans or crumpet rings
IngredientsEmail Grocery List
☞ TESTER TIP:The dough may seem to be too sticky, but that’s necessary to help form all those nooks and crannies, so persevere!
*HOW TO MAKE ENGLISH MUFFINS WITHOUT PANS OR RINGS
- You can still make a terrific English muffins without tart pans or rings. They may not be perfectly round but they will still taste quite lovely. Simply flatten the balls of dough slightly and space them amply on baking sheets.
Recipe Testers Reviews
I already have a recipe for English muffins that everyone loves, but this recipe, even though it's a little more involved and time-consuming, tops my other one. I think a longer rising time, the shagginess of the dough, and the high-temperature bake combine to produce a muffin that’s crisp on the outside, chewy (and dimpled, of course) on the inside. The crispy outside was the best part for us.
The trickiest part was working with the dough. As the recipe says, the dough will be sticky. I was constantly dipping my hands in flour so that I could work with the dough. And that was fine. Dividing the dough and shaping it into balls was the hardest part, but once I got the hang of it, it worked out pretty well.
I didn't have tart pans, so I placed the balls on a large baking sheet and they basically rose into each other. I found that when baking them, the bottoms browned more quickly than the tops, even with the other pan on top. But once they cooled enough to eat, they were gone!
This is a fairly easy recipe and does yield true, honest to goodness, English muffins. I used my ancient cast iron crumpet rings and they worked perfectly.
The English muffins had beautiful golden tops and bottoms with pale sides.
I used a stand mixer but finished both batches by hand, just because it’s my preference to feel the dough. The muffins never fully achieved the iconic crisp crannies that the commercial ones do but taste so lovely and fresh in comparison. Mine did have holes and crannies but not to the extent I associate with English muffins.
Just as an aside to those wondering about finding those very specific muffin tins, I did bake a few by just shaping them into balls and flattening them. They were slightly more “freehand” but can absolutely hold their own against the ones made in the crumpet rings.