“English Muffins”

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When you buy these in the store, you usually have a plan for them. Whether it’s just butter and jam, or the base of a delicious eggs benedict, english muffins are just plain tasty. The ones you buy in the store, just don’t hold a candle to fresh homemade ones. The one’s we’re making here, are tender, chewy and amazing.

When you think about it, how hard can they be? They look like a big fluffy pancake, right? Well, you wouldn’t be that far off. It’s basically a pancake batter with yeast in it and left to rise for a bit. The yeast develops the gluten giving it a nice springy chew that’s evident in the dough before it even hits the griddle!




2 oz Butter

1 T Sugar

16 oz. Milk

1 ½ t Yeast

1 egg

16 oz A.P. Flour

1 ½ t Kosher Salt

2 t Baking Powder

2 t Water



Bring the butter, sugar and milk to a simmer and then let cool to 110F.



Add your yeast, egg and water and mix until fully incorporated.



Add your dry ingredients and mix until just incorporated. Otherwise you’ll have very tough muffins.



Let it rest for an hour or until it’s fully doubled in size.



Once your griddle has heated to about medium high heat, sprinkle a little cornmeal in the areas you’ll be spooning the dough. This keeps it from sticking.



Spoon about 3-4 oz of dough onto the corn meal. Sprinkle a little cornmeal over top of the dough on the griddle.



Give it about 3 minutes and check the bottom. Once the bottom is a beautiful golden brown, go ahead and flip your muffins.



Give it another 3 minutes, and your muffins should be done! Transfer them to a cooling rack.


Let them cool completely before slicing. I use a fork to split them, but a knife would work too. I find the fork keeps it from getting compressed at all in the middle.

Top them with a poached egg, or a little butter and jam. Either way, you’ll agree that fresh english muffins will beat the store bought every time.

Tools used in this post:

KitchenAid Artisan Design 5-Quart Stand Mixer, Antique Copper

Electric Griddle






  • Andreid on April 21, 2018

    Hi Justin,
    Thank you for this English muffins recipe with great pictures.
    However, I have a few questions that I hope you can answer.
    1- Did you use 1%, 2% or 3.25% (regular) milk ?
    2- Which is it ? 455 mL (16 UK liq oz) of milk ==OR== 473 mL (16 US liq oz) of milk ?
    3- In volume measures, do you use UK or US liq. oz ?
    4- Did you use salted or unsalted butter ?
    5- 16 oz of all-purpose flour: is this weight or volume ? (If weight, 16 oz = 454.6 g, no problem. If volume, 16 oz is either 455 mL (US) or 473 mL (UK).
    I’m sure you’ll understand that such little details would yield different results. 🙂
    Cheers !

    • JustinBorecky on April 25, 2018

      Hi Andreid!

      1) I always use whole milk unless specified other. I actually use Guernsey cow milk so it’s higher in fat.
      2) 16oz by weight so about 453g (I usually use the liquid measuring cup for pouring ease)
      3) Us liquid, if i’m not actually doing it by weight (See above comment)
      4) I tend to lean towards salted because of the added flavor (especially for the kids) but honestly, for this recipe it won’t really have an effect either way…
      5) When there’s a weight with any dry ingredient, it’s weight not volume.

      Thank you for being so in depth! It really shows that you understand what’s going on!

  • wayne giorgio on February 23, 2017

    Made these last night. Came out pretty good. I think I mixed the risen dough a bit to much when I tried to get a scoop out. They are a little dense but still taste great toasted. I made several larger ones which I toasted and used to make a bacon & egg sandwichs. Rest of the family said they were delious. I do not bake much but these were so easy even I could make them. Thanks wbg

    • JustinBorecky on February 23, 2017

      Awesome Wayne! If they’re a little too dense, you might want to try using soda water next time. It helps to lift them a little more. If you make them again, take a picutre for me so I can add it to the “Tried and true” page!

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