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English Muffins Recipe

This easy english muffins recipe makes a dozen muffins that toast up light and crispy with open pockets on the surface for pools of melted butter.  In this recipe I show how to make english muffins that are absolutely everything an english muffin should be. Made with milk and butter, they have a rich taste and delicious crunch. Muffins baked from this soft dough come out with an open crumb so they develop crisp ridges and open pockets when fork split and toasted.

Easy to prepare English Muffins Cooked on a Stovetop.

Preparing the dough with the dome and later using it for quickly shaping English muffins makes the job very easy. The muffins are cooked on a stove top, so you won’t have to turn on your oven and heat up your kitchen. They are a perfect bread for summertime baking and make great homemade hamburger buns for a backyard barbecue.

My streamlined approach is the best English muffins recipe for those who want to make great muffins with less fuss and fewer steps. This is an easy recipe that anyone can make.

Watch my video demonstration here.

English Muffins Recipe

An easy English muffins recipe for a dozen muffins with an open crumb that toast up with crispy ridges and open pockets.
Prep Time 20 minutes
Cook Time 30 minutes
Proofing 1 hour
Total Time 1 hour 50 minutes
Servings 6


  • skillet or frying pan


  • cups milk 12 oz
  • 2 tbs butter 1 oz
  • 1 tsp yeast .1 oz
  • tsp salt .3 oz
  • 1 whole egg
  • cups flour 16.5 oz
  • ¼ cup cornmeal 1.4 oz


  • Heat the milk just enough to melt the butter on astovetop or in a microwave. Add the mixture to a mixing bowl and let it cool to a warm temperature.
  • Add the egg, salt and yeast to the milk/butter mixture. Stir well with the dome.
  • Add the flour to the mix and stir well. It can be a mixture of white and whole wheat flour if you prefer.
  • Let the dough rest for 15 minutes.
  • Knead with the dome for about a minute.
  • Cover with plastic wrap or a heavy cotton cloth that’s been soaked and wrung out.
  • Proof until it’s doubled in bulk.
  • Scrape the dough out of the bowl onto a well-floured surface. Coat the dough well with the flour because it’s a little sticky. This soft stickiness will give a nice open crumb to the muffins so they will have those crispy pockets pooled with butter when fork split and toasted.
  • Gather and roll the dough into a cylinder about 3½ inches in diameter and 12 inches long.
  • Cut the dough into 12 pieces and roll them into balls.
  • Liberally sprinkle a work surface with cornmeal. Flatten the dough balls with the dome on the cornmeal until they are about 4 inches in diameter.
  • Turn the dough pieces over and sprinkle cornmeal on the other side.
  • Let stand for about 20 to 30 minutes to rise a bit.
  • Place a frying pan over medium heat and when hot brush with a little melted butter, turn the heat to low and place about 3to 4 muffins in the pan.
  • Cook for approximately 5 minutes on each side, or until they are slightly browned.
  • Cool. Fork split and toast them before serving.

Watch my Video demonstration of this recipe.

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