Homemade English Muffins are one of my favorite things to make on a lazy Sunday morning, and I think you’ll love them too, dear. There’s nothing quite like splitting open a warm, freshly-baked muffin and watching the steam rise up—it’s pure comfort in every bite.
What makes these so special is the combination of milk and a touch of olive oil that keeps them wonderfully tender on the inside while they develop those gorgeous nooks and crannies on the outside. The yeast does all the heavy lifting, creating that lovely chewy texture that store-bought muffins just can’t match.
I love serving these warm with butter melting into every crevice, and watching my grandchildren’s faces light up when they taste homemade goodness for the first time. These muffins have a way of bringing everyone to the breakfast table, and they’re perfect for sharing with neighbors or taking to a potluck.
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Homemade English Muffins
Ingredients
- 2 tablespoon Olive Oil
- 4 ounce Water
- 7 ounce Milk
- 0.33333333333333 ounce Yeast
- 2 tablespoon Butter
- 1 pound All-Purpose Flour
- 1 teaspoon Salt
- 0.5 cup Cornmeal
Instructions
- Grease a large mixing bowl with vegetable oil.
- Set aside.
- Line a large rimmed baking sheet with parchment paper or a silicone liner.
- Set aside.
- In the bowl of a stand mixer, whisk together water, milk, yeast, 1 tablespoon of butter (melted and cooled to between 100-105 degrees F) and 5 ounces of flour.
- Cover with plastic wrap and let sit for 30 minutes to form a sponge or starter for muffins.
- Once the sponge has doubled in size, attach dough hook to the stand mixer along with the bowl.
- Turn on low and add in remaining flour to the sponge that was formed.
- Add in salt.
- Allow to mix on medium and knead until satin and smooth, approximately 5 minutes.
- When kneading is complete, scrape dough from mixer bowl and transfer to greased bowl that had been set aside.
- Cover with plastic wrap and allow to rise 45 minutes to 1 hour.
- Preheat your oven to 375 degrees F. Dust a clean and sanitized countertop or work surface with cornmeal.
- Turn out dough from greased bowl and stretch evenly until it is about 3/4 thick.
- Handle dough lightly so it does not become tough.
- With a 3 round biscuit cutter, cut out as many rounds as possible.
- Place them on parchment or silicone lined baking sheet.
- Re-roll dough to obtain more muffin rounds.
- But do not re-roll more than once.
- In a large skillet, heat remaining 1 tablespoon of butter to coat the pan on about medium heat.
- Lightly brown each side of each muffin, about 1 minute per side.
- Place each muffin back onto lined baking sheet until all have been browned.
- Place in heated oven for 15-20 minute until cooked through.
- Immediately cool on a wire rack when completely cooked.
- Serve warm with jam of your choice and devour.
- The muffins can be frozen to preserve or eaten within 4 days.
- (Recipe adapted from Sur La Tables English Muffin recipe.)
