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Homemade English Muffin Recipes

Category Muffins
Making these muffins at home insures their freshness. This page contains homemade English muffin recipes.


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By 9 found this helpful
April 25, 2011

Wholemeal muffins, because you make it at home.



In a large bowl, sift all the dry ingredients, make a well in the center, add the milk and melted butter. With a blunt knife, start working the liquid into the flour. Hands in now and work the dough into a ball.

Put on to a floured surface and knead for 5-10 minutes, till you feel it becoming very elastic and smooth. (If its too dry to work, add more milk drop by drop. If too wet, add more flour.) Pop it back into the bowl and cover with cling-wrap and put it into a warm place for 20-30 minutes.


After the dough has rested, roll it out 1/2 inch thick, and have a cooky cutter or any 3 inch round cutter. I use an egg ring pressed into the dough to make the muffins just like shop ones.

Then dust each one with polenta or rice flour, put onto a floured tray, cover, and let the muffins rest in a warm place 20 minutes or until they have risen.

Heat the griddle or frying pan on medium heat, only slightly oiling the pan. Cook the muffins for 7 minutes each side, a few at a time. Serve warm. Makes 9.

Servings: 9
Time:40-50 Minutes Preparation Time
14 Minutes total Minutes Cooking Time

Source: Bread making book

By gail from Qld Australia

Comment Pin it! Was this helpful? 9

April 17, 2014

I have no idea where I got this recipe, just found it on a piece of paper!

Total Time: 2 hours


  • 1 lb flour
  • 1 tsp salt
  • 1 1/2 Tbsp dry yeast
  • 1 tsp sugar
  • 1 cup warm milk
  • 2 oz butter, melted


  1. Sift the flour and salt into a bowl and leave in a warm place.
  2. Dissolve the yeast and sugar in warm milk.
  3. When it froths, then mix in the butter.
  4. Stir the liquid into the warm flour and beat well until smooth and elastic.
  5. Cover; place in a warm place for 50 minutes or until doubled.
  6. Place on a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape.
  7. Roll into a thick sausage shape. Using a sharp knife slice into 8 to 10 portions, each about 1 1/2 ~ 1 3/4 inch thick.
  8. Shape each one into a round with straight sides.
  9. Put onto a greased baking sheet.
  10. Cover, use greased plastic wrap and put in a warm place for 30-40 minutes or until springy to the touch. Leave room for expansion.
  11. Warm and grease the bakestone lightly.
  12. Lift the muffins carefully onto the bakestone and cook over very moderate heat for 8-10 minutes until pale gold underneath.
  13. Ad

  14. Turn and cook the other side.
  15. Wrap in a cloth and keep warm if cooking in batches.
  16. To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter.

Note: A bakestone is an early griddle: a portable flat stone placed on or next to a fire to cook cakes of various kinds. It was usually oval and of slate or very fine micaceous flaggy sandstone ca.1.5-inch (3.8 cm) thick. Although stone became replaced with cast iron plate in the 19th century, its name remained unchanged.

Comment Was this helpful? 5

By 2 found this helpful
May 5, 2010

Measure flour by spooning lightly into cup. Combine 3 cups flour, yeast, sugar, salt and soda. Heat milk and water to 120-130 degrees. Add to dry mixture and beat well.

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Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

March 4, 2012

Is there a recipe to make my own English muffins?

By knitter926


March 6, 20120 found this helpful

There are many online. You can do a Google search for English Muffin recipes but one I like is Alton Brown's from Food Network:  ecipe/index.html

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March 6, 20120 found this helpful

I have an English Muffin Loaf recipe if you'd like that.

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March 6, 20120 found this helpful

The reciped I use is from
The only change I make is adding about 1/4 cup less water than they call for otherwise the dough is very soft and hard to handle.

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April 25, 20110 found this helpful

This is a delicious bread that is great for sandwiches and breakfast. It is also the end of my quest for the Schlotzsky sandwich bread (this is what it was)!



  • 1 cup sourdough starter
  • 2 cups milk
  • 2 Tbsp. honey
  • 4 cups white flour (if doing a whole wheat version, use 3 cups only)
  • 1 scant tsp. baking soda
  • 2 tsp. coarse salt
  • cornmeal
  • butter for grilling, flour for kneading (very little), waxed paper


Mix starter, honey, and milk until smooth. Add flour a cup at a time, mixing with a spoon. You don't want a dough, you want it wet looking. Do not knead. Leave in the bowl, cover and wait until it has doubled. Time will vary based on elevation and temperature.

Stir down. Sprinkle the baking soda and coarse salt over dough and work in. Only add enough flour to roll out (the amount of flour you use matters - too much and you don't get the big air pockets that is the signature of this recipe). Knead it on a floured surface, only adding enough flour to keep it from sticking to the counter or your hands. You want it to spread out over the counter by itself when you leave it alone. Be gentle in kneading, keeping the bubbles in it. Roll the dough to 1/2 inch thick and cut out with a cup to get the English muffin shape. I've found it best to roll in sections, as the dough tends to want to pull back too thick while you're working.


Place each English muffin on waxed paper that has cornmeal on it, keeping space in between each one to double and not touch (or it will stick). Sprinkle tops with cornmeal, cover with more waxed paper, and leave until doubled/risen well. Time will vary based on elevation and temperature.

Heat griddle/skillet over low or medium low heat. (I recommend doing two skillets at a time). Put a little butter in the pan and immediately put an English muffin on top of it. Cook one side until done, about 4 minutes. You should see the air bubbles coming to the top. Flip and cook again. Do not redo a side, one time only. Cool on wire racks. (Important! Cooling on a plate or stacked makes them a little doughy.)

Servings: 13
Time:45 Minutes Preparation Time
45 Minutes Cooking Time

Source: I improved on a recipe from

By Bonnie from Spokane, WA


English Muffins

Thank you for this recipe. I have some starter that needs to be used tomorrow and my children love English Muffins! (02/17/2011)

By MissEM

English Muffins

I'm interested in your recipe for the sour dough starter if you don't mind sharing it. TIA

SuziQ 9 (02/19/2011)

By meloney

English Muffins

@suziq9 I used the's starter primer. I chose to do the writer's own method (he mentioned several ways), using the 1/4 cup as the beginning method. (02/20/2011)

By Bonnie

Comment Was this helpful? Yes
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