Homemade English Muffins (Stovetop, Soft & Golden)
Why You’ll Love These English Muffins
There’s something so comforting about warm, homemade English muffins — soft on the inside, golden on the outside, and filled with those perfect little pockets that catch every bit of butter and honey.
And if you know me, you know my favorite breakfast ever is a couple of eggs and a warm, toasted, flaky English muffin with a swipe of homemade butter on top. It’s simple, cozy, and genuinely the meal I look forward to every morning.
I make a big batch of these at least once a month and freeze them so I always have them ready. They freeze beautifully, and they reheat even better. Sometimes I’ll even assemble breakfast sandwiches — eggs, cheese, maybe turkey bacon — and freeze the whole thing. On busy mornings, you just wrap one in parchment, warm it in the oven or toaster oven, and it tastes like something you picked up from a café.
These are the English muffins you make when you want something unfussy but special. No oven. No fancy equipment. Just a bowl, a pan, and about an hour of rising time.
They toast beautifully, they stay tender, and they taste nothing like the store-bought version. And I always use semolina flour instead of cornmeal — it makes the bottoms soft, golden, and a little bakery-style without that gritty texture.
If you’ve never made English muffins from scratch before — this is your sign.
Ingredients
1 cup warm milk (110°F)
2 tbsp melted butter
1 tbsp sugar
1 packet active dry yeast (2¼ tsp)
1 large egg
3 cups all-purpose flour
1 tsp fine salt
Semolina flour, for dusting
Instructions
1. Activate the yeast
• In a medium bowl, whisk together 1 cup warm milk + 1 tbsp sugar + 2¼ tsp yeast.
• Let sit 5–7 minutes, until foamy.
2. Mix the dough
• Whisk in 1 large egg + 2 tbsp melted butter.
• Add 3 cups flour + 1 tsp fine salt, mixing until a sticky dough forms.
3. Knead
• Knead on a lightly floured surface or in a stand mixer for 5–6 minutes, until smooth and elastic.
4. First rise
• Place dough into a lightly oiled bowl, cover, and let rise 1–1.5 hours, until doubled in size.
5. Shape the muffins
• Dust a baking sheet generously with semolina flour.
• Roll the dough to ½–¾ inch thickness and cut out rounds with a biscuit cutter or glass.
• Lay them on the semolina, sprinkle more on top, and cover. Let rest 20 minutes.
6. Cook on the stovetop
• Heat a large skillet or griddle over medium-low heat.
• Cook each muffin for 7–10 minutes per side, until deep golden brown.
• Lower the heat as needed — slow and steady keeps them soft.
7. Cool & split
• Let cool for 10 minutes, then split using a fork for maximum “nooks and crannies.”
Tips for Success
Use semolina flour for a softer, bakery-style crust.
Medium-low heat only — too hot burns the outside before the inside cooks.
If the dough is sticky, lightly dust with flour, but keep it soft.
Store at room temp up to 3–4 days, or freeze (instructions below).
Freezing & Reheating Instructions
How to Freeze English Muffins
Cool completely.
Split with a fork (this keeps the texture perfect after freezing).
Put the halves back together and wrap each muffin in parchment + foil, or store in a freezer bag.
Freeze for up to 3 months.
How to Reheat From Frozen
Toast straight from frozen — no thawing needed.
You’ll get a perfectly crisp exterior and warm interior every time.
Freezer Breakfast Sandwiches
I make these monthly, too — so easy on busy mornings.
Try combinations like:
Soft scrambled eggs + cheddar
Egg + pesto + mozzarella
Turkey bacon + gruyère
Egg + avocado + everything seasoning (add avocado fresh after reheating)
To reheat:
Wrap in parchment or foil and heat in a 350°F oven for 10–15 minutes until warm.
(You can microwave, but it will soften the texture, so oven is best.)
Frequently Asked Questions
Why use semolina instead of cornmeal?
It gives a softer, prettier crust with a delicate crunch — no grit.
Can I make the dough ahead?
Yes. After the first rise, shape the muffins, cover, refrigerate overnight, then bring to room temp for 20–30 minutes before cooking.
How do I store them?
Store at room temp 3–4 days, or freeze for longer.
Can I use buttermilk?
Yes — swap half or all of the milk with buttermilk for extra tang.
More Recipes You’ll Love
Save, Share & Enjoy
If you try this recipe, tag me on Instagram @anastasiamidas! I love seeing your creations. Save it, pin it, or share it with a fellow foodie — and don’t forget to check back for more of my family’s blue-zone inspired dishes.