Homemade English Muffins


You can't make a true homemade English muffin without using bread flour. It gives the muffins the chewy texture you identify with and love. I've tried many recipes with both AP and bread flour, and this is the best of them all.

Prep Time:
25 mins
Cook Time:
15 mins
Additional Time:
1 hr 30 mins
Total Time:
2 hrs 10 mins
16 muffins


  • 21 ounces white bread flour (4 1/2 cups)

  • 2 ¼ teaspoons instant dry yeast

  • 2 teaspoons kosher salt

  • 14 ounces lukewarm whole milk

  • 2 tablespoons white sugar

  • 2 tablespoons butter, softened

  • 1 large egg, at room temperature, slightly beaten

  • ¼ cup semolina, or as needed


  1. Place flour into a large mixing bowl. Sprinkle yeast on one side of the flour and salt on the other side. Add milk, sugar, butter, and egg; mix to make a soft dough.

  2. Turn dough onto a lightly floured surface and knead until soft, smooth, and stretchy, about 10 minutes.

  3. Place dough into a large oiled bowl. Cover and let rise in a warm place until double the size, about 1 hour.

  4. Deflate the dough and divide into 16 pieces. Press each into English muffin rings. Sprinkle both sides with semolina and let rest another 30 minutes.

  5. Preheat a griddle to 400 degrees F (200 degrees C), or a heavy-based frying pan over low heat. Cook the muffins on the preheated griddle or pan until an instant-read thermometer inserted into the center of a muffin reaches 200 F (93 degrees C), 7 to 10 minutes per side.

Cook's Notes:

It's best to weigh flour due to inconsistencies in measuring by volume, but if you want to use measuring cups, 21 ounces is 4 1/2 cups.

You can also dust the muffins with farina or polenta instead of semolina.

For a cinnamon raisin addition, add 1 tablespoon ground cinnamon, 1 cup raisins, and reduce the amount of salt to 1 1/4 teaspoons.

Use a fork to split the muffins, not a knife to cut; fork-split muffins have the wonderful nooks and crannies.

You can place the dough into a bread machine on the Dough cycle instead of kneading and letting rise until doubled in size.

Nutrition Facts (per serving)

182 Calories
3g Fat
32g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 182
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 7%
Cholesterol 18mg 6%
Sodium 267mg 12%
Total Carbohydrate 32g 12%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 6g
Vitamin C 0mg 1%
Calcium 40mg 3%
Iron 2mg 10%
Potassium 98mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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