Rating: 4.5 stars 4.4
741 Ratings
  • 5 star values: 479
  • 4 star values: 156
  • 3 star values: 73
  • 2 star values: 22
  • 1 star values: 11

This English muffin recipe has been made in my family for decades. They are very good and taste much better than store-bought English muffins. They're great with orange butter or cream cheese and jam.

Recipe Summary

25 mins
20 mins
1 hr 30 mins
2 hrs 15 mins


Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Warm milk in a small saucepan until it bubbles, then remove from heat. Stir in sugar until dissolved and let cool until lukewarm.

  • Mix together warm water and yeast in a small bowl; let stand until creamy, about 10 minutes.

  • Combine milk mixture, yeast mixture, 3 cups flour, and shortening in a large bowl; beat until smooth. Mix in salt and remaining 3 cups flour; knead until a soft dough forms. Place in a greased bowl, cover, and let rise in a warm place until doubled in volume, about 1 hour.

  • Punch down dough. Roll on a lightly floured surface to about 1/2-inch thick. Cut rounds with a biscuit cutter, drinking glass, or empty tuna can. Sprinkle cornmeal on waxed paper and place dough rounds on top. Dust tops with cornmeal, cover, and let rise for 30 minutes.

  • Heat a greased griddle over medium heat.

  • Cook muffins on griddle until lightly browned, about 10 minutes per side. Split and toast as desired.


Store leftover muffins in a resealable plastic bag.

Nutrition Facts

190 calories; protein 4.9g; carbohydrates 34g; fat 3.5g; cholesterol 1.1mg; sodium 136.2mg. Full Nutrition