These homemade English muffins are so easy to make! They require one bowl, five ingredients and absolutely no kneading making store bought English muffins a thing of the past!
English muffins are one of my favorite breakfast items and making them from scratch is so simple to do! Slathered in butter and jam, made into a breakfast sandwich, or smothered in a hollandaise you can’t go wrong with this homemade english muffin recipe.
With five simple ingredients and NO KNEADING these easy english muffins are simple to make! Once you make them there will be no going back to store bought english muffins again.
What do you need to make english muffins?
All you need are five simple ingredients!
- Flour – I prefer to use unbleached all purpose flour
- Yeast – active dry yeast is what I typically use
- Salt – adds flavor to your muffins. Without salt they will be very bland.
- Sugar – used to activate the yeast.
- Cornmeal – cornmeal or semolina prevents the dough from sticking to everything.
- Water – technically the sixth ingredient, but do we count it? Warm water will help activate the yeast.
How do you make homemade english muffins?
- In a bowl combine warm water, yeast and sugar. Mix and allow to sit for about 5 minutes. The mixture should start to become foamy. This is how you know your yeast is activated!
- Add in flour and salt. Mix until combined adding in an additional 1/2 cup water as needed to get the dough to come together. Cover and let rise for an hour or until mixture has doubled in size.
- Pour some cornmeal onto a baking sheet. Set aside.
- Once dough has risen pour onto a floured surface. They dough will be sticky. Gently press into a circle and divide into 8-12 segments.
- Gently form each of the segments into a ball and place onto the prepared baking sheet (This helps prevent them from sticking). Repeat with each segment. Cover balls and allow to rise for an additional 25-30 minutes.
- Preheat oven to 350.
- Heat a skillet(or large griddle) to medium heat. Place balls into the skillet and cook for about 5 minutes per side, then place onto a clean baking sheet. Repeat with remaining balls.
- Bake in oven for 10-15 minutes and enjoy!
Do I have to bake them in the oven?
While baking the English muffins ins’t always necessary, I find it difficult to cook them entirely on the stove top without burning the exterior. Finishing them off in the oven helps a ton!
Why is my dough so sticky?
It should be! That is why I suggest pouring onto a floured counter and using cornmeal or semolina to help prevent sticking. The soft dough is what gives english muffins all those delicious nooks and crannies.
How long do they last?
In my house? Less than a day! But if you want to store them for later, place into an airtight container on the counter for 3-5 days or in the freezer for three months. I often will make up a double batch so that I can freeze some for later, or use in breakfast sandwiches.
Share Your Experience
I would love to hear about your experience making and enjoying my Easy Homemade English Muffins! Feel free to tag me on Instagram or leave a review below. Your feedback helps me improve our recipes and provides inspiration to fellow home bakers.
Save this recipe for later by simply using the pin button on the recipe card or any of the photos above. Happy cooking!
Do you Sourdough?
Try out my Sourdough Discard English Muffin Recipe if you do! they are also huge winners in our house!
Homemade English Muffins | Easy No Knead
Ingredients
- 3 cups all purpose flour
- 1 – 1 1/2 cups water warm
- 2 1/4 tsp yeast
- 1 tsp salt
- 2 tbsp sugar
- cornmeal
Instructions
- In a bowl combine warm water, yeast and sugar. Mix and allow to sit for about 5 minutes. The mixture should start to become foamy. This is how you know your yeast is activated!
- Add in flour and salt. Mix until combined adding in an additional 1/2 cup water as needed to get the dough to come together. Cover and let rise for an hour or until mixture has doubled in size.
- Pour some cornmeal onto a baking sheet. Set aside.
- Once dough has risen pour onto a floured surface. They dough will be sticky. Gently press into a circle and divide into 8-12 segments.
- Gently form each of the segments into a ball and place onto the prepared baking sheet (This helps prevent them from sticking). Repeat with each segment. Cover balls and allow to rise for an additional 25-30 minutes.
- Preheat oven to 350.
- Heat a skillet(or large griddle) to medium heat. Place balls into the skillet and cook for about 5 minutes per side, then place onto a clean baking sheet. Repeat with remaining balls.
- Bake in oven for 10-15 minutes and enjoy!
Love this recipe! Made a total of 8. They were perfect. Will be making again.
Just a tip, real English Muffins are baked in a Pan on the Stovetop, that makes them nicer, and it’s easier, and only requires 3 – 4 minutes on each side 🙂
Great tip! I just added the oven part because I know that I have had a hard time getting them to cook all the way through on the stove top, especially if I make them too big. Others have said the same thing.
I had this problem today where my 8 dough balls were HUGE so they didn’t cook completely on the stove top. I definitely want to try this recipe again and probably make my portions smaller. My muffins came out really dense so I’m not sure if I didn’t let them rise enough or I somehow over kneaded them. Oh the joys of learning to bake! 😂
They may have needed more time to rise. Also, we love a ncie thick muffin, which is why I love to finish them off in the oven!
Amazing recipe! My family loves them! I was wondering if you had nutrition facts for the recipe?
Just updated the post with nutritional facts.
Would anything be different if I used rapid yeast or instant yeast? That’s all I have on hand at the moment.
If using instant yeast just mix the yeast and sugar in with the flour and then add warm water into the entire flour mixture.
Thanks for sharing. This no-knead recipe was simple and easy to execute with just a few staple ingredients. Absolutely beats store bought. Unfortunately, it only yielded mediocre results compared to other recipes I’ve tried.
Sorry that these didn’t meet your expectations. I’d love to know how the recipe didn’t compare.
Hi! I just made your recipe and I found that my dough had a really difficult time rising and they ended up being really dense. do you have any recommendations for that?
Did you make sure your yeast was active before proceeding? What temperature is your home? I find that in the winter sometimes I have to find a warm spot to rise.
This recipe made the thickest, softest, and yummiest English muffins I’ve baked so far. I wasn’t crazy about cooking them in a pan then in the oven and eventually toasting them, but they came out better than any others that I have made. Thank you Kayla!
I’m so glad that you loved them! You can potential skip baking them in the oven if you can get them to cook all the way through on the stove top. I just personally have a hard time getting them to cook all the way through that way and prefer to use the oven to finish them off.
Question ! My family LOVESSS these ! I wonder if I’m doing something wrong –
I let them sit out until they are fully cool but when I store them it always gets moist inside . I’ve tried bread bags and my air tight containers and after I open it there is always some condensation almost inside
Do you live somewhere humid? That might make a difference. You can try leaving a small crack in your bag to allow the moisture to escape. I personally store mine in a large tupperware container.