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English Muffins

This is a super simple recipe for English muffins using only six ingredients. They are fluffy and soft on the inside. Perfect for Saturday mornings, but you can also prepare them on the weekend, and enjoy them warm and freshly toasted on weekday mornings.

english muffins with cream cheese and chives

English Muffins always remind me of my trip to the US where I tried them the very first time, and I was immediately obsessed and had them for every breakfast! Talk about love at first sight/taste!

And while I tried my fair share of store-bought English Muffins, nothing beats homemade English Muffins.

I love these English Muffins because:

  • the dough is super basic: flour, yeast, salt, water, oil.
  • while some recipes call for them to be baked in the oven, these English muffins can be made entirely in the pan, you just need to give them enough time to bake through.
  • they go so well with hummus, cream cheese, or other spreads – or simply just add a bit of butter and salt.

How to make English Muffins

The ingredients

You will need: 

  • all-purpose flour
  • instant yeast
  • salt
  • olive oil
  • water
  • fine cornmeal

The basic steps

dry ingredients for bread
Step 1: Combine the flour, instant yeast, and salt in a mixing bowl.
making bread dough in kitchen aid
Step 2: Add the olive oil and water. Let it knead by a kitchen machine with a dough hook (or use a spoon to stir and then your hands to knead the dough) until it’s a smooth dough.
bread dough
Step 4: Move the dough onto a lightly floured parchment paper and roll it out to about 1/2 inch (1 cm) thickness.
cutting out english muffins
Step 5: Use a circle cutter or glass to cut out the english muffins.
rising english muffins
You should be able to get about 7 of them – depending on the size of your cutter.
english muffins in cornmeal
Step 6: Dip them in fine cornmeal. Let them rise for another hour.
english muffins in the pan
Step 7: Then cook them in a flat pan over medium heat.
english muffins in the pan
Step 8: And flip!
english muffins with cream cheese and chives

How to store English Muffins?

You can keep them in an airtight container at room temperature for a day or two or in the refrigerator for up to 5 days.

Can you freeze English Muffins?

Let them cool off completely, then put them in a freezer-friendly container or ziplock bag. You can freeze English Muffins for up to 3 months. When you’re ready, thaw them overnight in the fridge and then toast them before serving.

More delicious bread recipes

Recipes for spreads

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I hope you enjoy these English Muffins as much as I do! Let me know if you give them a try! 

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Cheers, Bianca

english muffins with cream cheese and chives

English Muffins

Elephantastic Vegan
This is a super simple recipe for English muffins using only six ingredients. They are fluffy and soft on the inside. Perfect for Saturday mornings, but you can also prepare them on the weekend, and enjoy them warm and freshly toasted on weekday mornings.
5 from 4 votes
Prep Time 10 mins
Cook Time 20 mins
Resting Time 2 hrs
Total Time 2 hrs 30 mins
Course Bread
Cuisine Vegan
Servings 7 english muffins
Calories 179 kcal

Ingredients
 
 

  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon instant yeast
  • 1 teaspoon olive oil
  • 3/4 cup lukewarm water
  • 1 tablespoon fine cornmeal

Instructions
 

  • In a large bowl, combine the flour, salt, and instant yeast. Then add the oil and water. Stir to combine, then knead with your hands (or use a kitchen machine with a dough hook) until it's a smooth dough. If the dough is too sticky, add more flour; if it's too crumbly, add more water.
  • Cover the bowl with a clean kitchen towel and let it sit in a warm place until the dough doubles in size (for about 1 hour).
  • Move the dough onto a lightly floured parchment paper and roll it out to about 1/2 inch (1 cm) thickness.
  • Use a circle cutter or glass to cut out the english muffins. You should be able to get about 7 of them – depending on the size of your cutter.
  • Dip them in fine cornmeal. Let them rise for another hour.
  • Bring a flat pan to medium heat and add the english muffins. Let them cook for about 5 minutes. Then flip them and let them cook on the other side as well for about 5 minutes. If they brown too quickly, reduce the heat. Give them enough time to cook all the way through.
  • You can eat them like they are, or slice them and toast the inside again.

Notes

How to store English Muffins?

You can keep them in an airtight container at room temperature for a day or two or in the refrigerator for up to 5 days.

Can you freeze English Muffins?

You can freeze English Muffins for up to 3 months. When you’re ready, thaw them overnight in the fridge and then toast them before serving.

Nutrition

Calories: 179kcalCarbohydrates: 36gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 86mgPotassium: 64mgFiber: 2gSugar: 1gCalcium: 7mgIron: 2mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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