Homemade English Muffins
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Homemade English Muffins, you NEED to try making these!
The other morning my daughter Kelsie made homemade English muffins from scratch, and honestly… it stopped me in my tracks. One of those “why are we buying this at the store?” moments. They were soft, fluffy, and so much better than anything wrapped in plastic on a grocery shelf. It reminded me that most of us don’t avoid homemade food because it’s hard — we avoid it because life is busy, time is short, and convenience feels easier in the moment.
But once you see how simple something really is, it changes the way you think about what you bring into your kitchen.
Why We Love Making English Muffins From Scratch
One of the things I love most about making English muffins at home is how simple and empowering it feels. When Kelsie made these, it was another reminder that so many of the foods we buy every week are things we can actually make ourselves — with better ingredients and for a lot less money. Store-bought English muffins are convenient, but they’re also filled with preservatives, conditioners, and things most of us can’t even pronounce.
Homemade English muffins use basic pantry staples like flour, milk, yeast, and butter. That’s it. Nothing weird. Nothing artificial. Just real food.
And the taste? There’s no comparison. They’re soft, chewy, and full of those little nooks and crannies that hold melted butter and jam. Once you try them fresh off the skillet, the packaged kind just doesn’t hit the same.
For busy moms, this is also a great “gateway” recipe into homemade bread. You don’t need an oven, you don’t need fancy tools, and you don’t need hours of time. It’s a simple way to start replacing one more processed food with something real.
Can You Freeze English Muffins?
Yes — and this is where homemade English muffins really become a game-changer.
English muffins freeze beautifully. Once they’re completely cooled, you can place them in a freezer-safe bag or container and store them for up to 3 months. When you’re ready to use one, just pull it out, split it with a fork, and toast it straight from frozen. No thawing required.
This is why I always recommend doubling the batch. You do the work once, and then you’ve got easy breakfasts, sandwich bread, or quick snacks ready to go. It’s one of the easiest ways to make homemade food fit into real life.
Freezing your homemade muffins also saves money because you’re not running to the store for breakfast bread every week. You already have it — right there in your freezer.
Store-Bought vs Homemade English Muffins
If you flip over a package of store-bought English muffins, you’ll usually see a long list of ingredients. Preservatives, dough conditioners, stabilizers — all added to make them shelf-stable and last longer in warehouses and on store shelves.
Homemade English muffins don’t need any of that. They’re fresh, simple, and made the way bread used to be made.
There’s also a big difference in texture and flavor. Store-bought muffins are often dry or rubbery. Homemade ones are soft, tender, and full of those buttery nooks that soak up whatever you put on them.
And let’s talk cost. Making a batch of English muffins at home costs just a fraction of what you pay for a package at the store — especially with how grocery prices keep climbing. It’s one of those small changes that really adds up over time.
Homemade English Muffins (Easy No-Oven Recipe)
Ingredients
- 1 cup warm milk about 110°F
- 2¼ teaspoons active dry yeast 1 packet
- 1 tablespoon sugar
- 2 tablespoons melted butter
- 1 teaspoon salt
- 3 cups all-purpose flour
- Cornmeal for dusting
Instructions
- In a large bowl, combine warm milk, yeast, and sugar. Let sit for 5 minutes until foamy.
- Stir in melted butter and salt.
- Add flour one cup at a time until a soft dough forms.
- Knead for about 5 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
- Roll dough to ½-inch thickness on a floured surface.
- Cut into rounds using a biscuit cutter or glass.
- Sprinkle cornmeal on both sides and place muffins on parchment paper. Cover and rest 20 minutes.
- Heat a skillet over medium-low heat.
- Cook muffins for 5–6 minutes per side until golden and cooked through.
- Cool completely, then split with a fork before toasting.
Notes
- Carbohydrates: 22g
- Protein: 4g
- Fat: 3g
That’s why I love recipes like this one. You don’t have to go full homestead or make everything from scratch overnight. Just start with one thing. Make a batch, double it, and freeze the extras (English muffins freeze beautifully). Little by little, you replace the packaged stuff with real food that tastes better, feels better, and actually nourishes your family.
And before you know it, you’ll be having those same “why didn’t we do this sooner?” moments too — right there in your own kitchen.
Be sure and check out our Make your own Homemade Cream Cheese recipe , it will pair amazingly with these English muffins.
If you are looking to get yourself a cast iron skillet Walmart currenlty has some on clearance
Photo and recipe credit: Kelsie Spencer
