The Best Fluffy and Light English Muffins

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During the Covid-19 epidemic, I've had a terrible time finding English muffins in my local store. I never realized how easy they are to make. You don't even have to bake them. They are grilled to a beautiful golden brown, right in a skillet or electric griddle. They're actually really fun to make. Give them a try and you won't buy store-bought again. =)

*Please note: Prep time does not include rise time. This will depend on the temperature of your home.


★★★★★ 1 vote

Yield: 10 English Muffins
35 Min
10 Min
Stove Top


  • ·
    1 tsp. yeast
  • ·
    1 tb. sugar, divided
  • ·
    1/2 cup warm water (think baby's bath water)
  • ·
    1/2 cup milk
  • ·
    2 tb. butter
  • ·
    2 1/2-3 cups flour (you probably won't use the full 3 cups)
  • ·
    1 tsp. salt
  • ·
    1/2 cup yellow cornmeal

How to Make The Best Fluffy and Light English Muffins


  1. Add 1 tsp.yeast and 1/2 TB. sugar to a large bowl. Add 1/2 cup warm water. (Think baby's bath water) Stir and set aside.
  2. In a glass measuring cup, measure 1/2 cup of milk. Add 2 TB. butter and remaining 1/2 TB. sugar. Microwave just until butter is melted. Warm, not hot.
  3. Pour the warm milk mixture into the yeast mixture. Add 1 cup of flour and 1 tsp. salt. Stir until nearly mixed. Gradually add 1 more cup of flour, a little at a time. Dough should be getting thick. Start adding a little of the third cup of flour (don't add it all) until it is still moist, but not sticky.Turn onto lightly floured counter.
  4. Start to knead the dough, pulling in small amounts of flour from the counter as it becomes sticky. Knead for approximately 5 minutes. You want to end up with a smooth, elastic ball of dough. I used just about 2 1/2 cups of flour total. Place into medium bowl, loosely cover with sprayed plastic wrap and let rise for 15-20 minutes.
  5. Gently roll out dough to 1/2" thickness, no thinner, keeping in mind that you'll be cutting 10 circles. With a large coffee mug or cookie cutter, cut dough into 10 circles. If you can't get 10 out of the first dough, you can re-roll the scraps once to get a few more. Cutting into 10 circles will give you nice, large muffins. Cutting into 12 will yield smaller muffins. I like 10, myself. Use a cutter that is the size of the muffin you want. When these rise, they rise higher, not wider.
  6. Sprinkle yellow cornmeal onto a large baking sheet, reserving a small amount to sprinkle on the top. Gently place the dough rounds onto the baking sheet with a spatula. Sprinkle with reserved cornmeal, cover with sprayed plastic wrap and allow to rise until doubled in height. (Usually 2-3 hours, depending on the temp of your home.)
  7. When ready, place 2 tsp. of corn oil on griddle or pan and spread around with a piece of paper toweling wiping most away. Preheat the skillet or large electric griddle to medium heat. Cook 3-4 minutes on each side, watching closely until golden brown. Can do in batches, if necessary. Remove and allow to cool.
  8. When cool. split and toast. Add butter and your favorite jelly, jam or honey. Light, fluffy and delicious. =)

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