Old Fashioned English Muffin Recipe

This classic English muffin recipe is made in a cast iron pan, which only adds to the crust and flavor of the muffins.

This recipe does not require resting the dough overnight so you’ll be able to bake and enjoy your bread much faster than traditional recipes. But don’t worry this recipe keeps the classic flavor you’ll expect.

English Muffin Recipe

You’ll find a printable recipe at the bottom of this post.

English Muffin History

According to The Nibble, the English muffin was first called a “toaster crumpet.” and was invented in 1894 by Samuel Bath Thomas, a British immigrant to New York. The crumpet was embraced as a more elegant alternative to toast and served at the finest hotels. The English muffin soon became an American breakfast staple.

How to serve English Muffins

I like mine with real butter and jam, jelly or marmalade. Try one of these recipes for a perfect breakfast or brunch!

• Instant Pot Strawberry Jam
• Orange Marmalade Recipe
• Slow Cooker Apple Butter
• Blueberry Refrigerator Jam

Remember you never want to cut an English muffin with a knife. Use a fork to split them open so you retain all the lovely nooks and crannies that fill with melted butter and jam. Yum!

Other ways to use English Muffins

• Use them as the crust for mini pizzas
• Make a homemade breakfast sandwich with meat, egg and cheese
• Use them like a bun for hamburgers or a sandwich
• Make an amazing grilled cheese – fill those nooks with ooey gooey melted cheese
• If they go stale make them into salad croutons

Are homemade English muffins worth the effort?

Absolutely! The flavor and texture of a homemade English muffin blows away anything you’re going to eat from store.

Even a beginner can make this simple English muffin recipe!

Do I need to have any special equipment to make English Muffins?

No, not really. I recommend using a standard cast iron pan to prepare this recipe. A good stand mixer is always your friend!

Awesome Cast Iron Products for Your Homestead Kitchen

How do I store homemade English muffins?

They can be stored in an airtight container on your counter for 3-4 days or longer in your refrigerator.

Can I freeze these English muffins?

Yes, once your muffins have completely cooled you can store them in an airtight container or freezer bag.

Basic English Muffin Recipe Ingredients

1 3/4 cups room temperature milk
3 tablespoons softened butter
1 1/2 teaspoons salt
2 tablespoons sugar
1 large egg, beaten
4 1/2 cups unbleached flour
2 teaspoons yeast
cornmeal sprinkling the griddle or pan

How to Make Homemade English Muffins

Combine all of the dry ingredients (except cornmeal) in a mixing bowl. 

Mix to combine dry ingredients then add in milk, butter, and beaten egg.

This dough is different then traditional bread dough and will be softer and stickier.

If you are using an electric mixer, beat the dough using the flat beater paddle until it starts coming away from the sides of the bowl (5 minutes at a medium speed). The dough will still be sticky, but do not add more flour.

Use your hands to form a soft ball.

Let rise in a greased bowl for 1 ½-2 hours.

Prepare your griddle or cast iron pan by sprinkling with a generous amount of cornmeal. If you have enough pans or your griddle is large enough you can let them rise right in the pan or griddle you plan to cook them in. If your griddle or cast iron is not well seasoned you may want to spray with a cooking oil.

Other Classic Recipes You’ll Love

• Cast Iron Gingerbread Recipe
• Rustic No Yeast Bread Recipe
• Homemade Dinner Roll Recipe
• Easy Slow Roasted Chicken Thighs
• Vintage Pecan Bar Recipe

Divide the dough into 16 pieces.

Roll each piece into a ball, then flatten the balls until they’re about 3″ to 3 1/2″ in diameter.

Cover the muffins and let them sit for 20 minutes. They won’t double in size, but will get puffy.

Cook the muffins over low heat for 7 to 10 minutes per side, until their crust is golden brown, and the middle is cooked. When done, the center of a muffin will be about 200°F

If the muffins are browning too fast, but not cooking full on the inside, place in a  350°F oven for about 10 minutes and check again.

Remove the muffins from the griddle or cast iron and let them cool thoroughly before serving. Split the English muffins open with a fork and serve.

I hope you enjoy this recipe for old fashioned English muffins as much as we have over the years. Cooking from scratch isn’t nearly has hard as most assume it will be and it is very satisfying!

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