By Sabine Venier
Updated Feb 18, 2025
In my opinion, versatile foods are the best foods, and these English muffins are no exception. They’re great for breakfast, lunch, dinner, or even just a snack. I love to make a big batch on Sunday so we have delicious homemade English muffins all week long!
English muffins are so easy to make and so delicious to eat! With just 6 ingredients I almost always already have on hand, I love that I’m never more than a few hours away from crispy, craggy English muffins.
Tips for Beginners
- Measure the dry ingredients using the spoon-and-level method to avoid dense, dry muffins.
- When using whole wheat flour, I have found that it’s super important to ensure the dough is properly hydrated. If it is too dry, the muffins won’t rise properly and will end up dense without those signature holes.
- Cut the muffins with a fork to get that craggy texture; using a knife will compress the muffins.
- Make sure the milk is not too warm or too cold; otherwise, the yeast won’t activate.
Ingredients1x2x3x
- ▢ 2¼ cups all-purpose flour 270 grams, plus extra for dusting
- ▢ ¾ cup whole wheat flour 85 grams (or more all-purpose flour)
- ▢ 1½ teaspoons instant yeast 4 grams
- ▢ 2 teaspoons granulated sugar 8 grams
- ▢ 1¼ teaspoons kosher salt 4 grams
- ▢ 1 cup warm milk 227 grams (about 110°F)
- ▢ 2 tablespoons unsalted butter 28 grams, melted (¼ stick)
- ▢ Cornmeal or semolina flour, for dusting
Video
Instructions
- In a large mixing bowl of a stand mixer, combine the all-purpose flour, whole wheat flour, yeast, sugar, and salt. 2¼ cups all-purpose flour, ¾ cup whole wheat flour, 1½ teaspoons instant yeast, 2 teaspoons granulated sugar, 1¼ teaspoons kosher salt
- Add the warm milk and melted butter to the bowl with the dry ingredients. Stir until a dough forms. 1 cup warm milk, 2 tablespoons unsalted butter
- Attach the dough hook to the stand mixer and knead the dough for about 5 minutes, or until it becomes smooth.
- Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it proof in a warm place until it doubles in size, around 1-2 hours.
- Punch down the dough and roll it out on a floured surface to about ½ inch thick.
- Using a round cutter, cut out muffins and transfer them to a baking sheet sprinkled with cornmeal or semolina flour. Cornmeal
- Cover with a towel and let the cut muffins proof for another 30-40 minutes.
- Preheat a skillet over low heat. Cook the muffins covered for about 5 minutes on each side, until they are golden brown and sound hollow when tapped on the top.
- Let the muffins cool on a wire rack. Split with a fork and toast before serving.
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- Rolling Pin
- 3-inch Round Cookie Cutter
- Cast Iron Skillet
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make English Muffins Step by Step
Mix the Dry Ingredients: In the bowl of a stand mixer, combine 2¼ cups of all-purpose flour, ¾ cup of whole wheat flour, 1½ teaspoons of instant yeast, 2 teaspoons sugar, and 1¼ teaspoons of kosher salt.
Add the Wet Ingredients: Add 1 cup of warm milk and 2 tablespoons of melted unsalted butter to the bowl with the dry ingredients. Stir until a dough forms.
Knead the Dough: Attach the dough hook to the stand mixer and knead the dough for about 5 minutes, or until it becomes smooth.
Proof the Dough: Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it proof in a warm place until it doubles in size, around 1-2 hours.
Roll Out the Dough: Punch down the dough and roll it out on a floured surface to about ½ inch thick.
Cut Out the Muffins: Using a round cutter, cut out muffins and transfer them to a baking sheet sprinkled with cornmeal or semolina flour.
Proof the Muffins: Cover with a towel and let the cut muffins proof for another 30-40 minutes.
Cook the Muffins: Preheat a skillet over low heat. Cook the muffins covered for about 5 minutes on each side, until they are golden brown and sound hollow when tapped on the top.
Split the Muffins: Let the muffins cool on a wire rack. Split with a fork and toast before serving.
How to Store and Reheat
Store leftover English muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week. I highly recommend toasting the muffins and enjoying them hot!
Freeze English muffins tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
I love enjoying these English muffins slathered with butter or jam. When I’m feeling fancy, I’ll make some blueberry compote or apple butter .
These muffins also make a great base for breakfast pizza , egg white delights , or eggs benedict . Add a strawberry banana smoothie for a delicious meal! They’re so versatile and delicious!
More bread Recipes to Try!
No Knead Dutch Oven Bread
Beer Bread Muffins
Homemade Garlic Bread Recipe
Easy Banana Bread Recipe with Peanut Butter Glaze
English Muffins Recipe
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- Rolling Pin
- 3-inch Round Cookie Cutter
- Cast Iron Skillet
Ingredients
- 2¼ cups all-purpose flour 270 grams, plus extra for dusting
- ¾ cup whole wheat flour 85 grams (or more all-purpose flour)
- 1½ teaspoons instant yeast 4 grams
- 2 teaspoons granulated sugar 8 grams
- 1¼ teaspoons kosher salt 4 grams
- 1 cup warm milk 227 grams (about 110°F)
- 2 tablespoons unsalted butter 28 grams, melted (¼ stick)
- Cornmeal or semolina flour, for dusting
Instructions
- In a large mixing bowl of a stand mixer, combine the all-purpose flour, whole wheat flour, yeast, sugar, and salt. 2¼ cups all-purpose flour, ¾ cup whole wheat flour, 1½ teaspoons instant yeast, 2 teaspoons granulated sugar, 1¼ teaspoons kosher salt
- Add the warm milk and melted butter to the bowl with the dry ingredients. Stir until a dough forms. 1 cup warm milk, 2 tablespoons unsalted butter
- Attach the dough hook to the stand mixer and knead the dough for about 5 minutes, or until it becomes smooth.
- Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it proof in a warm place until it doubles in size, around 1-2 hours.
- Punch down the dough and roll it out on a floured surface to about ½ inch thick.
- Using a round cutter, cut out muffins and transfer them to a baking sheet sprinkled with cornmeal or semolina flour. Cornmeal
- Cover with a towel and let the cut muffins proof for another 30-40 minutes.
- Preheat a skillet over low heat. Cook the muffins covered for about 5 minutes on each side, until they are golden brown and sound hollow when tapped on the top.
- Let the muffins cool on a wire rack. Split with a fork and toast before serving.
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
