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Homemade English Muffins

These are stovetop English muffins that cook in a cast iron skillet instead of the oven. The cornmeal dusting gives them that classic texture you get from the store-bought ones, but they’re way better fresh.
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Prep Time: 20 minutes
Cook Time: 8 minutes
Overall rise time: 2 hours
Total Time: 2 hours 28 minutes

Ingredients

Ingredients (~18 muffins)

  • 1 1/2 cups milk warmed to ~100-120F
  • 1 packet active dry yeast 2 1/4 tsp
  • 1 1/2 Tbsp sugar
  • 3 Tbsp butter melted
  • 1 large egg
  • 1 1/2 tsp salt
  • 4 1/2 – 5 cups all-purpose flour
  • Cornmeal for dusting

Instructions

  • Combine warm milk, yeast, and sugar in a bowl and let sit 5 minutes until foamy.
  • Pour into stand mixer bowl.
  • Stir in 1 cup flour, then add melted butter, egg, and salt.
  • Add remaining flour 1/2 cup at a time until dough comes together and pulls away from sides but stays slightly tacky.
  • Knead with dough hook for 5 minutes until smooth and elastic.
  • Place dough in greased bowl, cover with towel, and let rise 1-1.5 hours until doubled.
  • Divide dough into 18 pieces and form into balls.
  • Flatten each ball to about 3/4 inch thick.
  • Place on baking sheets dusted generously with cornmeal, dusting tops as well.
  • Cover and let rise 30-45 minutes until puffed but not quite doubled.
  • Preheat cast iron skillet over low heat.
  • Cook muffins 3-4 minutes per side until golden brown and internal temperature reaches 190-200F.
  • Cool completely on wire rack.
  • Split by poking holes around perimeter with fork and tearing apart instead of cutting.

Notes

Do not use a knife to split muffins; tearing creates the classic nooks and crannies.
Tried this recipe?Leave a comment below & let me know!