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Homemade English Muffins Pan-Toasted

Category: Start Your Day Right with Delicious Breakfast Recipes

Enjoy warm, golden English muffins featuring a tender, fluffy center and crispy crust from the pan. Made with pantry staples like flour, yeast, salt, and olive oil, these muffins rise beautifully and toast up to a perfect texture. Cut into rounds and cook in a skillet for signature browned tops and chewy edges. Serve with butter, jams, or as a breakfast sandwich base—each bite delivers classic homemade comfort and a hint of morning pride. These are best fresh but freeze well, too. Capture their texture and color by stacking or letting a few muffins overlap on your plate.

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Updated on Wed, 04 Jun 2025 17:04:21 GMT
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A stack of brown and black pancakes. | recipesfoodyummy.com

Homemade English muffins are the kind of breakfast treat that make your kitchen smell like a bakery and turn an ordinary morning into something special. Fluffy inside and crackly outside they are pan-toasted and so much more satisfying than anything bagged at the store.

The first time I served these at brunch my kids could not believe they were homemade. Now we never buy them from the store.

Ingredients

  • All-purpose flour: gives the muffins their structure and soft crumb Look for unbleached flour for a richer flavor
  • Instant yeast: produces reliable and quick rise Make sure it is fresh for the most lift
  • Sugar: helps feed the yeast and balances flavor
  • Salt: brings out all the other flavors and makes a full-bodied muffin Use sea salt or kosher salt for best taste
  • Warm water: hydrates the dough and gives structure Use water just warmer than body temp but not hot
  • Warm milk: tenderizes the crumb and adds rich flavor Whole milk brings extra softness
  • Olive oil: makes the texture plush with a subtle savory note Go for extra-virgin for a richer muffin
  • Semolina or cornmeal: makes a crisp golden crust and keeps muffins from sticking Choose fine or medium grind for best texture

Step-by-Step Instructions

Make the Dough:
Combine flour instant yeast sugar and salt in a big mixing bowl Add warm water milk and olive oil Stir until a shaggy dough forms then turn onto a floured surface Knead for 8 to 10 minutes with your hands or use a stand mixer Watch for dough to turn smooth and stretch without tearing Grease a large clean bowl and transfer in the dough Spin it to coat and cover with a towel Let it rise in a warm spot until doubled in size about 1 to 1 and a half hours
Shape the Muffins:
Gently deflate dough on a floured surface Roll it out about three-quarters of an inch thick Use a biscuit cutter or drinking glass to punch out rounds each about three to four inches wide Line a tray with semolina or cornmeal and arrange dough rounds on it Sprinkle more cornmeal if desired Cover with a towel and let the muffins puff up for about 20 to 30 minutes
Cook the Muffins:
Bring a heavy pan or cast iron skillet to medium-low heat No oil is needed Place dough rounds in the pan leaving space Cook undisturbed for 6 to 8 minutes Then flip and cook another 6 to 8 minutes Press gently the exterior should be crisp and golden both sides If insides need more time move muffins to a low oven set at 325F for 5 extra minutes Cool on a wire rack until barely warm then split open
A stack of brown and black biscuits on a plate. Save
A stack of brown and black biscuits on a plate. | recipesfoodyummy.com

My favorite ingredient hands-down is the semolina scattered on top and bottom It delivers that genuine bakery crunch you can only get fresh off the pan My daughter loves dusting the dough rounds almost as much as she loves sneaking warm muffin halves before breakfast

Storage Tips

Store completely cooled muffins in an airtight container at room temperature for up to three days For longer storage freeze them split then reheat in the toaster straight from the freezer They thaw and crisp up perfectly

Ingredient Substitutions

Swap dairy milk with unsweetened almond or oat milk to make them vegan For a richer dough trade olive oil with melted butter You can also use bread flour for chewier muffins but regular all-purpose works for a classic texture

Serving Suggestions

English muffins shine at breakfast Generously toast and smear with salted butter or your favorite fruit jam Or build breakfast sandwiches with fried eggs avocado and bacon At tea time these are amazing with clotted cream and sharp cheddar

Recipe FAQs

→ How do I achieve a crispy crust on the muffins?

Cook the muffins on a preheated skillet over medium-low heat until each side is golden and crisp. Dusting with semolina or cornmeal adds extra crunch.

→ Can I use whole milk instead of regular milk?

Yes, whole milk creates a slightly richer flavor and softer texture without affecting the rise or cooking method.

→ Do these muffins require an oven?

Cooking is done on a skillet, but if muffins are thick, finishing them in a low oven ensures the centers are cooked through.

→ What are the best toppings or fillings?

Try them with butter, jam, clotted cream, honey, sharp cheese, or make breakfast sandwiches with eggs, bacon, or avocado.

→ Can I freeze English muffins for later?

Absolutely. Cool them completely, slice if desired, then freeze in an airtight bag. Toast from frozen for best results.

→ Why let the dough rest before cooking?

This resting period helps the muffins rise and develop air pockets, resulting in a tender, airy crumb inside.

Homemade English Muffins Pan-Toasted

Fluffy, golden English muffins pan-toasted for crisp edges and a soft, airy middle. Unbeatable homemade freshness.

Prep Time
15 mins
Cooking Time
20 mins
Total Duration
35 mins
By: Loura

Recipe Type: Breakfast

Skill Level: Intermediate

Cuisine: British

Portions Yielded: 9 Serving Size (8–10 English muffins)

Dietary Preferences: Vegetarian

What You'll Need

→ Dough

01 4 cups all-purpose flour
02 2 teaspoons instant yeast
03 1 teaspoon sugar
04 1 teaspoon salt
05 120 ml warm water (43°C)
06 240 ml warm milk
07 3 tablespoons olive oil

→ For Dusting

08 Semolina or cornmeal, as needed

Steps To Follow

Step 01

In a large bowl, whisk together flour, instant yeast, sugar, and salt. Pour in warm milk, warm water, and olive oil. Stir to form a shaggy dough, then knead on a lightly floured surface for 8–10 minutes or use a stand mixer with a dough hook; continue until dough is smooth and elastic.

Step 02

Transfer the dough to a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm environment until doubled in volume, approximately 60 to 90 minutes.

Step 03

Roll dough out on a floured surface to 2 cm thickness. Cut rounds 7.5–10 cm wide using a cutter or drinking glass. Set the rounds onto a tray dusted with semolina or cornmeal. Cover and allow to rest for 20–30 minutes.

Step 04

Preheat a heavy skillet or cast iron griddle on medium-low heat. Arrange muffins in the pan, spacing them apart. Cook for 6–8 minutes per side, turning once, until both sides are golden brown with crisp crusts.

Step 05

If muffins need additional cooking, transfer to a 160°C oven for 5 minutes to finish baking through.

Step 06

Let cool slightly. Split with a fork or serrated knife. Serve toasted with butter, jam, honey, or as a base for breakfast sandwiches.

Notes and Tips

  1. Use semolina or cornmeal for dusting to help prevent sticking and achieve a traditional texture.
  2. For the best rise, let dough rest in a consistently warm space, such as an oven with the light on.
  3. Cut muffins out cleanly for uniform results—avoid twisting cutters, which can compress the edges.

Required Equipment

  • Large mixing bowl
  • Stand mixer with dough hook (optional)
  • Rolling pin
  • Round cutter (7.5–10 cm diameter)
  • Baking tray
  • Cast iron skillet or heavy nonstick griddle
  • Kitchen towel
  • Oven (for finishing, optional)

Allergy Info

Double-check every ingredient for possible allergens and consult a health professional if you're unsure.
  • Contains wheat (gluten) and milk.

Nutritional Info (per serving)

These details are for informational purposes only and shouldn't replace medical advice.
  • Caloric Content: 180
  • Fats: 4.5 g
  • Carbohydrates: 34 g
  • Proteins: 5.5 g