Total Time
2hrs 25mins
Prep 50 mins
Cook 1 hr 35 mins

Far better than any English muffins you can buy in the store, and much less expensive, too.

Ingredients Nutrition


  1. Since you cook these on top of the stove, there is no need to preheat the oven.Proof the yeast in the l/2 Cup of lukewarm milk with the sugar.Scald the 1 cup of milk, melt the butter in it and let cool to lukewarm.
  2. Add the salt and the slightly beaten egg to the milk-and-butter mixture. Pour the yeast sponge into a large mixing bowl and blend in the milk-butter-and-egg mixture. Add the flour, a little at a time,mixing together well.
  3. Turn the dough out onto a lightly floured work surface and knead, adding more flour if necessary.
  4. Knead until elastic and shiny.
  5. Then place the dough in a large buttered bowl, cover with a towel and let rise for at least 1 hour, until doubled in bulk.
  6. Meanwhile, pour the cornmeal onto a platter and set aside. Take the dough out onto the work surface and knead again for a couple of minutes.
  7. Roll it out with a rolling pin to a thickness of about 1/3" and, with a glass or a large biscuit cutter, cut out round cakes.
  8. Put these onto the platter with the cornmeal, press down slightly and turn to get the other side covered with cornmeal.
  9. Place on a baking sheet and cover with a towel.
  10. Let stand for about 20 to 30 minutes or until doubled in size. Place a skillet over medium heat and when hot, brush with a little melted butter, turn the heat low and place about 5 to 6 muffins in the pan.
  11. Cook for approximately 5 minutes on each side, or until they are slightly brown.
  12. Cool on a rack.
  13. Toast after they are completely cooled off and right before serving them.


Most Helpful

Correction regarding Ingredients Although these are not true English muffins as you would buy in an English Cake shop[You cannot get them this side of the Atlantic] I would use this recipe. there is however one serious flaw in it, half way through it states. Turn out the dough and knead for a minute or two and then cut with a glass. This is extremely dangerous as a few years ago I was doing just that when the glass shattered in my hand. I was before I retired a professional cook and I have British professional qualifications. From: Link back to recipe:

Hilda. August 30, 2001

These were good and the dough was fabulous to work with. Next time I'd roll them out a little thicker. And I would be tempted to add powdered milk or use all evaporated milk in a future batch. They didn't taste quite as rich as I was hoping...maybe more salt wouldn't hurt, either. They didn't have the nooks and crannies that I like in an English Muffin, but if I want that type, I'll use Alton Brown's recipe (though it is more labor intensive). I liked being able to roll them out, cut them out, and leave them in my cool kitchen overnight for their final rise. Like the quantity, too.

KWB February 27, 2008

I was really nervous about making these because I've never tried to make any bread type recipes before and I've never used yeast. These came out fantastic! Even a novice like me was able to make yummy English muffins, which I will no longer be buying from the grocery store.<br/><br/>Thanks for posting!

Sarah L. November 09, 2013

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