How to Make Perfect English Muffins (with Buttermilk!)

---

I have this running bucket list of foods I want to make from scratch, and lately it’s been filling up with the most random stuff—like things I’ve been buying at the grocery store my entire life without ever questioning it. English muffins are one of those things.

I mean, can someone please tell me what calcium propionate is and why it needs to be in my breakfast? I’m not here to completely vilify preservatives—I get that they serve a purpose in mass-produced foods to extend shelf life and prevent mold. But when I flip over a package of English muffins and see a list of ingredients I can’t pronounce, it makes me pause. My general philosophy is this: if my body doesn’t recognize it, maybe it shouldn’t go in my body. I’m not perfect about it, but I do what I can.

So I decided to make English muffins from scratch. And honestly? I was blown away by how easy they were. I made two batches back to back—one to keep in the freezer and another batch I immediately turned into breakfast sandwiches for the week. My husband and I grabbed some soft butter and a jar of jelly and just went to town on the first batch. We couldn’t stop eating them warm off the griddle.

The buttermilk gives these English muffins a subtle tang that reminds me of sourdough, and they’re so much softer and more flavorful than anything you’ll find in the bread aisle. Plus, I’m using organic cornmeal, organic flour, and simple ingredients I already have at home—things my body can actually recognize and digest properly. When you use whole, real ingredients without additives and fillers, your body processes them more efficiently, which means better nutrient absorption and less digestive stress.

Now I make these every week and keep them stocked in the freezer. The satisfaction of knowing exactly what’s going into my body? Worth it.

But I Don’t Have Time To Make Bread

I know, I know. You’re already busy. Between work, traffic, kids, activities, birthday parties, cleaning, and trying to squeeze in some rest before you do it all over again in two days, the last thing you want to do is make bread from scratch.

I get it. But hear me out—this really isn’t that much work.

Here’s the breakdown:

• First rise (1 hour): This is where you take your nap. Or scroll Instagram. Or fold laundry. The dough is just sitting there doing its thing while you do yours.
• Shape the muffins and second rise (30 minutes): Perfect time to watch an episode of your favorite show or meal prep something else.
• Cook them on the stovetop (15 minutes total): Seriously, it doesn’t take long at all. You’re just flipping them once and they’re done.

That’s it. The actual hands-on time? Maybe 20 minutes. The rest is just waiting, and you can do literally anything else during that time.

So yes, it can be done. Even on a busy weekend. Even when you’re exhausted, I promise.

What You’ll Need

Here’s what goes into homemade English muffins:

For the Dough:

• 3 cups all-purpose flour (I use organic)
• 1 tablespoon granulated sugar
• 2¼ teaspoons instant yeast (1 packet)
• 1 teaspoon salt
• 1¼ cups buttermilk, warmed to about 110°F
• 3 tablespoons butter, melted
• Cornmeal for dusting (I use organic)

Don’t have buttermilk? Mix 1¼ cups milk with 1 tablespoon white vinegar or lemon juice. Let it sit for 5 minutes and you’ve got homemade buttermilk.

How To Make Homemade English Muffins

Step 1: Make the Dough

In a large bowl, whisk together the flour, sugar, yeast, and salt. Add the warm buttermilk and melted butter. Stir everything until you get a shaggy dough, then knead it—either by hand on a floured surface or in a stand mixer with a dough hook—for about 5-7 minutes until it’s smooth and slightly sticky.

The dough should be soft and supple. If it’s too dry, add a tiny splash more buttermilk. If it’s too wet, sprinkle in a little more flour.

Step 2: First Rise

Put the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm spot for about an hour until it doubles in size.

This is your nap time. Go rest.

Step 3: Shape the Muffins

Punch down the dough (so satisfying) and roll it out on a floured surface to about ½-inch thick. Use a 3-inch biscuit cutter or the rim of a glass to cut out rounds. You should get 10-12 muffins. Gather up the scraps, re-roll, and keep cutting until you’ve used all the dough.

Step 4: Second Rise

Grab a baking sheet and dust it generously with cornmeal—don’t be shy here, this is what creates those nooks and crannies. Place your dough rounds on the cornmeal, then dust the tops with more cornmeal. Cover loosely with a towel and let them rise for 30 minutes.

Go watch your show now.

Step 5: Cook on the Stovetop

Heat a griddle or large skillet over medium-low heat (about 325°F if you have a thermometer). Place the muffins on the griddle and cook for 7-8 minutes per side until they’re golden brown. Low and slow is key here—if they’re browning too fast, turn the heat down.

They’re done when they’re golden on both sides and sound hollow when you tap them.

Step 6: Cool and Split

Let them cool completely, then use a fork to split them open. Just poke holes all around the middle and gently pull the two halves apart. This gives you way better texture than slicing with a knife.

Freezer-Friendly Breakfast Sandwiches For Busy Families

Okay, this is where these homemade English muffins really shine. If you’re anything like me, mornings are chaos. Getting everyone out the door with something in their stomachs that isn’t a granola bar? That’s the goal.

I make a batch of freezer-friendly breakfast sandwiches every week using these English muffins, and it’s been a game changer for our family. You can grab one from the freezer, microwave it for a minute, and you’ve got a hot, homemade breakfast that beats anything from a drive-thru.

Here’s what I make:

Classic Breakfast Sandwich

• English muffin
• Scrambled or fried egg
• Cheddar cheese
• Cooked bacon

Sausage, Egg & Cheese

• English muffin
• Scrambled egg
• American or cheddar cheese
• Cooked breakfast sausage patty

Turkey Sausage & Egg White

• English muffin
• Scrambled egg whites
• Swiss cheese
• Cooked turkey sausage patty

Ham, Egg & Cheese

• English muffin
• Scrambled egg
• Cheddar or Swiss cheese
• Deli ham or leftover holiday ham

Veggie Breakfast Sandwich

• English muffin
• Scrambled egg
• Cheddar cheese
• Cooked spinach (squeeze out the water first)

How to freeze them:

1. Let the sandwiches cool completely
2. Wrap each one tightly in plastic wrap or parchment paper
3. Place them all in a freezer-safe bag or container
4. Freeze for up to 3 months

How to reheat:

1. Unwrap the sandwich and wrap it in a damp paper towel
2. Microwave for 60-90 seconds (depending on your microwave)
3. Let it sit for a minute before eating—it’ll be HOT

On busy mornings, these sandwiches mean everyone gets fed real food without me scrambling around the kitchen at 6:30 AM. And because I made the English muffins myself, I know exactly what’s in them.

Ways To Enjoy Homemade English Muffins

Beyond breakfast sandwiches, here’s what else you can do with these:

🧈 Butter and jelly – Honestly, this is what my husband and I did first and we couldn’t stop
🍳 Classic toasted with eggs – Keep it simple
🍕 English muffin pizzas – Top with sauce, cheese, pepperoni, and broil
🥓 Eggs Benedict – If you’re feeling fancy
🍓 Peanut butter and jam – Easy lunch for the kids
🧀 Tuna melts – Tuna salad, tomato, cheese, broiled until bubbly

Tips for Success

Cook low and slow – Medium-low heat is your friend. Too high and they’ll burn before they cook through.

Use plenty of cornmeal – This creates the nooks and crannies. Don’t skimp.

Split with a fork – Poking with a fork and pulling them apart creates better texture than cutting with a knife.

Warm your buttermilk – About 110°F (warm to the touch, not hot). Too cold = yeast won’t activate. Too hot = you’ll kill it.

Make a double batch – These freeze perfectly, so you might as well make extra.

Storage and Freezing

Room temperature: Store in an airtight container or zip-top bag for up to 3 days.

Freezer: Split them first, then freeze in a freezer-safe bag for up to 3 months. Toast them straight from frozen.

Commonly Asked Questions

Similar Recipes

If you like bread recipes like this, you will enjoy the recipes below:

• Homemade Bread Bowl Recipe for Soups
• Easy No-Knead Crockpot Bread with Rosemary and Garlic
• Honey Whole Wheat Rolls (Soft, Fluffy & Better Homemade!)
• Honey Butter Rolls Recipe (Better Than Bakery!)
• Homemade Honey Oat Bread

Print