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English Muffins


These English muffins are baked instead of fried on a griddle. Serve them hot with your favorite condiment, whether it is butter and jam, or peanut butter!

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Rate this recipe 4.6/5 (18 Votes)


  • 1 cup water
  • 1/2 cup scalded milk
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 package active dry yeast
  • 2 tablespoons warm water
  • 4 cups sifted all purpose flour
  • 3 tablespoons butter, softened


Servings 8
Adapted from


Step 1

Combine 1 cup water, 1/2 cup scalded milk, 2 teaspoons sugar and 1 teaspoon salt in a mixing bowl.

Dissolve 1 package active yeast in 2 tablespoons of warm water for 3 to 5 minutes.

Combine the 2 mixtures.

Sift before measuring - 4 cups all purpose flour.

Beat 2 cups of flour gradually into the above mixture.

Cover the bowl with a cloth and let the dough rise in a warm place (about 85°F) for about 1-1/2 hours, or until it collapses back into the bowl.

Beat in 3 tablespoons of softened butter.

Beat or knead in the remaining flour.

Grease the inside of English muffin rings and fill half full with the batter. Let them stand on a lightly greased cookie sheet until the dough has doubled in bulk (it should now fill the muffin ring).

Place the cookie sheet with the muffins in an oven preheated to 425°F. Cook until muffins are a golden brown color.

Cool slightly on a cake rack and remove the muffin rings.

The above recipe makes 8 muffins. If you have only 4 muffin rings, chill or freeze half the dough before it rises and bake in two batches of 4 muffins.

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