Homemade English Muffins

These Homemade English Muffins are super easy to make, and cost pennies compared to packages in the store. The ultra low price beats even store brands!

This post may contain affiliate links. Read my full disclosure policy here.

These Homemade English Muffins are super easy to make, and cost pennies compared to packages in the store. The ultra low price beats even store brands! #homemadeenglishmuffins #englishmuffins #englishmuffinrecipe #moneysavingrecipes #diyenglishmuffins

English muffins are pretty much a breakfast, lunch, and dinner staple in our home, and I love love love the taste of the Thomas’ brand. However, they can be pretty pricey for a simple 6-pack, so I will often just go without, or stock up on a great BOGO sale at Publix.

It never really occurred to me that I could try and make my own homemade English Muffins, and when I started seeing a few recipes floating around Pinterest, I filed those away with the intention of trying them someday.

Well, today’s that day, and I honestly don’t know why I waited so long, because they were super simple to make and turned out just like the real thing! In fact, they are so good, I’m not sure I’ll ever need to buy any English Muffins from the store again. Yep, for real. 

So set aside an afternoon this week, or a few hours over the weekend, because you are going to want to dive into a homemade English Muffins making frenzy and stock up your freezer stat. At least that’s how I felt after just one batch — they are so much fun to make and eat, and your bread-maker does most of the work!

How to Make Homemade English Muffins

Step 1: Place in all liquid ingredients into the bread-maker first, then add dry ingredients, saving yeast for last. Set bread-maker on dough setting.


Step 2: After bread-maker is done kneading the dough, coat a pan or counter with cornmeal {be fairly liberal about it as the dough will be very wet}, and lay the dough on top. Sprinkle cornmeal all over dough and flatten out into about a 1 in. thick rectangle.


Step 3: Cut out circles of dough with a circle-shaped cookie cutter and carefully transfer each circle of dough over to a baking sheet. Cover and let dough rise for 20 minutes.

Homemade English Muffins | Creative Savings

Step 4: Heat a griddle or skillet on medium heat and let warm up a bit. Take circles of dough off pan with a flat spatula and place on the hot pan. Let cook for about 3-4 minutes until bottom has browned. Flip over to do the same to the other side, making sure to press down a little bit on the muffin with the spatula, as they poof while cooking.

Homemade English Muffins | Creative Savings

Step 5: When finished, take English Muffins off pan with spatula and let cool on a wire rack. Split open with a knife and toast, or serve right away with butter and my favorite strawberry jam!

These Homemade English Muffins are super easy to make, and cost pennies compared to packages in the store. The ultra low price beats even store brands!
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Homemade English Muffins

  • Total Time: 45 minutes
  • Yield: 12 Muffins 1x


These Homemade English Muffins are super easy to make, and cost pennies compared to packages in the store. The ultra low price beats even store brands! Whip up a batch or two to freeze, and enjoy yummy English Muffins all month long!


  • 1 cup milk
  • 3 tablespoons butter
  • 1 egg
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons rapid-rise yeast


  1. Put ingredients in bread machine starting with wet ingredients, then dry. Yeast should always be last. Start the dough cycle.
  2. When cycle is finished, sprinkle a liberal amount of corn meal over the counter, place dough on top and sprinkle with corn meal. Use your hands to pat the dough into a 1 inch thick rectangle and use a circle-shaped cookie cutter to cut muffins.
  3. Place the rounds on a baking sheet, cover and let rise for 20- 30 minutes.
  4. Heat a dry cast iron skillet or griddle over medium heat and cook the muffins 3-4 minutes on each side until golden brown.
  5. Split the muffins with a fork or serrated knife and serve warm with butter and jam. Freeze for later.


Recipe adapted from Food.com

  • Prep Time: 30 minutes
  • Cook Time: 8 minutes
  • Category: Breakfast
  • Cuisine: American

Keywords: english muffins, homemade english muffins

Total Cost: $1.29/batch or $.11/serving

These homemade English muffins cost pennies compared to the Thomas’ brand, and it’s just as good. Not as many nooks and crannies as I would like, but since the price is so low, I can take a few less crannies!

If you are just as anxious to try this recipe as I was, you may want to pin this image to your Breakfast Pinterest board right away so you don’t forget. And let me know in the comments below what store-bought breakfast foods you’ve tried to make at home. I’d love to replace all our breakfast staples with homemade at some point, which seems like a lofty goal, I know……but should keep me busy at least!

Have you ever tried making English Muffins before?

Disclosure: Some of the links in the post above are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. Read my full disclosure policy here.

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  1. Do you have any tips for getting all 12 English muffins? I could only get 6 at first, but then I tried to roll the dough back up and pat it out. I’m not sure if I was supposed to do this since I had already put cornmeal on top and bottom. After that, I was able to get 9 total. Also, what size were you cutting yours? I didn’t have any circle cutters, so I just used a cup. Thanks!

    1. Hey Tara! I haven’t made these for awhile now, so I’m sorry I don’t remember exactly what size cookie cutter I used! But I would recommend rolling the dough out a bit thinner and/or using a smaller cup to get more muffins! Or double the recipe 🙂

  2. these look good. could you possibly re create Pillsbury strawberry cream cheese toaster strudel?
    please and Eggo thick and fluffy waffles and Eggo buttermilk waffles these were two of my breakfast staples
    i loved i would really appreciate it.

    Thank you.

  3. I’m guessing that this was adapted from Alton Brown’s recipe on food.com? Alton dedicated a full episode of Good Eats to making English muffins. It is a great episode and talks a lot about the history of these muffins. Thanks for making the dough in the bread machine!

  4. I saw this post at Thrifty Thursday…and I love it! I am starting the venture to make my own bread and can’t wait to try this recipe. Looks so yummy!

  5. I’m new to baking bread so these scare me a bit, but I think I’ll give it a shot. They look so good! Thanks for sharing on the link party, where I found you. I’m a new food blogger and love meeting others. I’ve followed your social sites and hope we can connect on those. I look forward to reading more of your blog. Becky

  6. I cant wait to try this recipe, especially cause it uses the bread machine and it seems pretty easy. Hope it is! 🙂
    only question i have is how do you store them in fridge or counter? How long will they last? Thank you!

    1. It’s very easy! I would only keep the English Muffins on the counter for 2-3 days, but they keep really nice in the freezer up to 6 months. Just defrost in the microwave when you want to have one, slice open, and toast!

  7. I have only made bread a few times and do not have a bread maker… for the first step where I put everything in the breadmaker and set on the dough setting – do I just use my KitchenAid to mix the dough? Do I need to let is rise before kneading it and flattening it out? Thank you so much! I am so excited to try this!

    1. You should be able to make this in the KitchenAid, just be sure to put the yeast and milk in first, then you can add the other ingredients. I would also warm up the milk a little bit too so it doesn’t kill the yeast. End with flour and let it mix for a good 8-10 minutes on the dough hook. Then I would let it rise for an hour in the bowl before putting it on the counter with the cornmeal.

      You will have to let me know how it turns out! 🙂

    1. I didn’t melt it completely but stuck it in the microwave to soften and melt a little so it would be easier to mix.

  8. I love this post! I was just avoided buying bread for this week and decided I was going to give making it myself a go this time. Thanks for such great picture instructions!

    1. Awesome! I’m hoping to go all of 2015 without buying any bread. We’ll see if I can make that lofty goal. It’s been good so far!

  9. Wow, these look so easy to make. I don’t know why it never occurred to me before to look for recipes for English Muffins. They are a staple in our house too, I especially love the ease of English Muffin Pizzas. Once I run out of the stock we have in our deep feezer (we have a few from a sale a little bit ago) I will totally have to try and make these. Thanks for the great tip!

  10. These don’t look too hard! Hmmm. I’ve made Crystal (of Money Saving Mom’s) English Muffin Bread because it’s so easy and gives me the taste of English Muffins in quick bread form. Maybe I’ll have to give the actual muffins a try now with your recipe! Yay for bread! 🙂

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