Why This Recipe Works

Packaged English muffins are a fine way to start the day, but our from-scratch version is truly a breakfast treat—and easy to make. For our skillet muffins, we started with bread flour, which gave the crumb a lighter, airier texture than all-purpose. To enrich the dough, we used a combination of milk and water and added butter and honey for sweetness. Taking advantage of the great heat retention of our cast-iron skillet, we browned the muffins on both sides in the pan, then transferred them to the oven to bake through. This ensured a golden-brown exterior without any risk of burning. A sprinkle of cornmeal on the surface of the muffins helped with sticking and added an extra crunch. Pushing down on the muffins while they were in the hot skillet developed the trademark interior nooks and crannies that perfectly capture melted butter or jam.


Print Shopping List

1 cup warm whole milk (110 degrees)
cup warm water (110 degrees)
3 tablespoons unsalted butter, melted
3 tablespoons honey
2 ¼ teaspoons instant or rapid-rise yeast
3 ½ cups (19 1/4 ounces) bread flour, plus extra as needed
2 teaspoons salt
¾ cup (3 3/4 ounces) cornmeal
Nutritional Information


Per Serving (Serves 12)

  • Calories 237
  • Cholesterol 9 mg
  • Fat 4 g
  • Sodium 200 mg
  • Saturated 2 g
  • Carbs 42 g
  • Trans 0 g
  • Dietary Fiber 1 g
  • Monounsaturated 1 g
  • Sugar 5 g
  • Polyunsaturated 0 g
  • Protein 6 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Makes 12 muffins

1. Whisk milk, water, melted butter, honey, and yeast together in 2-cup liquid measuring cup until yeast dissolves. Whisk flour and salt together in bowl of stand mixer. Using dough hook with mixer on low speed, slowly add milk mixture and mix until dough comes together, about 2 minutes. Increase speed to medium and continue to mix until dough is smooth and elastic, about 8 minutes. (If after 4 minutes dough is still very sticky, add 1 to 2 tablespoons extra flour; dough should clear sides of bowl but stick to bottom.)

2. Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 1 minute. Place dough in large, lightly greased bowl, cover tightly with greased plastic wrap, and let rise until doubled in size, 1 to 1 1/2 hours.

3. Sprinkle 1/2 cup cornmeal in rimmed baking sheet. Transfer dough to clean counter and shape into 12-inch log. Divide log into 12 equal pieces and cover with greased plastic. Working with 1 piece of dough at a time (keep other pieces covered), round dough into smooth, taut balls. Arrange dough balls on prepared sheet, spaced about 1 1/2 inches apart. Cover dough balls with plastic and let rise until nearly doubled in size, 45 to 75 minutes.

4. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Line second rimmed baking sheet with parchment paper. Using greased metal spatula, press dough balls into flat, 3/4-inch-thick rounds (about 3 inches in diameter). Dust tops of muffins with remaining 1/4 cup cornmeal.

5. Heat 12-inch cast-iron skillet over medium heat for 3 minutes. Place 4 muffins in skillet and cook until deep golden brown on first side, 1 to 3 minutes, occasionally pressing down on muffins with spatula to prevent doming.

6. Flip muffins, reduce heat to medium-low, and continue to cook until well browned on second side, 1 to 2 minutes. Transfer muffins to parchment paper–lined baking sheet. Repeat with remaining muffins in 2 batches, wiping skillet clean before each batch; transfer to sheet.

7. Bake until muffins are fully set and register 210 degrees, 15 to 20 minutes. Transfer muffins to wire rack and let cool for 20 minutes before splitting with fork and toasting. Serve. (Cooled, unsplit English muffins can be stored in zipper-lock bag for up to 2 days.)