Homemade English Muffins (Easy Cast Iron Skillet Recipe)

Learn how to make easy Homemade English Muffins that come out with soft, airy centers and a chewy crust. Made with pantry staple ingredients, these are perfect for a simple breakfast sandwich or top with butter and jam.

Homemade English muffins are surprisingly easy to make and don’t even require heating up the oven. These cast iron skillet English muffins cook right on the stovetop, creating a golden, crisp crust with a classic soft interior with those signature nooks and crannies. This recipe is perfect for the beginning baker to the experienced chef. Use for breakfast sandwiches or toasted with melted butter on top.

Why Use A Cast Iron Skillet

This recipe is for anyone looking to make an easy homemade bread recipe cooked right on the stovetop without even turning on the oven. Cast iron is known for its heat retaining abilities, like its superpower, that help cook foods evenly and make that perfect crispy crust on the outside of these English muffins.

When seasoned correctly, cast iron has a lovely non-stick finish that also makes cleaning up a breeze. Who doesn’t love that?

For other Cast Iron Bread recipes check out my recipes for Homemade Cast Iron Bread, same day skillet focaccia, and skillet cornmeal biscuits.

Ingredients for Homemade English Muffins

This is everything you will need, most you probably already have on hand, to make easy homemade English muffins.

• Flour– all purpose flour works great in this recipe, no need for bread flour
• Sugar– adds a touch of sweetness and feeds the yeast
• Salt-balances out the flavors
• Instant yeast– helps the dough rise and gives it a soft texture. Instant yeasts cuts back on rise time.
• Milk and Water– for moisture and adding a softer texture. Using a higher fat content of milk will make richer muffins.
• Egg– helps with the texture and chewiness
• Butter– for flavor and a smoother dough
• Cornmeal– helps the dough from sticking while rising and baking. Also adds that classic English muffin texture.

⭐️ Full recipe measurements can be found in the recipe card below!

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How to make Homemade English Muffins

1. Make the dough– in a large mixing bowl, combine the flour, sugar, salt, and yeast. Add in the egg and mix until just combined, it will be a crumbly texture. Combine the warm milk, water, and butter and pour into the dry ingredients.

2. Knead the dough– using a fork, wooden spoon, or dough whisk, scrape the dough from the sides and into the center, folding over and over for at least 2 minutes. The dough will be sticky and shaggy.
3. First Rise– cover with plastic wrap or a clean kitchen towel and rise for 15 minutes.

4. Roll Out and Cut– on a lightly floured surface roll out the dough to about 1/2 inch with a rolling pin and cut into 3 inch rounds with a drinking glass or pastry cutter. Continue to gather the dough, roll out, and cut until all the dough has been used.
5. Second Rise– place the English muffin rounds onto a baking sheet that has been covered with a dusting of cornmeal. Cover with a clean towel and allow to rise for 30-45 minutes, until doubled in size.

6. Prepare the Cast Iron Skillet– place a 12 inch cast iron skillet on the stovetop over medium-low heat and allow to heat for 2 minutes. When the pan feels hot over the center without touching it, you are ready to cook.

7. Cook the English Muffins– with your pan over low heat, sprinkle some cornmeal into the pan, carefully scoop up the risen English muffins with a spatula or clean hands and place into the cast iron skillet. Cover with a lid and cook for 2.5-3 minutes. Flip, cover and cook an additional 2.5-3 minutes. Watch closely so the pan doesn’t get too hot to burn the muffins. If the bottoms of the English muffins are cooking too quick, turn down the heat on your stovetop.

⭐️ Low, steady heat allows these English Muffins to cook all the way through without burning the outside.

Recipe Tips

• these can be proofed (risen) on a counter top where it is warm, and away from direct sunlight, or place in the oven with the proof setting on.
• text one muffin to see if the bottom is golden before flipping the other muffins to check for doneness
• if your stovetop is not distributing heat evenly to the pan, take off the lid halfway through the cooking time and rotate the English muffins before flipping for an even cook
• if the muffins still feel doughy in the center, but the outside is browned, these can be baked in the oven at 350º F for 3-5 minutes to finish baking
• when the muffins are done, they will feel soft and bounce back to touch. You can also measure the middle of the English muffin with and instant read thermometer, the temperature should be 190-200ºF
• open the muffins with a fork or serrated knife for the best nooks and crannies texture
• if cooking on a cast iron griddle, just leave off the cover and allow the English muffins to bake on the griddle low and slow.

Storage and Freezing

• Countertop– store in an airtight container, or zip top bag on the counter for up to 3 days.
• Refrigerator– these can be stored in the refrigerator in a container for 1 week, cool completely before storing.
• Freezer– slice and freeze for up to 3 months in an airtight container, reheat in the toaster or air fryer.

English Muffins Serving Suggestions

• Serve toasted with honey butter or homemade jam.
• Make into a breakfast sandwich with scrambled eggs.
• Serve as a side to a favorite breakfast casserole.

⭐️ After you give this recipe a try please come back and leave me a review! I would love to hear how it turned out for you! ⭐️

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