Your Cooking Companion

English Muffins from Scratch–with Guest Chef Pat

Main photograph of prepared recipe.

SO tasty! Fresh and almost like sourdough, these are really easy to make at home. No kneading, rolling, or cutting! Wonderful for eggs benedict, and the perfect conveyance for jams and pools of melted butter.

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Difficulty Level



Needed Items


  • 20 minutes hands on
    1 hour rising time
    12 minutes cooking
    ~90 minutes


  • 1/2 cup non-fat powdered milk
    1 Tbsp + 1/8 tsp sugar
    1 tsp salt
    1 Tbsp shortening
    1 cup hot water
    1 package dry yeast
    1/3 cup warm water (about 100°)
    2 cups all-purpose flour, sifted
    Cornmeal or Polenta, for sprinkling

Number of Servings

  • 7-8 muffins


  • Electric skillet with lid
    8 3-inch metal english muffin rings
    Non-stick cooking spray


  • Sift the flour
    Warm the water
    During the final 10 minutes of letting the batter rise, preheat your electric skillet to 300°

Additional Notes

These definitely continue to cook after they are removed to the cooling rack, so be sure to let them cool completely before splitting and toasting them.

My mother-in-law says she’s never put an english muffin in the toaster. She splits them, butters them, then toasts them buttered-side down on a skillet. Something worth trying!

This recipe comes from Alton Brown.

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