Easiest Homemade English Muffins -

(No Kneading • No Eggs • No Butter)

I don’t buy muffins anymore! No kneading, no eggs, no butter — just the easiest and cheapest homemade muffin ever!

These are soft inside with that classic slightly chewy texture and golden crust. Perfect for toasting and spreading with anything you like.

Make the dough
In a large bowl, mix the flour, sugar, salt, and instant yeast.
Add the warm milk, warm water, and oil (if using). Stir with a spoon until a sticky, shaggy dough forms. No kneading needed.
Cover the bowl and let it rise in a warm place for 45–60 minutes, or until doubled.
Shape the muffins
Dust a clean surface or tray generously with cornmeal.
Wet your hands lightly, then divide the dough into 8–10 equal pieces.
Gently shape each piece into a round disc about 1.5–2 cm thick.
Place them on the cornmeal-dusted surface and sprinkle a little more cornmeal on top.
Cover and let them rest for 15–20 minutes.
Cook on the stovetop
Heat a non-stick pan or cast-iron skillet over medium-low heat.
Place the muffins in the pan (don’t overcrowd). Cover with a lid and cook for 6–8 minutes on the first side until golden.
Flip and cook the other side for another 5–7 minutes until golden and cooked through.
(If they brown too fast, lower the heat.)
Cool & store
Transfer to a wire rack to cool slightly.
Split them open with a fork for the classic nook-and-cranny texture.

Low and slow heat is the secret — don’t rush the cooking.
These freeze very well. Toast straight from frozen.
For extra flavor, you can add a pinch of garlic powder or dried herbs to the dough.

Cheap, simple, and so much better than store-bought. Once you try these, you really won’t go back!

Easiest Homemade English Muffins