How to Make Bread Machine English Muffins

Homemade English Muffins from your bread machine [paid link]. No special rings or molds needed! Let the bread machine [paid link] do the work for you, then quick-cook them in a hot skillet.

Bread Machine English muffins cooking in a hot skillet.

I’ve seen all kinds of recipes for Homemade English Muffins. The problem is, most recipes call for special rings and mold – I’m just not into that. I’m just weird like that.

Then one day I thought, “What if I let my electric bread maker do the work for me?” I was totally into this idea. In my mind, it’s the best of both worlds with the machine doing the bulk of the mixing, kneading, and rising of the dough for me. What’s not to like, really?

English muffin dough in the bread machine pan.

My recipe for English Muffins utilizes the machine’s dough only cycle and uses enough ingredients for the 1-1/2 pound loaf setting. For me, this is option 9 on my bread machine [paid link]. I let it run through the entire cycle and the entire first rise in the machine.

Then I turn it out onto a lightly floured counter and shape it into a log about 12 inches long. I then cut it into 1-inch pieces (12 total). Shape each piece into a ball (or a circle) and then lightly press flat between my palms to form the muffin shape and size.

No special ring molds needed!

Bread Machine English Muffin dough turned out onto a floured surface

I place these on a cookie sheet lightly coated with cornmeal (optional) to keep them from sticking during the second rise. Allow them to rise for about 1 hour or until they double in size. This is as short as 40 minutes, but the full 60 minutes results in a much taller muffin with more nooks and crannies. I do not use a tea towel to cover them for the second rise unless the house is chilly. You can if you wish.

Other places I set my pan to rise that’s warm and free of drafts is inside the oven with just the oven light on inside which makes it warm and in my microwave which is built-in above the stove. Putting the light on (illuminating the stove top) also warms the microwave interior creating the perfect dough rising box.

I’ve had readers say they rise dough on the top of the refrigerator which is warmer from the coils behind it. I have never tried that, though.

Bread Machine English muffins cut into 12 portions.

Using an electric griddle set to 300 degrees F or a non-stick skillet over medium-high heat, cook the muffins for 4 minutes on each side or until golden brown.

English muffin dough rising on a coated silicone liner.


Other useful tips you should know:

Since these do not contain any preservatives, I store them in the refrigerator or freeze half the batch until we are ready for them.

The yeast should be at room temperature for the bread machine [paid link] as this yields the best results because of the quick knead and rise times used. I load my machine starting with the liquid, yeast and sugar (in this case honey) first so the yeast can proof while I’m measuring the other dry ingredients. If the yeast is not bubbling and foaming during this step, the yeast is bad and the dough will not rise. This is the easiest way to test the yeast before baking to know that you will get a proper rise.

Don’t press the muffins down as they cook, this will remove the air we created during the second rise yielding a dense muffin with fewer nooks and crannies. 

English muffins cooking in a hot skillet

Looking for Ideas to top your English muffins?

  • Ants on a Log: Spread 1 tbsp peanut butter on a toasted English muffin and top with sliced celery and raisins.
  • Berry: Toss 1/4 cup raspberries, blackberries or blueberries, 2 diced strawberries, 1 tbsp strawberry jam, and a splash of lemon. Spread cream cheese on a toasted English Muffin and top with the berry mixture. Garnish with fresh mint, if desired.
  • Buffalo Chicken: Combine 1 tbsp mayonnaise and 1 tbsp buffalo hot sauce. Add in 1/2 cup shredded chicken and stir. Season with salt. Butter a toasted English Muffin and top with chicken salad, diced celery, and carrots.
  • Italian: Mix 1/4 cup ricotta cheese with 1 tbsp basil pesto; season with salt and pepper. Spread on a toasted English muffin and top with shredded cheese. Broil until cheese melts.

 Looking for more Bread Recipes? Check these out:

No-Knead Oatmeal Bread

Boston Brown Bread

Portuguese Sweet Bread

Bread machine English muffins 5 650

Bread Machine English Muffins

Ronda Eagle | Kitchen Dreaming
Let your bread machine [paid link] do most of the work for these flavorful and delicious homemade English muffins.
4.84 from 12 votes
Prep Time 1 hour 30 minutes
Cook Time 8 minutes
Total Time 1 hour 38 minutes
Course Breakfast
Cuisine Eurpean
Servings 12 English Muffins
Calories 181 kcal


  • 1-1/4 cups warm water
  • 3 Tbsp Honey [see note 1]
  • 3 tsp active dry yeast OR 2 tsp fast rise yeast
  • 1/2 tsp salt
  • 3 cups bread flour
  • 3/4 cups whole wheat flour
  • 2 Tbsp butter , softened or room temperature


Bread Machine:

  • Load the bread machine [paid link] starting with the warm water, yeast and honey. Check that the yeast is bubbling and foaming. If not, the yeast has gone bad and the bread will not rise. This is a common bread mishap.
  • Next, add the dry ingredients and butter and set the machine to the 1.5lb loaf and use the dough or manual cycle depending on your manufacturer.

Shape the Dough by Hand

  • Once the cycle is fully completed, turn the dough out from the machine onto a lightly floured surface. If the dough is too sticky to work with, knead in a bit of extra bread flour.
  • Shape the dough into a log about 12 inches long. Then cut it into uniform 1-inch pieces (12 total). Shape each piece into a ball (or a circle) and then lightly press flat between palms or hands to form the muffin shape and size.
  • Place the muffins on a cookie sheet lightly coated with cornmeal (optional) or lightly sprayed with non-stick oil to keep them from sticking during the second rise. Allow them to rise for about 1 hour or until they double in size. This can be as short as 40 minutes, but the full 60 minutes results in a much taller muffin with more nooks and crannies. Both rise times taste great but the latter yields a better look and texture.

Cook the English Muffins

  • Using an electric griddle set to 300 degrees F or a non-stick skillet over medium-high heat, cook the muffins for 4 minutes on each side or until golden brown.
  • Split them open with a fork to keep in tradition or opt for a serrated knife. This helps the muffins to hold shape as you slice.


  • Store in the refrigerator for up to a week or freeze for up to 3 months.


  1. Honey and sugar (or sugar alternatives like Splenda and stevia) have an even 1 to 1 swap ratio.


Serving: 1english muffinCalories: 181kcalCarbohydrates: 34gProtein: 6gFat: 3gSaturated Fat: 1gCholesterol: 5mgSodium: 117mgPotassium: 87mgFiber: 2gSugar: 4gVitamin A: 59IUVitamin D: 1µgVitamin E: 1mgVitamin K: 1µgCalcium: 8mgFolate: 84µgIron: 1mgZinc: 1mg
Tried this recipe?Let us know how it was!

29 thoughts on “How to Make Bread Machine English Muffins”

  1. These turned out very well! The dough was a little sticky, but with a little bit of corn meal it was very easy to roll into a log and cut into slices.

  2. I really enjoyed making these English muffins. I had to use The Rock pan to cook them as I have a glass top stove and cannot use cast iron on it. I wiped a “little” oil on the pan and cooked them for 7 minutes one side and 6 the other with the lid on and they are great. We all love them and they are so much better than the ones from the grocery store.

  3. Hi there I’m super keen to try this recipe! Can I ask if the griddle needs to have oil or butter in it before starting to cook it? Thanks!

  4. These were a bit of a challenge. 4 minutes per side was definitely not long enough! Even when they browned after about 7-8 minutes per side the internal temp did not reach 200. I had to pop them into a 350 degree oven to finish them otherwise the inside was still gummy.

  5. I used plant butter (dairy makes me break out). Yes, more crunchy than recipes with milk and egg but NO DAIRY so these are for me! I have a muffin splitter which is awesome and toasted lightly then topped with mashed avocado

  6. worked so well even with two mistakes! I waited too long before pulling the dough out of the bread maker to shape (1 whole hour, oops!), and they still rose well after another hour in their individual muffin shape…. but then I forgot to flatten them before that rise. But no worries– I just cooked on both sides to brown and then baked for 10 minutes on 350° or until they were 195-200° inside. winner recipe!

  7. These are fantastic! And easy! Also, because they don’t have eggs and milk, they are lower-calorie. When I don’t have whole wheat flour I grind 3/4 cup old-fashioned oats and when I don’t have bread flour, I sift the all-purpose. They rise up nice and taste amazing. Thank you, Ronda!!! *****

    • Hi Susan –
      Honey and sugar have an even 1 to 1 swap ratio until you get up to 1 cup of honey in any recipe. I will add this information to the post. Thank you for taking the time to reach out and ask this question.

  8. Hi! I tried this recipe and it was wonderful, easy and the family really enjoyed them. I was wondering if I could use all white bread flour, since I don not like anything with wheat in it.

    Thanks so much for your help in this.

  9. I’ve been looking for a good egg free recipe for my son who is allergic to chicken and eggs. These made the perfect muffin for our needs! Thanks for a great tasting egg-free recipe

  10. Made these tonight. They turned out like really nice fluffy, airy dinner rolls, not really like English Muffins… My husband said “they’re great!..for rolls!” They didn’t quite have the denser, heartier texture that I am used to in an English muffin. I am thinking this may be due to the absence of an egg (the non-bread machine recipe I almost made instead called for an egg, as did all of the other recipes I looked at). But for a pan-cooked roll, they were excellently light and tasty! Will probably keep these in my repertoire of semi-frequently used recipes as they really were good. Thanks for sharing!

    • Unfortunately, since we are not weighing the flour out to exact grams, we will have variations on how we all measure a “cup” some are packed more tightly or more loosly. This will cause the variation in water. Thanks for asking.

    • Definitely not enough water for mine either. Mine had no problem mixing, but didn’t have a dough in the rise period. Took it out, added water, and started over again. They’re rising in the oven right now.

  11. Love English muffins! Will try this easy recipe, but in the second step it says add dry ingredients and put butter on top of water. Is butter put in the first step or is more water added in the second step? I’m sorry, but I’m confused.

    • Hi Theresa,
      I’ve updated the step 2 instructions to (hopefully) make it more clear. You are just adding everything else into the pan with the yeast/water mixture. Thanks for taking the time to leave a comment and ask. I hope you enjoy them!

  12. Just made your recipe for the English muffins (first time) I cannot wait for breakfast tomorrow morning, they look so deliciouuuuuuuuuus!!!!!!!


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