Get ready to transform your morning toast! English muffin bread is incredibly easy to make at home, with that signature nooks-and-crannies texture. From classic buttery loaves to savory herb versions, these 10 recipes are pure comfort food. Your kitchen will smell amazing.
Classic English Muffin Bread
Classic English Muffin Bread delivers all the nooks and crannies without the griddle work. This yeast-risen loaf bakes golden brown in a standard pan. Perfect for toasting.
Serving: 12 | Prep Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the bread
- All-purpose flour – 3 cups
- Granulated sugar – 1 tbsp
- Salt – 1 tsp
- Active dry yeast – 2 1/4 tsp (1 packet)
- Warm milk (110°F) – 1 1/2 cups
- Butter – 2 tbsp (melted, divided)
- Cornmeal – for dusting
Instructions
- Combine flour, sugar, salt, and yeast in a large bowl. Whisk to mix.
- Add warm milk and 1 tbsp melted butter. Stir until a thick batter forms. Tip: Do not overmix; just combine until no dry flour remains.
- Cover bowl with plastic wrap. Let rise in a warm place for 1 hour, until doubled in volume.
- Grease a 9×5-inch loaf pan with remaining 1 tbsp butter. Dust bottom and sides generously with cornmeal.
- Stir down the risen batter. Transfer to prepared pan. Smooth top. Sprinkle with cornmeal. Cover with oiled plastic wrap. Let rise for 30 minutes, until just below pan rim.
- Preheat oven to 400°F. Bake for 35 minutes, until deep golden brown and internal temperature reaches 190°F. Tip: Tent with foil if browning too fast.
- Remove from oven. Let cool in pan for 5 minutes, then turn out onto a wire rack to cool completely. Tip: Do not slice until fully cooled to preserve the nooks and crannies.
Melted butter and honey transform each slice into a breakfast masterpiece. The craggy surface toasts to perfection, capturing every bit of butter. For a savory twist, serve alongside eggs and bacon.
Cheddar Garlic English Muffin Bread
Get ready for a savory loaf that’s packed with sharp cheddar and roasted garlic. This easy quick bread bakes up golden and cheesy, perfect for breakfast or alongside soup.
Serving: 8 | Prep Time: 20 minutes | Cooking Time: 70 minutes
Ingredients
For the Roasted Garlic
- 1 head garlic
- 1 tsp olive oil
For the Bread
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 1 large egg
- 1 1/2 cups shredded sharp cheddar cheese
Instructions
- Preheat oven to 400°F. Cut top off garlic head to expose cloves, drizzle with olive oil, and wrap tightly in foil. Roast 30 minutes until soft and golden. Let cool, then squeeze cloves into a small bowl and mash with a fork.
- Reduce oven temperature to 375°F. Grease a 9×5-inch loaf pan with butter or nonstick spray.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk melted butter, buttermilk, egg, and mashed roasted garlic until smooth.
- Pour wet ingredients into dry ingredients and stir with a rubber spatula until just combined — a few streaks of flour are fine. Do not overmix, or the bread will be dense and tough.
- Fold in 1 cup of the shredded cheddar cheese until evenly distributed. Reserve the remaining 1/2 cup for topping.
- Scrape batter into prepared pan and spread evenly. Sprinkle the reserved cheddar on top.
- Bake at 375°F for 35–40 minutes, until the top is deep golden brown and a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil after 25 minutes.
- Cool in the pan on a wire rack for 10 minutes, then turn out onto the rack to cool completely. Slice and serve warm or at room temperature.
Crusty on the outside, tender and buttery inside with pockets of melted cheddar and mellow garlic. Slice it thick and toast for extra crunch, or serve alongside chili for a hearty meal.
Cinnamon Raisin English Muffin Bread
Whip up a loaf of this cinnamon raisin English muffin bread with minimal effort. The interior is soft and open, while the crust gets a delightful crunch from cornmeal. It's ideal for breakfast or snack.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
Dry Ingredients
- All-purpose flour – 3 cups
- Instant yeast – 2 ¼ tsp (1 packet)
- Salt – 1 tsp
- Sugar – 2 tbsp
- Ground cinnamon – 1 tsp
- Cornmeal – for dusting
Wet Ingredients
- Milk – 1 cup
- Unsalted butter – 2 tbsp
Add-ins
- Raisins – ¾ cup
Instructions
- In a large bowl, whisk together flour, yeast, salt, sugar, and cinnamon.
- Warm milk to 110°F (use a thermometer). Stir in melted butter.
- Pour wet ingredients into dry; stir until a shaggy dough forms. Fold in raisins. Tip: Dough will be sticky—don't overmix.
- Cover bowl with plastic wrap; let rise in a warm place for 1 hour until doubled in size.
- Grease a 9×5 loaf pan. Sprinkle bottom and sides with cornmeal for crunch.
- Stir down dough; transfer to pan. Smooth top; sprinkle with cornmeal. Tip: Use wet fingers to prevent sticking.
- Cover loosely; let rise 30 minutes until dough reaches pan rim.
- Preheat oven to 375°F. Bake 35–40 minutes until golden and internal temp hits 190°F. Tip: If browning too fast, tent with foil.
- Remove from pan; cool on wire rack completely before slicing. Toast for best texture.
Raisins are plump throughout, and cinnamon adds warmth. Toast slices until golden; slather with butter for a perfect breakfast. This bread freezes well too.
Everything Bagel English Muffin Bread
Everything bagel flavor in an easy no-knead bread. This loaf delivers that signature seeded crust and airy crumb. Perfect for toasting. It's a quick way to enjoy bagel taste without boiling.
Serving: 12 | Prep Time: 10 minutes | Cooking Time: 35 minutes
Ingredients
- All-purpose flour – 3 cups
- Instant yeast – 1 tablespoon
- Sugar – 1 tablespoon
- Salt – 1 teaspoon
- Warm water (110°F) – 1½ cups
- Cornmeal – 2 tablespoons
- Everything bagel seasoning – 3 tablespoons
- Olive oil – 1 tablespoon
Instructions
- In a large bowl, whisk together flour, instant yeast, sugar, and salt. Make a well in the center. Tip: Ensure your yeast is fresh for best rise.
- Pour in warm water (110°F) and mix with a spatula until a shaggy dough forms. Mix until just combined; a few lumps are fine. Do not knead.
- Cover the bowl with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size. Tip: If your kitchen is cool, place the bowl in an oven with the light on.
- Preheat oven to 375°F. Grease a 9×5-inch loaf pan with olive oil and dust the bottom and sides with cornmeal.
- Gently deflate the dough by stirring a few times. Transfer to the prepared pan and smooth the top with a spatula. Tip: Use wet hands to prevent sticking.
- Sprinkle everything bagel seasoning evenly over the top, pressing lightly so it adheres.
- Let the dough rest, uncovered, for 20 minutes. This allows the gluten to relax and the bread to rise a bit more.
- Bake for 30–35 minutes, until golden brown and the internal temperature reaches 200°F. A toothpick inserted should come out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
- Slice and toast for the best texture. Store leftovers in a paper bag.
Dense, chewy, and loaded with bagel flavor. The seeded crust adds crunch in every bite. Serve it warm with cream cheese or use for sandwiches. This bread also freezes well for quick breakfasts.
Honey Oat English Muffin Bread
Many people love the nooks and crannies of English muffins, but shaping individual rounds is tedious. This bread delivers all that texture as a simple loaf with a wholesome honey-oat twist.
Serving: 12 | Prep Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
- All-purpose flour – 2 cups
- Rolled oats – 1 cup
- Honey – ¼ cup
- Instant yeast – 1 packet (2¼ tsp)
- Salt – 1 tsp
- Butter – ¼ cup, melted
- Milk – 1 cup
- Water – ¼ cup
Instructions
- In a large bowl, whisk together flour, rolled oats, instant yeast, and salt.
- Warm milk and water to 110°F (use a thermometer for accuracy).
- Pour warm liquid and honey into the dry ingredients; stir until a shaggy dough forms. Tip: Don't overmix—lumps are fine.
- Add melted butter and stir just until incorporated. The dough will be sticky; resist adding more flour.
- Transfer dough to a greased 9×5-inch loaf pan. Smooth the top with a wet spatula.
- Cover loosely with plastic wrap and let rise in a warm, draft-free spot until doubled, about 1 hour. Tip: To test, poke the dough gently—if the indent springs back slowly, it's ready.
- Preheat oven to 375°F.
- Bake for 35–40 minutes, until deep golden brown and internal temperature reaches 190°F. Tip: Tent with foil after 20 minutes if browning too fast.
- Remove from pan immediately and cool completely on a wire rack before slicing. For best texture, slice and toast.
Just slice and toast for that familiar English muffin crunch with a hint of honey sweetness. The oats add a wholesome chew that makes this perfect for breakfast sandwiches or simply buttered.
Jalapeño Cheddar English Muffin Bread
Nothing beats the aroma of fresh-baked bread with a spicy kick. This Jalapeño Cheddar English Muffin Bread delivers on both flavor and texture. Perfect for breakfast or as a snack.
Serving: 12 | Prep Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
- Flour – 3 cups
- Instant yeast – 1 packet
- Sugar – 1 tbsp
- Salt – 1 tsp
- Warm milk – 1 cup
- Unsalted butter – 2 tbsp
- Large eggs – 2
- Diced jalapeños – ½ cup
- Shredded cheddar – 1 cup
- Cornmeal – for dusting
Instructions
- In a large bowl, whisk together flour, instant yeast, sugar, and salt.
- Warm milk to 110°F. Whisk in melted butter and eggs. Tip: Use a thermometer to ensure milk is exactly 110°F for proper yeast activation.
- Pour wet mixture into dry ingredients. Stir with a wooden spoon until a shaggy dough forms.
- Fold in diced jalapeños and shredded cheddar. Tip: Toss jalapeños in a little flour first to prevent them from sinking.
- Cover bowl with plastic wrap. Let rise in a warm spot until doubled, about 1 hour.
- Grease a 9×5-inch loaf pan. Sprinkle bottom and sides with cornmeal. Tip: Cornmeal gives that classic English muffin crust.
- Transfer dough to the pan. Gently smooth the top. Cover with a towel and let rise 30 minutes.
- Preheat oven to 375°F. Bake bread for 35–40 minutes, until golden brown and internal temp reaches 190°F.
- Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Note the crispy, cornmeal-crusted edges and tender crumb studded with melted cheese and jalapeños. Serve warm slathered with butter, or toast slices for extra crunch.
Rosemary Sea Salt English Muffin Bread
Vibrant with fresh rosemary and a crunchy sea salt crust, this English Muffin Bread is a savory twist on a classic. It’s an easy, no-knead loaf that delivers big flavor with minimal effort.
Serving: 12 | Prep Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the Dough
- All-purpose flour – 3 cups
- Instant yeast – 2 ¼ tsp
- Salt – 1 tsp
- Sugar – 1 tbsp
- Warm water (110°F) – 1 cup
- Milk (room temperature) – ½ cup
- Unsalted butter (melted, divided) – 3 tbsp
- Fresh rosemary (finely chopped, divided) – 3 tbsp
- Flaky sea salt – ½ tsp
Instructions
- In a large bowl, whisk together flour, yeast, salt, and sugar.
- Add warm water, milk, and 2 tbsp melted butter. Stir until a shaggy dough forms. (Tip: water should be 110°F for proper yeast activation.)
- Fold in 2 tbsp chopped rosemary. Cover and let rise in a warm place for 1 hour, until doubled in size.
- Grease a 9×5-inch loaf pan. Turn dough onto a floured surface, shape into a log, and place in pan. Brush with remaining 1 tbsp melted butter. Sprinkle with remaining 1 tbsp rosemary and flaky sea salt. (Tip: use a sharp knife to score the top if desired.)
- Cover loosely and let rise again for 30 minutes.
- Preheat oven to 375°F. Bake for 35 minutes, until golden and internal temperature reaches 190°F. (Tip: tent with foil if browning too quickly.)
- Cool in pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing.
Perfect for toast or breakfast sandwiches, this bread has a crisp crust and tender, airy crumb. The savory rosemary and sea salt make it a standout addition to any meal.
Whole Wheat English Muffin Bread
A hearty, fiber-rich loaf that delivers all the nooks and crannies of an English muffin without the fuss. Made entirely with whole wheat flour, this bread is nutty, wholesome, and perfect for toasting.
Serving: 1 | Prep Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the Bread
- Whole wheat flour – 3 cups
- Instant yeast – 2 ¼ tsp
- Salt – 1 ½ tsp
- Honey – 2 tbsp
- Warm milk (110°F) – 1 ½ cups
- Cornmeal – 2 tbsp
- Butter – 1 tbsp (for brushing, optional)
Instructions
- In a large bowl, whisk together whole wheat flour, instant yeast, and salt.
- Add honey and warm milk; stir until a shaggy dough forms – about 20 strokes. (Tip: no kneading needed – this is a batter bread.)
- Grease a 9×5 loaf pan and dust bottom and sides with cornmeal.
- Transfer dough to pan; smooth top with a wet spatula. (Tip: wetting the spatula prevents sticking.)
- Cover loosely with plastic wrap and let rise in a warm place until doubled, about 1 hour. (Tip: for best rise, keep at 75–80°F.)
- Preheat oven to 375°F.
- Bake for 30–35 minutes until golden brown and internal temperature reaches 190°F.
- Remove from oven; brush top with melted butter if desired.
- Let cool in pan 10 minutes, then turn out onto a wire rack to cool completely. (Tip: slicing too early results in a gummy texture – wait until cool.)
Each slice reveals a coarse, hole-riddled crumb reminiscent of classic English muffins. Toast it until crispy, slather with butter, or use for breakfast sandwiches. This loaf freezes beautifully – slice before freezing for quick mornings.
Sun-Dried Tomato Basil English Muffin Bread
Whip up a loaf of Sun-Dried Tomato Basil English Muffin Bread that's tangy and herb-packed. This no-knead bread delivers nooks and crannies perfect for toasting. You'll love the Mediterranean twist on a classic.
Serving: 12 | Prep Time: 10 minutes | Cooking Time: 35 minutes
Ingredients
For the bread
- All-purpose flour – 3 cups
- Active dry yeast – 1 packet (2 1/4 tsp)
- Sugar – 1 tbsp
- Salt – 1 tsp
- Warm water (110°F) – 1 cup
- Warm milk (110°F) – 1/2 cup
- Olive oil – 2 tbsp
- Sun-dried tomatoes (chopped) – 1/2 cup
- Dried basil – 1 tsp
- Cornmeal for dusting – 1 tbsp
Instructions
- In a large bowl, combine flour, yeast, sugar, and salt.
- Add warm water, warm milk, and olive oil to dry ingredients. Stir until a shaggy dough forms.
- Fold in chopped sun-dried tomatoes and dried basil until evenly distributed. Tip: Pat sun-dried tomatoes dry with paper towel before chopping to prevent soggy bread.
- Cover bowl with plastic wrap and let rise in a warm place for 30 minutes, until doubled.
- Grease a 9×5 inch loaf pan and dust with cornmeal.
- Stir dough down gently and transfer to prepared pan. Smooth top with wet fingers. Tip: Use wet hands to handle sticky dough easily.
- Let rise again, uncovered, for 20 minutes.
- Preheat oven to 400°F.
- Bake bread for 35 minutes, until golden brown and internal temperature reaches 200°F.
- Cool in pan for 5 minutes, then transfer to a wire rack. Tip: Cooling fully before slicing prevents gummy texture.
Moist and chewy with bursts of tangy tomato and fragrant basil, this bread toasts beautifully. Slice thick and serve with butter or as a base for bruschetta. It also makes fantastic croutons.
Bacon Cheddar English Muffin Bread
Bacon makes everything better, and this bread is no exception. Packed with crispy bacon bits and sharp cheddar, it delivers a smoky, savory punch in every slice.
Serving: 12 | Prep Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
Dry Ingredients
- All-purpose flour – 3 cups
- Sugar – 2 tbsp
- Instant yeast – 1 packet (2 1/4 tsp)
- Salt – 1 tsp
- Baking soda – 1/2 tsp
Wet Ingredients
- Buttermilk – 1 1/2 cups
- Butter – 4 tbsp, melted
- Eggs – 2 large
Mix-ins
- Sharp cheddar cheese – 1 1/2 cups, shredded
- Cooked bacon – 1 cup, crumbled
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan with butter or nonstick spray.
- In a large bowl, whisk together flour, sugar, yeast, salt, and baking soda.
- In a separate bowl, whisk buttermilk, melted butter, and eggs until smooth.
- Pour wet ingredients into dry ingredients. Stir with a spatula until just combined—do not overmix or the bread will be dense.
- Fold in shredded cheddar and crumbled bacon evenly throughout the batter.
- Transfer batter to the prepared pan. Smooth the top, cover loosely with plastic wrap, and let rest for 10 minutes (this improves texture).
- Bake for 30–35 minutes, until golden brown and a toothpick inserted in the center comes out clean. If browning too fast, tent with foil at the 20-minute mark.
- Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Fresh out of the oven, this bread has a golden crust and a tender, cheesy crumb. Serve it warm with a pat of butter or alongside a bowl of soup for a hearty meal.
Conclusion
Unlock a world of homemade goodness with these 10 English muffin bread recipes. Each one is a winner for breakfast or snacks. We’d love to hear your favorite—drop a comment below! And don’t forget to pin this roundup for later. Happy baking!
