Mason Jar English Muffins

We’re on a quest to learn how to make every baked good and breakfast pastry at home, even the ones it seems like even the most skilled home bakers buy at the store. Today, we’re getting a little further in our quest by crossing another delicious item off the list: English muffins! Yes, those breads full of delicious nooks and crannies can absolutely be made in the comfort of your own home, and we’re going to show you how, along with the help of some smart, unexpected tools: a griddle, and mason jars. That’s right— we’re making Mason Jar English Muffins! The result is more perfect than you can dream, and when you see how simple it is, you’ll want to try it immediately. Just let us show you how it’s done, then read on for the full recipe so you can stop running to the store and starting enjoying English muffins at home.

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Makes 8 muffins
Prep Time: 15 minutes
Total Time: 1 hour


  • 1-⅓ cups milk, warm but not hot
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 tablespoon vegetable oil
  • 2-½ teaspoons (1 package) active dry yeast
  • 2 cups all-purpose flour, sifted
  • Pan spray
  • Cornmeal, fine


  1. In a medium bowl, combine the warm milk, sugar, salt and vegetable oil. Stir until the sugar has dissolved.
  2. Add the yeast. Mix well, and let sit until the yeast has dissolved.
  3. Add the sifted flour to the wet ingredients and stir until well-combined. Cover the bowl and let sit for 30 minutes in a warm spot to rise.
  4. Preheat a griddle to 300 degrees Fahrenheit (150 degrees Celsius), or medium heat. Place mason jar rings onto the griddle. Spray each ring with pan spray and dust each ring with a sprinkle of cornmeal.
  5. Using a #20 ice cream scoop, place 2 scoops of batter into each ring. The #20 scoop is equivalent to 3½ tablespoons, so each ring should be filled with about 7 tablespoons of batter. Gently smooth the batter out to cover the inside of each ring.
  6. Place an inverted sheet pan over the rings and cook for 5 to 6 minutes, or until golden brown. The pan should not rest on the rings. There should be clearance for the muffins to rise; otherwise, the muffins may stick to the pan and force the dough to spill over the edge.
  7. Remove the sheet pan and sprinkle cornmeal onto the muffins, then use tongs to flip the rings and the muffins. Cover again with the sheet pan and cook for another 4 to 5 minutes, or until golden brown.
  8. Place the muffins on a wire rack to cool and carefully remove the mason jar bands. Allow the muffins to cool.
  9. To serve, split with a fork and toast to your liking. Top with butter, jam, and your other favorite breakfast condiments.

These Mason Jar English Muffins will keep at room temperature for 2 to 3 days, and longer in the refrigerator.

Just look at those delicious muffins! That’s a perfectly cozy breakfast if we ever saw one. Think of how impressed your family and holiday guests will be when they sit down to enjoy some English muffins and find out that not only do you have some on hand, you have homemade ones.

So what do you think? Will you be giving these Mason Jar English Muffins a try? Have you ever made homemade English muffins before, or was this one item you always bought at the store? Do you know of any ways to make them that don’t involve mason jar rings? Let us know if you try this one and how it turns out for you!