Did you know how easy it is to make English muffins from scratch? Seriously. Once you do it once, you’ll wonder why you ever bought them at the store. With just a handful of simple ingredients and a little bit of patience while the dough rises, you end up with the most incredible homemade English muffins that are soft, fluffy, and full of those iconic little nooks and crannies.
I’ve been having way too much fun making a new English muffin flavor every week lately, and week number three absolutely had to involve brown butter. Because let’s be honest, would it really be one of my recipes if there wasn’t brown butter involved somewhere? The answer is definitely no.
These brown butter maple cinnamon English muffins are cozy, slightly sweet, and give you those nostalgic cinnamon raisin English muffin vibes without the raisins. I’m just personally not a raisin girl. But if you are, feel free to throw some in. No judgment here. It’s your kitchen and your English muffins.
And as if the muffins themselves weren’t already good enough, we’re pairing them with a homemade whipped maple cinnamon butter that is honestly life changing. Once you spread that on a warm English muffin fresh off the skillet, it’s game over.
Ingredient Breakdown
- Unsalted Butter
Brown butter adds an incredible nutty depth of flavor that makes these English muffins feel extra special. As the butter cooks, the milk solids toast and develop a rich, caramel-like aroma that pairs beautifully with maple and cinnamon. If you’re short on time, you can absolutely use melted butter instead, but the brown butter really takes the flavor up a notch. Let the butter cool slightly before mixing so it doesn’t interfere with the yeast. - Whole Milk
Warm milk helps activate the yeast and gives the dough a soft, tender texture. Whole milk also adds richness and flavor that you just won’t get from water alone. Make sure the milk is between 100 and 110°F so the yeast activates properly without being killed by heat. This warmth helps create a beautiful rise in the dough. - Active Dry Yeast
Yeast is what gives English muffins their fluffy, airy texture. When combined with warm milk and a little sweetness from maple syrup, the yeast activates and begins creating bubbles in the dough. Those bubbles are what eventually become the nooks and crannies inside the muffins. If your yeast doesn’t bubble after 5 to 10 minutes, it’s likely expired and should be replaced. - Maple Syrup
Maple syrup provides natural sweetness and gives these muffins their signature cozy flavor. It pairs perfectly with cinnamon and brown butter for that warm, nostalgic taste. The sugar also helps feed the yeast, which supports a better rise in the dough. Always use pure maple syrup for the best flavor. - Egg
The egg adds structure and richness to the dough, helping create that soft and tender interior. It also helps bind all of the ingredients together for a cohesive dough. Eggs contribute to the overall flavor and give the muffins a slightly richer bite. Let the egg come to room temperature before mixing for best results. - Vanilla Extract
Vanilla enhances the warm flavors of maple and cinnamon in such a subtle but important way. Even though it’s a small amount, it adds noticeable depth and rounds out the sweetness. It helps balance the overall flavor so nothing feels too one-dimensional. Pure vanilla extract is always recommended for the best results. - Bread Flour
Bread flour contains more protein than all-purpose flour, which helps create a stronger gluten structure. This is what gives the English muffins their chewy, bakery-style texture that we all love. The extra strength also helps trap air bubbles from the yeast, leading to better rise and texture. If needed, all-purpose flour can work, but bread flour truly gives the best results. - Salt
Salt balances the sweetness and enhances all the flavors in the dough. Without it, baked goods can taste flat and lack depth. It also helps control yeast activity so the dough rises at the right pace. Just one teaspoon makes a huge difference in the final flavor. - Cinnamon
Cinnamon brings that cozy, nostalgic flavor that makes these muffins feel extra special. It pairs perfectly with the maple syrup and brown butter for a warm, comforting taste. The spice gives these muffins a slight cinnamon roll vibe without being overpowering. It distributes evenly throughout the dough so you get flavor in every bite. - Cornmeal
Cornmeal prevents the dough from sticking to the pan while cooking. It also adds a subtle texture to the outside of the muffins, giving them that classic English muffin finish. This is what helps create that slightly crisp exterior. Make sure to sprinkle it on both the pan and the dough for best results. - Heavy Cream
Heavy cream is whipped until the butter separates from the buttermilk to create fresh homemade butter. This process results in an incredibly rich and creamy butter that tastes so much better than store-bought. As a bonus, you’re left with buttermilk that can be used for pancakes or other recipes. Homemade butter has such a fresh, clean flavor that’s hard to beat. - Maple Syrup (Butter)
Maple syrup sweetens the butter and complements the muffins perfectly. It adds a natural sweetness and warmth that pairs beautifully with the cinnamon. The flavor becomes even better once it melts into a warm English muffin. Always use pure maple syrup here for the best taste. - Cinnamon (Butter)
Cinnamon adds warmth and spice to the homemade butter. It ties the butter flavor directly to the muffins themselves, making everything feel cohesive. Just a small amount creates a cozy aroma and enhances every bite. The result is a butter you’ll want to spread on absolutely everything.
Substitutions and Modifications
Add raisins
If you love raisins, mix about ½ cup into the dough.
Use all-purpose flour
Works if you don’t have bread flour, but the texture will be slightly softer.
Swap honey for maple syrup
This will change the flavor slightly but still works.
Why You’ll Love This Recipe
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Homemade English muffins with incredible flavor
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Cozy maple cinnamon breakfast vibes
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Rich nutty brown butter flavor
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Soft fluffy interior with perfect nooks and crannies
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Simple ingredients you probably already have
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The maple cinnamon butter alone is worth making
Homemade vs Store Bought Cost Comparison:
Homemade is almost always cheaper and better.
Homemade batch (12 muffins):
Estimated cost: $4–$5 total
Cost per muffin: about $0.35
Store-bought specialty English muffins:
Typically $5–$7 per package of 6
That means making them at home costs about half the price, and the flavor is honestly not even comparable.
Equipment Needed
- Stand mixer (optional)
Makes kneading the dough easier and faster. - Mixing bowls
Used for blooming yeast and mixing the dough. - Rolling pin
Helps roll the dough to even thickness before cutting. - 2½ inch cutter
Creates evenly sized English muffins. - Cast iron skillet
Cooks the muffins evenly and creates that classic toasted exterior.
Brown Butter Maple Cinnamon English Muffins (Homemade & Fluffy)
Ingredients
For the English Muffins:
- 3 tablespoons unsalted butter
- 1 ¼ cups whole milk warmed to 100–110°F
- 2 teaspoons active dry yeast
- ¼ cup pure maple syrup
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 3 ½ cups bread flour plus more if needed
- 1 teaspoon salt
- 1 teaspoon cinnamon
- Cornmeal for dusting
For the Maple Cinnamon Butter:
- 1 cup heavy cream
- 2 tablespoons pure maple syrup
- ½ tsp cinnamon
Instructions
- Brown the butter: In a small saucepan over medium heat, melt the butter. Continue cooking until it foams, turns golden brown, and smells nutty. Remove from heat and let cool slightly.
- Activate the yeast: In a bowl, combine the warm milk and yeast. Let sit for 5–10 minutes until bubbly and foamy.
- Mix wet ingredients: In a large bowl, combine the bloomed yeast mixture, cooled brown butter, maple syrup, egg, and vanilla extract. Mix until fully combined.
- Add dry ingredients: Add the bread flour, salt, and cinnamon. Mix until a dough begins to form.
- Knead the dough: Knead by hand or with a stand mixer for 5–8 minutes until smooth and elastic. Add a little more flour if the dough is too sticky.
- First rise: Place the dough in a lightly greased bowl, cover, and let rise for 60–90 minutes or until doubled in size.
- Shape the muffins: Roll the dough out to about ¾–1 inch thickness. Use a 2½ inch cutter to cut into 12 equal rounds.
- Second rise: Place the rounds on a parchment-lined baking sheet dusted with cornmeal. Sprinkle additional cornmeal on top. Cover and let rise for 30 minutes.
- Cook the English muffins: Heat a cast iron skillet over low heat and sprinkle with cornmeal. Cook the muffins for about 8 minutes per side, until golden brown and cooked through.
- Optional oven finish: If needed, transfer muffins to a 300°F oven for 5 minutes to ensure they are fully cooked inside.
- Cool and split: Let cool slightly, then use a fork to split open to create those classic nooks and crannies.
Maple Cinnamon Butter Instructions
- Add heavy cream to a stand mixer fitted with a whisk attachment.
- Beat on high speed for about 8–10 minutes until the butter separates from the buttermilk.
- Strain off the buttermilk and reserve for another recipe.
- Transfer the butter to a bowl and mix in maple syrup and cinnamon until smooth and combined.
Video
Notes
- Brown the butter first so it has time to cool before mixing.
- Make sure your milk is not too hot or it will kill the yeast.
- Cook low and slow to ensure the centers are fully baked.
- Always split English muffins with a fork, not a knife, for the best texture.
Nutrition
Storage and Reheating
Room temperature:
Store in an airtight container for up to 3 days.
Refrigerator:
Up to 1 week.
Freezer:
Freeze for up to 2 months.
Reheating:
Toast in a toaster or skillet until warm and crispy.
Tips and Tricks
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Brown the butter first so it has time to cool before mixing.
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Let the yeast fully bloom until bubbly.
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Use bread flour for the best texture.
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Cook the muffins low and slow so the inside cooks fully.
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Always split English muffins with a fork to create nooks and crannies.
Ways I Like to Serve These
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Toasted with maple cinnamon butter
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With eggs and bacon for breakfast sandwiches
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With peanut butter and banana
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With cream cheese and honey
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As a base for eggs benedict
Frequently Asked Questions
Why cook English muffins in a skillet?
Traditional English muffins are griddled rather than baked, which gives them their classic crust and texture.
Can I bake them instead?
Yes. Bake at 300°F for about 5-8 minutes after griddling if you want to ensure the center is cooked through.
How do I know when they are done?
They should feel firm and sound slightly hollow when tapped.
Do you LOVE Baking From Scratch?! Check out MORE of my Favs:
How to Make Homemade Butter with Heavy Cream in 10 Minutes
Homemade Marshmallows Without Corn Syrup
Homemade English muffins might sound intimidating, but they’re actually surprisingly simple and incredibly rewarding. Once you make them yourself and see those fluffy nooks and crannies, there’s really no going back.
These brown butter maple cinnamon English muffins are cozy, flavorful, and honestly one of my favorite variations yet.
If you make these brown butter maple cinnamon English muffins, I would absolutely love to see them. Share a photo and tag me @munchiesbymallory so I can see your creations.
And if you loved this recipe, make sure to save it, share it with a friend, and check out more of my homemade bread recipes on the blog.
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