English muffins are such a great thing to have on hand. Add a little butter and toast them up for breakfast or as a side at dinner. Hungry for a big breakfast? Add a poached egg and avocado and you are set. In a bind for dinner? Add some marinara sauce and mozzarella on top and you have pizza!

For the reasons above, I often grab some English muffins at the store, and if I don’t eat them all that week I put the rest in the freezer for a future need. I’m not sure why I originally decided to make homemade English muffins, but I’m so glad I did. Not only are they really easy: 15 minute max prep time (before rising and baking), but I think they are way better than the store bought kind.

The past week, I was consistently scrambling around for breakfast each morning – I hadn’t done a good job thinking ahead when I was at the grocery store the previous weekend. So, when I decided to actually think about what to make for breakfast this week, I knew I wanted these.

Try them out! You won’t be disappointed.

I follow this recipe from the New York Times exactly, so I’ll just pass along the link.