recipe

English Muffins: the delicious recipe for homemade English muffins

Total time: 1H30
Difficulty: Low
Serves: 6 people
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While they do carry the name muffins, these British baked goods are quite different from the sweet American muffins. These homemade English muffins are small, round flatbreads you can usually enjoy at breakfast or lunch. You might have noticed them served with the popular eggs Benedict. They may look more like a type of bun the size of a cookie, but in Great Britain, they're simply known as muffins.

The flavor is neutral, which means you can serve it with both sweet and savory. The dough is sturdy, and once baked, the crust is crisp and the inside is chewy and craggy, with nooks and crannies inside which are light air pockets. To serve it, you simply slice it in half horizontally, toast it, and add your filling. Make it sweet by adding butter, jam, and cream cheese, or if you prefer savory, add eggs, sausage, or bacon.

They are slowly dry-fried in a pan and are also easy to make ahead. While English muffins and crumpets are both a type of griddle cake, English muffins have a bread-like texture, while crumpets are more spongy.

English Muffin Ingredients

Flour – use all-purpose flour, no need for bread flour.

Yeast – make sure your yeast is active.

Water – use it for the yeast mixture.

Sugar – use to sweeten the dough slightly.

Milk – allow the milk to warm slightly at room temperature.

Butter – you can also use lard or vegetable shortening.

Egg – make sure it’s at room temperature.

How To Make English Muffins

Start by preparing the yeast mixture. Place the milk, water and sugar in a glass jug, stir and warm in the microwave. Add the yeast and set aside until it starts to foam – usually about 10 minutes. Whisk together the dry ingredients before adding the egg, butter, and yeast mixture.

Mix until the dough is smooth and elastic. Transfer to an oiled bowl and allow to rest in a warm area until double in size. At this point, you can also transfer the dough to the fridge if you want to rest it overnight. Allow to rest again at room temperature for another 30 minutes before cooking. The dough is then patted down, cut into rounds, and fried in a dry pan.

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Can You Make English Muffins Ahead Of Time?

Yes! These muffins are great for making ahead of time. You can either store the dough in the fridge overnight and bake the muffins the next day, or store the cooked muffins in an airtight container for up to 5 days.

Why Is English Muffin Dough Sticky?

Don’t worry if you see the dough is very sticky, this is typical of English muffins. It gives them all the nooks and crannies that are traditionally found in English muffins.

Whatever you do, don't add more flour. If you find it difficult to work with the sticky dough, you can use a stand mixer with a paddle attachment.

How To Serve English Muffins

You can serve English muffins in both savory and sweet ways.

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Tips For Homemade English Muffins

If you want to use sugar instead, use 2 tablespoons instead of 3.

Make it dairy-free by using coconut or almond milk.

To make them vegan, use plant-based milk, and vegetable shortening. To leave out the egg, you can substitute it with 1 tablespoon of ground flaxseed + 3 tablespoons of water.

If you want a chewier English muffin, use bread flour.

You don’t need a biscuit cutter for this recipe, you can also use a glass or shape the muffins using your hands.

How To Store English Muffins

Store leftover muffins in an airtight container in the fridge or at room temperature) for up to 5 days. Warm slightly before serving.

Can You Freeze Homemade English Muffins?

Yes, you can! Wrap the English muffins tightly with plastic wrap, transfer them to a plastic bag and freeze for up to 3 months. Thaw and toast slightly before serving.

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Ingredients
Milk
3/4 cup
Sugar
2 tbsp
Active Dry Yeast
2 1/4 tsp
All-purpose flour
2 3/4 cups
salt
1 tsp
large egg at room temperature
1
butter, melted and cooled
3 tbsp
Water
1/2 cup
semolina for dusting

Instructions

Place the water, milk and sugar in a glass jug, stir and warm in the microwave in short increments until it measures 110°F/44°C.

Add the package of yeast and stir again.

Set aside and allow to sit for about 8 minutes or until the yeast becomes foamy. Once foaming, add the egg and melted butter.

In the meantime, whisk together the flour and salt in a large bowl. Stir and carefully pour the milk mixture into the flour while whisking slowly.

Switch to a spatula and continue to stir until the dough is smooth and elastic. Transfer to an oiled bowl, wrap with plastic.

Allow the dough to rest until double in size.

Once the dough is ready, pat it down on a floured surface until it is about 1 inch thick.

Use a large biscuit cutter to cut rounds.

Sprinkle with semolina.

Transfer the rounds to a baking sheet lined with parchment paper. Cover the English muffins with plastic wrap or a kitchen towel and allow them to rise for half an hour.

Place a large skillet over low heat. Sprinkle the pan with semolina and place a few muffins on top. Cook for about 5 minutes, flip, and continue to cook for 5 more minutes. If the semolina in the pan browns too much, remove it and replace it with a fresh batch.

Once ready, remove the English muffins from the pan and serve.

Notes

Use a well-seasoned cast-iron pan for best results as it maintains heat more consistently.

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