Delicious English bread recipe, often eaten for breakfast. Serve warm with butter! You can eat these sweet or savory! Freezer friendly too! Simple homemade recipe
I love English Muffins! When I lived in England, I would often have these toasted with just a simple spread of butter, or make a bacon and egg muffin from them.
This is a traditional recipe for plain English Muffins. When they are freshly cooked, they taste just wonderful.
I also like these toasted lightly, just by pulling them apart at the waist and toasting on the insides then letting some butter melt on them. Ahhhhh English Muffins! You can serve these simply with butter and jam, or make up a breakfast sandwich by adding some bacon, sausage and egg, topped with a slice of melted cheese.
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You can make your own breakfast muffin just like the famous fast-food chain we all know!
This is an easy, simple to follow recipe, which you can make on your stovetop. If you have a large griddle pan, you can cook more of them in one go, and if you are using a regular frying pan, just cook them in batches so you don't overcrowd the pan. Please do try these. They really are super (and way better than shop ones!)
Don't confuse these English Muffins with English Crumpets! Those are very different, so be sure to check out our crumpets recipe!
Prep time
1 ½ hours (includes yeast to work)
Baking time
14 minutes
Serving size
12 muffins
Ingredients
3 & ⅔ cups or 450 g plain / All Purpose flour
1 teaspoon salt
1 Cup or 225 ml milk
3 Tablespoons water
1 teaspoon sugar
2 teaspoons dried yeast
Instructions
1. In a jug measure out the milk and water, and place in the microwave for 40 or so seconds. It needs to be warm to touch and NOT hot.
Then add the sugar and dried yeast and leave it in a warm place for 10-15 minutes till there is a good frothy head on it. (see photo)
2. Sift the flour and salt into a large mixing bowl, make a well in the centre then pour the yeast mixture in then mix until a soft dough forms.
To tell if it is mixed enough, the dough should not stick to the sides of the bowl. If it's still a bit sticky add a bit more flour, or if it's a little dry, add a drop more water.
3. Once you have a soft dough, knead for 10 minutes by hand or using a stand mixer on medium speed until it is very smooth and elastic.
Cover and leave in a warm place until the dough has doubled in size. This will take about 45 minutes.
4. When the dough has risen, lightly flour your work surface, then place the dough out and roll it out to about ½ inch (1 cm) thick. *** do not start kneading the dough, just place on the table and roll!
5. Using a 3 inch (7.5 cm) plain cutter, cut out 12 rounds, any off cuts, add them together and re roll to form more rounds.
6. Place the muffins on an lightly floured baking sheet, sprinkling them with a little more flour, then leave them to puff up and rise again for about 25-35 minutes in a warm place, cover with a clean tea towel.
7. When ready, apply some oil on a bit of kitchen paper and lightly grease your pan or griddle. Heat the pan on medium heat and place muffins on the pan.
As soon as you place the muffins on the pan, turn heat down to low so they have a chance to cook in the middle, leave them for around 7 minutes, then turn them over for a further 7 minutes.
Depending on the size of your pan, you might have to do a few batches. I used a pan and also my long griddle on the stove top. They should be slightly golden, but not brown all over.
To serve, pull them gently apart at the waist and spread some butter and or jam and enjoy!
These are best eaten when fresh. If you store in an airtight container, you can use them the next day, but I would suggest to toast them on both sides first to warm up.
Here I also made some Cinnamon and Raisin Muffins, and I think they are most delicious served warm, split open and just add a spread of butter on each side. Really delicious!
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Delicious English Muffins
Delicious English bread recipe, often eaten for breakfast. Serve warm with butter! You can eat these sweet or savory! Freezer friendly. Simple homemade recipe
Ingredients
- 3 cups & ⅔ or 450 g Plain or All Purpose flour
- 1 teaspoon salt
- 1 Cup or 225 ml milk
- 3 Tablespoons water
- 1 teaspoon sugar
- 2 teaspoons dried yeast
Instructions
- In a jug measure out the milk and water, and place in the microwave for 40 or so seconds. It needs to be warm to touch and NOT hot. Then add the sugar and dried yeast and leave it in a warm place for 10-15 minutes till there is a good frothy head on it. (see photo)
- Sift the flour and salt into a large mixing bowl, make a well in the centre then pour the yeast mixture in then mix until a soft dough forms. To tell if it is mixed enough, the dough should not stick to the sides of the bowl. If it's still a bit sticky add a bit more flour, or if it's a little dry, add a drop more water.
- Once you have a soft dough, knead for 10 minutes by hand or using a stand mixer on medium speed until it is very smooth and elastic. Cover and leave in a warm place until the dough has doubled in size. This will take about 45 minutes.
- When the dough has risen, lightly flour your work surface, then place the dough out and roll it out to about ½ inch (1 cm) thick. *** do not start kneading the dough, just place on the table and roll!
- Using a 3 inch (7.5 cm) plain cutter, cut out 12 rounds, any off cuts, add them together and re roll to form more rounds.
- Place the muffins on an lightly floured baking sheet, sprinkling them with a little more flour, then
- leave them to puff up and rise again for about 25-35 minutes in a warm place, cover with a clean tea towel.
- When ready, apply some oil on a bit of kitchen paper and lightly grease your pan or griddle. Heat the pan on medium heat and place muffins on the pan. As soon as you place the muffins on the pan, turn heat down to low so they have a chance to cook in the middle, leave them for around 7 minutes, then turn them over for a further 7 minutes. Depending on the size of your pan, you might have to do a few batches. I used a pan and also my long griddle on the stove top. They should be slightly golden, but not brown all over.
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Nutrition Information:
Yield: 12 Serving Size: 12 ServingsAmount Per Serving: Calories: 105Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 187mgCarbohydrates: 21gFiber: 1gSugar: 0gProtein: 4g
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Jennifer
says:Can you use non dairy milk for the recipe
Lovefoodies
says:Hi Jennifer, yes you can.
Naomi
says:Can I use quinoa flour instead?
Tracy
says:I do not have a griddle. Can these be baked or do they have to be cooked on the stovetop?
Lovefoodies
says:Hi Tracy, you can just cook them in a dry frying pan. It will still be absolutely fine!
Del Ostler
says:I use the rapid rise yeast in the 3-pouch strip, how much would I need 1 or 2???
lovefoodies
says:Hi Del, The best advice I can give is to open up one of the pouches and measure for 2 teaspoons. It might be your pouches are a different size from others around the world so I don’t want to be specific with the number of pouches needed. Hope that helps!
April J Harris
says:Your English Muffins look SO good – and so much nicer than store bought. Thank you for this great recipe and tutorial!!
lovefoodies
says:Thank you very much April! I hope you will try them soon!