Homemade English Muffins

Make the most soft, delicious homemade English Muffins with all the nooks and crannies, using this simple recipe without kneading or using an oven.

English Muffins

What makes English muffins so good? All the big pockets of air that create the ‘nooks and crannies’ inside the muffins. These pockets of air are created during the fermentation stage of making these muffins, so the longer they are left to rise, the more bubbles and greater flavour your muffins will have.

Using English Muffins

These delicious muffins are best served toasted and can be used for breakfast or as a yummy snack.

• Toasted and spread with butter and jam, honey or golden syrup
• Used to make Eggs Benedict
• Used to make a breakfast muffin with eggs and bacon and bbq sauce
• Serve with scrambled eggs and bacon

Jams and Spreads

• Strawberry Jam
• Rosella Jam
• Mulberry Jam
• Slowcooker Apple Butter
• Apple Scrap Jelly
• Blueberry Jam
• Orange and Lemon Marmalade
• Passionfruit Curd

Storing English Muffins

These muffins can be stored in an airtight container at room temperature for 3 to 4 days, though I prefer to make a large batch and freeze the extras. Wrap individually in plastic wrap, then aluminium foil and they will last in the freezer for up to 3 months. Defrost at room temperature before using.

Making Muffins in Advance

To make in advance, mix up the dough and prove it in the fridge for up to 2 days.

Before cooking, remove the dough from the fridge and let come to room temperature before shaping and cooking.

Tips and Tricks

• Plain or all-purpose flour can be used instead of bakers flour. The high protein and gluten content of baker’s flour does give these muffins a lovely soft, chewy texture.
• Use ½ whole wheat flour and ½ plain or bread flour for whole wheat English muffins
• For a vegan version, use dairy-free milk and sub out the butter with coconut oil
• This dough is supposed to be sticky. Being a sticky dough, it can be hard to handle which is why I recommend mixing the batter in a stand mixer.
• The longer the dough is left to proof, the more flavour the muffins will have.
• If you find that your muffins are very soft in the middle or under-cooked, put them in the oven for a few minutes at 180˚C/350˚F.
• As you cook in batches, remove the excess polenta/cornmeal from the pan so that it doesn’t burn.
• To serve, cut open with a serrated knife.
• The dough can in placed in the fridge for up to 2 days before cooking.

Ingredients for Making Muffins

To make 16 English Muffins, you will need:

• 2 ¼ tsp active dry yeast
• 2 TBSP sugar, divided
• 4 ½ cups Baker’s Flour, divided
• ¼ cup warm water at 45˚C/110˚F
• 1 egg
• 1 ¾ cups milk
• 3 TBSP butter, melted
• 1 ½ tsp salt
• ½ cup polenta (cornmeal) or semolina

Making English Muffins

In a small bowl, combine the yeast with 1 TBSP of sugar. Stir gently and let sit for 5 minutes until foamy.

In a the bowl of the stand mixer, add the egg, milk, melted butter, salt, the other 1 TBSP sugar, and 2 cups of flour. Add the yeast mixture and mix until smooth.

Add the remaining flour and using a dough hook on a stand mixer, mix for 5 minutes. This can be done by hand on a floured surface. Knead the dough for 10 minutes. The desired dough should be manageable, though sticky to the touch. Don’t over-flour the dough.

Place the dough in an oiled bowl and cover to proof. Place in a warm area for one hour or until it is doubled in size. If you have a colder house, you can use your oven, just set it to 38˚C/100˚F. Once at the temperature turn off the oven and place the covered dough inside.

Once proofed, punch the dough and pour it out onto a floured surface. Divide the dough into 16 even pieces. If you have a cutter, roll out the dough until it is just under 1 inch thick and use the cutter to cut out 16 muffins.

Line baking trays with baking paper and sprinkle with the polenta/cornmeal.

Sprinkle flour on your hands and roll each piece into a ball and place on prepared tray.

Gently press each ball with the palm of your hand, forming ‘pucks’ that resemble English muffins. Do not press down too hard as they will deflate

Sprinkle the tops with the polenta/cornmeal as well.

Cover with a clean cloth and place in a warm area and allow to rise for 1 hour.

Heat a cast iron skillet on medium-high heat, then place as many English muffins in your pan as can fit without crowding. 

Cook on one side until golden brown, about 5 minutes before flipping and repeating with the other side. This may take longer if not using cast iron.

Transfer to a cooling rack or serving dish. 

More Breakfast ideas

• Homemade Bread
• Oatmeal Banana Breakfast Cookies
• Healthy Breakfast Ideas
• Tips for Making Omelettes
• Raspberry Smoothie
• Papaya Smoothie
• Peaches and Cream Smoothie
• Frozen Smoothie Packs
• Healthy Green Juice Recipe
• Instant Pancake Mix
• Sourdough Discard Pancakes
• Pancake Entertaining Board
• Easy Chocolate Waffles
• Waffle Board
• Banana Waffles