English Muffins

Hey guys! A classic recipe for you today, English Muffins. A classic breakfast muffin so you can create that well known breakfast muffin we all know and love!

I love this recipe as they look and taste VERY impressive!! You can make a big batch, freeze them and have them ready to go when needed. This recipe makes six so feel free double the batch for how many you need.

Load these breakfast muffins with your favourite breakfast ingredients. I went with sausage, bacon, egg, cheese and ketchup. Incredible!! To make my sausage into a patty, I simply remove the skins from a normal sausage and then rolled it into a ball and flattened it.

How to know if your bread is kneaded enough:

1. Check the dough texture: Properly kneaded dough should be smooth, elastic, and slightly tacky.

2. Perform the windowpane test: Take a small piece of dough and stretch it gently. It should stretch without tearing and form a thin, translucent piece of dough, resembling a windowpane.

Both under-kneaded and over-kneaded dough can affect the final texture and structure of the bread. Practice will help you develop a feel for when the dough is adequately kneaded.

If you have any questions Dm me on Instagram. Happy Baking! <3 Keep an eye out on my Instagram for a Reel of me making thisEnglish Muffins to help you along!

English Muffins

A classic breakfast muffin so you can create that well known breakfast muffin we all know and love!
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: english
Keyword: Breakfast, breakfast muffin, english muffin
Prep Time: 45 minutes
Cook Time: 8 minutes
Proving Time: 2 hours
Servings: 6 Large
Author: Gill


  • Electric mixer
  • Weighing scales
  • Bowls
  • Clingfilm/towel
  • Round cutter/Glass
  • Rolling Pin
  • Frying pan
  • Baking tray
  • Baking paper


  • 340 grams Plain flour
  • 80 grams Water
  • 125 grams Milk
  • 30 grams Butter
  • Few tbsp Semolina or polenta
  • 1/2 tsp Salt
  • 5 grams Yeast
  • 1 small Egg
  • 20 grams Sugar


  • In a small bowl add your water, milk and sugar and slightly warm in the microwave. Once just barely warm mix in your yeast then set aside for 5 minutes until it starts to get foamy.
  • In a stand mixer or a mixing bowl, add your flour and salt.
  • Pour in your bowl of warm liquids.
  • Add in your egg and butter
  • Knead for about 10 minutes until dough comes together to form a smooth ball. If you are doing it by hand it will take about 15-20 mins. This dough will be a little sticky to start but that’s okay it will come together and become nice and smooth once ready.
  • Roll your ball up into a smooth ball then place in a well oiled bowl. Don't worry if you think your dough is sticky, it will be easier to work with once proved.
  • Cover your bowl with clingfilm or a towel then leave to rise in a warm place for 1-2 hours until doubled in size.
  • Once doubled in size, flour your counter top then tip your dough into the surface. Roll out nice a even to approx. 1/2 inch thick.
  • Prepare a lined baking tray dusted lightly with your semolina/polenta.
  • Using a round cutter (Mine was about 3 inch wide) or a glass cut out your muffins. Place your muffins on a baking tray then sprinkle with some more semolina/polenta.
  • Leave to rest for about 20 minutes until your clean up and prepare a pan on a low heat.
  • Once your pan is on a low heat add in a thin layer of semolina/polenta.
  • Fry your muffins for approx 6-8 minutes on each side until golden and crisp on both side. Allow to cook on a cooling rack.
  • Add in your favourite breakfast items and tuck in! Enjoy!!

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