How to Make English Muffins – A British Classic from Scratch

--- published by foodie Parmod.

There’s nothing quite like a freshly toasted English muffin – warm, fluffy, and perfect with a slather of butter or a fried egg. While shop-bought versions are handy, making English muffins from scratch is easier than you might think and results in a far superior texture and flavour.

In this blog post, you’ll learn how to make proper British-style English muffins at home using simple ingredients and traditional techniques.

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What Are English Muffins?

English muffins are round, flat yeast-leavened breads, traditionally cooked on a griddle rather than baked in the oven. They have a soft, chewy interior with a lightly crisp outside and are typically split open with a fork, rather than sliced, to reveal their signature nooks and crannies.

Despite the name, English muffins are commonly enjoyed in the UK as well as the US – although in Britain, we often just call them “muffins” or “breakfast muffins.”

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Ingredients (Makes 8 Muffins)

250g strong white bread flour

1 tsp sugar

½ tsp salt

1 tsp instant yeast

150ml warm milk

25ml warm water

15g unsalted butter (melted)

A little semolina or fine cornmeal for dusting

Extra butter or oil for cooking

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Equipment You’ll Need

Mixing bowl

Dough scraper or spatula

Rolling pin

Circle cutter (around 8cm diameter) or a glass

Non-stick frying pan or flat griddle

Baking tray or board for proving

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Step-by-Step: How to Make English Muffins

1. Mix the Dough

In a large bowl, combine the bread flour, sugar, salt, and yeast (keep the salt and yeast on opposite sides of the bowl until mixed). Add the warm milk, warm water, and melted butter, then mix until a dough forms.

Tip the dough out onto a floured surface and knead for about 10 minutes, or until smooth and elastic. You can also use a stand mixer with a dough hook.

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2. First Rise

Place the dough in a lightly greased bowl, cover with a clean tea towel or cling film, and leave to rise in a warm place for 1 to 1½ hours, or until doubled in size.

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3. Shape the Muffins

Lightly flour your surface and roll out the dough to about 2cm thick. Using a cutter or glass, cut out rounds and place them on a tray dusted with semolina or fine cornmeal. Sprinkle the tops with a little more semolina.

Gather the off-cuts, roll again, and cut out more rounds. You should get about 8 muffins.

Cover loosely with a tea towel and leave to prove for another 30 minutes.

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4. Cook the Muffins

Heat a non-stick frying pan or griddle over low to medium heat. Lightly grease with a touch of butter or oil.

Cook the muffins in batches for 7–10 minutes on each side, turning once. They should be golden brown and feel slightly springy when pressed.

Transfer to a wire rack and allow to cool before splitting.

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How to Serve English Muffins

English muffins are incredibly versatile. Try these classic British-style ways to enjoy them:

Toasted with butter and jam

Topped with poached eggs and hollandaise sauce (Eggs Benedict)

With bacon and a fried egg for a breakfast muffin

With cheese and tomato for a quick snack

Spread with marmite or peanut butter

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Storage Tips

Keep cooled muffins in an airtight container for up to 3 days.

They freeze brilliantly – split them in half first and pop in a freezer bag. Toast from frozen when needed.

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Final Thoughts

Making English muffins at home is a fun and satisfying baking project that yields truly delicious results. Whether you toast them for breakfast or use them in a brunch dish, these soft and golden muffins will become a staple in your kitchen.

Skip the supermarket versions and try this traditional recipe – once you’ve had a homemade English muffin, you’ll never look back.

--- write ✍️ by foodie Parmod.

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