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Freshly baked English muffins on a decorative plate.

English Muffins

Jennifer Ryan
Wake up to warm, fluffy English Muffins! Perfectly golden, soft inside, and ready for butter, jam, or your favorite breakfast fix.
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Prep Time 20 minutes
Cook Time 20 minutes
Rising Time 1 hour
Total Time 1 hour 40 minutes
Course Bread, Breakfast, Brunch, Side Dish
Cuisine British
Servings 8
Calories 205 kcal

Equipment

Ingredients
 
 

  • 400 Grams Strong white flour plus extra for dusting
  • 1 Teaspoon Caster sugar
  • 5 Grams Fast-action yeast
  • 250 Milliliters Whole milk warmed
  • Fine semolina for dusting

Instructions
 

  • Gently heat the milk in a small saucepan until just warm to the touch. It should feel comfortable when tested with your finger, not hot.
  • Pour the warm milk into a mixing bowl and stir in the sugar and yeast. Let it sit for about 5–7 minutes, until a light foam appears on the surface. This means your yeast is active and ready.
    A bowl of bubbly dough rising for English muffins.
  • Add the flour and salt to the bowl with the yeast mixture.
    A bowl filled with flour, ready for making English muffins.
  • Mix together until a rough dough forms, then knead on a lightly floured surface for about 8–10 minutes, or until the dough is smooth and elastic. You can also knead using a stand mixer fitted with a dough hook.
    A ball of dough in a mixing bowl, ready for making English muffins.
  • Roll out the dough on a lightly floured surface to about 1 cm thick. Use a 7.5 cm cookie cutter to cut out 8 rounds, re-rolling the scraps if needed.
    Raw English muffins shaped and resting on a floured baking tray.
  • Place the rounds on a baking sheet dusted with fine semolina. Sprinkle more semolina on top, cover loosely with a clean kitchen towel, and let rise in a warm place for about 1 hour, or until doubled in size. For even more flavor, let the dough prove overnight in the fridge instead.
    Freshly prepared English muffins resting on a baking tray with semolina.
  • Heat a heavy frying pan or griddle over medium heat. Carefully transfer the muffins onto the pan and cook for about 6–7 minutes on each side, or until golden brown and firm to the touch. Cook in batches, adjusting the heat if needed so they don’t brown too quickly before cooking through.
    A golden-brown English muffin with a dusting of flour on top.
  • Transfer the muffins to a wire rack and allow them to cool slightly. Serve warm, split open, and toasted with butter, jam, or your favorite toppings.
    Freshly baked English muffins cooling on a wire rack.

Notes

Tips & Tricks
  • Check your yeast: If your mixture doesn’t foam after 10 minutes, the yeast may be inactive. Start again with fresh yeast for best results.
  • Perfect texture: The key to that signature chewy inside is kneading long enough to build gluten, so don’t rush it.
  • Don’t skip the semolina: It gives the muffins their classic, slightly crisp crust.
  • Low and slow: If your muffins brown too fast, lower the heat so they have time to cook through evenly.
  • Storage: Keep leftovers in an airtight container for up to 3 days, or freeze for up to a month. Reheat in the toaster before serving.
  • Serving idea: Try topping your English Muffins with poached eggs and hollandaise for a homemade eggs Benedict.

Nutrition

Calories: 205kcalCarbohydrates: 40gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gCholesterol: 4mgSodium: 14mgPotassium: 108mgFiber: 2gSugar: 2gVitamin A: 52IUVitamin C: 0.001mgCalcium: 47mgIron: 2mg
Keyword bread, breakfast ideas, breakfast side dish, easy breakfast, English muffins, muffins, rolls
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