An English muffin is a round English bread roll with a smooth top and bottom, and it bears no relation to its American cousin, the cupcake, despite what its name might suggest. English muffins have two characteristics that distinguish them from other breads:
- They are cut with a round cutter instead of being shaped traditionally.
- They are cooked on a griddle rather than baked entirely in an oven.
English muffins are made with a slightly enriched batter and are usually eaten split in half and toasted. Although butter and jam filling is the most common, they can also be filled with savory fillings. In the United States, for example, they are used as the base for **Eggs Benedict.
English muffins have some curious cousins called **crumpets . These are small rolls also cooked on a griddle but made with a much thinner batter, so thin that a ring mold is needed to prevent overflowing. They have a very ancient origin, with references as early as the 14th century, and are considered a cross between bread and crêpes or pancakes.
English muffins are made with a very simple, slightly enriched batter, similar to sandwich bread dough. They are easy to make and, due to their characteristics, are curious and original rolls.
To make these English muffins, this version follows Peter Reinhart’s recipe from The Bread Baker’s Apprentice. The dough is similar to other muffin recipes, but the method is unusual because it ignores the traditional muffin technique, shaping them into balls instead of cutting them, and briefly placing them back in the oven after cooking to ensure they are fully cooked. They taste fantastic, and slight adjustments can help achieve perfectly cooked muffins.
Table of Contents
Why English Muffins?
English muffins are small bread rolls similar to muffins but not cupcakes. This recipe comes from **The Great Encyclopedia of Bread . They are very easy to make because:
- They are mainly cooked on a griddle or non-stick pan.
- They can also be finished in an oven if needed.
- They develop a tender crumb and excellent flavor.
Making English muffins on a griddle is enjoyable because they:
- Double in volume with heat.
- Develop a beautiful shape.
- Produce a soft and flavorful roll.
When serving, they can be lightly toasted and enjoyed with:
- Butter and jam
- Fresh cheese and tomato
- Served as **Eggs Benedict (as Michel Roux serves them)
How to Make English Muffins? Easy Step-by-Step
Recipe Details
- Dish: Brunch, Breakfast, Tea Time, Bread
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
- Leavening Time: 1 hour 30 minutes
- Total Time: 2 hours 15 minutes
- Servings: 12 English muffins
- Author: Lorena Salinas of Cravings Journal
Ingredients: Dough Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 450 g |
| Instant dry yeast / dry yeast / fresh yeast | 7 g / 14 g / 28 g |
| Granulated white sugar | 2 tbsp |
| Salt | 1 tsp |
| Unsalted butter (melted and cooled) | 50 g |
| Warm milk (any type) | 280 ml |
Cooking Ingredients
| Ingredient | Quantity |
|---|---|
| Polenta or semolina | As needed |
Instructions
- In a bowl, mix the flour, salt, yeast, and sugar.
- Make a well in the center and add warm milk and butter. Mix with a whisk or spatula, then finish mixing with your hands or use a stand mixer with a dough hook.
- Knead:
- By hand for 10 minutes, or
- By machine for 5 minutes at medium speed.
- Place the dough in a bowl, cover it, and let it rise for 1 hour or until doubled in size.
- Divide the dough into 12 equal parts.
- To shape the buns:
- Flatten each portion with your hand.
- Fold it inward to form a small package.
- Turn it seam-side down and pull the dough toward you to seal it.
- Alternatively, roll dough to 2 cm thickness and cut using round cutters.
- Place buns on a tray dusted with semolina or polenta, cover, and let them rise for 30 minutes in a warm place.
- Preheat a frying pan on low heat. Place buns semolina side down and cook for 4 minutes.
- Sprinkle more semolina or polenta on top and flip them. Lightly flatten using a spatula and cook for another 4 minutes.
- Transfer muffins to a preheated oven at 180°C / 350°F and bake for 5–15 minutes, depending on your oven. Muffins should not remain doughy inside.
Video Guide 📽️
Notes
- To use non-instant dried yeast or fresh yeast:
- Mix yeast with warm milk and sugar.
- Let it rest for 10 minutes.
- Then add it to the dough mixture.
Some people found the dough sticky, so adding a little extra flour can help improve handling.
Nutritional Facts (Per 1 Muffin)
| Nutrient | Amount |
|---|---|
| Calories | 179 kcal / 749 kJ |
| Protein | 5.1 g |
| Fat | 6.2 g |
| Saturated Fat | 3.3 g |
| Carbohydrates | 25.8 g |
| Fibre | 0.9 g |
| Sodium | 24.6 mg |
FAQs – Frequently Asked Questions
Are English muffins baked or fried?
English muffins are mainly cooked on a griddle or pan, then sometimes finished in the oven to ensure proper cooking inside.
Why are English muffins split instead of sliced?
They are traditionally split by hand to create rough edges, which helps hold butter or toppings better.
Can English muffins be made without dairy?
Yes, warm milk can be replaced with plant-based milk and butter with dairy-free alternatives.
Why is semolina or polenta used?
It prevents sticking and gives muffins their signature texture.
Can English muffins be frozen?
Yes, they freeze well. Split them before freezing for easy toasting later.
Conclusion
English muffins are a simple yet unique griddle-cooked bread with a soft crumb and rich flavor. Their versatility allows them to be enjoyed with both sweet and savory toppings, making them perfect for breakfast, brunch, or tea time.
With easy ingredients and straightforward steps, they are a rewarding recipe to prepare at home while delivering bakery-quality results.
