Go Back
English muffins in a wooden bowl lined with a red cloth
cookingwithmykids

Homemade English muffins

Homemade English muffins are easier than you think to make. They're a great, simple bake for little bakers to try.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Proving time 1 hour
Total Time 1 hour 40 minutes
Servings: 12
Course: Breakfast, lunch, Snack
Cuisine: British
Calories: 178
Ingredients Equipment Method

Ingredients
  

  • 350 g (2 cups) strong bread flour
  • 7 g sachet fast action yeast
  • 6 g (1 tsp) salt
  • 13 g (1 tbsp) caster sugar
  • 15 g (1 tbsp) butter
  • 1 egg
  • 170 ml (2/3 cup) milk

Equipment

  • Digital scales
  • Freestanding mixer
  • Mixing bowl
  • Wooden spoons
  • Measuring cups
  • measuring spoons
  • Rolling pin
  • cutters
  • baking tray
  • Griddle pan
  • Wire rack

Method
 

Measure out the dry ingredients
  1. Measure the bread flour and put it in a freestanding mixer or large mixing bowl. Add the yeast, sugar and salt to separate sides of your bowl.
Add the wet ingredients
  1. Measure out the butter and the milk.
  2. Pop the butter into the milk and heat them gently in the microwave until the butter has melted and the milk is lukewarm.
  3. Crack the egg into a small bowl then add it to your milk. Whisk it together.
Make the English muffin dough
  1. Slowly add the wet ingredients to your flour. Do it gradually, stopping when the mixture has taken in the flour and started to get a bit sticky. If you are using a mixer attach the dough hook and turn it on, on a low speed, and slowly pour the milk mixture in.
  2. If you are using a mixing bowl, make a well in the centre of the flour, slowly pour in the milk while you stir it in with a wooden spoon.
Knead the muffin dough
  1. Once the dough has come together knead it for 5-10 minutes. If you have a mixer you can let it do the hard work for you. We tend to do this for five minutes or so, then finish the kneading by hand. Otherwise do it by hand until it's smooth and elastic.
Make the English muffins
  1. Line two baking trays with baking /parchment paper.
  2. Roll out your dough with a rolling pin until it is about 1cm or ½ inch thick. Using a large round cutter, cut out out the muffins and put them on your baking tray.
  3. Gather up any scrap dough, roll it out again and cut out some more. Do this until you've used up all your dough.
  4. Cover your muffins loosely with some oiled cling film and leave them somewhere warm for around an hour (or until they have doubled in size.)
Cook the English muffins
  1. Heat a little oil in a griddle pan, or heavy bottomed frying pan.
  2. Cook the muffins in batches for 5-10 minutes on a medium heat. Turn them when they have browned nicely on the bottom and you can see them cooking half way up the sides.
  3. Cook them on the other side for another 5-10 minutes until that side has also browned. If they are browning too quickly/too much turn the heat down so they don't burn.
  4. Put them on a wire rack to cool while you cook the rest.