English Muffins

Author: Marthinus Strydom
Category: Bread
Serves/Qty: 14.00
Heidi Strydom

Here's an easy-to-follow English Muffin Recipe that will have your breakfast or brunch spread looking delicious in no time!

Marthinus Strydom

The Story

English muffins are a type of round, yeast-leavened bread originally from England. They were first created in the early 18th century and have since become popular all over the world for their unique texture and versatility.

More about United Kingdom

The United Kingdom, made up of England, Scotland, Wales and Northern Ireland, is an island nation in northwestern Europe. England – birthplace of Shakespeare and The Beatles – is home to the capital, London, a globally influential centre of finance and culture. England is also site of Neolithic Stonehenge, Bath’s Roman spa and centuries-old universities at Oxford and Cambridge.

Subscripe to my Facebook page.
Subscripe to my Youtube channel.

© All recipes are copyright protected by TheCultureCook.com unless the recipe was adapated from another source. All recipes are uniquely crafted and adapted by TheCultureCook.com. Copyright of some or all of the text reside with the original author.

Adjust Quanities

330 g flour
2.25 tsp yeast instant
1 tsp salt
2 tbsp (6 Teaspoons) sugar
180 ml milk
120 ml tepid water
42 g butter
1 egg, room temperature
cornmeal for dusting or semolina


  • Combine the milk, water, and sugar in a bowl or glass measuring cup then stir together.  Add the yeast and stir once more. Set aside for 5-7 minutes or until a foamy head develops.
  • While the yeast wakes up combine the flour and salt in the bowl of your mixer and whisk together then fit with a paddle attachment.
  • Mix the egg and melted butter into the milk mixture then slowly pour the liquid into your flour mixture while mixing on low. Increase the speed to medium high and mix for about 7 minutes or until the dough is elastic and smooth.
  • Transfer to a large oiled bowl and cover with plastic. Allow to double in size in a warm spot (about an hour). You can also refrigerate the dough overnight, in which case you’ll let it warm for an hour when ready to use.
  • Transfer the dough to a floured counter then gently spread out and pat down until it’s just under an inch thick. Line two baking sheets with parchment paper and sprinkle with cornmeal or semolina.
  • Use a 3 inch round cutter to cut your muffins then gently transfer them to the prepared baking sheets using a spatula or your hands. Re-roll the scraps and continue cutting until the dough is used up. Cover loosely with plastic and place in a warm spot to rise for about 30 minutes.
  • Place a large skillet over very low heat. Once you can feel the heat when placing your hand a few inches over the surface sprinkle the surface with cornmeal or semolina then carefully place 3-4 muffins on the pan. Cover and cook for 5-6 minutes. Then carefully flip and cook for another 5-6 minutes.
  • Clear the old cornmeal off the pan then add a fresh sprinkle and cook the remaining muffins. Enjoy warm! If you haven’t made these before it’s best to cook a test muffin to get the feel of it.

Our review system is being upgraded. Please check back again later!