How to make English Muffins.

English Muffins

a tasty treat for the family
a tasty treat for the family | Source

Recipe for English Muffins

If you’ve read any of my hubs previously, you’ll know I’m a complete bread making nut. English Muffins are a great tradition and the sort of thing we always had at various aunties’ houses when I was a kid. They are a real treat and are great eaten fresh from the oven or toasted with ham and eggs as a great brunch. The recipe is almost identical to what we call teacakes/bread cakes.

They are also known as griddle cakes.

5 stars from 2 ratings of English muffins

Cook Time

Prep time: 1 hour 45 min
Cook time: 30 min
Ready in: 2 hours 15 min
Yields: 9 muffins


  • 450gm white bread flour, sifted
  • tsp salt
  • 375gm milk/ butter milk
  • 20gm fresh yeast
  • 1 tblsp melted butter or oil
  • semolina or rice flour, for dusting

Equipment You will need


There is no special equipment necessary to make good muffins. A good food processor with a dough hook will take the hard work out of making them for you. Plenty of plastic bowls and dishes are always useful when cooking. You need one to blend your yeast and soften your butter and even for weighing out into.

Bubble filled sponge yeast mix
Bubble filled sponge yeast mix | Source

Prepare Your Yeast

First of all prepare your yeast, if you are using dried yeast just follow the instructions on the tin or sashay. If you are using live yeast grumble about 20 g into a plastic bowl add a heaped teaspoon of caster sugar, and makes it until the yeast goes runny. Add 100 mL of lukewarm water give it a good stir and add a tablespoon of flour mix it in. Leave this somewhere warm until it produces a spongy top.


Mix the Ingredients

Place your flour in your mixing bowl, and add your 2 cups of lukewarm milk, I like to use buttermilk it gives it more flavour. We also make our own butter so we always have jobs of buttermilk available for our bread making.

Begin to mix slowly, and then add your yeast mix. Yeast works best if kept separate from the salt, as it will kill it. Now set your mixer a little bit faster and adding a tablespoon of melted butter or olive oil. Keep it mixing for about six or 7 min to give the gluten chance to form into a long stretchy strands. Once the dough has stuck to the dough hook add a teaspoon of salt and keep mixing.


First Proving and kneading

Turn it out onto a well floured work surface and hand knead it for a couple of minutes. Put it back into a bowl and cover it with a damp tea towel and leave it to prove for about 30 min.

This first proving is quite critical and affects the final taste of the bread or in this case muffins. It gives the yeast chance to feed on the sugars in the flour that in turn produces the carbon dioxide that will give you the bubbles. The carbon dioxide attaches itself to the gluten, which is why the kneading process is so important. But don't worry about it, it is like most things the more you practice you have the better you become at producing good dough.

Little Story

My granny used to bake bread almost every day, and I remember that she also used to tear off some of her dough and give it to me to practice. She would check it by stretching it out and then rolling back up again, my loaf would be placed with hers in the proving oven. I still get the same thrill 50 years later whenever my bread goes into the oven.

Proven Dough

proven dough ready for the next stage
proven dough ready for the next stage | Source

Turn out the Dough

Once the dough has risen, turn it out and knock it back which simply means knock some of the gas out of the bread. This also helps to give the yeast more food, so don't be afraid that you will have lost all your bubbles.

Divide the dough into two equal parts and then divide each part into four. Shape your muffins by rolling them gently under your hand with your fingers just touching the tabletop and the dough just rolling on the palm of your hand. Again it takes patience and practice to get this right, but is hardly rocket science and you should be able to master in no time at all.

Dust Them Over

The muffins then need dusting with semolina, corn, grits, whatever you call it in your part of the world. Traditionally they were cooked on a hot skillet or griddle, I have an oven stone which gets pretty hot by the time I finished making my daily bread so sometimes I just drop the muffins onto the hot stone and cook them that way.

On a griddle you need to cook them 8-10 minutes on a fairly low heat and then turn them over and same again.

Three stages of Muffin magic

Click thumbnail to view full-size
place on a tray to risethey will puff up in 20 minutescooked perfect
place on a tray to rise
place on a tray to rise | Source
they will puff up in 20 minutes
they will puff up in 20 minutes | Source
cooked perfect
cooked perfect | Source

Warm Muffins

can you resist a warm muffin
can you resist a warm muffin | Source

How to Enjoy your Muffins

How to eat them.

One of the nicest ways to eat English muffins is to slice them whilst they are still warm and give them a thick coating of glorious yellow butter, I know a lot of the health freaks will be going ‘oooh not butter’, but there is nothing with that same taste.

They are perfect toasted, and will give you the best ever eggs Benedict; poached eggs on the opened muffin with a drizzle of hollandaise sauce and a sprig of fresh mint.

You can toast your English muffins and serve them with poached eggs pancetta, or bacon for a filling and satisfying, tasty brunch.

I like them best with homemade jam or lemon curd. [not season for jams yet, but I will be making jam hubs soon.]

beutiful, creamy home made butter.
beutiful, creamy home made butter. | Source

Make your own butter

How to make butter.

It is dead easy if you have a mixer or food processor.

Poor a large carton of double cream (heavy cream) into your mixing bowl using your whisk the seven bells out of it and within a few minutes you will have thick whipped cream, but don't stop there keep it going and keep it whipping add a teaspoon of salt and the butter will separate out from the buttermilk. Pour off the buttermilk and place the gorgeous yellow butter onto a piece of greaseproof paper. If you have some wooden spatulas use them to pass the butter into shape. Wrap it up, place it in the fridge, your butter is ready to use.

How to make Hollandaise Sauce

How to make hollandaise sauce

two tablespoons of butter

two large egg yolks

tablespoon of cold water

tablespoon of lemon juice and a pinch of salt.

Make sure that you have all your ingredients ready before you start this part.

Put the egg yolks into a saucepan on a very gentle heat and stir, the yolks should start to become creamy, just make sure that you don't cook them. Add the lemon juice and the salt a little bit at a time beating the mixture constantly if it begins to get to thick then add a little olive oil as you mix. Put the pan back onto a low heat and keep stirring. It should now really thicken up. Take it off the heat and add either cold butter or cold oil to stop the cooking process. As you mix it will turn into a thick creamy sauce just like mayonnaise.

You can of course use low fat oils and in place of the butter and cream.


Drinks cabinet

What else, but English breakfast tea, usually a blend of Assam and Kenyon leaves.

But I like milk too with muffins, straight from the fridge.

Romance and Adventure

Guilty of Honour
Guilty of Honour

Young Ben Stone is fleeing for his life over the bleak Yorkshire Moors. From being a child, he has been besotted by the local landowner’s daughter Ruth, but after her wicked brother is accidentally killed, Ben fears that he will be blamed. Ruth convinces him he should go on the run; otherwise, her father who is also the local magistrate will probably have him hanged for murder.

Trying to keep out of the way of the law, he runs into a wandering band of thieves. They take him as a prisoner and he is forced to endure a desperate winter in their secret lair. When he does escape their clutches, his fortune changes, and he is taken in by a friendly parson. The parson runs a small orphanage in Cartmel, where Ben recovers his health and spirits.

A brief spell working at a chandler’s shop in Barrow in Furness is rudely interrupted when Ben is pressed into the navy. The year is 1801 and the Royal Navy is desperate for men.

Despite this poor start, Ben takes to life in the navy, and quickly gains promotion. He is set for a promising career, when his past returns to haunt him, in the person of Ruth the landowner’s daughter, who has been married off to the new Governor of Jamaica and needs transporting out to the Caribbean on Ben’s ship. During the voyage, Ruth takes the opportunity to revive Ben’s feelings for her.

When he returns to England, he is confronted by his past and has to face a court-martial over the death of Ruth’s brother. Can he clear his name? What part will Lady Ruth play in his future? Ben is in for many varied adventures before his life is settled.


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Comments 19 comments

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stessily 4 years ago

Tony, I love English muffins. Great recipe and the memory of your granny's "practice pieces" is charming.

Sometimes I substitute potato flour as a double tribute to my paternal grandmother, Rose, with whom I shared a partiality for English muffins and potato rolls at tea time.

Well done. All buttons + sharing.

Appreciatively, Stessily

tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author


thank you for the visit, the comment and votes.

Always a pleasure to hear from you. Thank you for your little story too. I've not tried potatoe flour in my muffins, I have in pancakes which made them as filling as a full meal.

perhaps we could do an exchange beam with SCottie and send some over.



LaThing profile image

LaThing 4 years ago from From a World Within, USA

This is a wonderful hub! I have actually made English Muffins at home, and they came out delicious and soft. I don't buy from the store anymore..... Such a big difference. I have never used buttermilk though! Will try your recipe .... Thanks for sharing, voting up and awesome!

tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author

LaThing, many thanks for your visit and votes.

I'm totally hooked these days on home made/home bake food, I just find the flavours so wonderful compared to shop bought things, and of course no additives or E numbers. I even source my ingredients from small producers, traditional flour mills, local growers etc. It is time consumming but well worth it.



Gypsy48 profile image

Gypsy48 4 years ago

I love English Muffins and you are right about the butter! I always use real butter on baked goods. Thanks for sharing recipe. Voted up:)

tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author


many thanks for your visit and votes. There is no substitute for butter, naughty but very nice, try making your own, it is fun and the taste is great.



kashmir56 profile image

kashmir56 4 years ago from Massachusetts

Hi my friend, I love your great recipe for English muffins and also enjoyed your story about your granny, well done !

Vote up and more !!!

Hope you are well my friend and enjoying the summer !

Take care !

tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author

HI Kash,

many thanks for your support and comment and votes.

I'm doing well, but the summer here is a disaster, wettest April, June and I think July ever since records began, floods, all the summer galas and events being cancelled. A couple of music festivals running, but the kids are wet through, and the venues mud baths.

never mind, it's always sunny in my heart.



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stessily 4 years ago

Tony, No substitute for butter as far as I'm concerned. Butter and English muffins go together like tomatoes and marigolds. Perhaps I'll add jam, jelly, marmalade, or apple butter, or perhaps not. Have to have the butter!

Regarding Scottie: Give him points for showing up but he muttered incoherently about being overtaken by pirates who stole your fresh English muffins. There were tiny tiny crumbs around his mouth; I think that they were your muffins, but can't be sure. I sent him back with a batch of English muffins made with potato flour, which leaves those telltale white flakes. He should be there momentarily.

Ta ta,


tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author


Through the ether I heard 'avast there, yer scurvy spacelubber; yer muffins or yer life.'

there was a pause and then a faint reply in Americanese Scottish accent, 'Too late yee blackhearted pirate, scurge o'the seas. Yer too late; I've scoffed the lot. But I'll blame those pesky Yanks again. So I'll tak the high road and you can get back in yer boat and weigh yer anchor.

looks like I'll have to wait for tastanet.



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Derdriu 4 years ago

Tony, Buttermilk is meant to be on ingredient and cold drink lists! Your photos are most inviting, as is your mention of lemon curd.

Do you ever take coffee with your scrumptiously buttered and hot muffins?

Respectfully, and with many thanks for sharing, Derdriu

tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author


Since we started making our own butter, we have plenty of buttermilk to use for anything, i sometimes marinade chicken in it when making tandoori chicken.

lemon curd or lemon cheese is the most delicious of all the spready things, even better than damson jam.

coffee with muffins, why not, but not instant, Taylors of Harrogate make a blend that they call 'lazy sunday', smooth and rich, light in colour a number 3 on the coffee scale.

If more people in the world sat and ate warm muffins with tea or coffee, tehn the world would be a more peaceful place.



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stessily 4 years ago

Tony, I just discovered your delightful, intriguing account of Scottie's devouring of my potato muffins! I am so glad that the truth has come out, and with the original dialect preserved!

Perhaps I could consider sending Scottie with a variety of foods so that the potato muffins might survive intact. Or hide them in a secret drawer of a tiffin?

Ta ta, Stessily

tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author


yes that might do it.

Tiffin, your experience of India is revealed. We once motored across Rajestan our guide was a tiffin grandmaster, he could pull a full meal from the most unlikely set of tiffins, billy cans we used to call them. He could sort out that Scottie bloke, I just hope he sorts out his accent too.



dianew profile image

dianew 3 years ago from Spain

A well written and interesting hub. I have to admit that although I am English, I am from the south and had never heard of English muffins until I lived in Florida and then thought it was "an American thing" but I tried them there and loved them. I live in Spain now and have no chance of buying them here, so I will definitely try them for myself. I love to bake anyway so this is a for sure. Thanks for sharing Tony and I will also try to make butter and buttermilk. Voted up and useful,

thanx Diane

tonymead60 profile image

tonymead60 3 years ago from Yorkshire Author


many thanks for commentingand visiting and of course the votes.

Give the butter a go, it really is so much nicer than shop stuff. From the south huh, no wonder you don't know what happens in England. [just kidding]

English muffins are a real treat, and if your are baking anyway they are a good way to use up your dough.



dianew profile image

dianew 3 years ago from Spain

Yes I'm from Sussex but have lived outside UK for 36 years. 2 1/2 in Florida and the rest in Catalunya, NE Spain Mostly I follow the mediterranean diet but sometimes I like a change. The pork pies are for two English lads who also live here. I'll continue to read your hubs with interest


tonymead60 profile image

tonymead60 3 years ago from Yorkshire Author


thank you for your return comment, I hope the lads like the pie.



Staceycakes profile image

Staceycakes 2 years ago from Fife, Scotland

Great recipe! I love baking and I've yet to make one of these. They look amazing though, and I will definitely be bookmarking this so I can come back to it and try it for myself. Thanks again, look forward to reading more of your hubs. :)

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