English Muffins

Easy and fluffy fresh baked English Muffins for homemade breakfast? Are you excited for this idea because I'm so excited to share with you how much I enjoyed these English muffins for breakfast last weekend.

Often when I adapt from a recipe, I love to add my twist to it because that's what makes it personal for me. But these muffins are so simple... I decided to change nothing. You won't believe that 6 simple pantry-ingredients make the best tasting and fresh English muffins!

With this recipe, I'm also sharing review of my new favorite, James Beard Foundation Book award winner, bread cookbook - The Bread Baker's Apprentice, by Peter Reinhart. I'm sure you can guess, I decided to test a recipe from the cookbook - English Muffins, to share honest opinion about it.

Now, ultimate test of a good cookbook is good recipes. There is no better way to tell that than trying an actual recipe from the book. Last weekend, I wanted to bake bread for breakfast and started flipping pages of this book for some inspiration. During this time I marked various recipes...

Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 6-8 English Muffins Serves: 4
Notes: Idle dough rise time: 3 hours


    English Muffins

  • 2 and 1/2 Cup All-Purpose Flour
  • 1 tbsp Canola Oil (or vegetable oil)
  • 1 Cup Milk (or buttermilk at room temprature)
  • 1 and 1/4 tsp Instant Dry Yeast
  • 3/4 tsp Salt
  • 1 and 1/2 tsp Sugar
  • Corn Meal (or semolina flour for dusting)
  • Oil Spray (for cooking muffins)


  • 1. Add flour, sugar, salt and yeast in a bowl of electric mixer. Stir in oil, and milk until ingredients for a bowl. Line a large sheet with parchment and sprinkle with semolina/corn meal and set aside.
  • 2. If there is loose flour in bowl, add little more milk until dough comes together. It should be soft and tacky.
  • 3. With dough hook attached, knead the dough on medium for 8-10 minutes sprinkling more flour as kneaded to tackle the dough. Lightly grease a large bowl with oil, add the dough ball and cover in oil.
  • 4. Cover with plastic film and let rise at room temperature for 1-1.5 hours. This is what it looks after 1.5 hours.
  • 5. Transfer the dough to a work board, divide the dough into 6-8 portions.
  • 6. Shape each portion to balls, tuck seam side down and place on prepared baking sheet. Spray light coat of oil on all and sprinkle with corn meal/semolina flour.
  • 7. Cover with loose dry kitchen towel. and let rise at room temperature for 1.5 hours or until dough doubles in size.
  • 8. Set oven to preheat at 350 degrees Fahrenheit. Keep dough covered while heat a skillet. Coat skillet with cooking spray. Lift each dough ball carefully with flat spatula and place on heated skillet. Cook for 5-8 minutes
  • 9. Then carefully lift and flip to cook other side for 5-8 minutes. Transfer cooked English muffins to baking sheet and bake in oven for 5-8 minutes or until center has been cooked. Repeat step 8 and 9 for remaining muffins.
  • 10. Once baked, transfer muffins to cooling rack and let cool for 30 minutes before serving.
Disclaimer: I only received The Bread Baker's Apprentice cookbook for review. There was no monetary compensation received. All opinions are my own. Recipe is adapted from the book.
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2 comment(s)

Thank you so much, these are fabulous! They are so fluffy and I will never buy those horrible things in the supermarket again! Easy recipe, worth the time it takes...good food takes time.
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