Bread is used widely for most of our breakfast dishes and I wanted to make a simple one that will be easy for you to make for a filling English breakfast. English muffins can be paired up various condiments and sides and be made into tasty and mouth smacking breakfasts. From Eggs Benedict to a McMuffin. It can also be paired with sweet toppings like jam and chocolate spreads.

Usually English Muffins are made 1 inch thick and are cut into before toasting them. I wanted to make them thinner and as muffin slices. Let’s get into it.

Yields : 6 (thick)
Preparation Time : 2 Hours
Cooking time : 15 Minutes
Total time : 2 Hours 15 mins

Ingredients :

All purpose flour : 2 cups
Active dry yeast: 1 teaspoon
Sugar: 1/2 Teaspoon
Salt : 1/2 Teaspoon
Milk : 1/2 cup
Butter : 2 Tablespoon
Water : 1/4 cup (lukewarm)

  1. Making the dough : Mix the yeast in the lukewarm water and let it dissolve for 10 minutes. (To know if the dry yeast is active, it should froth up and increase the volume of water.)
    – Add the salt, sugar, Milk and butter into the water and yeast solution and mix.
    -Now, slowly pour half the liquid ingredients into the flour and begin to knead.
    -Then add the remaining liquid into it and continue to knead until the dough is like a soft ball. Butter a bowl and place the dough inside and cover it with a cloth.
    -Let it rise for 1 hour 15 mins or until it has doubled in size.

2. Shaping the English Muffins : Lay the dough on a floured surface and roll it into a rectangle 1 inch thick.
– Cut the muffins using a ring or a glass and then transfer it into a floured plate.
– Cover with a cloth and let it rise for 30 minutes.

3. Cooking the muffin : Heat a pan on medium high heat.
– Add 1 tbsp of butter and then add two – three muffins at a time.
– Let the muffins cook until the bottom is nice and golden brown and then flip and let the other side cook.
– Transfer the cooked muffins into a cooling rack.

It takes exactly 2 hours and 15 minutes to make these muffins.

These can be stored outside in an airtight container for 48 hours. And for long term use. Keep it in the freezer and let it thaw before using it.

Make sure you toast the muffins with butter or mayo (my favorite) before you eat it.

Active dry yeast: Needs to prove in water for 10 minutes before adding it into the flour
Instant dry yeast: Can directly be added into flour.

Dishes made with English Muffins:


I hope this recipe is easy for you to understand and it helps you make a yummy dish.
Let me know what all dishes did you make with these English Muffins.
Stay tuned for more!


  1. English Muffins are a staple breakfast food in our house, but we’ve actually never made them before. We’re looking forward to trying your recipe!


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