Baking - Breakfast

How to make English Muffins

June 29, 2015

How to make English Muffins - erinmadethis-40

It was always a good day when mum came home from doing the groceries with English muffins. It would only be occasionally, as a special treat. Sometimes it would even be crumpets, but never both at the same time.

I loved English muffins more than crumpets. I loved their super crunchy outside and doughy centre and I’d always eat them with Vegemite or Vegemite and melted cheese. It was the only way.

How to make English Muffins - erinmadethis-27

When I was about 17, I’m pretty sure I lived off Vegemite and grilled cheese English muffins on a long weekend away with my friends. We’d power up the tiny caravan oven, toast the muffins, lather with butter and Vegemite then top them with home brand tasty cheese. The muffins would then go under the grill until the cheese bubbled. Super fancy and totally delicious.

Anyway, enough muffin talk.

Actually, I lie. Let’s talk these home made English muffins.

How to make English Muffins - erinmadethis-38

These muffins are over nighters. So make the dough, have a snooze then cook these babies off. You could make them the day of cooking if you wanted to, but the flavour comes from leaving your dough to rest all day.

The muffins are then cooked in a hot, cast iron pan the get that signature charred look. Followed by a quick bake in the oven then you’ve arrived at English muffin heaven. Welcome.

How to make English Muffins - erinmadethis-42

How to make English muffins

How to make English Muffins - erinmadethis-16

How to make English Muffins
Yields 7
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Prep Time
5 hr
Cook Time
20 min
Total Time
5 hr 20 min
Prep Time
5 hr
Cook Time
20 min
Total Time
5 hr 20 min
  1. 300mL milk
  2. 1 tablespoon caster sugar
  3. 2 teaspoons instant yeast
  4. 1 teaspoon salt
  5. 40mL light olive oil
  6. 400g plain flour, plus extra for rolling
  7. 1/2 cup polenta
  1. Place the milk in a small saucepan and heat until lukewarm.
  2. Transfer the milk to the bowl of the stand mixer {or a regular mixing bowl} and add the yeast, salt and sugar.
  3. Sit aside covered in a tea towel for an hour or so until the mix is frothy.
  4. Add the flour and oil and knead with a dough hook on a medium speed until a sticky dough forms {do this by hand if you don't have a mixer}. This won't be long- about 2 minutes.
  5. Cover the dough again and allow to rest for about 4 hours. The mix will double in size.
  6. Place the bowl, covered in cling wrap, in the fridge overnight.
  1. Pre heat the oven to 180 degrees Celsius.
  2. Take the dough from the fridge and roll out onto a floured surface, about 2cm thick.
  3. Use an egg ring, cutter or glass to cut out the muffins, re rolling and cutting as needed.
  4. Cover the sides of the muffin in polenta and place on a lined tray.
  5. Heat a cast iron pan {this works best but a non stick pan will do} on a medium- high heat and lay down each muffin.
  6. Cook until dark and charred on each side then return to the lined tray.
  7. Bake for 10 minutes then allow to cool slightly before cutting and toasting.
erin made this
How to make English Muffins - erinmadethis-29

How do you top your muffins? Or are you a crumpet kid?

23 thoughts on “How to make English Muffins

  1. Dannielle from Zamamabakes

    Wow! These muffins look fantastic, I know 3 kidlets and one Zadada who would love them! I’m personally a crumpet girl but a homemade treasure like this I’d definitely make the exception for. Gorgeous pics!
    Thanks for linking up with our Fabulous Foodie Friday fun xx

    1. erinmadethis

      Well Kate you are in luck. It is such a great recipe. I am so happy with how they turned out! Hope they are just as great for you!

  2. Pingback: Chocolate Buttermilk Layer Cake with Mandarin Curd

  3. laurasmess

    I kind of adore this photo series. It’s got that enamel-y, vintage kitchen feel that I’m trying to channel in my own kitchen (haha, I pretty much own an enamel-ware store!). Love English muffins too. They remind me of my childhood and my English grandparents… mostly my grandpa, who loved blackened toast smeared in butter that was kept in a yellow floral dish. Gorgeous post, you talented thing you! x

    1. erinmadethis

      Thanks Laura! Ha, I think I’m aiming for that too haha! Is it too soon for English muffins now HCB season is over?


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