Once you’ve made your own English muffins, you’ll not go back to store bought. They’re wonderfully light and fluffy and perfect for both sweet and savoury toppings. Think egg and bacon or lashings of butter and jam. Whatever you choose, you’ll thank yourself for making them.
Not to be confused with the cupcake-style muffins you see in cafés, these are the traditional style. More of a bread. Or cross between a crumpet and bread roll. Whatever they are, they’re delightful and delicious.
Here’s the recipe up front. I’ll share more about muffins below, so keep scrolling and let me know if you make them. Remember to tag me on socials if you do, plus leave a comment.
The joy of English muffins
There are so many reasons to make your own everything, including these lovely light and fluffy English muffins. Firstly, when you make your own you know what’s in them. That’s a good start.
In Australia, it’s hard to find muffins without a lot of additives, including preservatives. This is obviously to ensure they have shelf life, but when you think about it, how fresh are they? Really. They’re often a bit hard and like so much commercially made food, they’re bland and just … same.
Which leads me to reason three – you know they’re fresh when you make them yourself! They also freeze well, so big batches are great. You’ll just need to set aside plenty of time, because the cooking process can be a bit slow. And there’s no rushing it, that’s for sure.
The dough can be made in an electric mixer with a dough hook, or in a large bowl. I’d recommend investing in a Danish dough hook, like the one in my Five Kitchen Items I Wouldn’t Be Without post. It’s the third item down.
Gently does it
Monitor the heat when you’re cooking them. If you keep control, you’ll have perfectly puffed and golden English muffins.
Let the griddle or frypan get too hot and you’ll have burnt bottoms.
And no one wants a burnt bottom.
So, slow and steady definitely wins the race here.
Credits go to
This recipe has been adapted from one on BBC Food’s Great British Bake off, by Paul Hollywood.
Like it? Let’s celebrate together
Remember to comment, tag and share. Happy toasting and eating beautiful English muffins.