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How to Make English Muffins

As the saying goes, breakfast is the most important meal of the day; so what better way to kick off the morning than with warm homemade English muffins, plentifully slathered with melted butter and/or rich, punchy jam. English muffins bear the heavenly blend of crisp, toasted peaks and a soft, spongy centre once you bite into them. What makes them even better? They’re so simple to make!


  • 15g of Softened Butter
  • 15g of Caster Sugar
  • 300g of Strong White Bread Flour (plus extra for dusting)
  • 15g of Semolina or Polenta (plus extra for dusting)
  • 6g of Fast-Action Yeast
  • 6g of Salt
  • 170ml of Milk
  • 1 Medium Egg
  • Oil (for greasing)


  • 2 x Large Mixing Bowls
  • Wooden Spoon
  • Clean Tea Towel or Clingfilm
  • Rolling Pin
  • 2 x Baking Trays
  • 9cm Straight-Sided Round Cutter
  • Heavy-Based Frying Pan or Hot Plate

METHOD: Home Griddled English Muffins

  1. Put your flour in a large mixing bowl, add the yeast to one side of the flour, and then add the salt to the other side. Add the butter, sugar, milk and egg, and then combine all of the ingredients to create dough.
  2. Lightly flour your work surface, and then tip out the dough onto it. Knead the dough for around 10 minutes – until it’s stretchy and smooth.
  3. Using oil, grease the other mixing bowl, and then put your dough in it. Cover the bowl with a clean tea towel or clingfilm and leave it to prove in a warm place for around an hour. An airing cupboard or warm room will work well; this should make the dough double in size.
  4. Lightly dust your work surface again, but this time with a combination of flour and semolina or polenta. Empty the dough onto it and roll it out so that it’s 2.5cm in thickness.
  5. Split the 15g of semolina/polenta in half, and then dust both of your baking trays with one half of it.
  6. Cut out 8 English muffins from the dough using a 9cm round cutter, and then put 4 of the muffins on each of the baking trays. Take the second half of your semolina/polenta and dust it over each muffin. Leave them to prove for a further half an hour.
  7. On a really low heat, preheat a heavy frying pan or hot plate on the hob. Remove the muffins from wherever they’re proving and griddle each one for between 5 and 6 minutes. Turn the muffins over, and then griddle them on the other side for a further 5 to 6 minutes.
  8. If sufficiently satisfied with the results, remove them from the hob, and there you have it – home griddle English muffins! To serve, split them in half and spread on a layer of butter and/or a fruit preserve of your choice.