Homemade English Muffins {Bread Machine Method}
I’m as surprised as anyone at how easy it is to make Homemade English Muffins.
All while your family sleeps.
I had a grin on my face a mile wide when my family came downstairs this morning. Care for an English Muffin?
I made these. Hee hee.
When I found this five star English Muffin recipe with over 100 favorable reviews I felt confident I could pull it off.
Now that I have, I’m here to encourage you to do the same. All the ingredients go into your bread machine, set on the dough mode.
The original recipe called for 3 cups of flour, but several of the reviews suggested adding a little extra to avoid a sticky dough. I added two extra tablespoons and my dough was perfect and easy to work with.
I didn’t have a 3-inch round cookie cutter. Instead I cut the dough into 8 equal pieces and formed them into 1/2-inch thick discs by hand.
All good English Muffins have those nice cornmeal dusted edges. Be sure to press both sides of the dough into the cornmeal. Then transfer them to parchment lined baking sheets and cover with plastic wrap. After a 30 minute rest they will have almost doubled in size and are ready to be pan grilled.
Heat your cast iron skillet or griddle over a low flame. You can cook them in a dry skillet but I found a very, very light coating of canola oil gave them a nice golden finish. Let them cook for 5-7 minutes per side. They should be nicely browned.
I couldn’t wait to slice one open and check for nooks & crannies. Can you see them? Maybe not quite as many as the popular store bought brand, but plenty to hold a drizzle of honey or jam.
And when we make our Eggs Benedict ~ Two Ways, our Homemade English Muffins will sit proudly on the plate.
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All my best,
xo Libby
Homemade English Muffins {Bread Machine Method}
Ingredients
- 1 cup whole milk
- 3 Tbl. butter room temperature
- 1 egg
- 1 tsp. salt
- 2 tsp. sugar
- 3 cups plus 2 Tbl. all-purpose flour
- 1 1/2 tsp. dry yeast
- cornmeal for rolling dough
Instructions
- Put all ingredients through yeast into bread machine pan, in order listed.
- Start the dough cycle. Line two baking sheets with parchment paper. When dough is finished, sprinkle cornmeal over work surface. Pour dough onto work surface and pat into a 1/2-inch thick circle.
- Cut into 8-10 equal size pieces. Use either a 3-inch circle cutter or cut into wedges and form into discs by hand. Press both sides of each piece into cornmeal, then transfer to parchment lined baking sheet. Cover with plastic wrap and allow to rise about 30 minutes, until not quite double in size.
- Heat dry cast iron skillet or griddle over a low flame. Once hot, use a paper towel dipped in canola oil to very lightly grease pan. Working in batches, cook the muffins for 5 – 7 minutes per side. They should be golden brown when you turn them.
- Split with a fork or serrated knife. Best served warm.
- Can be frozen and reheated in the toaster.
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22 Comments
Kelly
I’ve used this recipe for years and send it to others when they ask me for it. The muffins are so light and delicious! They freeze very well too. This recipe is my go-to for brunch Eggs Benedict.
Libby Zappala
Thank you so much Kelly! I’m glad it’s stood the test of time!
Sarah
I made these today and they were wonderful and so easy. I’ll definitely make these again. Thanks for sharing!
Libby Zappala
Thank you Sarah! I appreciate the positive feedback!
Rob Melle
Making again today about 5 Th time. Each time is a little different due to elevation and outside temperature dew point. I have had to vary times. Warmer drier your times work. Colder damper I have used your times then popped in oven 300 degrees for 10 to 15 minutes to finish centres.
Always awesome tho and a big hit.
Rob
libby
So glad you love this recipe!
Emily
I made these exactly as you recommended and they came out awesome. I had to monitor my pan and they ended up needing less time by the third group but they are awesome. Thank you for a great and simple recipe.
Sandra
Made these today. Yum yum. So much nicer than store bought muffins and not nearly as sweet! During the second rise, I realised I’d forgotten to put the egg in the mix. They still came out fine and are very tasty. Had my griddle pan a bit hot, so they are quite toasted on the outside, but delicious nevertheless! Will defo make them again.
Cathy
I made these for the first time. They look great, but they came out more like biscuits. No nooks and crannies. :(
Nancy
Can I substitute original almond milk for milk?
Happel
I really love your recipe, very useful for me, I have never make Muffins before, but I want to try it soon using my break machine, thanks
libby
Hope you enjoy them Happel.
Norma
I warmed the milk and added the butter, sugar, and salt to it before adding the egg which I had lightly beaten. Then added bread flour and the yeast.
Easy peasy! They were wonderful with jam.
libby
So glad you enjoyed them Norma. They’re a family favorite here too.
Debbie
Please advise if it’s whole milk, skim milk? Thanks.
libby
Hi Debbie. It is whole milk. Hope you enjoy.
Rob
I used skim no problem
Norma
Easy peasy! They were wonderful with jam.
Amanda
I never thought I could made English muffins in a bread machine. This is a must try especially that I haven’t used my machine for quite some time. Can you suggest a healthier alternative for the flour?
libby
Hi Amanda,
I’ll admit I’m not an expert on how different types of flour respond in baking. I know there are some really great gluten free baking mixes out there, as well as whole wheat flours. Just not sure how they’ll work for these English muffins. If you give something different a try, I’d love to hear how it worked out.
Thanks for stopping by,
Libby
Donna Smith
I made these today for Eggs Benedict and they were absolutely perfect. I cooked them on the griddle at 300 degrees for 6 minutes a side and they weren’t quite ready. I turned a heavy sheet pan over on top of them and gave them a couple more minutes per side and they were just right. I’ll be making these again. Delicious! Thanks Libby.
libby
Fantastic Donna. I like your idea of using the griddle with the sheet pan to weigh them down. We’ve got just a couple left in the freezer but for our next batch I’m going to make 12 instead of 8 and use my bacon press. Other than that no changes.