# English muffins

A quick and easy way to make fresh, soft English muffins with a crisp exterior and airy interior, perfect for Eggs Benedict or Breakfast Muffins.

- Servings: 8 servings
- Cuisine: British
- Category: Baked Goods
- Language: en

## Ingredients

- 450 g Flour (strong)
- 1 tsp Salt
- 1 tsp Sugar
- 10 g Yeast (dried)
- 50 g Butter
- 250 g Milk (whole)
- semolina

## Instructions

1. Add the good quality flour, yeast, sugar, salt, milk and butter to a bowl.
2. Mix all ingredients well for 5 minutes with the dough hook.
3. Leave the dough to rest and prove for about 20-30 minutes, or until it has doubled in size.
4. Roll the dough to about 1.5-2 cm thickness using fine semolina.
5. Cut the dough into discs.
6. Place the discs onto a tray.
7. Leave the discs for another 20-30 minutes to prove, covered, until they double in size.
8. Cook the muffins over a low to medium heat in a flat pan, baking each side until colored.
9. If the muffins still feel slightly raw, cook them in a hot oven for 5-10 minutes.

## Equipment

- pan
- dough hook
- tray
- oven

## Tips

- You can do big batches at a time and then stick them in the freezer and then just defrost them as you would.
- Make the milk slightly warm and melt the butter inside.
- If the muffin still feels slightly raw after cooking in a pan, cook in a hot oven for 5-10 minutes.

## Source

- Original video: https://www.facebook.com/share/r/1AzM3yyHuh/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/45deb9ed-157c-4a76-87c9-9a0997a5bcdd
- Extracted: 2026-04-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt