English Muffins

English Muffins topped with Melted Butter and Marmalade

What better way to try out my new marmalade, than on some fresh homemade English muffins? I had been wanting to try making my own English muffins for a while and now was the perfect time! After looking at a few recipes I ended up going with Alton Brown's recipe for English muffins which sounded pretty straight forward. What struck me the most about English muffin recipes is that despite the fact that they use yeast as the leavening agent, they are like a batter and not a dough, not unlike a pancake batter. To prevent the batter from spreading out all over the place metal rings are placed in the pan and the batter is poured into them so that when they expend, they expand upwards in the circular shape.

English muffins are pretty easy to make and the rewards are well worth the effort to make them yourself! They end up nice and golden brown on the outside and light and fluffy on the inside. When they are fresh from the pan and still warm it is really hard to resist cracking them open right away, topping them with butter and waiting for it to melt and get sucked into all of the nooks and crannies. Once the butter has melted, you add some marmalade and then its like having heaven for breakfast. When you first bite into it you get the slightly crisp outside along with the sweet and tart marmalade and then you hit the warm, soft and buttery inside which just dances in you mouth.

The English muffins will keep well in a sealed container for a few days. Although they are best just the way they are when they are first made, on the days following I like to toast the insides after slicing them open which adds a nice extra bit of crunch.

English Muffins

(makes 8 muffins)
Printable Recipe

1/2 cup powdered milk
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon butter (melted)
1 cup hot water
2 1/4 teaspoons dry active yeast (1 envelope)
1/8 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
corn meal

1. Combine the powdered milk, sugar, salt, butter and water and stir until the sugar and salt have dissolved.
2. Combine the yeast, sugar and water in another bowl and let sit until frothy.
3. Combine the mixtures and mix in the flour.
4. Cover and let sit in a warm spot for 30 minutes.
5. Mix in the salt and baking soda.
6. Grease the insides of the 3 inch metal rings and place them on a pan heated to medium-low.
7. Sprinkle some cornmeal into each ring and then place 1/4 cup of the batter into each one.
8. Cover and cook until golden brown, about 5-6 minutes.
9. Sprinkle the tops with cornmeal, flip the rings using tongs and cook until golden brown on the other side, about 5-6 minutes.
10. Repeat until you have cooked them all.

Tips: You could use cookie cutters, tuna cans or mini spring form pans that are about 3 inches instead of getting dedicated English muffin rings.

Use in:
Breakfast Reuben Sandwich
Peameal Bacon and Kimchi Breakfast Muffin

Similar Recipes:
Banana Pancakes


jose manuel said...

Me voy a copiar tú receta de muffins ingleses, hacía tiempo que la quería.


Newyorkerbyheart said...

Thanks for this recipe, I definitely have to try this. I can't get English muffins here in Denmark, so I'll have to make them my self :-)

My best,
Birthe from Denmark

bellini valli said...

O grew up on homemade English Muffins but I can't say if I have ever actually made themself!!!

Aurelia said...

The term "English Muffin" always amuses me, because until American food chains started selling muffins here in England (fairly recently really, maybe 15-ish years ago), before that we never had muffins so we've always called them American Muffins! In fact, my first encounter with a muffin was in my teens when McDonalds started doing the McMuffin lol!

How strange the way things like that work :)

Thanks for the recipe though, I like making bacon and egg muffins (and had some this morning!) so it will be nice to make some from scratch :)

Cakebrain said...

Never thought to make these, but it definitely sounds good to have it homemade and freshly baked out of the oven! I love that Alton Brown. Pretty looking marmalade too!

CaSaundraLeigh said...

I've been wanting to make English muffins for quite some time now. I made English muffin bread, but haven't had time to give these a try yet. I love the idea of using a tuna can to shape them too--smart!

Kim - Liv Life said...

I love English Muffins, and haven't made them in forever. Thanks for reminding me! Beautiful photo with the jam, so tempting.

JodieMo said...

I have been really wanting to try to make some English Muffins. These look so wonderful and probably a million times better than store bought. You have inspired me! I am making these tomorrow!

Sara said...

There are few things better in life than a toasted English muffin with warm butter seeping into every nook and cranny. I'd like to try making these one day. Thanks for sharing.

Les rêves d'une boulangère (Brittany) said...

Perfect breakfast food! My mother eats this very often and I think she'd be pleased if I surprised her with this.

Claudie said...

Indeed, your marmalade looks great on them :)

Jan said...

They look lovely! Can I ask - when you say '1 envelope dry active yeast' how much is there in an envelope? I only ask in case they come in a different size to the UK?
I want to make these!

Passiflora said...

I didn't know that original english muffin were like that! something new learned (I think I still prefer the American version anyway! These ones are more similar to scones, aren't they?)

Joanne said...

These English muffins look beautiful! I've been meaning to attempt them for a long time and they are one of my favorite breakfast treats!

Sheffy said...

Your English muffins look good. In this part of U.K. we have pikelets too. Have you a recipe for them?

Chiara "Kika" Assi said...

Home made English muffins? You are awesome!!!

Dom at Belleau Kitchen said...

i'm English... we just call them muffins over here... never made them myself but your recipe looks quite simple so i'm going to have to give them a try, thanks Kevin x

Gloria said...

What lovely English muffins Kevin I lve them!! look nice! gloria

Alisa Fleming said...

I've wanted to make English Muffins for ages, but have yet to find something that will work for the rings and don't want to buy even more kitchen stuff! Those look perfect though Kevin!

smalltownoven said...

This is the first english muffin recipe I've ever come across. It sounds wonderful!

Beatrice said...

I like this simple recipe.
But there is one thing which make me confused: in first direction "1. Combine the powdered milk, sugar, salt, butter and water and stir until the sugar and salt have dissolved." --> we shud combine with hot water or warm water? Based from ingredients, there are hot water and warm water.
thank u ^^

thecompletecookbook said...

These are what we call scones - great to see another version to the recipe.
:-) Mandy

Newyorkerbyheart said...

Thank you for bringing this recipe!! I can't get English muffins in Denmark, so I'll have to make them myself :-)

My best,
Birthe from Denmark

NW Mom said...

I've always wanted to know how to make these. Thanks for the great tip about the tuna cans, too!

Have you ever tried English muffins with crab or shrimp, roquefort, and shredded cheddar cheese, broiled?

Linda Harding said...

I just received some delicious burnt Seville orange marmelade this weekend at the annual South African food bloggers conference and have been wondering what to have it with. These easy-to-make muffins seem to be the perfect idea!

katerina said...

What kind of pan did you cook them on? When I have done mine in the pasta I used an upside down cast iron skillet and it worked quite well!

Kelly @ Evil Shenanigans said...

I love English muffins. Breakfast, lunch, or dinner, they are so versatile. Homemade are so much better than store bought, IMHO. Yours look fantastic!

Georgia (The Comfort of Cooking) said...

I have always wanted to know how to make my own English muffins - What a wonderful, simple recipe, and they look absolutely delicious. A homemade breakfast is my perfect kind of breakfast, and these are tempting me. Thanks for sharing, Kevin!

Antonia said...

English muffins with marmalade - what a treat for breakfast! Despite living in England, I can't remember the last time I had an English muffin. You have just reminded me how delicious they are and I may well try to make my own too!

Esi said...

Homemade english muffins are such a treat. So easy and tasty.

Anonymous said...

'like having heaven for breakfast'...wow...I love that.

julialikesred said...

Powdered milk, interesting! I wonder if you could use powdered coconut milk instead, for ze veganz.

Shyla said...

What a gorgeous blog! I'd never have the guts to attempt English Muffins, but you've inspired me. Glad to have found you. Will be back soon!

My Man's Belly said...

Have often thought about making Alton's English muffin recipe, but never got around to doing it.

It sounds like the perfect base for your marmalade.

Tonya - What's On My Plate said...

English muffins are one of those things that, despite knowing better, I always think exist solely in the supermarket! I have to give these a try!

Kevin said...

katerina: I just used a regular frying pan.

Jan: 1 envelope dry active yeast = 2 1/4 teaspoons

Beatrice: The 1 cup hot water goes with the powdered milk, sugar, salt, butter and water and stir until the sugar and salt and the 1.3 cup warm water goes with the sugar an yeast. I try to order the ingredients in the recipe in the order that they come in the directions.

Melanie said...

Your pictures are lovely, as always! I've been wanting to make English muffins for a while. Looks like I should invest in some rings and go for it!

Tiff said...

I am making these right now. There is no mention of oiling the pan. Does it need to be? Thanks.

Tiff said...

These were very tasty! Will make again. Make sure to spay metal rings first to avoid batter from sticking.

Kevin said...

Tiff: No oil is needed, the cornmeal does a great job at preventing sticking.

megan said...

You add a teaspoon of baking soda at the end that Alton Brown doesn't use in his recipe. Why do you use two kinds of leaveners?

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