English Muffins

These little yeast-based buns are not to be confused with typical sweet or even savory muffins. They are more bread-like than cake-like and make a perfect teatime sandwich (lightly toasted). They are also the ultimate base for Eggs Benedict.


  • 225ml milk + 25ml water, warmed
  • 2 tsp Yeast
  • 1 tsp Sugar
  • 450g Flour
  • 1 tsp Salt


  1. Warm the milk and water until you can still comfortably put your pinkie finger in and pour into a little jug. Dissolve the teaspoon of sugar in the milk and sprinkle the yeast over and stir through. Let stand for 15 minutes until frothy.
  2. Sift flour and salt into the bowl of your mixer and combine. Pour in the yeast mixture and mix until a soft dough ball forms.
  3. Now you can either use your mixer to knead it for you, or you can turn out the ball onto a lightly floured surface and knead for about 10 minutes.
  4. Warm a big bowl by pouring hot water in it, drying it out and smear inside with some butter or oil. Put your dough in here, cover and stand in a warm place for an hour until the dough has doubled in size.
  5. Roll out dough on a lightly floured surface (cornmeal works great) to about 1cm thickness. Stamp out circles (an old thoroughly washed tuna tin works great!)
  6. Rest for another half an hour and then bake in a hot oven for about 7 minutes. You can also griddle fry them.


For just a little bit of effort (most of it simply waiting for your dough to rise) you can make better-than-store-bought English Muffins at home. Just be sure to start around 2hrs before you need them!

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