English Muffin Recipe – Bread Machine!
These English Muffins are so easy. Warm and fresh English muffins are great for breakfast. Add your ingredients to the machine and go.
I’ve had muffin rings for ages and just never got around to trying them. So many recipes, so little time…
To my great surprise, these are so very easy; I don’t know why I haven’t made them my whole life.
Best part? The dough is made in the bread machine! Yep, no mixing, no kneading, no proofing multiple times.
What you need
- Milk
- Unsalted butter, melted
- Active dry yeast
- All-purpose flour
- Sugar
- Salt
- Cooking spray
- Butter for baking in the pan
Step-by-step instructions
Heat milk in the microwave or on the stove until the temperature reaches 105-115°F. This will give you lukewarm milk. I melted the butter while heating the milk.
Add ingredients, according to your bread machine manufacturer’s instructions, into your bread machine bucket. In most bread machines, the liquid is added first, then the dry, and lastly, the yeast.
Measure dry ingredients and add them to the bread machine tin.
Make a well in the dry ingredients and add the yeast.
Start the bread machine on ‘Dough cycle only’ mode. Mine takes an hour and 20 minutes. While the bread machine does its magic, prepare the rest of your tools. I have 9 cm or 3″ muffin rings. So I can make six muffins. If yours are 10 cm, you can only make four muffins. You need a cast iron skillet or griddle and a spatula for flipping.
Spray the muffin rings all around with no-stick spray. Heat a dry cast iron skillet. Melt butter or spray with vegetable oil. I used a medium-low flame so that they did not burn.
When the dough is done, scoop the dough into muffin rings using a spoon. Cover with a lid and check them after about 5 minutes. If they are beautifully golden brown, flip to the other side. The rings should slide right off at this stage. Turn the heat down to low and bake another 7-10 minutes until golden and a tester poked into the center comes out clean.
Cool on a wire rack for a few minutes before splitting. I like to split them with a fork.
To get the true English muffin effect, sprinkle the top of the dough with a light dusting of cornmeal after loading the dough into the muffin rings.
Bread Machines are Key Timesavers
The texture of these muffins is nicer than the ones that we buy at the store in the US. It has a lovely texture that resembles a brioche and is nice and rich.
The butter melts beautifully on a nice toasted muffin and really soaks in, making them all soft and gooey!
How to store leftover muffins
You can add muffins to a storage bag and store them on the counter for about three days.
For longer storage, freeze the leftover muffins for up to 3 months.
English Muffin Bread
You can also make English muffin bread with this recipe. Set your bread machine to a ‘basic white bread’ setting and light crust.
After final kneading, remove the dough from the bread machine. Prepare your work area and sprinkle corn meal. Roll the dough in cornmeal to get that true English muffin effect. Place the dough back in the dough machine and continue the cycle.
You can also remove the dough, put it in a loaf pan, and sprinkle the top with cornmeal after the second rise to make English muffin bread. Then, let the dough have one more final rise until it is almost double in size. Then bake at 400°F/ 200°C for 35 – 40 minutes until golden brown.
What is your favorite way to enjoy English muffins? We had peanut butter and jelly, cream cheese and jam, or jelly and Eggs Benedict. Yum.
I hope you like the recipe today for Easy English Muffins! Check out Laura’s muffins here.
Pro tips for perfect muffins
- If you are making these muffins in the summer or in humid conditions, use a little less milk. Use the whole amount of milk if you are in a dry climate.
- Check the dough’s consistency after the second kneading cycle. Add additional flour or additional milk to the dough if needed to achieve a smooth, elastic dough consistency.
- Once the muffins are done, split them with a fork instead of a knife to get more holes for the butter to melt into.
- You can also make the dough with the dough hook attachment for your mixer.
- If you don’t have muffin rings, you can cut the bottom out of an empty large tuna can for rings.
- Be sure that your heat is set to medium-low so that the outside of the muffins doesn’t burn.
- Be sure to cover them with a lid so that they cook through in the center.
- When you add the dough to the rings, you don’t have to worry about smoothing it out. They will rise while cooking and fill in.
The original recipe for these English muffins came from my good friend Laura Tobin from Your Guardian Chef. There is nothing better than a fresh, toasted English muffin.
I can’t say enough how much we all love these muffins. Thanks for the inspiration, Laura! 🙂
More Delicious Bread
Easy English Muffins for the Bread Machine
Ingredients
- 1 cup Milk
- 1 1/2 tablespoon butter, melted
- 2 teaspoon active dry yeast
- 2 cup all-purpose flour
- 2 Tbsp Sugar
- 1 teaspoon Salt
- cooking spray
- 1 1/2 tbsp butter for baking in pan
- cooking spray
Instructions
- Heat milk in the microwave or on the stove until the temperature reaches 105-115°F. This will give you lukewarm milk. I melted the butter while heating the milk.1 cup Milk, 1 1/2 tablespoon butter, melted
- Add ingredients, according to your bread machine manufacturer’s instructions, into the bucket of your bread machine. In most bread machines, the liquid is added first, then the dry, and lastly, the yeast.
- Add the warm milk and butter to the bread machine. Measure dry ingredients and add them to the bread machine tin. Make a well in the dry ingredients and add the yeast.2 cup all-purpose flour, 2 Tbsp Sugar, 1 teaspoon Salt, 2 teaspoon active dry yeast
- Start the bread machine on ‘Dough cycle only’ mode. Mine takes an hour and 20 minutes. While the bread machine does its magic, prepare the rest of your tools. I have 9 cm or 3″ muffin rings. So I can make 6 muffins. if yours are 10 cm you can only make 4 muffins. You need a cast iron skillet or griddle and a spatula for flipping.
- Spray the muffin rings all around with no stick spray. Heat a dry cast iron skillet. Melt butter or spray with vegetable oil. I used a medium-low flame so that they did not burn.cooking spray
- When the dough is done, scoop the dough into muffin rings using a spoon. Cover with a lid and check them after about 5 minutes. If they are beautifully golden brown, flip to the other side. The rings should slide right off at this stage. Turn the heat down to low and bake another 7-10 minutes until golden and a tester poked into the center comes out clean.1 1/2 tbsp butter for baking in pan, cooking spray
- Cool on a wire rack for a few minutes before splitting. I like to split them with a fork.
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Notes
- If you are making these muffins in the summer, or in humid conditions, use a little less milk. If you are in a dry climate, use the whole amount of milk.
- Check the dough’s consistency after the second kneading cycle. Add additional flour or additional milk to the dough if needed to achieve a smooth, elastic dough consistency.
- Once muffins are done, split them with a fork instead of a knife to get more wholes for the butter to melt into.
- You can also make the dough with the dough hook attachment for your mixer.
- If you don’t have muffin rings, you can cut the the bottom out of an empty large tuna can for rings.
- Be sure that your heat is set to medium low so that the outside of the muffins don’t burn.
- Be sure to cover them with a lid so that they cook through in the center.
- When you add the dough to the rings, you don’t have to worry about smoothing it out. They will rise while cooking and fill in.
I wasn’t sure if I could make these English muffin but they came out great. I did make 3 and the. A seconds 3 which unfortunately I burned in the cast iron skillet. They even had holes like the store bought ones. Will definitely make them again
I’m so glad you liked them! I was intimidated at first, too, but they are so easy! Thanks for rating our recipe, Cindy.
Large mason jar lids work well in place of muffin rings in a pinch – they come out a bit smaller but they do work
Agreed. I’ve used them, too!
These are amazing 🙂
Thanks so much Amy! We’re so glad that you liked them.