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English Muffin Recipe – Bread Machine!

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These English Muffins are so easy! All you have to do is pop the ingredients in your bread machine Warm and fresh English muffins are great for breakfast. Add your ingredients to the machine and go!

English muffin with strawberry jam on blue pewter platePin
Easy English Muffins for the Bread Machine

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.

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I’ve had muffin rings for ages and just never got around to trying them. So many recipes, so little time…

Toasted English muffin on a blue plate with Strawberry Jam.Pin
Homemade English Muffins

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

Ingredients for English muffins. See details in recipe card below.Pin

Step by step instructions

  1. Heat milk in microwave or on stove until temperature reaches 105-115°F. This will give you lukewarm milk. I melted the butter while heating the milk.
  2. Add ingredients according to your bread machine manufacturer’s instructions, into the bucket of your bread machine. Most bread machines, the liquid is added first, then the dry and lastly the yeast.
  3. Start bread machine on ‘Dough cycle only’ mode. Mine takes an hour and 20 minutes. While the bread machine does it’s 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 pan or griddle, spatula for flipping.
  4. Spray the muffin rings all around with no stick spray. Heat a dry cast iron skillet. Melt butter or shpray with vegetable oil. I used a medium low flame, so that they did not burn.
  5. When dough is done, using a spoon, scoop dough into muffin rings. Cover with a  lid and check them after about 5 minutes. If they are beautifully golden brown, flip to 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.
  6. Cool on wire rack for a few minutes before splitting. I like to split them with a fork.
Step by step photographs of the process for making English muffins. See details in recipe below.Pin

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

Cut English muffin, untoasted with pat of butter on green platePin

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. Nice and rich.

The store bought muffin everyone loves around here is Thomas’ English Muffins. These muffins do not have the large “nooks and crannies” that Thomas’ advertises, but they don’t need them!

The butter melts beautifully on a nice toasted muffin and really soaks in, making them all soft and gooey!

Toasted english muffin and silver spoon of jam on blue platePin

How to store leftover muffins

You can add muffins to a storage bag and store on the counter for about 3 days.

For longer storage, freeze the leftover muffins up to 3 months.

English muffin bread

You can also make English muffin bread with this recipe. Set your bread machine to ‘basic white bread’ setting, light crust.

After final kneading, remove dough from bread machine. Prepare your work area and sprinkle corn meal. Roll the dough in cornmeal to get that true English muffin effect. Place dough back in dough machine and continue the cycle.

You can also remove the dough to a loaf pan and sprinkle the top with cornmeal, after the second rise. Then let the dough have one more final rise until 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 can’t say enough how much we all love these muffins! Thanks for the inspiration, Laura! 🙂

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. 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.

If you are looking for other delicious Yeast Bread Recipes, try some of these;

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Enjoy! And have fun cooking!

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English muffin on blue plate with jam.Pin

Easy English Muffins for the Bread Machine

This recipe is so easy and the English Muffins are so delicious, you will be wondering why you never made them before!
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 12 votes
Print Pin Rate
Course: Breads, Breakfast, Brunch
Cuisine: British
Prep Time: 1 hour 20 minutes
Cook Time: 10 minutes
Total Time: 1 hour 30 minutes
Servings: 6 muffins
Calories: 247kcal
Author: Beth Neels
Cost: $2

Ingredients

Instructions

  • Heat milk in microwave or on stove until temperature reaches 105-115°F. I melted the butter while heating the milk.
  • Add ingredients according to your bread machine manufacturer’s instructions. Most bread machines, the liquid is added first, then the dry and lastly the yeast.
  • Start bread machine on ‘Dough only’ mode. Mine takes an hour and 20 minutes. While the bread machine does it’s 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 pan or griddle, spatula for flipping.
  • Spray the muffin rings all around with no stick spray. Heat pan. Melt butter. I used medium low setting, so that they did not burn.
  • When dough is done, using a spoon, scoop dough into muffin rings. Cover with a  lid and check them after about 5 minutes. If they are beautifully golden brown, flip to 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 wire rack for a few minutes before splitting. i like to split them with a fork.
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Video

YouTube video

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.
Tips for yeast breads:
You can “bloom” yeast in water or milk and sugar to see if it is still active. Liquid should be very warm.
Always check package of yeast for recommended temperature of liquid, different types and brands bloom best at different temps.
Don’t rush the rising process. Dough should be doubled in the pan.
Rise dough in a warm spot, covered with a clean kitchen towel. I usually turn the oven on low and place the rising dough near the exhaust of the oven. Not directly under the exhaust, but on top of the stove.
 
General Baking Tips:
Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.
Always measure liquid ingredients with liquid measuring cup
Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.
Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.
Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.

Nutrition

Calories: 247kcal | Carbohydrates: 38g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 457mg | Potassium: 110mg | Fiber: 1g | Sugar: 6g | Vitamin A: 245IU | Calcium: 52mg | Iron: 1.9mg
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32 Comments

    1. Sure. Cover it with plastic wrap. Warm up on the counter. It may take a while before it will rise. Maybe an hour or so.

  1. 5 stars
    I just got a bread machine and this was one of the first recipes I tried!! These english muffins turned out perfectly and were so much better than store bought!

  2. 5 stars
    I had no idea it was so easy to make english muffins in the bread machine! Will definitely be making these often!

  3. 5 stars
    There’s nothing better than homemade English muffins, especially when there is a poached egg and smoked salmon on top!

  4. 5 stars
    Nice and rich, these were amazing! I loved the brioche-like texture! So much better than anything storebought!

    1. I’m so sorry,Lex! Thanks for pointing that out! I fixed it now. It’s 2 tsp. or 1 1/4oz package active dry yeast!

      1. 5 stars
        Thank you so much Binky for this English muffin recipe. I’ve made them 3 times now in my breadmaker, and used my electric frypan to bake. They turned out great each time. It was quite messy the first time around. But I thought to try a bowl of water beside the dough to dip my fingers and my large almost flat plastic spoon. I scooped out just the right amount of dough from the breadmachine pan for each ring, and the dough fell gently into all 8 rings. (homemade rings using tuna tins) They always come out perfect. Both my hubby and I eat them anytime of the day with peanut butter or homemade strawberry jam. Simply yummy. The store bought English muffins are really good, but these are better than really good – they are superb. Thanks again.

        1. We’re so glad you like them Nicki. Thank for letting us know. (Mine were a disaster the first time too. The dough is very sticky!)

  5. 5 stars
    That’s brilliant Beth! They look absolutely amazing and well done Laura for the fabulous recipe. I might have to dig out my bread maker now ????

  6. It’s been a while since I’ve pulled out my bread machine! I’ve never tried making English muffins – these look awesome!

    1. It’s really great for breads, pizza dough and yeast cakes! You should drag it out more often, Syama! Thanks for your comment!

  7. Oh my goodness! I never even thought about making homemade English muffins, but I LOVE this idea!

  8. Bread machine English Muffins…what a great idea! I must admit, I’ve never used a bread machine, but I wish I had one right now for this recipe! Thanks for sharing 🙂

    1. They really are so handy! I have even seen them at the thrift stores for very cheap! Thanks for your comment, Traci!

  9. 5 stars
    Beth, I am so delighted to see your muffins. They look fantastic and with your homemade jams I am getting very jealous

    1. The homemade jam really does kick them up a notch! The Eggs Benedict was amazing too! I had to Ted no because he wanted them the next night! We’d all look houses! I love this recipe! Thank you, my friend! Great recipe!

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