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A close-up of freshly baked English muffins with nooks and crannies

Quick way to grow 7 English Muffins recipes

This guide provides a quick way to discover 7 different English Muffin recipes, offering a variety of flavors and preparation methods to expand your breakfast repertoire.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 7 muffins
Calories 250 kcal

Equipment

  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Parchment paper
  • Baking sheet
  • Biscuit cutter (3-inch)
  • Griddle or cast-iron skillet

Ingredients
  

English Muffins Basic Recipe

  • 3 cups All-purpose flour
  • 2.25 teaspoons Active dry yeast
  • 2 teaspoons Granulated sugar
  • 1 teaspoon Salt
  • 1 cup Milk (warm)
  • 0.25 cup Water (warm)
  • 2 tablespoons Vegetable oil

Variation 1: Cinnamon Raisin

  • 1 teaspoon Ground cinnamon
  • 0.5 cup Raisins

Variation 2: Cheddar & Chive

  • 0.5 cup Shredded cheddar cheese
  • 2 tablespoons Fresh chives (chopped)

Variation 3: Whole Wheat Honey

  • 1 cup Whole wheat flour
  • 2 tablespoons Honey

Variation 4: Savory Herb

  • 1 teaspoon Dried mixed herbs
  • 0.5 teaspoon Garlic powder

Variation 5: Sweet Potato & Rosemary

  • 0.5 cup Cooked sweet potato (mashed)
  • 1 teaspoon Fresh rosemary (finely chopped)

Variation 6: Everything Bagel

  • 2 tablespoons Everything bagel seasoning

Variation 7: Chocolate Chip

  • 0.5 cup Mini chocolate chips

Instructions
 

Basic English Muffin Dough

  • Combine warm milk, water, and sugar in a large bowl, then sprinkle yeast over the top and let it bloom for 5-10 minutes.
  • Whisk in oil and salt, then gradually add flour, mixing until a shaggy dough forms.
  • Knead on a lightly floured surface for 5-7 minutes until smooth and elastic.
  • Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours or until doubled.

Shape and Cook

  • Punch down the dough, then roll it to 1/2-inch thickness on a lightly floured surface.
  • Cut out rounds using a 3-inch biscuit cutter and place them on a parchment-lined baking sheet dusted with cornmeal; cover and let rise again for 30 minutes.
  • Preheat a lightly greased griddle or cast-iron skillet over medium-low heat.
  • Cook muffins for 5-7 minutes per side until golden brown and cooked through.

Variations (Incorporate during kneading or final rise, as specified)

  • For Cinnamon Raisin, knead in cinnamon and raisins after the first rise.
  • For Cheddar & Chive, fold in cheddar and chives during the last minute of kneading.
  • For Whole Wheat Honey, substitute 1 cup of all-purpose flour with whole wheat flour and add honey with wet ingredients.
  • For Savory Herb, knead in dried herbs and garlic powder after the first rise.
  • For Sweet Potato & Rosemary, incorporate mashed sweet potato and rosemary during the kneading process.
  • For Everything Bagel, sprinkle seasoning on top of the muffins before the second rise.
  • For Chocolate Chip, fold in mini chocolate chips after the first rise.

Notes

Serve these English muffins warm with butter, jam, or your favorite toppings. They can be stored in an airtight container at room temperature for up to 3 days or frozen for longer.