plain English muffins

My take on plain English Muffins

toasted muffin with jam

My take on plain English Muffins

The English muffin, first called a “toaster crumpet.” was invented in 1894 by a British immigrant to New York, Samuel Bath Thomas. Immediately embraced as a more elegant alternative to toast, it was served at fine hotels and ultimately became a mainstay of American breakfast cuisine. This is my take on a favourite in our family, so much better than the store brought ones.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Course Categories
Servings 10 large
Calories 300 kcal


  • 225 grams white bread flour
  • 1/2 tsp salt
  • 140 mls milk, warmed
  • 1 tsp dried yeast
  • 2 whole eggs, lightly whisked


  • In a jug add the yeast to the warmed milk, mix together and allow it to rest for 5 minutes.
  • In a large bowl, add flour , salt, eggs and yeast mixture. Mix all the ingredients together until combined and knead for 5 minutes until you get a smooth dough. Lightly oil the bowl and cover with a tea towel or cling wrap and allow to rise in a warm place for 1 hour or doubled in size.
  • When dough has risen, knock down dough. Knead dough and then roll out to about 1 cm thickness. Either use muffin rings or any round pastry cutters and cut out 10 circles. Place the muffins on a floured baking sheet and let them prove for 30 minutes.
  • To cook , heat a heavy fry pan or flat griddle. Heat to medium high in a pan or 180C on a griddle. Cook the muffins 5 minutes each side. This allows them time to rise properly, but not so long as to dry out.
  • Once cooked , allow to cool and run a knife around the edge. Split in half and toast. Top with your favourite toppings.

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