Breakfast Brunch

English Muffins

These are so delicious and so easy to make, you will never buy muffins again! They have a wonderful flavour and the texture with the polenta coating is rich and moreish. 

English Muffins

Prep Time1 hour 40 minutes
Cook Time8 minutes
Total Time1 hour 48 minutes


  • 475 strong white bread flour
  • 25 g fine cornmeal plus extra for dusting
  • 7 g fast-action yeast
  • 1 tsp salt
  • 50 g softened butter cut into small pieces
  • 375 ml warm whole milk
  • 20 g runny honey
  • 1 tsp oil


  • Tip the flour and cornmeal into a large mixing bowl.
  • Sprinkle the yeast and the salt onto the flour mix.
  • Mix the honey, butter and milk together, then add to the dry mix to form a soft dough either by hand or using a mixer with a dough hook. Knead until you have a smooth and pliable dough.
  • Lightly grease a large bowl with oil. Place the dough in the oiled bowl, cover and leave to prove for about one hour, or until doubled in size.
  • Dust the work surface with some flour. Tip the dough out onto the work surface, gently knead and roll out to about 2 cm thick.
  • Using a 8cm straight-sided cutter, cut out about 14muffins. Place the muffins, evenly spaced apart on each of the dusted baking trays, and lightly dust with cornmeal.
  • Leave to prove for another 20-30 minutes.
  • Preheat a heavy-based frying pan on the hob to a very low heat.
  • Griddle the muffins for approximately 6-8 minutes, then flip over and griddle for another 6-8 minutes on the other side.

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