Nothing says “good morning” quite like a warm English breakfast muffin.
Light, fluffy, and just the right amount of chewy, these muffins are the perfect base for a hearty breakfast sandwich or a simple spread of butter and jam.
Their versatility makes them a favorite across breakfast tables worldwide.
This recipe brings the joy of bakery-style English muffins right into your kitchen.
Made from scratch, these muffins are easier to whip up than you might think.
Get ready to transform your mornings with this timeless classic!
Why We Love This Recipe
What’s not to love about English breakfast muffins?
Their iconic texture—crispy on the outside and soft on the inside—makes them irresistible.
Unlike store-bought muffins, this homemade version is free of preservatives, giving you a fresher, healthier option.
Plus, the nooks and crannies in each muffin soak up butter, honey, or jam, making every bite extra satisfying.
We also love how versatile they are.
Whether you pair them with eggs and bacon for a breakfast sandwich or enjoy them plain with a dollop of your favorite spread, these muffins never disappoint.
Making them at home also gives you complete control over the ingredients, allowing for endless customization.
Ingredients
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serves: 12 muffins
For the English Breakfast Muffins:
- 4 cups all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 ½ cups warm milk (about 110°F)
- 3 tablespoons unsalted butter, melted
- 1/3 cup cornmeal (for dusting)
Instructions
Step 1: Activate the Yeast
In a small bowl, combine the warm milk and sugar.
Sprinkle the yeast over the top and let it sit for 5-10 minutes until frothy.
This step ensures your yeast is alive and ready to work its magic.
Step 2: Mix the Dough
In a large mixing bowl, whisk together the flour and salt.
Add the frothy yeast mixture and melted butter to the dry ingredients.
Stir until the dough starts to come together.
Step 3: Knead the Dough
Turn the dough out onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
If the dough is too sticky, add a little more flour, one tablespoon at a time.
Step 4: Let the Dough Rise
Place the dough in a lightly greased bowl and cover it with a clean kitchen towel.
Let it rise in a warm spot for 1 to 1 ½ hours, or until it has doubled in size.
Step 5: Shape the Muffins
Once the dough has risen, punch it down to release the air.
Roll the dough out to about ½-inch thickness and use a round cutter (about 3 inches in diameter) to cut out circles.
Sprinkle a baking sheet with cornmeal and place the dough circles on it.
Dust the tops of the muffins with a little more cornmeal.
Cover and let them rise for another 30 minutes.
Step 6: Cook the Muffins
Heat a nonstick skillet or griddle over low heat.
Place the muffins on the skillet, cooking them for about 6-8 minutes per side, or until golden brown and cooked through.
Make sure the heat is low to prevent the outsides from burning before the insides are cooked.
Step 7: Serve
Let the muffins cool slightly before splitting them with a fork (not a knife—this helps preserve the nooks and crannies).
Serve warm with your favorite toppings, or toast them for an extra crunch.
Tips for the Perfect English Breakfast Muffins
Don’t skip the cornmeal
The cornmeal prevents the muffins from sticking to the pan and adds a delightful texture.
Use warm milk, not hot
Hot milk can kill the yeast, so make sure it’s warm to the touch but not scalding.
Cook low and slow
Patience is key when cooking these muffins.
Low heat ensures they cook evenly without burning.
Fork-split for texture
Always use a fork to split the muffins to maintain their signature nooks and crannies.
Variations to Try
Whole Wheat Muffins: Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor.
Cheesy Muffins: Add ½ cup of shredded cheddar cheese to the dough for a savory twist.
Sweet Muffins: Mix in a tablespoon of honey or a teaspoon of cinnamon for a touch of sweetness.
Herbed Muffins: Add 1 teaspoon of dried rosemary or thyme for an aromatic touch.
Gluten-Free Muffins: Use a gluten-free flour blend to make these muffins accessible to everyone.
Storage and Reheating Tips
Storage
Store cooled muffins in an airtight container at room temperature for up to 3 days.
For longer storage, freeze the muffins in a freezer-safe bag for up to 3 months.
Reheating
Reheat muffins in a toaster or toaster oven for a quick refresh.
If reheating from frozen, let them thaw at room temperature before toasting.
Final Thoughts
English Breakfast Muffins are a delightful addition to any breakfast table.
Their soft, chewy texture and endless versatility make them a go-to recipe for mornings, brunches, and even snacks.
This homemade version is fresher and more flavorful than anything you’ll find in a store, and the satisfaction of making them yourself is unmatched.
So roll up your sleeves, dust off your griddle, and get ready to enjoy the most satisfying English Breakfast Muffins you’ve ever had.
Once you try this recipe, you’ll never go back to store-bought again!