English Muffin Recipe - Bread Machine! (2024)

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!

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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.

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

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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

• Milk
• unsaltedbutter, melted
• active dry yeast
• all-purpose flour
• Sugar
• Salt
• cooking spray
• butter for baking in pan

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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.

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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

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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!

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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;

• Raspberry Cinnamon Rolls
• Gugelhopf
• Rye Bread
• Brioche

Tools I Use

Contains affiliate links, for full disclosure, see FTC Disclosure, here.

• bread machine
• my favorite yeast
• English muffin rings

Enjoy! And have fun cooking!

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