English Muffins
I can’t count how many times I’ve eaten poached eggs on muffins, but I’d never made them myself—until now. Who knew they were so simple and satisfying to make? My recipe is fuss-free, and you can prepare the dough the night before, leaving it to prove in the fridge. My favourite way to serve them is toasted, buttered, and topped with smoked salmon or ham, mashed avocado, and a poached egg. I usually skip hollandaise—it’s too rich—and opt for a squirt of ketchup when I’m eating ham (judge all you want).
Makes 8
Hands-on Time 20 minutes
Proving Time + 2 hours
Cooking Time 12 minutes
Ingredients
400g strong white bread flour (plus extra for dusting)
1 tsp fast-action yeast
1 tsp fine salt
1 tbsp caster sugar
40g unsalted butter (softened)
250ml full-fat milk
Oil for greasing (e.g., olive, sunflower, or vegetable)
2 tbsp semolina
Equipment
Mixing bowl
Tea towel or clingfilm
Rolling pin
8.8–9cm circular cutter
Baking tray
Large frying pan
Spatula
Method
1. Make the dough
In a mixing bowl, combine the flour, yeast, salt, sugar, and butter. Gradually add the milk, mixing until a dough forms.
Knead on a lightly floured surface for 5 minutes until smooth.
Place the dough in a lightly oiled bowl, cover with clingfilm or a tea towel, and let it prove for 2 hours (or overnight in the fridge).
2. Shape the muffins
Roll the dough out to 1cm thickness on a floured surface.
Use a floured cutter to cut out circles.
Sprinkle semolina on a baking tray. Coat both sides of each muffin with semolina and place on the tray.
Let the muffins rest for 30 minutes.
3. Cook the muffins
Heat a frying pan over medium heat for 5 minutes.
Cook the muffins for 6 minutes on each side, in batches if necessary, until golden brown.
Enjoy!
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