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).

English Muffins with poached eggs
English Muffins with poached eggs

Makes 8

Hands-on Time 20 minutes

Proving Time + 2 hours

Cooking Time 12 minutes

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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!

Related Recipes:

Mashed Avocado

English Muffins
English Muffins