Homemade English Muffins

Homemade English Muffins


500 people made this

You might never have thought to make your own English muffins, but they're easy and much better than the store bought kind. Great with butter or cream cheese and jam.


Serves: 18 

  • 1 cup (250ml) milk
  • 2 tablespoons white sugar
  • 7g active dry yeast
  • 1 cup warm water
  • 1/4 cup melted copha
  • 6 cups plain flour
  • 1 teaspoon salt

Preparation:25min  ›  Cook:20min  ›  Extra time:2hours proofing  ›  Ready in:2hours45min 

  1. Warm the milk in a small saucepan until it bubbles then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl combine the milk, yeast mixture, copha and 3 cups flour. Beat until smooth. Add salt and rest of flour or enough to make a soft dough. Knead. Place in greased bowl, cover and let rise.
  3. Punch down. Roll out to about 1cm thick. Cut rounds with biscuit cutter, drinking glass or empty tuna can. Sprinkle waxed paper with polenta and set the rounds on this to rise. Dust tops of muffins with polenta also. Cover and let rise 1/2 hour.
  4. Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast.

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