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English Muffins

English Muffins

Tasty bread muffins perfect for Eggs Benedict
Course Breakfast
Cuisine British
Keyword Bread
Prep Time 2 hours 15 minutes
Cook Time 7 minutes
Total Time 2 hours 22 minutes
Servings 8
Calories 198kcal
Author thebakingexplorer


  • 360 g Strong white bread flour
  • 1 sachet Fast action dried yeast
  • 1 tsp Salt
  • 150 g Natural yoghurt
  • 200 ml Milk Warmed for 30 seconds in the microwave
  • 3 tbsp Semolina
  • Oil, for greasing the pan


  • Add the flour, salt and yeast to a large mixing bowl and stir together. Make sure you pour the salt and yeast on opposite sides of the bowl as pouring yeast and salt on top of each other can kill the yeast
  • Add the yoghurt and mix it in
  • Add the milk slowly and mix it in to form a slightly sticky dough, you may not need all of it
  • Knead the dough on a floured surface for 10 minutes, or in a stand mixer with a dough hook
  • Put the dough into an oiled bowl, cover with cling film and put in a warm place to prove for 1 hour
  • Prepare some baking trays lined with baking paper and dust with half of the semolina
  • Tip the dough out onto a well floured surface and roll or press it out to about 1.5cm thick
  • Cut out rounds using a 9cm cutter and place them onto the baking trays
  • Leave to prove for 30 minutes
  • Heat a frying pan or griddle to a low heat and grease with oil
  • Cook the dough rounds for 6-7 minutes on each side, until dark golden brown and puffed up
  • They can be toasted and served immediately with your choice of toppings, or stored in an airtight container for 3 days. They can also be frozen


Calories: 198kcal | Carbohydrates: 38g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 307mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 41IU | Calcium: 36mg | Iron: 1mg