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English Muffins

Prep Time: Cook Time: Total Time: Yield: 16
Course Afternoon Tea, Baking, Breakfast, Main Course, Snack
Cuisine American, Australian, British, European
Keyword bacon, benedict, breakfast, eggs, eggs benedict, english muffin, florentine, mcmuffin, mini pizza, mini pizzas, muffin, royale, sausage
Prep Time 10 minutes
Cook Time 30 minutes
Chilling 8 hours
Total Time 8 hours 40 minutes
Servings 24 Portions


  • Mixing bowls
  • Stand mixer
  • Measuring cups/spoons
  • Scone/biscuit cutter
  • Baking sheet
  • Parchment paper
  • Heavy-based pan or griddle



  • 500 ml Water (cups) lukewarm
  • 400 gr Bread flour (2 ⅔cups)
  • 5 gr Instant Dry Yeast (1 ¼tsp)
  • 6 gr Honey (1tsp)


  • 600 gr Bread flour (4cups)
  • 30 gr Butter (2Tbsp), at room temperature
  • 310 ml Water (1 ¼cups) lukewarm
  • 300 gr Starter, (1cup+ 2 Tbsp)
  • 8 gr Instant Dry Yeast, (2 ¼tsp/1 pkg) You can use Active Dry yeast, just activate it first!
  • 15 gr Salt (1Tbsp)
  • 12 gr Sugar (½Tbsp)
  • Cornmeal/Polenta for sprinkling



  • Begin the starter 12 to 24 hours before making the dough. Ideally, the afternoon/evening before you when you'll want them for breakfast.
  • Put the water, honey, and yeast in a large bowl, and stir to dissolve. When the yeast is fully dissolved, and bubble start to form (the yeast is now active), add the flour and stir until fully incorporated and is thick and stretchy.
  • Place a tea towel to cover the bowl - make sure to use a large bowl, as the batter will expand. Leave on a counter all day, or over night.
  • This starter will provide enough base for more than this batch of muffins. To keep it going, just feed it every other day, and store it in the fridge.
    The longer the starter is kept and feed, the greater the depth of flavour your muffins will have. To feed this starter, weigh out a ratio of 1:1 starter and flour/water.
    For example; 100gr starter needs 50gr flour and 50gr water. This will then create 200gr starter. The next feeding, 2 days later, will be 1:1 again; 200g starter needs 100gr flour and 100gr water = 400gr starter.
    From that 400gr you can take 300gr of starter for muffins, and begin the feeding timeline again.


  • In a stand mixer bowl, cut the flour and butter together until no pieces of butter can be seen.
  • In a bowl or jug, mix together the water, yeast, salt, and sugar, and mix to combine. Then add this to the flour and the starter, continue to mix until a ball of dough is formed.
    Knead the dough in the bowl for 5mins, until smooth and stretchy. Then place the dough in a greased bowl, cover, and rest until doubled in size - about an hour.
  • Lay a sheet of baking parchment paper on a large baking sheet, and scatter cornmeal/polenta loosely over the top.
    Roll the dough out on a lightly floured surface, and press it out until 1.5cm/½-inch thick. Then, using a scone/biscuit cutter, about 3½-inch/8cm round, cut the muffins.
    Place the cut discs on the cornmeal/polenta tray, and cover with a tea towel before allowing to rest/prove for 20-30mins.
  • Heat your oven to 200˚C/400˚F.
  • Over med-high heat, warm a greased griddle or heavy-based pan until hot. Cook the muffins for 2mins on each side - don't crowd the muffins, do them in small batches.
  • Bake the muffins for approx. 10mins, or until lightly browned.
  • Remove from the oven, and rest for at least 30 minutes before eating.
  • To open a muffin, use a fork and pierce your way around the edge of the muffin. Push the prongs of the fork all the way in, and the muffin will easily tear apart leaving lots of crags and dips for your butter or other toppings.