English Muffin Recipe

February 13th, 2009 by chuck

These are the most delicious English muffins you will ever have. I could never go back to store bought after eating these homemade soft, tender and chewy English muffins.

Unlike most English muffin recipes that use shortening, milk and whole eggs in the recipe. This recipe only uses egg whites and baking soda that creates a wonderful interior and gives the muffins an incredible height.

I made these English muffins so I could make Eggs Benedict. Which is one of my all time favorite breakfast meals. If you want to make something special this Valentines day, here you go!

I found some amazing double smoked bacon strips at Meinhardt specialty foods. A gourmet store filled with fine meats and the tastiest gourmet products, here in Vancouver. I could spend hours just walking the isles reading the labels. What a great store. I asked the butcher to slice this bacon on the thick side. Just looking at that bacon you know it’s going to be good.

Then, I added some slightly sauteed baby spinach leaves and a juicy fried red tomato slice. Along with a free range poached eggs, I love the color of the yolk.

Of course, you have to top it all off with a tasty hollandaise sauce. What a meal

Here is the recipe for the Hollandaise Sauce:

2 cups unsalted butter
6 large egg yolks
2 tablespoon fresh lemon juice
2 tablespoon water
1/2 teaspoon salt

1/4 teaspoon white pepper

Melt butter in a heavy saucepan over moderate heat. Remove pan from heat and let stand for 3 minutes. Skim foam from top of melted butter. In a separate bowl whisk together the yolks, lemon juice, and water in another heavy saucepan until frothy. Set pan over low heat and whisk constantly and vigorously until yolks are pale yellow and slightly thickened about 3 to 4 minutes.
Remove pan from heat and gradually whisk in melted butter: drop by drop for first third of butter, then 1 teaspoon at a time for second third and 1 tablespoon at a time for final third, leaving milky solids in bottom of pan. Whisk in salt and white pepper.

For a step by step class for this great bread recipe English Muffins click here

For a printable bread recipe card of this English Muffins click here

For more free bread recipes go to our parent website at Cookingbread.com.

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Posted in Flat Bread | 86 Comments �

86 Responses to “English Muffin Recipe”

on 13 Feb 2009 at 2:45 am PaniniKathy

Oh my goodness, your benedict looks absolutely beautiful (and this is from someone who doesn’t eat eggs too often…perhaps I’ll have to rethink that!). I’d love to try making these English muffins.
on 13 Feb 2009 at 2:59 am sara

Yum, these look really delicious!!
on 13 Feb 2009 at 5:30 am Nirvana

These English muffins look wonderful! What a wonderful looking breakfast
on 13 Feb 2009 at 5:58 am Inge

This looks wonderful. I also love Eggs Benedict! I can’t wait to try this!

I have made several of your breads and they have all been a real hit at my house!
on 13 Feb 2009 at 8:27 am Pigpigscorner

wow they look wonderful! I love eggs benedict, my favourite is with smoked salmon. I’ve got to try this!
on 13 Feb 2009 at 11:03 am lisaiscooking

A friend just asked about English muffins the other day, so I’ll send along this link. Perfect timing. Your eggs benedict look amazing!
on 13 Feb 2009 at 11:14 am Becky

Thanks! I’m going to try this. When I’ve tried making English muffins, they’ve always come out too soft and a little doughy-greasy. I think your recipe may solve my problem!
on 13 Feb 2009 at 11:19 am Esther

Looks absolutely yummy!!

Gonna get the ingredients today…
Special valentines breakfast made by me..for me!
on 13 Feb 2009 at 11:45 am ben

Amazing! Eggs benedict are now on my breakfast list for next week.
on 13 Feb 2009 at 12:02 pm gastroanthropologist

Wow. Well its well after lunch and I can’t wait till tomorrow so eggs benedict for dinner it is.
on 13 Feb 2009 at 2:09 pm Marysol

I made English muffins last year, and forgot how good they were. However, I served mine with [yawn] butter. But yours looks amazing with all those luscious toppings.
on 13 Feb 2009 at 4:08 pm Lindsay

I’ve always wanted to try to make English muffins! Is it ok to substitute 1 or 2 cups whole wheat flour for the bread flour?
on 13 Feb 2009 at 4:40 pm Zerrin

pictures seem so appetizing! I’ll definitely try this.
on 13 Feb 2009 at 4:55 pm chuck

Lindsay, yes you could substitute whole wheat for bread flour.
on 13 Feb 2009 at 5:46 pm Carolyn Jung

You are killing me with this huge photo of fresh English muffins. Whenever I’m at one of the few bakeries in the area that actually makes them from scratch, I load up on them. I have made them at home, too. Definitely a bit of work. But so worth it.
on 13 Feb 2009 at 6:05 pm Rosa

I’m helplessly drooling at the sight of your incredibly scrumptious looking Eggs Benedict! These English Muffins are perfect…

Cheers,

Rosa
on 13 Feb 2009 at 6:54 pm Whitney

These look amazing. I am printing the recipe right now. Thanks for sharing.
on 13 Feb 2009 at 8:30 pm Linda

oh wow that looks awesome.. If i ever woke up to that, I’d be in heaven.
on 13 Feb 2009 at 10:12 pm Sara

These look amazing – I’ve always wanted to make english muffins but just haven’t gotten around to it yet.
on 13 Feb 2009 at 11:59 pm pepsakoy

Soo scrumptious !!
on 14 Feb 2009 at 1:29 am Vij

Yummy! looks gorgeous. Trust me I feel like grabbin one now. Lovely clicks.
on 14 Feb 2009 at 6:04 am Lorraine @NotQuiteNigella

Chuck, your pictures are the sweetest ode to bread. These look amazing and of course what better way to have an English muffin than with Eggs Benedict? Absolutely droolworthy!
on 14 Feb 2009 at 7:16 am Ken

I’m kind of a commie sewer of eggs Benedict, and yours are the most decadent I’ve ever seen. Good ON ya!
on 14 Feb 2009 at 11:27 am Rachel@fairycakeheaven

ooo fantastic and do you know I bought muffin rings a few weeks ago and haven’t used them yet!! I must take them out and make these soon!
on 14 Feb 2009 at 2:25 pm grace

i’ve only ever eaten english muffins as a component of eggs benedict, and i’m not entirely sure why. that being said, your batch looks perfect.
on 14 Feb 2009 at 3:56 pm Half Assed Kitchen

Wow, your photography is stunning.
on 14 Feb 2009 at 4:49 pm Esi

I really need to try this English muffin recipe. I keep hearing they are so easy to make. I love that you made this eggs benedict too. It looks amazing!
on 14 Feb 2009 at 4:51 pm Brittany (He Cooks She Cooks)

Those look wonderful, and don’t sound too difficult either. I’ve been wanting to make some homemade bread again soon. These look puffy and perfect!
on 14 Feb 2009 at 6:32 pm Alisa - Frugal Foodie

Wow! I am speechless … well, almost … this looks incredible and I am definitely inspired to give those English Muffins a try!
on 14 Feb 2009 at 9:32 pm Neil

I LOVE your passion, but please… Eggs Benedict is HAM not bacon and you could really do away with the spinach. Keep it pure… Love, a Brit who grew up on this one x
on 14 Feb 2009 at 9:34 pm Neil

PS.Beautiful photography. Tomatoes??!
on 15 Feb 2009 at 7:54 am Kevin

Nice looking English muffins! And those Eggs Benedict…mmm… What an amazing breakfast or brunch!
on 15 Feb 2009 at 3:35 pm Ceres

Your Eggs Benedict looks like sunshine on a plate! I also took a peek at that English Muffin recipe. The process seems much easier then I would have thought and I can not wait to make my own.
on 15 Feb 2009 at 4:57 pm Natashya

Beautiful! I haven’t tried making English Muffins yet, this certainly gives one inspiration!
on 15 Feb 2009 at 5:30 pm Nicisme

I love homemade English muffins, these look wonderful. I’ll pass on the egg though!
on 15 Feb 2009 at 8:10 pm Melissa

That market sounds wonderful. I love the smaller, specialty places.

And I am utterly wowed by your Eggs Benedict. I’ve been craving that as of late.
on 15 Feb 2009 at 8:13 pm Melissa

I got ahead of myself…

I also wanted to mention, after looking through a few pages of your site, I am seriously impressed with your baking. And I’m not usually a fan of breads and baked goods (I know, I know, I’m crazy, shoot me).

I also couldn’t help but smile at that quote up there by Robert Olson. So true.

Cheers!
on 15 Feb 2009 at 8:24 pm Biz

Oh my – what a wonderful breakfast!!

I have to add you to my blog roll – I’ll be back!
on 15 Feb 2009 at 8:54 pm Leah

Thank you for commenting on my V-Day cookies! Now I’ve discovered your wonderful site and look forward to trying out some of your recipes. My husband likes to make focaccia so you can guess which one he’ll be checking out first. Can you recommend any of your other bread recipes that would go well with wine and salumi or even Italian cheeses? I’d love to find a good recipe for something to serve at wine tastings. Thanks!
on 15 Feb 2009 at 8:58 pm Stephanie

This looks super delicious I don’t even like eggs.
on 16 Feb 2009 at 12:12 am maris

These look INCREDIBLE. I love whole wheat english muffins but I feel like the store bought ones become hard and stale so fast.

Can’t wait to try these! Bookmarking….
on 16 Feb 2009 at 1:42 am Irene

Oh, oh oh! You are a mind reader! I was just thinking longingly of English muffins today, but I really don’t like any of the ones sold in the stores. Thank you so much, you always know just the right recipes to tempt me!
on 16 Feb 2009 at 3:39 pm Bridget

Oh, I am so happy to have this recipe! I love english muffins…and HATE reading the ingredient label. Every recipe I’ve ever seen calls for baking rings and I just never buy them.

I’m printing the recipe now…just so I’m clear…a total of 16 minutes per muffin? 4 minutes, flip, 4 minutes, flip, and repeat?

Thanks!
on 16 Feb 2009 at 3:52 pm chuck

Hi Bridget, I know you will love these English Muffin. You are correct 16 minutes in total. Just the way you said it.
on 17 Feb 2009 at 4:34 am heidileon

mmmm…Eggs Benedict is one of those dishes that tastes as succulent as it looks, perhaps the only con it has is many people believe is so difficult to make it. No way Jose!. Specially if they follow your step by step explanation on hollandaise sauce and english muffins (both the real key secrets to prepare outstanding eggs Benedict).

Love it, specially the tomatoes you add it to this classic!

Bravo
on 17 Feb 2009 at 4:47 am latifa

ymmmmmmmmm….delicious!
But i don’t have griddle to cook the muffins. what shell i do instead?
on 17 Feb 2009 at 10:01 am chuck

Latifa,

English Muffins are traditionally griddled, but you can bake them in the oven. Preheat the oven to 400F bake for about 7 minutes then flip them over and bake for another 7 minutes.
on 17 Feb 2009 at 1:28 pm Cakespy

First off, one of my favorite foods (the English Muffin). Second, my favorite application for them: BENEDICT!! This is absolute perfection. I love it!
on 18 Feb 2009 at 12:51 am eliza

those are very drooling worthy of pictures, please tell Angela, she’s making me hungrier everytime i visit your blog, Chuck
on 18 Feb 2009 at 8:01 pm Sandy S

I’ve been wanting to try English muffins for a while, and this may be just the impetus to drive me along. So beautiful!!
on 18 Feb 2009 at 8:08 pm RecipeGirl

Oh my goodness, what a post! First of all, your blog is looking just fabulous. I love how it has evolved. And the photos are just better than ever! You’ve totally convinced me to give English muffins a try. I’ve bookmarked this for later!
on 18 Feb 2009 at 8:20 pm The Duo Dishes

Yummers! And all this time we thought english muffins were baked. This recipe looks amazingly delicious!
on 18 Feb 2009 at 9:13 pm sweetbird

I keep telling myself I’m going to try to make English Muffins, I just haven’t quite gotten there yet. But you’re bookmarked!
on 18 Feb 2009 at 9:33 pm syrie

You’re a muffin master. These are simply gorgeous and the benny! Fantastic! Your photos are lovely.
on 18 Feb 2009 at 10:42 pm Liew

Amazing..Hope ask my girl make it for me.
on 19 Feb 2009 at 9:19 pm Hannah

Your english muffins look absolutely flawless- I’ve been meaning to try my hand at making some for the longest time, but I doubt they’ll end up as perfect as these!
on 20 Feb 2009 at 12:42 pm MuffinMom

Now you just need to post a recipe that will help me use all the egg whites left over from the hollandaise sauce–I hate to waste them!
on 22 Feb 2009 at 9:49 am Joe

Can you freeze the dough before you get to the last step? I would like to make more dough so I can just thaw it out and have fresh English Muffins in the morning without all the work. Thanks so much for your recipies, they are inspiring
on 22 Feb 2009 at 12:59 pm Cynthia

The final photograph literally has me drooling.
on 22 Feb 2009 at 10:59 pm Maggie

Making homemade English muffins has been on my to do list for awhile. Your’s look beautiful and you can’t beat using them in eggs benedict, which is one of the greatest dishes ever created.
on 23 Feb 2009 at 1:32 pm Sandie

Gorgeous! Absolutely gorgeous. Making homemade English muffins is something I’ve always wanted to try. Thanks for the inspiration!
on 23 Feb 2009 at 11:42 pm sydney

this looks so yummeeeee…im gonna try this…thanks for sharing your recipe..my hubby and kids will definitely love this!
on 23 Feb 2009 at 11:59 pm ryan

Looks good. I will make some when I get the chance.
on 26 Feb 2009 at 12:49 pm Eric Hoffman

Wow. That finished product looks amazing.
on 02 Mar 2009 at 10:05 pm holly

Can this be adapted for a bread machine?
on 05 Mar 2009 at 11:04 am nick

Wow, you can come over for breakfast at my place any time (oh btw, in my house the guests do all the cooking).

The photographs look great too.
on 08 Mar 2009 at 10:43 am meeso

I never thought Eggs Benedict could be made any more delicious than they already were, but looks like you did it! Your photography is amazing, too! I really like your muffin recipe without the shortening, too!
on 09 Mar 2009 at 6:53 am thekeybunch

Wow, these look delicious….
on 27 Mar 2009 at 1:29 am English muffins | Hefe und mehr

[...] sind mir in den letzen Wochen nun zwei mal über den Weg gelaufen: hier und auch hier. Und gingen mir nicht mehr aus dem Kopf. In Deutschland gibt es eigendlich nichts in [...]
on 31 Mar 2009 at 7:32 am Lasse

i just made them and they were totaly awesome ! will do these again I even got some dough left in the frigde for tomorow ! thanx
on 11 Apr 2009 at 9:38 pm Jen

I made this this evening and they taste AWESOME, but it did not have the air in the middle, it looked a little more like regular bread in the inside, what did I do wrong?
on 20 Apr 2009 at 10:26 pm Bridget

Oh my goodness…these are so good! I just made them…and blogged about it…thank you for sharing the recipe!
on 02 Jun 2009 at 8:12 am Kiran

Turned out spectacular!

What’s the best way to store the cooked English Muffins?

@Jen
I accidentally got an air pocket in the middle of mine when I pricked the side of one to let out some steam while griddling. I did this because some of them were turning into a ball shape.
on 05 Jun 2009 at 10:11 am Sugarcrafter » Strawberry-Rhubarb Jam

[...] And then I remembered this post from Bridget’s blog on English muffins, which references the original recipe from The Knead for Bread blog. Perfect! They were really easy to [...]
on 25 Jun 2009 at 5:34 pm Andromeda

mmm love those – gotta try them soon, great blog paige )I added you on my blog list
best regards from Germany
on 14 Jul 2009 at 12:26 pm Brian

I’m going to make this for my firehouse this Saturday morning. We’ll see how this recipe holds up
on 27 Jul 2009 at 5:06 am Monday morning toasted english muffins

[...] store-bought English Muffin Recipe | Bread Recipes The author makes it sound really delicious: "These are the most delicious English muffins [...]
on 28 Jul 2009 at 11:37 am DCBaker

When you cut into your English muffins, do they have the trademark “nooks and crannies”? This was my first attempt and they looked more like bread.
on 08 Aug 2009 at 3:01 pm Sylvie

I just tried your recipe and the result was astonishing! I also found that the inside was a bit like bread but it is my first ever attempt at bread making so… happy and proud! Thanks!!
on 20 Aug 2009 at 12:19 pm Elise Roedenbeck

Excellent English Muffins! I made these to pair with lamb burgers. The muffins came out beautiful and tasty. I tried different width, and they do taste best when rolled out to 1/2 inch, which gives them a nice chewy inside and crispy outside. Any thicker and they become more doughy and dense– hence losing the ‘nooks and crannies’ but still delicious. Thanks for the recipe!
on 29 Sep 2009 at 12:49 pm amanda

Can these be baked instead of pan fried!!!
on 13 Oct 2009 at 10:37 am Gretchen

I tried this recipe for English muffins and it was excellent! I made whole wheat actually and they were great! Very easy. I highly recommend this recipe.
on 25 Oct 2009 at 1:03 pm george

Yo Chuck – in the English muffin recipe, why do you whip the egg whites and then knead the dough? I would think the kneading mashes out all the air incorporated in whipping them. And with a yeast dough, do you really think the soda adds to the leavening? Your photos are beautiful!
on 17 Dec 2009 at 1:46 pm jacquie

can’t seem to pull up the english muffin bread recipe that has 83 raving reviews
on 21 Dec 2009 at 6:11 pm Jeannie

Hi Chuck, Thank you for the GREAT recipe. I made these English Muffins yesterday and they were delicious! Outside crispy and inside chewy just like they are supposed to taste. The only problem I had was similar to others, the inside looked more like bread – no real nooks and crannies. I opened them by poking a fork around the perimeter like I thought was the correct way to do it. They were absolutely delicious – just looked a little different. Any ideas what I (and others with similar results) did wrong? I will be making another batch for Christmas Breakfast with my husbands family. Thanks again! Jeannie
on 27 Dec 2009 at 4:52 pm claudia

es genial esta receta me encanto y ya lo hice y es delicioso

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English Muffin Recipe

86 Responses to “English Muffin Recipe”

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