We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

English Muffins by Allinson's

  • Total Time

    2h 35m
    • Prep Time

      2h 30m
    • Bake Time

      5m
  • Serves

    8


Recreate that restaurant-experience brunch at home with our English Muffins recipe. Perfect for eggs benedict, or just toasted with hot butter, practiced bakers can make our fresh English Muffins with Allinson white dough in six steps. Breakfast fans will also love our Wholemeal Bagels, made with Allinson wholemeal dough.

Method

  1. MIX Mix the flour, yeast, sugar and salt in a big bowl. Using your fingertips rub in the butter until only fine ‘crumbs’ are left. Mix in the water with a cutlery knife.

  2. KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).

  3. RISE Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – about 1 hour depending on how warm your kitchen is.

  4. SHAPE Knock back the dough by gently kneading just 5 times to get the air out. Dust the work surface with some semolina. Roll out the dough to 1.5cm thick, then cut out as many muffins as you can with a 8-9cm cookie cutter. Dust some baking sheets with more semolina and lift on the muffins with space to grow. Dust the tops with some more semolina.

  5. PROVE Cover the dough again with a clean tea towel and leave to prove until puffed – about 20 minutes.

  6. BAKE Heat a heavy-based frying pan or hot plate over a low-medium heat. Cook the muffins in batches for 4-5 minutes on each side until golden. Cool on a wire rack.

  7. A little grated cheese kneaded into the dough before rolling and stamping makes a lovely addition.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. 2 star rating

    Hi there, I guess I must be doing something very wrong as the muffins I have just made look nice, but as suspected, they are very doughy, even after cutting them in half and placing them back in the pan. I cannot in all honesty think that these muffins would cook properly using this method, but apparently so, reading the other reviews?? Would someone please advise me? Many thanks.
    ________________________________________________
    Hi,

    Perhaps you could try rolling out your dough slightly thinner next time or alternatively turn down the heat and cook for slightly longer to avoid a doughy texture.

    I hope that this helps.
    Happy Baking!

  2. 4 star rating

    I made these for the first time today. Great recipe - very easy to follow and to execute. I was a bit concerned that the muffins wouldn't be cooked through, but they were fine and smelt amazing. Despite kneading mine in a stand mixer, they were a little doughy when cut open. Could they be oven baked? Looking forward to my breakfast tomorrow.

  3. 5 star rating

    Made these for breakfast, so easy & taste great, family demolished the lot in minutes .. Going to try adding cheese next time I make these ..

  4. 5 star rating

    Worked well and as bought in past really nice

Leave Your Thoughts

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!

Close